Italian Wedding Soup—what a charming name for such a comforting bowl of goodness. It’s like a warm hug from your nonna (even if you don’t have one), a mix of tender meatballs, vibrant greens, and tiny pasta dancing in a savory broth. I remember stumbling upon it during a chilly trip to Rome—unexpected, yet it felt like home.
Steps
- Mix together the ingredients for the meatballs and shape them into small balls, approximately 3/4-inch in size. Heat olive oil in a large pot and brown the meatballs in batches, then remove and set aside.
- In the same pot, cook onions, carrots, and celery until they soften, adding garlic towards the end. Stir in the Italian seasoning and chicken broth, bringing the mixture to a boil before reducing it to a simmer.
- Return the browned meatballs to the pot and simmer them gently for about 10 minutes. Meanwhile, cook the pasta separately until it is al dente.
- Add the fresh spinach to the soup and cook until it wilts, roughly 2 minutes. For serving, place the cooked pasta in bowls and ladle the soup over it.
- Garnish each serving with freshly grated Parmesan cheese. Enjoy immediately or store the soup and pasta separately to maintain the broth’s consistency.
Ingredients
- ½ pound ground beef, 85% lean
- ½ pound ground pork
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
- Parmesan cheese, freshly grated
Nutritional Values
Calories: 1968kcal | Carbohydrates: 144g | Protein: 138g | Fat: 96g | Saturated Fat: 30g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Trans Fat: 0.6g | Cholesterol: 528mg | Sodium: 10530mg | Potassium: 3624mg | Fiber: 18g | Sugar: 30g | Vitamin A: 40398IU | Vitamin C: 90mg | Calcium: 810mg | Iron: 24mg
FAQ
- Can I use frozen meatballs in Italian Wedding Soup?
- Yes, you can use frozen mini meatballs as a shortcut. There is no need to brown them first; just add them to the soup until they are heated through. For the Crock Pot method, add them at the beginning.
- What type of pasta works best in Italian Wedding Soup?
- Small pasta varieties such as Acini di Pepe, Ditalini, and Orzo are ideal for this soup. To prevent the pasta from absorbing too much broth when stored, cook it separately and add it to serving bowls just before serving.
- How can I enhance the flavor of Italian Wedding Soup?
- You can add 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder as flavor enhancers. They add depth without making the soup spicy. Add them along with the Italian seasoning for best results.
- Can I use frozen spinach instead of fresh in this soup?
- Definitely! You can use 10 ounces of frozen spinach as a substitute for fresh. Make sure to let it thaw and pat it dry before adding it to the soup.
- How should I store Italian Wedding Soup?
- Store the soup in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze it without the pasta for 3-4 months. When serving frozen soup, cook fresh pasta separately and add it to the bowl before ladling the soup over it.
Tips
- Brown the Meatballs: Browning the meatballs before adding them to the soup enhances the flavor by creating “fond” (brown bits) at the bottom of the pot, which enriches the broth. It also gives the meatballs a nice texture and color.
- Cook Pasta Separately: To prevent the pasta from soaking up too much broth during storage, boil it separately. Add the pasta to serving bowls and pour the soup over it just before serving.
- Use Flavor Enhancers: Enhance the soup’s flavor subtly by adding hot sauce, Worcestershire sauce, and mustard powder. These ingredients blend into the soup without making it spicy, adding depth to the flavor.
- Freezing Tips: If you plan to freeze the soup, do so without the pasta. This keeps the pasta from becoming mushy. When you’re ready to serve, boil fresh pasta to add to the reheated soup.
Equipment
- 4.5-Quart Dutch Oven – Ideal for making soups and stews.
- Magnetic Measuring Spoons – Useful for organizing and measuring ingredients.
- Pinch Bowls – Handy for measuring and organizing seasonings ahead of time.
- Soup Ladle – Essential for serving the soup.
- Storage Containers (16 oz.) – Useful for storing and freezing soups; look for stackable, leak-proof, and dishwasher/microwave-safe options.
