Why You’ll Love This Recipe
Italian Wedding Soup is the ultimate comfort food that’s both filling and nutritious. The combination of homemade meatballs, fresh vegetables, and tender greens in a flavorful broth makes for a well-rounded, hearty dish. The mini meatballs add a wonderful texture and flavor, while the spinach (or escarole) gives it a fresh, vibrant taste. Plus, the soup is easy to make and can be prepared in under an hour, making it perfect for a weeknight meal. It’s also highly customizable, so you can adjust the ingredients to suit your tastes or dietary needs.
Ingredients
For the meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
For the soup:
- 6 cups low-sodium chicken broth
- 2 cups fresh spinach (or escarole), chopped
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 1/2 small onion, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup small pasta (like acini di pepe, orzo, or ditalini)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make the meatballs:
- In a large bowl, combine the ground beef, Parmesan cheese, breadcrumbs, egg, minced garlic, oregano, parsley, salt, and pepper. Mix until well combined.
- Roll the mixture into small meatballs, about 1-inch in diameter. Set them aside on a plate or tray.
2. Cook the meatballs:
- In a large pot or Dutch oven, bring about 4 cups of water to a boil. Gently drop the meatballs into the boiling water and cook for 5-7 minutes, or until they are cooked through and float to the top. Use a slotted spoon to remove the meatballs from the water and set them aside. (Alternatively, you can brown the meatballs in a skillet with some olive oil, but simmering them in water first makes them tender and keeps the broth clear.)
3. Prepare the soup:
- In the same pot, add the chicken broth, diced carrots, celery, and onion. Bring to a boil, then reduce the heat and simmer for 10-12 minutes, or until the vegetables are tender.
- Add the cooked meatballs back into the pot, then stir in the thyme and a pinch of salt and pepper to taste.
4. Add the pasta and greens:
- Add the pasta and cook according to the package instructions, usually about 7-8 minutes, until al dente. Stir in the chopped spinach (or escarole) during the last few minutes of cooking.
- Taste the soup and adjust the seasoning with more salt, pepper, or thyme if needed.
5. Serve:
- Once the pasta is cooked and the greens are tender, ladle the soup into bowls and serve hot. You can garnish with extra grated Parmesan cheese and fresh parsley, if desired. Serve with crusty bread for dipping.
Servings and timing
- Servings: 6-8
- Total time: 50 minutes
- Prep time: 15 minutes
- Cook time: 35 minutes
Variations
- Make it gluten-free: Use gluten-free breadcrumbs and a gluten-free small pasta, such as gluten-free orzo or rice.
- Use turkey or chicken meatballs: For a leaner option, swap the ground beef for ground turkey or chicken.
- Add more veggies: You can add extra vegetables like zucchini, bell peppers, or peas to the soup for added nutrition.
- Herb alternatives: If you don’t have thyme, you can substitute with rosemary, basil, or Italian seasoning.
Storage/Reheating
- Storage: Leftover Italian Wedding Soup can be stored in an airtight container in the refrigerator for up to 3 days. The soup also freezes well, so you can store it in a freezer-safe container for up to 3 months.
- Reheating: Reheat on the stovetop over medium heat, adding a little extra broth if the soup has thickened too much. You can also microwave individual portions for 1-2 minutes until hot.
FAQs
Can I make the meatballs ahead of time?
Yes, you can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours. You can also freeze them for up to 3 months and cook them directly from frozen.
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just make sure to thaw and drain it well before adding it to the soup. You may need to adjust the cooking time for frozen spinach.
Can I use other types of greens?
Yes, you can substitute spinach with other leafy greens like kale, escarole, or Swiss chard. Just chop them up and add them to the soup toward the end of cooking.
Can I use store-bought broth?
Yes, store-bought low-sodium chicken or vegetable broth works perfectly in this recipe. Just adjust the salt seasoning at the end to ensure the soup isn’t too salty.
Can I make this soup in a slow cooker?
Yes, you can make this soup in a slow cooker. Brown the meatballs in a skillet first, then add the meatballs, broth, vegetables, and seasonings to the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours, adding the pasta and greens during the last 30 minutes of cooking.
Conclusion
Italian Wedding Soup is a comforting, flavorful dish that combines savory meatballs, tender vegetables, and hearty greens in a rich, delicious broth. This soup is perfect for a cozy dinner or a family meal, and it’s easy to make ahead for busy weeknights. With its well-rounded flavors and satisfying ingredients, this classic soup will keep you coming back for more. Whether you serve it as a main course or as part of a larger meal, Italian Wedding Soup is sure to be a hit!
PrintItalian Wedding Soup
Italian Wedding Soup is a heartwarming dish with tender meatballs, fresh vegetables, and greens in a savory broth. It’s a well-rounded, nutritious meal that’s perfect for any occasion, whether as a cozy dinner or a special family gathering.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Ingredients
- For the meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- For the soup:
- 6 cups low-sodium chicken broth
- 2 cups fresh spinach (or escarole), chopped
- 1 medium carrot, peeled and diced
- 1 celery stalk, diced
- 1/2 small onion, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup small pasta (like acini di pepe, orzo, or ditalini)
Instructions
In a large bowl, combine ground beef, Parmesan cheese, breadcrumbs, egg, garlic, oregano, parsley, salt, and pepper. Roll into 1-inch meatballs and set aside.
- In a large pot, bring about 4 cups of water to a boil. Gently drop in the meatballs and cook for 5-7 minutes until they float to the top. Remove with a slotted spoon and set aside.
- In the same pot, add chicken broth, diced carrots, celery, and onion. Bring to a boil and simmer for 10-12 minutes until the vegetables are tender.
- Return meatballs to the pot, add thyme, salt, and pepper. Stir and simmer for another 5 minutes.
- Add pasta and cook according to the package instructions, about 7-8 minutes. Add spinach (or escarole) during the last few minutes of cooking.
- Taste the soup and adjust seasoning with salt and pepper. Ladle into bowls and garnish with fresh parsley and extra Parmesan cheese.
Notes
- For a gluten-free version, use gluten-free breadcrumbs and pasta.
- Substitute ground turkey or chicken for a leaner option.
- Feel free to add extra vegetables such as zucchini, peas, or bell peppers for added nutrition.
- If using kale, remove the stems and chop it finely before adding it to the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 50mg
