Italian Wedding Soup

Italian wedding soup is one of those heartwarming dishes that feels like a hug from the inside. Picture this: It’s a chilly evening, and you’re cozied up in your kitchen, the aroma of simmering broth fills the air, mingling with the savory scent of freshly made meatballs. This is not just any soup; it’s a delightful blend of flavors that transports you straight to a bustling Italian kitchen. I first learned this recipe from my grandmother, who would whip it up for family gatherings. It feeds both the belly and the soul, making it my go-to comfort food year-round.

Why you’ll love this recipe

What makes this Italian Wedding Soup truly special is its ability to be both hearty and light at the same time. You’ve got the savory meatballs made from a perfect blend of beef and pork, swimming in rich chicken broth that’s packed with vegetables. And those tiny acini di pepe pasta? They lend a delightful pop to every spoonful. Imagine sitting down to a steaming bowl filled with tender meatballs, vibrant greens, and the savory goodness of broth enveloping it all.

This recipe is perfect for sharing with loved ones—aptly named “wedding soup” because it was traditionally served at weddings in Italy, symbolizing harmony. The marriage of flavors is just as harmonious in your bowl. Plus, it’s easily adaptable for dietary preferences! With some simple swaps, you can make it gluten-free or even vegetarian, and it remains just as comforting and delicious.

Gather these ingredients

Before we dive into the cooking process, let’s round up the ingredients that will help us craft this culinary masterpiece:

• 1 lb ground beef: A hearty base; this provides a rich flavor to our meatballs.
• 1/2 lb ground pork: Adds a touch of sweetness and fat, keeping the meatballs juicy.
• 1/2 cup breadcrumbs: These bind the meatballs together while giving them a delightful texture—use seasoned ones for an extra flavor boost!
• 1/4 cup grated Parmesan cheese: Because who doesn’t love cheese? It adds a nutty note to the meatballs.
• 1/4 cup fresh parsley, chopped: This brings a burst of freshness and brightness.
• 1 egg: Acts as our binding agent—don’t skip it!
• 2 quarts chicken broth: The soul of the soup; high-quality broth makes all the difference.
• 1 onion, chopped: Adds depth of flavor; sauté until golden for extra richness.
• 2 carrots, diced: Their natural sweetness complements the savoriness.
• 2 celery stalks, diced: Adds crunch and aromatic flavor; a must for classic mirepoix.
• 1 cup acini di pepe pasta: Tiny pasta that captures all the delicious flavors.
• 2 cups spinach, chopped: For that lush green finish—feel free to substitute with kale!
• Salt and pepper to taste: Simple but essential; always taste as you go!

The cooking process explained

Now, let’s get our hands a little messy; trust me—it’s worth it!

1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, and a generous pinch of salt and pepper. Mix until well incorporated but try not to overdo it; we want tender meatballs, not dense ones. Form the mixture into small meatballs, about the size of a golf ball.

2. Grab a large pot and heat the chicken broth over medium heat. Allow it to warm up gently; you want your kitchen filled with that savory aroma!

3. Toss in the chopped onions, diced carrots, and celery. Let them simmer, stirring occasionally, until the veggies are tender and fragrant. Think of this as developing the backbone flavor of your soup!

4. Next, carefully add the meatballs to the pot; they’ll float around like tiny boats. Cook for about 10-15 minutes until they’re cooked through—this is where the magic happens!

5. Once the meatballs are looking good, stir in the acini di pepe pasta. Cook according to package instructions until perfectly al dente, stirring every now and then to keep it from sticking.

6. Finally, fold in the chopped spinach and let it simmer a few more minutes until wilted. Your soup is almost ready!

7. Don’t forget to taste and adjust the seasoning with salt and pepper. Serve it hot, preferably with a sprinkle of extra Parmesan on top!

Best way to enjoy it

This soup is delightful on its own, but let’s elevate the experience a tad! Serve it in rustic bowls, garnished with additional parsley and a drizzle of high-quality olive oil for that restaurant-worthy touch. Pair it with crusty Italian bread or a side salad drizzled with balsamic vinaigrette to balance the richness. If you’re feeling fancy, a sprinkle of red pepper flakes can add a gentle kick!

Storage and reheating tips

Leftovers? Yes, please! To store your Italian Wedding Soup, keep it in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing portions—just let it cool completely before freezing. When reheating, add a splash of broth or water to loosen it up since the pasta can absorb moisture. A gentle simmer on the stovetop works best to keep the flavors intact.

Pro chef tips

• For extra depth, brown your meatballs in a little olive oil before adding them to the broth. This will add a rich, caramelized flavor.
• If you’re short on time, consider using pre-made meatballs. Just remember, homemade always has that touch of love!
• Want to amp up the nutrients? Add other veggies like zucchini or bell peppers. They will complement the soup beautifully.

Creative Twists

Feeling adventurous? Here are a few twists to make this soup uniquely yours:

• Italian Sausage: Replace the ground beef and pork with sweet Italian sausage for added spice and flavor.
• Herb Variations: Swap parsley for fresh basil or even a touch of dill for a different herbal profile.
• Vegetarian Option: Use veggie broth, lentils, and chickpeas instead of meat; throw in some diced tomatoes and you have a hearty plant-based version!

Ingredients list

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 1 egg
• 2 quarts chicken broth
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup acini di pepe pasta
• 2 cups spinach, chopped
• Salt and pepper to taste

Directions to follow

1. Mix ground beef, ground pork, breadcrumbs, Parmesan, parsley, egg, salt, and pepper in a bowl. Form into small meatballs.
2. Heat chicken broth in a large pot over medium heat.
3. Add chopped onion, carrots, and celery; simmer until tender.
4. Stir in the meatballs; cook for 10-15 minutes until cooked through.
5. Add acini di pepe pasta; cook according to package instructions until al dente.
6. Stir in spinach; simmer until wilted.
7. Adjust seasoning with salt and pepper, then serve hot.

Your questions answered

• What’s the prep time? About 30 minutes for prepping the ingredients, plus 30-40 minutes for cooking. Perfect for a weeknight dinner!
• Can I freeze it? Absolutely! Just make sure it cools before freezing. It’ll keep for 2-3 months.
• What can I serve with it? Crusty bread is always a hit, and a fresh salad works wonders too!
• Can I substitute the pasta? Sure! Any small pasta will work—try ditalini or even orzo.
• How spicy is it? This recipe is mild, but you can easily add crushed red pepper flakes for some heat!

This Italian Wedding Soup is more than just a recipe; it’s a way to bring warmth and comfort to your table. Each time you gather loved ones around to enjoy it, you’re passing on a slice of tradition alongside those delicious meatballs. So, roll up your sleeves, give it a try, and don’t shy away from making it your own! Share your thoughts and any twists you come up with, because, in this kitchen community, we all grow and get inspired together!

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Italian Wedding Soup

Cooking Method: Simmering Courses: Dinner, Main Course, Soups Recipe Keys: C Comfort Food F Family Non Vegetarian W Warm W Weeknight

Difficulty: Intermediate Prep Time 30 mins Cook Time 40 mins Total Time 1 hr 10 mins

Servings: 6 Estimated Cost: $ 15 Calories: 250

Best Season: Winter

Description

This Italian Wedding Soup is a warm, hearty dish featuring savory meatballs, vibrant greens, and delicious broth, perfect for sharing with loved ones.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb ground beef (A hearty base; provides rich flavor.)
• ¹⁄₂ lb ground pork (Adds sweetness and fat, keeping meatballs juicy.)
• ¹⁄₂ cup breadcrumbs (Use seasoned ones for extra flavor.)
• ¹⁄₄ cup grated Parmesan cheese (Adds a nutty note to the meatballs.)
• ¹⁄₄ cup fresh parsley, chopped (Brings freshness and brightness.)
• 1 pcs egg (Acts as a binding agent.)
• 2 quarts chicken broth (High-quality broth makes all the difference.)
• 1 pcs onion, chopped (Adds depth; sauté until golden.)
• 2 pcs carrots, diced (Natural sweetness complements savoriness.)
• 2 pcs celery stalks, diced (Adds crunch and aromatic flavor.)
• 1 cup acini di pepe pasta (Tiny pasta that captures all flavors.)
• 2 cups spinach, chopped (For a lush green finish.)
• Salt and pepper to taste (Simple but essential; always taste as you go.)

Instructions

1. Prepare the Meatballs

   In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, and a generous pinch of salt and pepper. Mix until well incorporated, forming small meatballs.
   Avoid overmixing to keep meatballs tender.
   Mark as complete

2. Heat the Broth

   Fill a large pot with chicken broth and heat it over medium heat until warm.
   This will fill your kitchen with a savory aroma.
   Mark as complete

3. Sauté the Vegetables

   Once the broth is warm, add chopped onions, diced carrots, and celery. Simmer until tender and fragrant.
   This develops the base flavor of the soup.
   Mark as complete

4. Cook the Meatballs

   Carefully add the formed meatballs to the pot and cook for about 10-15 minutes until they're cooked through.
   The meatballs will float to the surface when done.
   Mark as complete

5. Add the Pasta

   Stir in the acini di pepe pasta and cook according to package instructions until al dente.
   Stir occasionally to prevent sticking.
   Mark as complete

6. Incorporate the Greens

   Fold in chopped spinach and let it simmer for a few more minutes until wilted.
   Don't forget to adjust seasoning to taste.
   Mark as complete

7. Serve

   Serve hot, garnished with extra Parmesan and parsley.
   Drizzle with olive oil for an elevated experience.
   Mark as complete

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 9g14%

Saturated Fat 3g15%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 800mg34%

Potassium 600mg18%

Total Carbohydrate 25g9%

Dietary Fiber 2g8%

Sugars 3g

Protein 20g40%

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Vitamin A 400 IU

Vitamin C 30 mg

Calcium 150 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Best served fresh, but can store in the refrigerator for up to three days or freeze for up to three months.

Keywords: Italian Wedding Soup, comfort food, soup, meatballs, Italian cuisine