Introduction
Italian Wedding Soup is a classic main dish or starter, perfect for family dinners, gatherings, or cozy meals. This hearty soup, featuring tender meatballs, vibrant greens, and a savory broth, delivers a comforting, flavorful experience in every spoonful. Presented in white ceramic bowls, garnished with fresh parsley or a sprinkle of Parmesan, this Italian Wedding Soup offers a vibrant, appetizing aesthetic that elevates any table. This recipe provides a traditional version, adaptable for dietary preferences, ideal for home cooks seeking a crowd-pleasing dish that brings Italian warmth to any occasion.
Ingredients
For the Meatballs:
- 1/2 lb ground beef (80/20)
- 1/4 lb ground pork
- 1/4 cup breadcrumbs (preferably Italian-style)
- 2 tbsp grated Parmesan cheese
- 1 large egg
- 1 clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Soup:
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 cup small pasta (e.g., acini di pepe or orzo)
- 4 cups fresh spinach or escarole, roughly chopped
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional, for heat)
Serving:
- Optional: Extra-grated Parmesan, chopped parsley
- Suggested Accompaniments: Crusty bread, garlic bread
- Suggested Pairings: White wine, sparkling water
- Suggested Aesthetic: Serve in white ceramic bowls
- Suggested Equipment: Large pot, mixing bowl, baking sheet, knife, cutting board, measuring cups/spoons, ladle
Step-by-Step Process
- Prepare Meatball Ingredients: Mince garlic and chop parsley for meatballs. Preheat oven to 375°F (190°C) for baking meatballs.
- Make Meatballs: In a mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and black pepper. Mix gently with hands until just combined; avoid overmixing. Pinch off a small piece, cook in a skillet, and taste to adjust seasoning (more salt or herbs) to ensure a balanced flavor. Roll into 24–30 small meatballs (about 1 inch each) and place on a parchment-lined baking sheet.
- Cook Meatballs: Bake meatballs for 12–15 minutes until cooked through (internal temperature of 160°F). Alternatively, brown in a skillet with 1 tbsp olive oil for 6–8 minutes, turning occasionally.
- Prepare Soup Base: In a large pot, heat 2 tbsp olive oil over medium heat. Add onion, carrots, and celery; sauté 5–7 minutes until softened. Add garlic and cook 1 minute until fragrant.
- Simmer Soup: Add chicken broth, salt, black pepper, and red pepper flakes (if using). Bring to a boil, then reduce to a simmer. Add pasta and cook 5–7 minutes until al dente. Stir in spinach or escarole and cooked meatballs; simmer 2–3 minutes until greens wilt. Taste the broth and adjust with additional salt or pepper to ensure a balanced flavor.
- Serve: Ladle soup into white ceramic bowls. Garnish with grated Parmesan or chopped parsley. Serve hot with crusty bread, garlic bread, white wine, or sparkling water.
Tips for Better Italian Wedding Soup
- Use a mix of beef and pork for flavorful, tender meatballs; all-beef works but may be less juicy.
- Taste the meat mixture (after cooking a test piece) and broth before serving to balance savory and herbal flavors; adjust with salt or herbs.
- Use small pasta like acini di pepe for traditional texture; avoid overcooking to prevent mushiness.
- Choose fresh spinach or escarole for vibrant greens; kale works but requires longer cooking.
- Use white ceramic bowls for a vibrant presentation, highlighting the colorful soup and garnishes.
- Make ahead: Prepare meatballs and refrigerate up to 1 day or freeze up to 2 months; cook soup base up to 2 days ahead, adding greens and pasta when reheating.
- For richer flavor, add 1 tbsp white wine to the broth during simmering.
- Enhance aesthetic: Present in white ceramic bowls with Parmesan and parsley for a warm, inviting look.
Variations and Customization
- Gluten-Free Italian Wedding Soup: Use gluten-free breadcrumbs and gluten-free pasta; ensure broth is gluten-free.
- Vegan Italian Wedding Soup: Replace meat with plant-based ground meat, egg with 1 tbsp flaxseed mixed with 3 tbsp water, Parmesan with nutritional yeast, and chicken broth with vegetable broth.
- Low-Sodium Italian Wedding Soup: Use low-sodium broth and reduce salt to 1/2 tsp in meatballs and soup.
- Spicy Italian Wedding Soup: Increase red pepper flakes to 1/2 tsp or add a pinch of cayenne.
- Turkey Italian Wedding Soup: Replace beef and pork with ground turkey for a leaner option.
- Cheesy Italian Wedding Soup: Stir in 1/4 cup grated Parmesan into the broth before serving.
- Herb-Forward Italian Wedding Soup: Add 1 tbsp chopped fresh basil or oregano to the meatballs or broth.
- Grain-Free Italian Wedding Soup: Omit pasta and add diced zucchini or cauliflower rice for a low-carb option.
Storage and Serving Tips
- Soup can be stored in an airtight container in the fridge for up to 4 days; it can be reheated gently on the stovetop, adding extra broth if needed.
- Freeze soup (without pasta) in a freezer-safe container for up to 3 months; thaw in the fridge and add fresh pasta and greens when reheating.
- Serve hot for the best flavor and comforting warmth.
- Use it as a main dish with bread or as a starter for Italian meals.
- Pair with white wine or sparkling water to complement the savory, herbaceous flavor.
- Present in white ceramic bowls with vibrant garnishes for an appetizing, elegant charm.
Nutritional Information
Based on 6 servings (about 1 1/2 cups each):
- Calories: 320 kcal
- Total Fat: 18g
- Saturated Fat: 6g
- Trans Fat: 0g
- Cholesterol: 70mg
- Sodium: 900mg
- Total Carbohydrates: 20g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 20g
- Vitamin A: 60% Daily Value
- Vitamin C: 15% Daily Value
- Calcium: 8% Daily Value
- Iron: 12% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sodium options reduce sodium to ~600mg). High in protein; moderate in fat and sodium. Enjoy vegetables for balance.
Conclusion
This Italian Wedding Soup recipe offers a comforting, savory main dish or starter, perfect for any occasion, transforming simple ingredients into an Italian classic. Its straightforward preparation and vibrant presentation make it a favorite. The tender meatballs and hearty broth delight every spoonful. It’s sure to be a cherished recipe, loved for its crowd-pleasing appeal.
Italian Wedding Soup Recipe: Comforting and Savory
Classic Italian Wedding Soup with savory, comforting flavor.
Ingredients
Meatballs:
- ½ lb ground beef
- ¼ lb ground pork
- ¼ cup breadcrumbs
- 2 tbsp grated Parmesan
- 1 large egg
- 1 clove garlic minced
- 1 tbsp fresh parsley chopped
- ½ tsp kosher salt
- ¼ tsp black pepper
Soup:
- 2 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 cup small pasta acini di pepe or orzo
- 4 cups fresh spinach or escarole chopped
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ tsp red pepper flakes optional
- Optional: Extra Parmesan parsley
- Suggested Pairings: Crusty bread white wine
Instructions
- Mix beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Taste and adjust seasoning. Form 24–30 small meatballs.
- Bake at 375°F for 12–15 min or fry 6–8 min.
- Sauté onion, carrots, and celery in olive oil 5–7 min; add garlic 1 min.
- Add broth, salt, pepper, and flakes; boil, then simmer. Add pasta; cook 5–7 min.
- Add greens and meatballs; simmer 2–3 min. Taste and adjust broth.
- Serve in white ceramic bowls with Parmesan, parsley, bread, and wine.
Notes
- Avoid overmixing meatballs for tenderness.
- Store in fridge for 4 days or freeze (no pasta) for 3 months.
- Try a vegan or low-sodium variation.
- Pair with salad.
