Ah, Italian Wedding Soup! Just saying the name brings a smile to my face and a warmth to my heart. This recipe holds a special place in my kitchen, not just because it’s delicious but because of the wonderful memories tied to it. I remember the first time I made this soup for my family. The kitchen filled with the savory aroma of garlic and simmering broth, my kids flocked to the counter like moths to a flame. They couldn’t wait to dig in! Each spoonful of this comforting soup feels like a warm hug on a chilly day, especially when paired with a hunk of crusty bread.
One of the things I love about Italian Wedding Soup is how it brings people together, making it perfect for family gatherings or intimate dinners with friends. The small, tender meatballs nestled amongst the vibrant veggies and wholesome broth create a symphony of flavors that even the pickiest eaters can’t resist. Plus, it’s so easy to make that I often whip it up on busy weeknights. So, let’s get started on uncovering the delightful world of this beloved soup!
What’s in Italian Wedding Soup?
Let’s break down the ingredients that come together in perfect harmony to create this delightful soup:
Ground Beef: This provides a rich, meaty flavor that forms the base of the meatballs. I usually opt for a lean ground beef to keep things a tad healthier.
Ground Pork: Adding ground pork to the mix brings a bit of sweetness and moisture, making the meatballs incredibly tender.
Breadcrumbs: A binder for the meatballs, breadcrumbs help absorb the flavors while giving the meatballs the perfect texture. I like to use Italian-seasoned breadcrumbs for an extra flavor boost.
Grated Parmesan Cheese: This adds a salty, nutty kick to the meatballs. Whenever I can, I prefer freshly grated cheese—it really makes a difference!
Fresh Parsley: This herb introduces a fresh brightness to the meatballs. Plus, who doesn’t love a pop of green?
Garlic: A must-have in any Italian dish! This aromatic gem adds depth and richness to the flavor.
Large Egg: Helps bind the ingredients together, ensuring the meatballs hold their shape during cooking.
Chicken Broth: The soul of the soup! I like to use low-sodium broth so I can control the saltiness, but feel free to go with your favorite brand.
Small Pasta: Typically, I use acini di pepe or orzo. They’re small, easy to eat, and soak up the broth beautifully.
Fresh Spinach: This is a nutritional powerhouse and adds a lovely green color and slight earthy flavor to the soup.
Carrot and Celery: These classic mirepoix veggies bring sweetness and depth to the soup. I always dice them finely to ensure they cook evenly.
Dried Oregano: An essential herb in Italian cooking, oregano gives the soup that classic Italian flavor profile.
Is Italian Wedding Soup Good for You?
Absolutely! This soup not only warms your heart but also packs a punch in the health department.
Fresh Spinach: Just one serving of spinach is loaded with vitamins A, C, and K, along with iron and calcium. It’s a wonderful way to sneak in some greens.
Carrots and Celery: Both of these veggies are low in calories and high in fiber, making them great for digestion. The colorful carrots also provide beta-carotene for eye health.
Ground Meat: While the meatballs provide protein (great for muscle repair and growth), I recommend using leaner cuts to keep the dish lighter.
On the flip side, keep an eye on the sodium content, especially from the broth and cheese, since dietary sodium can add up quickly.
Ingredients List
Here’s everything you’ll need to create this comforting soup. This recipe serves about 6 hungry souls:
– **For the meatballs**:
– 1/2 pound ground beef
– 1/2 pound ground pork
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh parsley, chopped
– 1 clove garlic, minced
– 1 large egg
– Salt and pepper to taste
– **For the soup**:
– 8 cups chicken broth
– 1 cup small pasta (such as acini di pepe or orzo)
– 2 cups fresh spinach, roughly chopped
– 1 carrot, diced
– 1 celery stalk, diced
– 1/2 cup onion, diced
– 1/2 teaspoon dried oregano
– Salt and pepper to taste
– Additional grated Parmesan for serving
How to Make Italian Wedding Soup?
Now let’s dive into the cooking! Follow these simple steps, and soon you’ll have a pot of deliciousness to savor:
1. **Make the meatballs**: In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, minced garlic, egg, and season with salt and pepper. Mix everything together until just combined (I like to use my hands for this), then form into small meatballs—about 1 inch in diameter. Set aside.
2. **Prepare the broth**: Grab a large pot and bring the chicken broth to a boil over medium-high heat.
3. **Cook the vegetables**: Toss in the diced onion, carrot, and celery into the boiling broth. Reduce the heat to medium and let it simmer for about 5-7 minutes, or until the veggies are tender.
4. **Add the meatballs**: Carefully drop the meatballs into the pot one at a time. Simmer them for approximately 10-12 minutes, or until they’re fully cooked through.
5. **Cook the pasta**: Add your chosen small pasta to the pot and cook per the package instructions, which usually takes around 7-9 minutes.
6. **Finish with spinach**: Stir in the chopped spinach and dried oregano into the soup. Let it cook for an additional 2-3 minutes until the spinach is completely wilted and tender. Don’t forget to taste and adjust your seasonings with more salt and pepper if needed.
7. **Serve**: Ladle your steaming soup into bowls and sprinkle extra Parmesan cheese on top for that finishing touch. Enjoy!
Perfect Pairings for Southern Comfort
This Italian Wedding Soup is hearty enough to serve as the main course, but if you’re in the mood for sides, consider pairing it with some crusty Italian bread or a light salad. You can also switch things up by adding some cannellini beans for an extra protein boost or using different greens like kale.
If you find yourself with leftovers (which I doubt will last long!), they can be stored in the fridge for a few days. Just a heads up: the pasta might soak up some of the broth, so you might want to add a splash more broth when reheating.
I hope giving this Italian Wedding Soup a try brings as much delight to your kitchen as it has to mine! If you do make it, let me know how it turns out. Happy cooking, my friend!
