Description
Italian Wedding Soup is a hearty and comforting classic Italian-American soup featuring tender homemade meatballs, flavorful chicken broth, fresh vegetables, and delicate pasta. This warm and nourishing soup brings together savory, fresh, and wholesome ingredients simmered to perfection, making it an ideal meal for family gatherings or cozy nights.
Ingredients
Scale
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 Base
- 2 quarts chicken broth
- 2 bay leaves
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup orzo or acini de pepe pasta
- 1 bag baby spinach or escarole
For Cooking
- 3 tablespoons olive oil (for frying meatballs and sautéing vegetables)
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and fresh parsley. Mix thoroughly until all ingredients are incorporated evenly. Shape the mixture into small meatballs about the size of a quarter for bite-sized portions.
- Sear Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs carefully and sear them for 30-45 seconds per side until they develop a browned exterior. This step seals in the juices and adds flavor. Remove the browned meatballs from the pot and set aside.
- Sauté Vegetables: In the same pot, remove excess oil leaving about 1 tablespoon. Heat this over medium heat, then add the chopped onions. Sauté the onions for 5 minutes until they soften and become translucent. Add the sliced carrots and continue cooking for another 3 minutes. Stir in the minced garlic and cook for about 1 minute until fragrant.
- Make the Broth: Pour the chicken broth into the pot. Add the bay leaves and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and reintroduce the seared meatballs into the pot. Allow it to simmer gently for 15 minutes so flavors meld and meatballs cook through.
- Cook the Pasta: After the first simmer, add the orzo or acini de pepe pasta to the pot. Continue simmering for another 15 minutes or until the pasta is tender and cooked perfectly.
- Finish the Soup: Remove the pot from heat and stir in the baby spinach or escarole leaves. Cover the pot and let the greens wilt for 5 minutes in the residual heat. Stir again before serving the soup hot to enjoy the fresh texture and flavor.
Notes
- Use fresh parsley for the best flavor in meatballs, but dried can be substituted if necessary (use about 2 teaspoons dried).
- For a lighter version, substitute ground turkey or chicken for beef.
- Orzo can be substituted with other small pasta like acini de pepe or small shells.
- To make the soup gluten-free, use gluten-free breadcrumbs and gluten-free pasta.
- Leftover soup stores well in the refrigerator for up to 3 days and tastes great reheated.
