Italian Wedding Soup
Italian wedding soup is a delicious and comforting dish that I absolutely love! One of the main reasons I love this soup is its hearty and satisfying flavor. And it has little meatballs! The combination of tender meatballs, savory broth, tiny pasta and flavorful vegetables creates a meal. There’s nothing like a good loaf of bread to serve alongside this soup for dipping! Serve it up with my No Knead Bread or French Bread recipe.
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This is a classic Italian soup; it is a hearty and flavorful soup that is perfect for any occasion. In as little as an hour you can have this on your table! It’s comforting enough for a cold winter night yet light enough for a summer lunch. Kids love this soup because it has little meatballs-they don’t even notice the spinach! Win! Win!
The chicken broth and meatballs add a savory richness to the soup, while the vegetables provide a burst of freshness and color. The pasta adds a chewy, satisfying element to the dish, making it a complete meal in a bowl.
What Is In Italian Wedding Soup
Meatballs made with ground beef, fresh breadcrumbs, parsley, parmesan cheese, egg, seasoning. Baked in the oven or sautéed in a pan to brown them. Make them tiny-this is soup! I make them about an inch. It’s the perfect size to stay on your spoon.
Chicken broth. I recommend a hearty homemade bone broth. However, store bought will do.
Carrots, celery, onion sautéed in olive oil then adding garlic.
Tiny pasta, such as ditalini, orzo or acini de pepe. The pasta absorbs the flavors of the soup and adds an extra layer of texture and flavor to the dish.
Spinach, when added to the soup, spinach provides a mild, slightly sweet taste and a beautiful green color.
Parmesan cheese. This is optional but I love shredding some fresh parmesan on top of this soup.
How To Make Italian Wedding Soup
Begin by making your meatballs: In a large mixing bowl combine ground beef, breadcrumbs, egg, parsley, parmesan cheese, italian seasoning, salt and pepper. Using your hands mix all ingredients together until combined. Shape into 1″ balls make them small, this is soup! Bake them at 350 degrees for about 12 minutes.
While your meatballs are baking heat 2 Tbsp olive oil in dutch oven or large stock pot. Add celery, carrots and onion and sauté until translucent, throw in your garlic and cook a few more minutes.
Add 8 cups of broth, salt and pepper and bring to a boil. Toss in your meatballs and pasta reducing heat to a simmer and continue cooking for 20 minutes. Add the spinach and cook just until it wilts.
Apparel for the foodies & grillers
Italian Wedding Soup
Ingredients
Meatballs
- 1 pound lean ground beef
- 1/2 cup bread crumbs plain
- 1 large egg
- 2 Tbsp fresh parsley chopeed
- 2 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup shredded parmesan cheese
Soup
- 8 cups chicken broth you can also use 1/2 beef broth
- 2 Tbsp olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 cup small pasta
- 8 oz fresh spinach
- freshly grated parmesan for garnish
- salt and pepper to taste
Instructions
Meatballs
- Preheat oven to 350℉
- In a large mixing bowl combine ground beef, breadcrumbs, egg, parsley, parmesan cheese, italian seasoning, salt and pepper. Using your hands mix all ingredients together until combined.
- Shape into 1" meatballs and place on a rack on your cookie sheet.
- Bake at 350℉ for 12 minutes
Soup
- While your meatballs are baking heat 2 Tbsp olive oil in dutch oven or large stock pot. Add celery, carrots and onion and sauté until translucent, add your garlic and cook a few more minutes.
- Add 8 cups of broth, salt and pepper and bring to a boil. Add meatballs and pasta reducing heat to a simmer and continue cooking for 20 minutes. Add the spinach and cook just until it wilts.
- Serve hot with freshly grated parmesan cheese.
