This cheerful Italian Wedding Soup is a mix of tasty meatballs, fresh greens, and tiny pasta, all resting in a warm broth. It’s like a hug in a bowl on a cold day!
I love how the tiny meatballs pack a punch of flavor! Plus, it’s super easy to make—perfect for when the family is gathered around the table, or when you need a cozy night in.
Key Ingredients & Substitutions
Italian Seasoned Breadcrumbs: These add texture and flavor to the meatballs. If you’re gluten-free, try using gluten-free breadcrumbs or crushed rice crackers.
Ground Beef: This provides a hearty base for the meatballs. A mix of beef, pork, and veal is traditional but using turkey or chicken can make it lighter. If you prefer plant-based options, try using lentils or veggie crumbles.
Pasta: Acini di pepe or orzo are perfect for this soup, adding a nice bite. If you don’t have them, you can use any small pasta like ditalini or even broken-up spaghetti. Just adjust the cooking time accordingly.
Spinach: Fresh spinach gives a vibrant color and nutrients. Kale or Swiss chard can also work well here. Just chop them coarsely and let them wilt in the broth.
How Do I Make Sure My Meatballs Don’t Fall Apart?
Getting the meatballs right is key to a great Italian Wedding Soup. To ensure they hold together during cooking, try these tips:
- Keep the mixture moist, but don’t overmix to avoid tough meatballs.
- Chill the formed meatballs for 20-30 minutes before cooking. This helps them maintain their shape.
- Brown them gently in oil before adding to the soup, as this helps seal the surface.
With these handy tips, you’ll have tender, flavorful meatballs that hold together beautifully in your soup! Enjoy your cooking adventure!
How to Make Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- 1 tablespoon fresh parsley, finely chopped, plus extra for garnish
- 1/4 teaspoon ground nutmeg
- 1 large egg
- 3/4 pound ground beef (or a mix of beef, pork, and veal)
- 1/2 pound Italian sausage, casing removed (optional)
For the Soup:
- 8 cups chicken broth
- 1 cup small pasta (such as acini di pepe or orzo)
- 3 cups fresh spinach, chopped
- 2 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon lemon juice (optional for brightness)
- Red pepper flakes (optional, for garnish)
How Much Time Will You Need?
This delightful soup will take about 30 minutes of prep and cooking time. You’ll get to enjoy the fruits of your labor in less than an hour, making it a great choice for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large mixing bowl, combine the Italian seasoned breadcrumbs, 1/4 cup grated Parmesan cheese, chopped parsley, ground nutmeg, the egg, ground beef, and Italian sausage if you’re using it. Season your mixture with salt and pepper. Mix everything together gently until just combined, being careful not to overwork the meat to keep your meatballs tender.
2. Form the Meatballs:
Using your hands, roll the mixture into small meatballs, about 1 inch in diameter. Place the formed meatballs on a plate and set them aside.
3. Brown the Meatballs:
In a large pot, heat up your olive oil over medium heat. Once hot, add the meatballs in batches and cook them until they’re browned on all sides, about 4-5 minutes. They don’t have to be fully cooked just yet. Remove the browned meatballs from the pot and set them aside on a plate.
4. Cook the Garlic:
In the same pot, add the minced garlic and sauté it for about 1 minute, until it’s fragrant. Be careful not to let it burn!
5. Add Broth and Pasta:
Now, pour in the chicken broth and bring it to a boil. Once boiling, add your small pasta. Cook according to the package instructions until it’s just al dente, which typically takes about 6-8 minutes.
6. Simmer the Soup with Meatballs:
Gently return the browned meatballs back to the pot with the soup. Lower the heat to a simmer and cook for an additional 10 minutes, or until the meatballs are cooked through.
7. Add the Greens:
Stir in the chopped spinach and let it cook for another 2 minutes until it wilts and brightens up the soup.
8. Finish and Season:
If you like, add some lemon juice for a nice brightness and adjust the seasonings with more salt and pepper to taste.
9. Serve:
ladle the hot soup into bowls, topping each serving with extra grated Parmesan cheese, chopped parsley, and a sprinkle of red pepper flakes if you like a bit of heat. Enjoy this heartwarming dish!
This traditional Italian Wedding Soup is sure to become a favorite! It’s comforting, full of flavor, and perfect for sharing. Enjoy every spoonful!
Can I Use Frozen Meatballs for This Soup?
Yes, you can use frozen meatballs to save time! Just add them directly to the soup as you simmer; you may need to increase the cooking time slightly to ensure they are heated through.
What Can I Substitute for the Spinach?
If you don’t have spinach, kale or Swiss chard are great alternatives. Just make sure to chop them into smaller pieces and add them to the soup for the last few minutes of cooking to ensure they wilt properly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The soup may thicken in the fridge due to the pasta absorbing the broth, so you can add a little extra broth or water when reheating.
Can I Make This Soup Vegetarian?
Absolutely! Swap the meat for plant-based meat alternatives or lentils and use vegetable broth instead of chicken broth. Add more veggies like carrots and zucchini for added flavor and nutrition!
