Oh, you know that feeling when the weather turns chilly, and all you crave is a big, warm bowl of something amazing? Yeah, me too! And for me, there’s nothing quite like a classic, comforting bowl of Italian Wedding Soup.
I’ve been making this soup for ages, and it’s always a hit. The best part? It’s seriously easy to whip up, and the flavors are just incredible. This recipe stays true to the authentic Italian flavors, and it’s the kind of meal that makes the whole house smell amazing. My Nonna, bless her heart, taught me how to make this, and it’s been a family staple ever since. It’s the perfect dish for a weeknight dinner or even a cozy weekend lunch. Trust me, once you try my version of Italian Wedding Soup, you’ll be making it again and again. Get ready to slurp up some serious deliciousness!
Why You’ll Love This Italian Wedding Soup
Okay, so you might be wondering, “Why should I make *this* Italian Wedding Soup?” Well, let me tell you!
- First of all, it’s super easy peasy! You can have a delicious, homemade soup on the table in under an hour.
- It tastes absolutely divine! The combination of savory meatballs, veggies, and pasta is pure comfort food bliss.
- It’s a crowd-pleaser. Seriously, I’ve served this at potlucks, family gatherings, and even picky kid dinners, and everyone loves it.
- It’s perfect for meal prepping! Make a big batch on Sunday and enjoy it all week long.
Honestly, what’s not to love?
Ingredients You’ll Need for the Best Italian Wedding Soup
Alright, let’s talk ingredients! You won’t believe how simple this soup is. The key? Freshness, freshness, freshness! Seriously, it makes all the difference! Here’s what you’ll need to make my incredible Italian Wedding Soup:
- 1 pound of ground beef, I like to use 80/20, but hey, it’s your call.
- 1/2 cup of panko breadcrumbs—they give the meatballs the best texture!
- 1/4 cup of finely grated Parmesan cheese. Freshly grated is best; it melts so nicely.
- One large egg, lightly beaten. It binds everything together beautifully!
- A little salt and pepper, to your taste, of course.
- 1 tablespoon of good quality olive oil.
- One medium onion, finely chopped.
- Two carrots, chopped up—they add a lovely sweetness.
- Two celery stalks, also chopped.
- Eight cups of chicken broth.
- One cup of small pasta—I usually go for ditalini or acini de pepe, they’re perfect.
- 5 ounces of fresh spinach, roughly chopped. Don’t skimp on this!
That’s it! Easy, right? Now, let’s get cooking!
How to Make Italian Wedding Soup: Step-by-Step Instructions
Okay, friends, this is the fun part! Making Italian Wedding Soup is a breeze, I promise! Just follow these simple steps, and you’ll be slurping up a bowl of pure deliciousness in no time. I always start by preparing my mise en place…getting everything set up before I even turn the stove on. Makes things so much easier!
Preparing the Meatballs
First up, those adorable little meatballs! In a big bowl, you’re going to gently combine the ground beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Use your (clean!) hands to mix it all together until it’s just combined. Don’t overmix, or the meatballs will be tough, and nobody wants tough meatballs! Then, roll the mixture into super small meatballs—about an inch in size is good. You should get a whole bunch of them! Careful now…it’s easy to want to eat them raw!
Cooking the Vegetables and Broth
Next up, grab your favorite big pot or Dutch oven, and set it over medium heat. Add in that olive oil, and once it’s glistening, toss in the chopped onion, carrots, and celery. Cook them, stirring frequently, until they soften up, usually for about 5 minutes. You want them tender, but not mushy. Now, pour in the chicken broth and bring it to a boil. *Careful, it splatters!* Keep an eye on it!
Adding Meatballs, Pasta, and Spinach
Once the broth is boiling, carefully drop in those meatballs. Give them about 10 minutes to cook through. Then, in goes the pasta! Cook it according to the package directions, usually about 8-10 minutes, or until the pasta is perfectly tender. The last step? Add the spinach and let it wilt for just about a minute, until it turns bright green and soft. And that’s it! Your Italian Wedding Soup is ready to be devoured.
Tips for Success with Your Italian Wedding Soup
Okay, you want to make the *best* Italian Wedding Soup, right? I got you! Here are a few little secrets I’ve learned over the years to take your soup from good to *OMG-this-is-amazing*.
- First, don’t be shy about browning those meatballs! A little sear on the outside adds a ton of flavor. Just don’t overcrowd the pot; do it in batches if you have to.
- Taste and Adjust! Season as you go! Always taste your broth and add more salt, pepper, or even a pinch of red pepper flakes, depending on your preferences.
- As for the pasta, smaller is better. Those tiny pasta shapes like ditalini or acini de pepe are perfect because they just soak up all that delicious broth.
- And finally, fresh is best! Really try to use the freshest ingredients you can find. It makes a HUGE difference.
Following these tips, your Italian Wedding Soup will be the talk of the town, I guarantee it!
Variations on the Classic Italian Wedding Soup Recipe
Okay, so you’ve nailed the classic, and you’re feeling adventurous? Awesome! That’s my favorite part! Let’s have some fun with it and give you some options. Here are a couple of ideas to shake things up and make this Italian Wedding Soup recipe your own.
You can totally add some other veggies! I often throw in some zucchini or green beans. Feel free to use ground turkey or chicken instead of the ground beef for a lighter version. And for a flavor boost, a pinch of Italian seasoning, some fresh basil or a bay leaf while the soup simmers works wonders! Don’t be afraid to experiment!
Serving Suggestions for Italian Wedding Soup
So, you’ve got this amazing pot of Italian Wedding Soup, and you’re ready to serve! But, what goes with it? Don’t worry, I have some ideas! First, you absolutely *need* some crusty bread for dipping in that delicious broth. Seriously, it’s a must! A simple side salad with a light vinaigrette is always a great choice, too. And for dessert? Maybe some biscotti for dunking! Yum!
Storage and Reheating Instructions for Italian Wedding Soup
So, you made a big batch of that incredible Italian Wedding Soup, and you have some leftovers? Lucky you! Storing and reheating this soup is super easy. Just let it cool down completely, then store it in an airtight container in the fridge for up to 3 days.
Want to freeze it? Go for it! Freeze it in a freezer-safe container or bag for up to 3 months. When you’re ready to eat, you can reheat it on the stovetop over medium heat, or in the microwave. Easy peasy!
Frequently Asked Questions About Italian Wedding Soup
Got questions about making the perfect Italian Wedding Soup? Don’t worry, I’ve got you covered! Here are some of the most common questions I get asked (so you don’t have to!):
Can I freeze Italian Wedding Soup?
Absolutely! Freeze this soup all the time! Just let it cool completely, then freeze it in a freezer-safe container or bag. It’ll last for up to 3 months. Make sure you leave a little room at the top of the container because the soup expands a bit when it freezes. Then, when you’re ready to eat it, just thaw it in the fridge overnight and reheat on the stovetop or in the microwave. Easy as pie, or… soup, I guess!
What kind of pasta is best for Italian Wedding Soup?
Oh, this is a good one! You’ll want something small and that holds its shape. My favorites are ditalini (which is what I usually use), acini de pepe, or even small shells. You could use orzo if you like, just make sure not to overcook it. The smaller shapes just work so well in this soup — they catch all that delicious broth and mingle with the meatballs and veggies! Perfection!
Nutritional Information for Italian Wedding Soup
Okay, folks, real quick, one thing you gotta know: the nutritional info here is just an estimate. It changes a bit depending on the ingredients you use and the brands, you know? But this should give you a good ballpark idea for a single serving of this delicious Italian Wedding Soup!
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Italian Wedding Soup
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Halal
Description
A classic Italian soup with meatballs, vegetables, and pasta.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 cup small pasta (ditalini or acini de pepe)
- 5 ounces fresh spinach, chopped
Instructions
- In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix well.
- Roll the mixture into small meatballs.
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 minutes.
- Add chicken broth and bring to a boil.
- Add meatballs and cook for 10 minutes.
- Stir in pasta and cook until tender, about 8-10 minutes.
- Add spinach and cook until wilted, about 1 minute.
Notes
- You can add a pinch of red pepper flakes for some heat.
- If you don’t have fresh spinach, you can use frozen.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 75mg
Keywords: Italian Wedding Soup, soup, meatballs, pasta, Italian food