Italian Wedding Soup – A Comforting, Savory Italian Recipe
Italian Wedding Soup is a heartwarming and flavorful dish that combines tender meatballs, fresh vegetables, and delicate pasta in a savory broth. Despite its name, this soup isn't traditionally served at Italian weddings. Instead, the name comes from the "marriage" of ingredients that complement each other beautifully. The meatballs provide richness, while the vegetables add a lightness that balances the dish. With each spoonful, you’ll experience a blend of savory, fresh, and comforting flavors—perfect for family meals or special gatherings.
Ingredients
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For the meatballs
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
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For the soup
- 8 cups chicken broth
- 1/2 cup small pasta (like orzo or acini di pepe)
- 1 cup spinach or escarole, chopped
- 1 carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 tablespoon olive oil
Directions
Prepare the meatballs. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until everything is well incorporated. Roll into small 1-inch meatballs and set aside.
Sauté the vegetables. Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots, and celery, and sauté for about 5 minutes until they begin to soften and the onions become translucent.
Cook the broth. Pour the chicken broth into the pot and bring it to a boil. Reduce the heat and simmer for 10 minutes.
Add the meatballs. Gently drop the meatballs into the simmering broth. Cook for about 10 minutes, or until the meatballs are fully cooked through.
Add pasta and greens. Stir in the pasta and spinach (or escarole) and cook for another 8-10 minutes, or until the pasta is al dente and the greens are wilted.
Season. Taste the soup and adjust the seasoning with salt and pepper as needed.
Serve. Ladle the soup into bowls and top with extra Parmesan if desired. Serve hot.
Recipe tips
For more flavor, brown the meatballs in a skillet before adding them to the soup. You can substitute the spinach with escarole, kale, or Swiss chard, depending on what’s available. If you prefer a richer broth, use half beef broth and half chicken broth for deeper flavor. Add a squeeze of lemon juice before serving for a fresh, tangy kick. For a heartier meal, add extra pasta, but be mindful it will soak up the broth over time.
Nutrition Facts (per serving)
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