Italian Wedding Soup

Italian Wedding Soup is the kind of meal that makes a simple bowl of soup feel like a complete dinner. You get tender little meatballs, tiny pasta, sweet carrots, celery, onion and fresh spinach, all tucked into a flavorful chicken broth. The meatballs are browned before they go into the soup, which gives the broth a deeper, richer taste without making the recipe complicated.

Despite its name, Italian Wedding Soup isn’t traditionally about a wedding ceremony. The name refers to the way the ingredients “marry” together in the pot. The combination of meat, vegetables, greens, pasta and broth makes every spoonful a little different, and that’s exactly what makes this soup so satisfying.

Italian Wedding Soup at a Glance

Ingredients for Italian Wedding Soup

For the Mini Meatballs

• 8 ounces lean ground beef
• 8 ounces ground pork
• 1/2 cup fresh white bread crumbs
• 1/4 cup finely chopped fresh parsley
• 1 1/2 teaspoons minced fresh oregano, or 3/4 teaspoon dried oregano
• 1/2 cup finely grated Parmesan cheese
• 1 large egg
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil, for browning

For the Soup

• 1 tablespoon olive oil
• 1 1/4 cups chopped carrots
• 1 1/4 cups chopped yellow onion
• 3/4 cup chopped celery
• 4 cloves garlic, minced
• 5 cans low-sodium chicken broth, 14.5 ounces each
• 1 cup dry acini di pepe pasta or orzo
• 6 ounces fresh baby spinach, roughly chopped
• Salt and freshly ground black pepper, to taste
• Finely grated Parmesan cheese, for serving

Also Read: Swedish Meatballs Dish

How to Make Italian Wedding Soup

1. Make the Mini Meatballs

Add the ground beef and pork to a large bowl. Add the fresh bread crumbs, parsley, oregano, Parmesan, egg, salt and black pepper. Mix gently with your hands just until everything is evenly combined. Try not to overwork the meat, as that can make the meatballs dense.

Shape the mixture into small meatballs, roughly 3/4 to 1 inch across. Keeping them small is important because they are meant to be eaten easily with a spoon along with the pasta and vegetables.

2. Brown the Meatballs

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half of the meatballs and cook for several minutes, turning them occasionally so that a few sides become nicely browned. They do not need to be completely cooked at this point.

Transfer the browned meatballs to a plate and repeat with the remaining batch. Cooking them in batches gives them enough room to brown instead of simply steaming in the pan.

3. Cook the Vegetables

While the meatballs are browning, heat another tablespoon of olive oil in a large soup pot. Add the carrots, onion and celery. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another minute. You should be able to smell the garlic without letting it become dark or bitter.

4. Add the Broth, Pasta and Meatballs

Pour the chicken broth into the pot and season with a little salt and black pepper. Bring the soup to a boil, then add the tiny pasta and browned meatballs.

Reduce the heat to medium-low and let the soup simmer gently. Stir occasionally so the pasta doesn’t settle at the bottom of the pot.

5. Finish with Spinach

Cook until the pasta is tender and the meatballs are completely cooked through, usually around 10 minutes depending on the pasta you use. Add the chopped spinach during the final minute or so of cooking. It will wilt quickly into the hot broth.

6. Serve with Parmesan

Ladle the hot soup into bowls and finish each serving with a generous sprinkle of finely grated Parmesan. A little extra freshly ground black pepper on top is also a nice touch.

Also Read: Mummy Brie Recipe

What You Can Do Better

The biggest difference between an average Italian Wedding Soup and a really good one is attention to the small details. Browning the meatballs first gives them a savory crust and adds extra flavor to the finished soup. Fresh herbs also make a noticeable difference, especially parsley.

Use fresh bread crumbs rather than very dry packaged crumbs when possible. They help keep the meatballs tender instead of giving them a firm, compact texture. Also, don’t make the meatballs too large. Small meatballs are easier to eat with a spoon and allow the soup to have a better balance of meat, pasta and vegetables in every bite.

Another useful trick is to keep an eye on the pasta. Tiny pasta absorbs broth as it sits, so the soup will become thicker after refrigeration. If you are preparing it ahead of time, keep a little extra chicken broth on hand to loosen it when reheating.

Which Pasta Is Best for Italian Wedding Soup?

Acini di pepe is a classic choice because the tiny round pasta fits naturally with the small meatballs. If you can’t find it, there is no need to abandon the recipe. Orzo, ditalini, pastina or another small pasta can work well too.

If you prefer a soup with more broth, use slightly less pasta. This is especially helpful if you expect leftovers because the pasta will continue absorbing liquid as the soup cools.

Can You Use Other Greens?

Spinach is quick and easy because it wilts almost immediately, but it isn’t your only option. Escarole, kale or endive can also be used. Since these greens are sturdier than spinach, give them more cooking time and add them earlier in the process.

Also Read: Gluten Free Apple Tart

Can You Make the Meatballs Ahead?

Yes. The mini meatballs can be shaped ahead of time and kept refrigerated until you are ready to cook them. This is a useful shortcut when you want to get dinner on the table quickly.

You can also freeze uncooked meatballs for later use. Arrange them in a single layer while freezing so they don’t stick together, then transfer them to a freezer-safe container or bag once firm.

How to Store Italian Wedding Soup

Let leftover soup cool and place it in an airtight container in the refrigerator. It is best enjoyed within about 3 days. When reheating, add a splash of chicken broth or water if the pasta has absorbed too much of the liquid.

The soup can also be frozen for longer storage. Keep in mind that the pasta may become softer after freezing and reheating, so if you know you are making the soup specifically for the freezer, cooking the pasta separately is another option.

What to Serve with Italian Wedding Soup

This soup is filling enough to serve as a main meal, but a simple side makes it even better. Crusty bread, garlic bread or breadsticks are natural choices because they give you something to dip into the savory broth.

• Crusty Italian bread
• Garlic bread
• Warm breadsticks
• Simple green salad
• Caprese salad

Also Read: Broccoli Cheese Soup

Italian Wedding Soup Nutrition

The following nutrition information is an estimate based on one serving of the soup. Actual values can vary depending on the brands of broth, meat, pasta and Parmesan used.