Italian Wedding Soup is a comforting dish known for its flavorful, tender meatballs and vibrant vegetables in a savory broth. This recipe brings together fresh ingredients and simple techniques to create a satisfying meal that’s both hearty and refreshing.
- Cuisine: Italian
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 6
Why You’ll Love This Recipe
- Homemade Meatballs: Browning them enhances their flavor and keeps them tender.
- Nutritious Vegetables: Fresh spinach and carrots add color and nutrients.
- Adaptable: Swap the pasta type to suit your preference or pantry stock.
- Simple Yet Authentic: Uses classic ingredients that create a rich, comforting broth.
Ingredients
- 8 oz. lean ground beef: Provides a rich flavor and meaty texture.
- 8 oz. ground pork: Adds moisture and depth to the meatballs.
- 1/2 cup fresh white bread crumbs: Helps bind the meatballs; use fresh bread for the best texture.
- 1/4 cup chopped fresh parsley: Adds freshness; dried parsley can substitute in a pinch.
- 1 1/2 tsp minced fresh oregano: Imparts a robust, herbaceous flavor; substitute with 3/4 tsp dried oregano if needed.
- 1/2 cup finely shredded parmesan: Lends a sharp, nutty taste essential for authentic Italian flavor.
- 1 large egg: Acts as a binder for the meatballs.
- Salt and freshly ground black pepper: Season to taste for both the meatballs and the soup.
- 1 Tbsp olive oil: Used for sauteing vegetables, adding depth and preventing sticking.
- 1 1/4 cups chopped carrots: Provides sweetness and texture to the broth.
- 1 1/4 cups chopped yellow onion: Adds a foundational flavor to the soup.
- 3/4 cup chopped celery: Complements the other vegetables and adds a subtle freshness.
- 4 cloves garlic, minced: Enhances the soup with aromatic depth.
- 5 (14.5 oz) cans low-sodium chicken broth: Forms the base of the soup, allowing for control over sodium levels.
- 1 cup dry acini di pepe (or orzo pasta): Tiny pasta complements the meatballs without overpowering them.
- 6 oz fresh baby spinach, roughly chopped: Adds a pop of color and fresh flavor.
- Finely shredded parmesan, for serving: Offers a finishing touch of savory richness.
How to Make It
Step 1: Prepare the Meatballs
In a mixing bowl, combine ground beef, pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper. Mix until just combined. Overmixing will make meatballs dense. Shape into small 1-inch meatballs.
Step 2: Brown the Meatballs
In a large pot, heat olive oil over medium heat. Add the meatballs in batches, browning them on all sides, about 5-7 minutes. Removed browned meatballs and set them aside. This step builds a flavorful base for the soup.
Step 3: Sauté Vegetables
In the same pot, add additional olive oil if needed. Sauté carrots, onions, celery, and garlic for about 5 minutes, or until onions are translucent and vegetables begin to soften. This develops the flavor base of your broth.
Step 4: Simmer the Soup
Add chicken broth and bring to a gentle simmer. Stir in the pasta and browned meatballs. Cook for about 10 minutes until pasta is al dente and meatballs are cooked through.
Step 5: Add Spinach
Stir in the chopped spinach and let it cook for an additional 2-3 minutes, just until wilted. Taste and adjust seasoning with salt and pepper, if needed. Serve warm with a sprinkle of parmesan on top.
Recipe FAQs
What kind of bread is best for the bread crumbs?
Use day-old or fresh white bread for the best binding quality and moisture retention in your meatballs. Avoid pre-packaged dried breadcrumbs as they may alter texture and flavor.
Can I use frozen spinach instead of fresh?
Yes, but thaw and thoroughly drain it first to prevent excess water from thinning the soup. Fresh spinach provides better texture and flavor.
Is there an alternative to acini di pepe pasta?
Orzo or even small elbow macaroni can be used as substitutes. Just adjust the cooking time to ensure the pasta is perfectly cooked.
