What is soup? Not just any soup, but *the* soup – the one that warms you from the inside out, that somehow somehow reaches you. What makes this song so hearty and light, and the one that’s always a crowd-pleaser. I’m talking about Italian wedding soup. Is it like chicken noodle soup’s Italian cousin who knows how to throw a party in your house? Every spoonful is a little celebration. If you love a good, flavorful broth with tiny meatballs and greens, you’re absolutely going to adore it. My family begs me to make it all winter long, and honestly, I’m happy to oblige. Is it surprisingly simple, and the depth of flavor is just incredible? What is your favorite Italian wedding soup recipe? So, grab your soup pot, and let’s get cooking!
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What is Italian wedding soup?
What is Italian wedding soup? Don’t worry, it’s not actually served at Italian weddings (though, honestly, …should) The name comes from the Italian phrase “minestra maritata,” which translates to “married soup. ” Think of it as a marriage of flavors – savory broth, tiny, tender meatballs, and tamari. A perfect union of flavor and texture. All leafy greens, all simmering together in harmonious bliss. It’s essentially a hearty, flavorful broth-based soup with small meatballs, often made with melted butter. Combination of ground pork and beef. The greens, typically escarole or spinach, add a touch of bitterness that balances the richness of the spinach. What’s the kind of soup that feels both comforting and nourishing, perfect for a chilly evening or for lunch. When you’re feeling under the weather, what should you do?
Why I love this recipe?
What are some of the best soup recipes? What I love about this Italian Wedding Soup recipe is how much flavor you get with so little effort. Is it easier than you think?
- Flavor explosion: WhatThe combination of the savory broth, the perfectly seasoned meatballs, and the slight bitterness of a boiled egg. The greens is just *chef’s kiss*. Is it a symphony of flavors that dance on your tongue?
- SurprisinglyWhy is this soup so easy? Most of the ingredients are pantry staples, and the steps are straightforward. Even beginner cooks can nail this one. I promise!
- Budget friendlyWhat is a good way to stretch your grocery budget? A little bit of meat goes a long way in those tiny meatballs, and the greens are inexpensive and good for kids. What are some of the best nutrients in
- Versatile:Can you customize this soup to your liking? Use different types of greens, add pasta, or even a splash of lemon juice for extra zing. What is your soup? Make it your own! I have seen my neighbor add carrots and celery, and that tasted amazing.
What is a lighter, brighter alternative to stew? Is it satisfying to watch a movie without feeling heavy? My kids gobble this down faster than they do mac and cheese – that’s a win in my book!
How do I make Italian wedding soup?
Quick Overview
How do you make Italian wedding soup? What are some good ways to make a delicious broth, then whip up some meatballs? Next, you’ll simmer everything together with the greens until they’re perfectly tender. What makes this method special is the addition of Parmesan rind to the broth for an extra layer of flavor. What is savory goodness Is it a simple touch that really makes the difference?
Ingredients
For the Meatballs:
- I like to use lean ground pork for a healthier option. 1 pound ground beef (I like using ground chicken for healthy options)
- 1/2 pound ground beef (80/20 blend is perfect for flavor)
- 1/2 cup Parmesan cheese (freshly grated is always best)
- 1/4 cup breadcrumbs (I use Italian seasoned breadcrumb for extra flavor)
- 1 large egg, lightly beaten.
- 2 cloves of garlic, minced.
- 1/4 cup chopped fresh parsley. 1/4 teaspoon chopped green onion.
- 1 teaspoon salt is a teaspoon.
- What’s a teaspoon of black pepper?
For the Soup:
- 8 cups chicken broth (low sodium, if possible)
- 1 yellow onion, chopped.
- 2 carrots, peeled and diced.
- 2 celery stalks, diced.
- 1 Parmesan cheese rind (optional, but adds amazing flavor!)
- 10 ounces frozen spinach, thawed and squeezed dry.
- 1 cup acini de pepe pasta (or other small pasta shape): 1 tsp.
- Salt and pepper to taste.
- Fresh parsley, for garnish.
What are the steps to
Step 1: Make the Meatballs
In a large bowl, combine all the meatball ingredients. Gently mix until just combined – be careful not to overmix, as this can make the meatballs tough. What is the best way to make meatballs? I find it easiest to use a small cookie scoop for this, but your hands work just fine too!
Step 2: Sauté the Vegetables
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add salt and pepper to taste. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. If you are going to make a flavor base, don’t rush it!
Step 3: Simmer the Broth
If using Parmesan rind, pour in the chicken broth and stir to combine. Bring to a simmer and cook for about 15 minutes to allow the flavors to combine. Parmesan rind adds richness that is hard to beat. I always keep my Parmesan rinds in the freezer for a few days. I love this idea!
Step 4: Cook the Meatballs
Gently drop the meatballs into the simmering broth. Cook for about 10-12 minutes, or until the meatballs are cooked through. Do not overcrowd the pot – you may need to cook them in batches.
Step 5: Add the Greens and Pasta
Stir in the thawed and squeezed dry spinach (or escarole) and the pasta. Cook until pasta is tender, about 8-10 minutes. The spinach will wilt down quickly, adding a lovely green color to the soup.
Step 6: Season and Serve
Remove the Parmesan rind (if using) and season the soup with salt and pepper. What are some good ways to serve fresh parsley in a bowl?
What should you serve it with?
Italian Wedding Soup is delicious on its own, but it’s even better when paired with the right side of the dish. What are What are some of my favorite serving suggestions?
- For a light lunch: Serve with a crusty loaf of Italian bread for dipping into the broth. The bread soaks up all that delicious flavor.
- For a hearty dinner: Pair with a simple side salad and a glass of red wine. A classic Chianti or Pinot Noir would be perfect.
- For a cozy night in: Enjoy a bowl of soup with a grilled cheese sandwich. It’s the ultimate comfort food combination.
- For a special occasion: Serve in small bowls as an appetizer before a larger Italian meal. It’s a great way to start things off.
My family loves to add a sprinkle of red pepper flakes for a little extra heat. It’s also delicious with a dollop of pesto on top. Don’t be afraid to experiment and find your own favorite combinations!
Top Tips for Perfecting Your Italian Wedding Soup
Okay, friends, now for the secret tips that will take your Italian Wedding Soup from good to *amazing*:
- Don’t overmix the meatballs: Overmixing can result in tough, dry meatballs. Mix the ingredients gently until just combined.
- Use good quality broth: The broth is the foundation of the soup, so use the best quality you can find. Homemade broth is always best, but a good store-bought broth will work just fine.
- Don’t skip the Parmesan rind: This is the secret ingredient that adds a ton of flavor to the broth. If you don’t have a Parmesan rind, you can substitute a teaspoon of Parmesan cheese.
- Squeeze the spinach dry: Thawed spinach can release a lot of water, which can dilute the soup. Be sure to squeeze it dry before adding it to the pot.
- Cook the pasta separately (optional): If you’re planning to store the soup, cook the pasta separately and add it just before serving. This will prevent the pasta from becoming mushy.
- Taste and adjust: Don’t be afraid to taste the soup as it cooks and adjust the seasoning as needed. A little extra salt or pepper can make a big difference.
I’ve learned these tips over years of making this soup, and they always result in a perfect bowl every time. One time I forgot to add the Parmesan rind, and the soup was definitely missing something! Now, I never skip it.
Storing and Reheating Tips
Italian Wedding Soup is even better the next day, as the flavors have had time to meld together. Here’s how to store and reheat it properly:
- Refrigerator storage: Store the soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer instructions: For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Be sure to leave some room at the top of the container, as the soup will expand when frozen.
- Reheating: Reheat the soup on the stovetop over medium heat until heated through. You can also reheat it in the microwave, but be sure to stir it occasionally to ensure even heating.
- Glaze Timing Advice: If you added fresh parsley when serving, I recommend adding more when reheating as well.
One thing I’ve learned is that the pasta will absorb some of the broth as it sits, so you may need to add a little extra broth or water when reheating. And remember, always let the soup cool completely before storing it to prevent bacteria growth.
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Italian Wedding Soup. It’s a comforting, flavorful, and surprisingly easy soup that’s perfect for any occasion. Whether you’re looking for a light lunch, a hearty dinner, or a cozy night in, this soup is sure to hit the spot. I truly believe that this soup is more than just a recipe; it’s a bowlful of memories and love. If you enjoyed this recipe, be sure to check out my other soup recipes for more comforting and delicious ideas! Happy cooking, friends! I can’t wait to hear how yours turns out. Let me know in the comments if you have any questions or if you’ve tried this recipe with your own unique twists. And don’t forget to rate the recipe if you loved it!
Hearty Vegetable Meatball Soup: A Cozy Delight
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 0.5 pounds ground turkey lean
- 0.5 pounds ground chicken
- 1 cup panko breadcrumbs
- 1 cup grated zucchini excess moisture removed
- 1 large egg beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper freshly ground
- 1 large yellow onion diced
- 1.5 cups diced carrots
- 4 stalks celery diced
- 3 cloves garlic minced
- 8 cups vegetable broth low sodium
- 1 tablespoon dried basil
- 1 cup frozen green peas
- 6 cups chopped kale stems removed
- 1 cup ditalini pasta uncooked
Instructions
Preparation Steps
- Mix the ground turkey, chicken, breadcrumbs, zucchini, egg, garlic powder, onion powder, salt, and black pepper in a bowl until just combined.
- Shape the mixture into 1-inch meatballs and set aside.
- In a large pot, heat olive oil over medium-high heat and brown meatballs in batches, setting them aside.
- In the same pot, add onions, carrots, and celery. Sauté until soft and fragrant.
- Add minced garlic and dried basil, stirring for 1 minute.
- Pour in the vegetable broth, bring to a boil, and scrape any browned bits from the pot.
- Return the meatballs to the pot. Simmer gently for 15 minutes.
- In another pot, cook ditalini pasta according to package instructions. Drain.
- Add pasta, green peas, and kale to the soup. Cook until kale is wilted.
- Adjust seasoning with salt and pepper. Serve hot.
