Italian Wedding Soup Recipe

Italian Wedding Soup is a classic Italian-American dish made with a flavorful broth, tender meatballs, and vegetables. Despite the name, the “wedding” refers to the marriage of flavors between the meatballs and the broth, not an actual wedding. It’s a comforting, hearty soup that’s perfect for any season.

Ingredients:

For the Meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork (or turkey for a leaner version)
• 1/4 cup breadcrumbs (preferably fresh)
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon dried oregano
• Salt and pepper to taste

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 6 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
• 1 cup acini di pepe (or small pasta like orzo or ditalini)
• 3 cups fresh spinach or escarole, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for garnish (optional)

Instructions:

1. Make the Meatballs:

• In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, oregano, salt, and pepper. Mix well until everything is evenly incorporated.
• Using your hands, form the mixture into small meatballs, about 1 inch in diameter. Set aside.

2. Cook the Meatballs:

• In a large pot, heat 1 tablespoon of olive oil over medium heat. Working in batches, brown the meatballs on all sides, about 4-5 minutes. They don’t need to be fully cooked through at this point, just browned. Remove the meatballs from the pot and set aside.

3. Sauté the Vegetables:

• In the same pot, add the chopped onion, carrots, and celery. Cook for 5-7 minutes, or until the vegetables are softened.
• Add the minced garlic and cook for another 1 minute, until fragrant.

4. Prepare the Soup:

• Pour in the chicken broth and bring it to a boil. Once boiling, reduce the heat to a simmer and add the browned meatballs back into the pot.
• Let the soup simmer gently for about 10-15 minutes, allowing the meatballs to cook through and the flavors to meld together.

5. Add the Pasta:

• Stir in the pasta (acini di pepe, or whatever small pasta you’re using) and cook according to package instructions, about 7-9 minutes, until al dente.

6. Add the Greens:

• Once the pasta is cooked, stir in the chopped spinach or escarole. Let it wilt into the soup for about 2-3 minutes. Season with salt and pepper to taste.

7. Serve:

• Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve with crusty bread on the side for a complete meal.

Tips:

• Make it ahead: Italian Wedding Soup is even better the next day, as the flavors have more time to develop. Just be sure to add the pasta and greens closer to serving time to keep them fresh.
• Vary the greens: You can use other leafy greens like kale or chard if you prefer.
• Meatball variations: Feel free to use all beef, turkey, or chicken for the meatballs depending on your preference. You can also add some herbs like thyme or basil for extra flavor.

Enjoy this Italian Wedding Soup—a comforting, nourishing bowl of deliciousness with tender meatballs, fresh veggies, and a flavorful broth!