Italian Wedding Soup is a beloved dish that combines savory meatballs, tender pasta, and nutritious greens in a flavorful broth. Despite its name, this soup has nothing to do with weddings—it’s believed to have originated from the Italian phrase “minestra maritata,” which refers to the “marriage” of flavors between the ingredients. This hearty and easy-to-make soup is perfect for family dinners, meal prep, or cozy nights in. Below, we’ll explore the key benefits, ingredients, step-by-step instructions, pro tips, serving suggestions, and more to help you master this delicious recipe.
Key Benefits
Italian Wedding Soup is more than just a comforting dish—it’s a nutrient-packed meal that offers a variety of health benefits. Here’s why you should consider adding this soup to your recipe rotation:
- Nutrient-Packed Meal: Italian Wedding Soup is loaded with protein from the meatballs, vitamins from the greens, and carbohydrates from the pasta, making it a well-rounded dish. The combination of ingredients ensures you’re getting a balanced meal in every bowl.
- Comforting and Satisfying: The warm broth, tender meatballs, and hearty vegetables make this soup a comforting choice for any season. Whether you’re feeling under the weather or just need a pick-me-up, this soup is sure to hit the spot.
- Versatile and Customizable: You can easily adapt this recipe to suit dietary preferences or use what you have on hand. Whether you’re gluten-free, vegetarian, or just looking to clean out your fridge, this soup is incredibly flexible.
- Family-Friendly: Kids and adults alike love the flavorful meatballs and pasta in this soup. It’s a great way to sneak in some extra veggies without any complaints.
- Meal Prep Friendly: This soup stores well in the fridge or freezer, making it a great option for busy weeknights. Simply reheat and enjoy a homemade meal in minutes.
Ingredients
Here’s what you’ll need to make this delicious Italian Wedding Soup:
For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs (Italian-seasoned or plain)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
For the Soup:
- 8 cups chicken broth (low-sodium preferred)
- 2 cups water
- 1 cup small pasta (such as acini di pepe, orzo, or ditalini)
- 2 cups fresh spinach or escarole, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
Instructions
Follow these simple steps to create a flavorful pot of Italian Wedding Soup:
Step 1: Prepare the Meatballs
- In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, pepper, and parsley.
- Mix the ingredients gently with your hands until well combined. Avoid overmixing to keep the meatballs tender.
- Shape the mixture into small meatballs, about 1 inch in diameter. You should get around 20-25 meatballs.
Step 2: Cook the Meatballs
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
- Add the meatballs in batches, ensuring they don’t overcrowd the pot. Brown them on all sides, about 2-3 minutes per batch. They don’t need to be fully cooked at this stage, as they’ll finish cooking in the soup.
- Remove the meatballs and set them aside on a plate.
Step 3: Sauté the Vegetables
- In the same pot, add another tablespoon of olive oil if needed.
- Sauté the onions, carrots, and celery until softened, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant.
Step 4: Build the Soup
- Pour in the chicken broth and water, and bring the mixture to a gentle boil.
- Add the pasta and cook according to the package instructions, usually about 8-10 minutes.
- Once the pasta is almost done, return the meatballs to the pot and add the chopped spinach or escarole.
- Simmer for another 5 minutes until the greens are wilted and the meatballs are fully cooked.
Step 5: Season and Serve
- Taste the soup and adjust the seasoning with salt and pepper as needed.
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese.
Pro Tips and Variations
- Make-Ahead Meatballs: Prepare the meatballs in advance and freeze them for up to 3 months. Thaw before using in the soup.
- Gluten-Free Option: Use gluten-free breadcrumbs for the meatballs and gluten-free pasta for the soup.
- Vegetarian Twist: Substitute the meatballs with plant-based meat alternatives or chickpea-based balls.
- Add More Veggies: Feel free to add zucchini, kale, or diced tomatoes for extra nutrition.
- Broth Variations: Use vegetable broth for a lighter flavor or beef broth for a richer taste.
- Spice It Up: Add a pinch of red pepper flakes for a subtle kick.
- Creamy Version: For a creamier texture, stir in a splash of heavy cream or a dollop of mascarpone cheese before serving.
Serving Suggestions
Italian Wedding Soup is a complete meal on its own, but you can elevate your dining experience with these serving ideas:
- Crusty Bread: Serve with a side of warm garlic bread or a crusty baguette for dipping.
- Salad: Pair with a simple green salad dressed with olive oil and balsamic vinegar.
- Cheese Board: Add a small cheese platter with olives and cured meats for an Italian-inspired feast.
- Wine Pairing: Enjoy with a glass of Chianti or Pinot Grigio to complement the flavors.
Conclusion
Italian Wedding Soup is a timeless recipe that brings together simple ingredients to create a dish that’s both comforting and nourishing. Whether you’re cooking for a crowd or preparing a cozy meal for yourself, this soup is sure to impress. With its customizable nature and easy preparation, it’s a recipe you’ll return to time and time again. So, grab your pot, gather your ingredients, and get ready to enjoy a bowl of this hearty and delicious soup!
FAQs
1. Can I freeze Italian Wedding Soup?
Yes, this soup freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat on the stovetop or microwave.
2. Can I use frozen meatballs?
Absolutely! Store-bought or homemade frozen meatballs can save time. Just add them directly to the soup and simmer until heated through.
3. What can I use instead of spinach or escarole?
Kale, Swiss chard, or even bok choy are great alternatives. Just adjust the cooking time as needed.
4. How can I make the soup creamier?
For a creamier texture, stir in a splash of heavy cream or a dollop of mascarpone cheese before serving.
5. Is this soup kid-friendly?
Yes! The small meatballs and pasta make it a hit with kids. You can also reduce the amount of garlic or spices if needed.
6. Can I make this soup in a slow cooker?
Definitely. Brown the meatballs and sauté the vegetables first, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
7. Can I use turkey or chicken instead of beef for the meatballs?
Yes, ground turkey or chicken works well for a lighter version of the meatballs. Just ensure they’re seasoned well to maintain flavor.
8. How long does this soup last in the fridge?
The soup can be stored in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave.
9. Can I add beans to the soup?
Absolutely! White beans or chickpeas can add extra protein and texture to the soup.
10. What’s the best way to reheat the soup?
Reheat the soup on the stovetop over medium heat until warmed through. Add a splash of broth or water if the soup has thickened in the fridge.
With this comprehensive guide, you’re ready to create a delicious pot of Italian Wedding Soup that will warm hearts and satisfy appetites. Enjoy!