Easy Italian Wedding Soup Recipe: Cozy Homemade Goodness

Culinary magic happens when my beloved italian wedding soup brings comfort to chilly evenings.

Generations of home cooks have perfected this delightful recipe passed through whispered kitchen secrets.

Small meatballs dance alongside tender greens in a rich, aromatic broth that warms your soul.

Delicate herbs and carefully selected ingredients create a symphony of flavors that feels like a warm embrace.

Nonna’s traditional techniques shine through in every spoonful of this hearty classic.

Mediterranean comfort calls you to gather ingredients and craft something truly special.

Come savor a bowl that tells stories of Italian kitchens and love.

Why People Love Italian Wedding Soup

• Craft Gourmet Meatballs: Blend ground beef and pork with aromatic herbs creates restaurant-quality meatballs that elevate the soup's flavor profile.
• Simple One-Pot Wonder: Prepare everything in a single pot, minimizing kitchen cleanup and making this recipe perfect for busy home cooks seeking delicious meals.
• Nutrient-Packed Comfort: Packed with protein from meatballs, vegetables like carrots and spinach, and hearty pasta, this soup delivers a balanced and satisfying meal that nourishes the body.
• Versatile Family Pleaser: Kid-friendly and adaptable for various dietary preferences, this Italian wedding soup works brilliantly for weeknight dinners, casual gatherings, or cozy weekend meals.

Simple Ingredients For Italian Wedding Soup

• Beef, Pork: Lean ground meats that form the base of the tender and flavorful meatballs.
• Bread Crumbs: Provide structure and help bind the meatballs together.
• Parmesan Cheese: Adds a rich, salty flavor to the meatball mixture.
• Egg: Acts as a binding agent to hold the meatballs together.

• Parsley, Oregano: Fresh herbs that provide aromatic and bright flavors to the meatballs.
• Salt, Pepper: Essential seasonings that enhance the overall taste of the dish.

• Olive Oil: Used for browning meatballs and sautéing vegetables.
• Carrots, Onions, Celery: Classic soup vegetables that create a flavorful and nutritious base.
• Garlic: Adds depth and aromatic flavor to the soup.
• Chicken Broth: Forms the liquid base of the soup, providing rich flavor.

• Pasta: Adds substance and texture to the soup.
• Spinach: Provides a fresh, green element and additional nutrients.

• Shredded Parmesan Cheese: Adds a final touch of flavor and richness to the soup.

Easy Steps To Cook Italian Wedding Soup

Step 1: Create Delectable Meatballs

• Ground beef
• Ground pork
• Bread crumbs
• Fresh parsley
• Dried oregano
• Grated parmesan cheese
• Egg
• Salt
• Black pepper

Gently blend everything together and shape into small, bite-sized meatballs roughly the size of a golf ball.

Step 2: Brown Meatball Perfection

Heat olive oil in a large skillet over medium-high heat.

Carefully brown the meatballs on multiple sides until they develop a beautiful golden exterior, about 4 minutes total. Transfer cooked meatballs to a paper towel-lined plate and repeat the process with remaining meatballs.

Step 3: Develop Soup Base

• Carrots
• Onions
• Celery

Cook until vegetables become tender and fragrant, approximately 6-8 minutes. Add minced garlic and cook for an additional minute.

Step 4: Build Soup Liquid

Pour chicken broth into the pot and season with salt and pepper. Bring the mixture to a rolling boil.

Step 5: Combine Soup Components

Lower the heat to a gentle simmer. Add pasta and previously browned meatballs to the pot.

Cook for 10 minutes, stirring occasionally. During the final minute of cooking, toss in fresh spinach leaves.

Step 6: Serve and Enjoy

Ladle the hot soup into serving bowls and sprinkle with freshly shredded parmesan cheese. Enjoy your comforting Italian Wedding Soup immediately.

Smart Tricks For Italian Wedding Soup

• Choose ground beef and pork with 80/20 fat ratio for juicier, more flavorful meatballs that hold together perfectly.
• Roll meatballs gently with wet hands to prevent sticking and ensure uniform size for even cooking.
• Use small pasta shapes like orzo or stelline to complement the delicate texture of the meatballs and create balanced bites.
• Swap spinach with kale or Swiss chard for a nutrient-dense variation that adds robust flavor and additional vitamins.
• Freeze leftover meatballs separately from soup for quick future meals, storing in airtight containers up to 3 months.

Fun Ways To Switch Up Italian Wedding Soup

• Spicy Meatball Medley: Replace beef and pork with ground turkey and add red pepper flakes for a zesty kick.
• Vegetarian Wellness Bowl: Swap meatballs with roasted chickpea balls and use vegetable broth for a plant-based version.
• Mediterranean Magic: Incorporate ground lamb instead of beef, add mint leaves, and use orzo pasta for a Greek-inspired soup.
• Hearty Winter Warmer: Include diced potatoes and swap spinach with kale for a more robust and filling soup option.

Perfect Pairings For Italian Wedding Soup

• Pair Crisp White Wine: Pinot Grigio perfectly complements the light, savory flavors of Italian wedding soup with its refreshing acidity and clean finish.
• Create Rustic Bread Companion: Crusty Italian ciabatta or focaccia provides delightful texture contrast, helping soak up the rich broth and enhancing overall meal experience.
• Elevate with Herbal Salad: Fresh arugula salad dressed with lemon vinaigrette adds bright, peppery notes that cut through the soup's richness and provide palate-cleansing freshness.
• Match Hearty Red Alternative: Chianti brings robust Italian character, offering gentle tannins that beautifully balance the meaty meatballs and vegetable-packed soup.

How To Keep Italian Wedding Soup Tasty

• Refrigerate: Store leftover soup in an airtight container for up to 3-4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Freeze: Transfer soup to freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 2-3 months. Separate meatballs and broth if possible to maintain best texture.
• Microwave Reheat: Place soup in a microwave-safe bowl, cover loosely, and heat in 30-second intervals, stirring between each interval until thoroughly warmed. Add a splash of chicken broth to restore moisture.
• Stovetop Reheat: Pour soup into a pot, add a little chicken broth to prevent drying, and warm over medium-low heat.

Italian Wedding Soup Questions Answered

• What are the key ingredients in the meatballs?

The meatballs combine beef, pork, bread crumbs, parsley, oregano, parmesan cheese, egg, salt, and pepper for a rich and flavorful mixture.

• Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them for up to 24 hours before cooking, which helps the flavors meld together.

• Is this soup considered healthy?

The soup is nutritious, packed with protein from meatballs, vegetables like carrots, celery, and spinach, and provides a balanced meal with lean meats and greens.

Italian Wedding Soup Recipe

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4.5 from 11 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Comforting Italian wedding soup brings together delicate meatballs and tender greens in a hearty broth that whispers of nonna’s kitchen. Generations of flavor dance in each spoonful, inviting you to savor an authentic taste of Italy’s culinary embrace.

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Ingredients

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Meatball Ingredients:

• 8 oz (226 g) lean ground beef
• 8 oz (226 g) ground pork
• 1/2 cup fresh hearty white bread crumbs
• 1/4 cup chopped fresh parsley
• 1 1/2 teaspoons minced fresh oregano
• 1/2 cup finely shredded parmesan
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil (for browning)

Soup Base Ingredients:

• 5 (14.5 oz) cans low-sodium chicken broth
• 1 1/4 cups diced carrots (1/4-inch dice)
• 1 1/4 cups diced yellow onion
• 3/4 cup diced celery (1/4-inch dice)
• 4 cloves garlic, minced
• 1 tablespoon olive oil

Pasta and Finishing Ingredients:

• 1 cup dry acini de pepe or orzo pasta
• 6 oz (170 g) fresh spinach, chopped
• Finely shredded parmesan, for garnish

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Instructions

1. Blend ground beef, pork, bread crumbs, herbs, cheese, egg, salt, and pepper in a mixing bowl. Gently form compact, uniform meatballs measuring roughly 3/4 inch.
2. Warm olive oil in a skillet over medium-high heat at 375°F. Rotate meatballs to achieve golden-brown exterior on multiple sides, approximately 4 minutes. Transfer to paper towel-lined plate to drain excess oil.
3. In a large pot, sauté diced carrots, onions, and celery in olive oil until vegetables soften and become translucent, about 6-8 minutes. Incorporate minced garlic and cook for an additional minute.
4. Pour chicken broth into the vegetable mixture, seasoning with salt and pepper. Bring liquid to a rolling boil.
5. Lower heat to gentle simmer, carefully add pasta and pre-cooked meatballs. Allow soup to cook for 10 minutes, stirring periodically to prevent sticking.
6. During final minute of cooking, fold fresh spinach into the soup, allowing leaves to wilt and integrate with other ingredients.
7. Ladle hot soup into serving bowls, garnishing with freshly shredded parmesan cheese for enhanced flavor and presentation.

Notes

• Always handle meatball mixture gently to prevent tough, dense texture.
• Mix meat ingredients with light touch using fingertips or fork to keep them tender.
• Consider using lean ground meats like turkey or chicken for healthier alternative.
• Substitute gluten-free breadcrumbs or almond meal for gluten-sensitive diets.
• Smaller meatballs cook faster and distribute more evenly throughout soup.
• Ensure meatballs are browned on multiple sides for enhanced flavor development.
• Use fresh spinach for better texture and vibrant green color.
• Optional: Add red pepper flakes for subtle heat and extra complexity.
• Freeze leftover soup without pasta to maintain optimal consistency when reheating.
• Grate parmesan cheese fresh for maximum flavor and melting potential.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 350
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 20 g
• Cholesterol: 75 mg