If you’re craving a comforting, cozy bowl of soup that feels like a warm hug in a bowl, this Italian Wedding Soup Recipe is absolutely the answer. It brilliantly marries tender, juicy mini meatballs with vibrant fresh greens, delicate pasta, and hearty chicken broth, creating a symphony of flavors and textures that dance together perfectly. This soup is not only a family favorite but also a wonderful way to bring a little Italian charm and tradition straight to your dinner table, anytime you want. Whether it’s a casual weeknight or a special occasion, this recipe promises satisfaction in every spoonful.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this Italian Wedding Soup Recipe shine. Each component plays an essential role: the meatballs bring savory depth, the vegetables add brightness and color, and the broth offers a comforting foundation.
- 1 lb ground beef: The juicy base for the tender meatballs that soak up all the flavors.
- ¼ cup Parmesan cheese: Adds a nutty, salty richness that gives the meatballs that signature Italian essence.
- ¼ cup milk: Keeps the meatballs moist and tender.
- ½ cup bread crumbs: Helps bind the meat mixture without weighing it down.
- 1 tablespoon garlic powder: Delivers subtle garlicky warmth inside the meatballs.
- 1 teaspoon salt: Essential for enhancing all the savory notes throughout the soup.
- 2 tablespoons fresh chopped parsley: Offers a burst of herbaceous freshness and beautiful green flecks.
- 2 carrots, sliced into circles: Sweetness and vibrant color to brighten the broth.
- 1 medium onion, chopped: Provides a foundational savory depth when sautéed.
- 3 cloves garlic, minced: Infuses the broth with fragrant and luscious undertones.
- 2 quarts chicken broth: The warm, flavorful liquid that ties everything together.
- 1 bag baby spinach or escarole: Adds vibrant greens for nutrition and a tender bite.
- 2 bay leaves: Impart subtle earthy complexity to the broth.
- 3 tablespoons olive oil (for frying meatballs): Ensures golden browning and adds heartiness.
- 1 cup orzo or acini de pepe pasta: Small pasta that perfectly complements the delicate meatballs and greens.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare the Meatballs
Start by mixing ground beef with Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and fresh parsley in a large bowl. This mixture is what creates those irresistible mini meatballs that give the soup its signature texture and flavor. Roll the mixture into quarter-sized meatballs to ensure they cook evenly and quickly.
Step 2: Brown the Meatballs
Heat olive oil in a large pot over medium-high heat and sear your meatballs for 30 to 45 seconds on each side until they develop a beautiful golden crust. This step locks in moisture and builds layers of flavor. Once browned, remove the meatballs and set them aside.
Step 3: Sauté the Vegetables
In the same pot, reduce some of the olive oil if needed and add chopped onions. Sauté for about 5 minutes until they soften and become translucent. Toss in the sliced carrots and cook for another 3 minutes to help release their natural sweetness. Finally, stir in the minced garlic and cook until it becomes fragrant, about a minute. This vegetable base adds wonderful depth and complexity to the soup.
Step 4: Simmer the Broth with Meatballs
Pour in the chicken broth and drop in the bay leaves. Bring everything to a boil, then lower the heat to simmer gently. Add your browned meatballs back into the pot. Let it all cook together for about 15 minutes, allowing the flavors to meld and the meatballs to finish cooking through.
Step 5: Add the Pasta
Stir in the orzo or acini de pepe pasta directly into the simmering soup. Continue cooking for another 15 minutes or until the pasta turns tender but still holds its shape. The small size of the pasta is perfect to blend textures without overwhelming the soup.
Step 6: Incorporate the Greens
Turn off the heat, then add the baby spinach or escarole to the pot. Cover and let it sit for 5 minutes, allowing the greens to wilt gently. Give it a good stir before serving to evenly distribute the vibrant greens throughout the soup for that beautiful finishing touch.
How to Serve Italian Wedding Soup Recipe
Garnishes
Sprinkle a little extra grated Parmesan cheese and freshly chopped parsley on top when serving to elevate the flavors and add some freshness. A crack of black pepper or a drizzle of high-quality olive oil can also enhance the taste even more.
Side Dishes
This soup pairs wonderfully with warm, crusty bread to soak up every last drop of broth. A simple green salad or roasted vegetables can round out the meal while keeping things light and balanced.
Creative Ways to Present
For a fun twist, serve the soup in mini soup bowls or even hollowed-out bread bowls for an inviting rustic touch. Garnish with edible flowers or serve with a side of garlic knots for that true Italian restaurant experience at home.
Make Ahead and Storage
Storing Leftovers
Place leftover Italian Wedding Soup Recipe in an airtight container and store it in the refrigerator for up to 3 days. The flavors often deepen overnight, making reheated soup even tastier!
Freezing
You can freeze the soup, but it’s best to keep the pasta separate, if possible, to avoid mushiness. Freeze the soup in a sealed container for up to 2 months. When ready, thaw overnight in the refrigerator.
Reheating
Reheat gently on the stovetop over medium heat until warmed through, stirring occasionally. If the soup has thickened, add a splash of chicken broth or water to loosen it. Add fresh spinach when reheating to revive that bright green color and fresh texture.
FAQs
Can I substitute ground beef with another meat?
Absolutely! Ground turkey, chicken, or even pork can be used to make the meatballs. Just keep in mind that the flavor and texture may vary slightly, but all options are delicious.
What if I don’t have orzo pasta?
No problem. Acini de pepe, pastina, small ditalini, or even tiny elbow macaroni work well as substitutes and maintain that delightful bite in the soup.
Can I make Italian Wedding Soup Recipe vegetarian?
Yes! Use vegetable broth instead of chicken broth and consider replacing meatballs with small vegetarian or vegan meatballs or simply add extra beans or tofu for protein.
Is it okay to make the meatballs ahead of time?
Definitely. You can prepare and shape the meatballs in advance, refrigerate them, and then brown them just before making the soup to save time.
How can I adjust the seasoning?
Feel free to adjust salt, garlic, and parsley amounts to your taste. Adding a pinch of red pepper flakes can bring a nice subtle heat if you enjoy a little kick.
Final Thoughts
This Italian Wedding Soup Recipe is a timeless classic that brings warmth, comfort, and a burst of flavor to any meal. It’s approachable enough to whip up any night yet special enough to impress guests or family. Once you try it, it’s sure to become a beloved staple, easy to make and impossible not to savor. So grab your ingredients, roll those meatballs, and enjoy every delicious spoonful!
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Description
Italian Wedding Soup is a comforting traditional Italian-American soup featuring tender meatballs, fresh vegetables, and tender pasta in a savory chicken broth, topped with wilted greens for a hearty and satisfying meal.
Ingredients
Meatballs
- 1 lb ground beef
- ¼ cup Parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons fresh chopped parsley
Soup
- 2 tablespoons olive oil (plus 3 tablespoons for frying meatballs)
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 quarts chicken broth
- 2 bay leaves
- 1 cup orzo or acini de pepe pasta
- 1 bag baby spinach or escarole
Instructions
- Prepare Meatball Mixture: In a large bowl, combine the ground beef, Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and fresh parsley. Mix thoroughly until all ingredients are well incorporated, then roll the mixture into small quarter-sized meatballs.
- Sear Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Carefully place the meatballs into the hot oil and sear each side for 30-45 seconds until browned but not fully cooked through. Remove the browned meatballs and set them aside.
- Sauté Vegetables: In the same pot, remove any excess oil and add 1 tablespoon of olive oil. Over medium heat, sauté the chopped onions for about 5 minutes until softened. Add the sliced carrots and continue cooking for another 3 minutes. Stir in minced garlic and cook for about 1 minute until fragrant.
- Add Broth and Meatballs: Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Return the seared meatballs to the pot and allow the soup to simmer gently for 15 minutes to cook the meatballs through.
- Add Pasta and Simmer: After 15 minutes, add the orzo or acini de pepe pasta to the soup. Continue simmering for an additional 15 minutes, or until the pasta is tender.
- Wilt Greens: Remove the pot from heat and stir in the baby spinach or escarole. Cover the soup and let it sit for 5 minutes to allow the greens to wilt. Stir gently before serving the soup hot.
Notes
- For a lighter version, ground turkey or chicken can be used instead of ground beef.
- Fresh herbs like basil or thyme can be added for extra flavor.
- Orzo pasta can be substituted with acini de pepe or small pasta shapes of choice.
- To make this gluten-free, use gluten-free bread crumbs and pasta.
- Leftover soup can be refrigerated for up to 3 days, but pasta may absorb broth and thicken soup.
