Italian Wedding Soup

why make this recipe

Italian Wedding Soup is a comforting dish that brings warmth and joy to any meal. Its rich flavor comes from the combination of meatballs, fresh greens, and broth, making it a delightful choice for family dinners or gatherings. This soup is not only delicious but also nutritious, packed with vegetables and protein. It’s easy to prepare and brings a taste of Italy right to your kitchen.

how to make Italian Wedding Soup

Ingredients:

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 6 cups chicken broth
• 1 cup small pasta (like acini di pepe or orzo)
• 4 cups fresh spinach or kale, chopped
• 1 carrot, diced
• 1 onion, diced
• 2 stalks celery, diced

Directions:

1. In a bowl, mix together the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, minced garlic, salt, and pepper. Form this mixture into small meatballs.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery; sauté until softened.
3. Pour in the chicken broth and bring it to a boil.
4. Add the meatballs to the broth and let them simmer for about 10 minutes.
5. Stir in the pasta and cook according to the package instructions.
6. Once the pasta is nearly done, add the chopped greens and cook until wilted.
7. Season with additional salt and pepper if needed. Serve hot.

how to serve Italian Wedding Soup

Serve Italian Wedding Soup hot, garnished with extra grated Parmesan cheese if desired. Pair it with crusty bread for a satisfying meal. It’s perfect for family gatherings or a cozy night in.

how to store Italian Wedding Soup

To store left-over Italian Wedding Soup, let it cool completely. Transfer it to an airtight container and refrigerate for up to 3 days. For longer storage, freeze the soup in portions for up to 3 months. Thaw in the refrigerator before reheating.

tips to make Italian Wedding Soup

• For added flavor, you can sauté the garlic before adding it to the meatball mixture.
• If you prefer, use turkey or chicken instead of beef and pork for a lighter version.
• Feel free to add other vegetables like zucchini or bell peppers to the soup for more variety.

variation

You can make a vegetarian version of Italian Wedding Soup by using vegetable broth and plant-based meat substitutes for the meatballs. Additionally, you can include more greens or different types of pasta.

FAQs

1. Can I use frozen meatballs?
Yes, you can use frozen meatballs to save time. Just add them straight to the boiling broth and let them cook through.

2. What type of pasta works best?
Small pasta shapes like acini di pepe or orzo are ideal, but you can also use couscous or ditalini.

3. Can I add more vegetables?
Absolutely! Feel free to get creative and add vegetables like peas, green beans, or bell peppers to the soup for extra nutrition and color.

Italian Wedding Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

A comforting Italian Wedding Soup filled with meatballs, fresh greens, and rich broth.

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 1/2 pound ground beef
• 1/2 pound ground pork
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 egg
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 6 cups chicken broth
• 1 cup small pasta (like acini di pepe or orzo)
• 4 cups fresh spinach or kale, chopped
• 1 carrot, diced
• 1 onion, diced
• 2 stalks celery, diced

Cook Mode Prevent your screen from going dark

Instructions

1. In a bowl, mix together the ground beef, ground pork, Parmesan cheese, breadcrumbs, egg, minced garlic, salt, and pepper. Form this mixture into small meatballs.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery; sauté until softened.
3. Pour in the chicken broth and bring it to a boil.
4. Add the meatballs to the broth and let them simmer for about 10 minutes.
5. Stir in the pasta and cook according to the package instructions.
6. Once the pasta is nearly done, add the chopped greens and cook until wilted.
7. Season with additional salt and pepper if needed. Serve hot.

Notes

Serve with extra grated Parmesan cheese and crusty bread. To store, refrigerate leftovers for up to 3 days or freeze for up to 3 months.

• Author: elfassimaryam243gmail-com
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: None

Nutrition

• Serving Size: 1 bowl
• Calories: 350
• Sugar: 5g
• Sodium: 750mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 80mg