Ah, Italian Wedding Soup—it’s one of those dishes that has the magic of gathering people together. Every time I make it, the house fills with the kind of aroma that tells you something comforting is coming.
This Italian wedding Soup recipe is a favorite in my kitchen, not because it is strictly more than just a soup, but because of its successful marriage of flavors. It brings together delicate meatballs, fresh greens, and pasta in a tender melody.
Well, I’m letting you in on a little secret: making the perfect Italian Wedding Soup takes more than just tossing ingredients into a pot. It’s all about achieving that perfect meatball: light and tender, full of flavor, and silky smooth. And the broth must be rich and soothing, like a warm hug in a bowl. Whether this is for serving the family at dinner or just for a cozy meal, I will walk you through each of the steps as if we were cooking side by side. Trust me, after you try this, you’ll know why it’s classic in my kitchen, and soon, it’ll be in yours, too.
Why is Italian Wedding Soup So Famous?
You know what’s funny? Italian Wedding Soup isn’t even a wedding thing! I was shocked when I found out. Turns out, it’s all about how the flavors get along, like a happy couple. The meatballs, greens, and broth are best buddies in the bowl.
This soup’s been around forever, I swear. Way back when, folks threw in whatever leafy greens and meat they had to stay warm when it was freezing out. Now it’s like this big deal for Sunday dinners and family get-togethers. My grandma swears by her Italian wedding soup recipe, but don’t tell her I said this – every family thinks theirs is the best!
Some people go nuts with the pasta, others are all about the kale or whatever. But at its heart, it’s just good old comfort food that doesn’t mess around.
The cool thing about Italian Wedding Soup? It’s an anytime, anywhere kind of meal. Fancy dinner party? Check. Netflix and chill? Double-check. It’s like a hug in a bowl, you know? Once you try it, you’ll get why everyone’s so crazy about it. It’s just that good.
Ingredient and Substitutions
Let’s chat about the stuff you need for this killer Italian Wedding Soup. Don’t sweat it if you don’t have everything – I’ve got some tricks up my sleeve for easy swaps.
Meatballs. I usually go for a beef and pork combo, but hey, if you’re watching your waistline, turkey or chicken work too. And for my veggie pals out there, those fake meat things from the store can do the job just fine. You can also make your zero-guilt wedding soup.
Broth. Chicken broth is the go-to, but if you’re not into meat, veggie broth is the same. Honestly, I’ve used both and can barely tell the difference once everything’s mixed in.
Greens. Spinach or escarole are the usual ingredients here, but don’t panic if you can’t find them fresh. Kale or Swiss chard can substitute too! They’ll give your soup a bit of a twist, but in a good way.
Pasta. We’re talking tiny here. Acini di pepe is the fancy name, but orzo works great too. I’ve even used couscous when I was in a pinch. As long as it’s small, you’re golden.
Cheese. A sprinkle of Parmesan on top is like the cherry on a sundae. But if you’re not feeling it, no biggie. Just make sure you have salt and pepper on hand, and maybe some herbs.
How To Make Italian Wedding Soup?
Okay, let’s cook up some Italian Wedding Soup!
Step 1: First thing’s first – those meatballs. Here’s my secret: I grab whatever ground meat’s on sale. Usually it’s beef and pork, but sometimes I go wild and use turkey. Who’s gonna know, right?
Now, dump that meat in a big bowl. Toss in some stale bread you’ve crumbled up (waste not, want not!), crack an egg in there, and grate some cheese. Not the fake stuff in the green can – the real deal Parmesan. Oh, and chop up some parsley if you’re feeling fancy.
Season that bad boy up. I usually just shake in some salt, pepper, and garlic powder till it smells good. No measuring spoons in my kitchen!
Here comes the fun part – squish it all together with your hands. It’s gross, but it works. Then start rolling. Make them tiny, like marbles. Yeah, it takes forever, but it’s worth it, I swear.
And there you have it – meatballs ready for soup! Easy peasy, right? Well, maybe not easy, but definitely worth the effort!
Step 2: Next, it’s broth time. Pour some chicken broth into a big pot and crank up the heat. While you’re waiting for it to simmer, wash your greens. I’m an escarole guy, but spinach works great too. Chop them up rough – we’re not making a salad here.
Step 3: Once your broth is bubbling away, toss in those greens. They’ll wilt down faster than snow in springtime, so keep an eye on them.
Step 4: Now for the fun part – add your meatballs to the pot. Gently does it, we don’t want a splash party in the kitchen. Let them bob around in there for a few minutes. They’ll start to float when they’re nearly done.
Step 5: Time for pasta! I like those tiny little ones, acini de pepe or orzo. Sprinkle them in and give everything a gentle stir. Don’t go crazy with the pasta unless you want pasta soup (which, honestly, doesn’t sound half bad).
Step 6: Let it all simmer together for about 10 minutes. This is when the magic happens – all those flavors getting to know each other, creating that “wedding” we talked about earlier.
Step 7: Give it a taste. Need more salt? Throw it in. Want it more peppery? Go for it. It’s your soup, after all.
Step 8: And that’s it! Ladle it into bowls, grate some extra Parmesan on top if you’re feeling fancy, and dig in. Fair warning: it’s gonna be hot, so don’t burn your tongue in excitement.
Top Tips
1. You know how sometimes meatballs end up tough as old boots? Here’s the secret – don’t manhandle the meat. Mix it just enough to get everything together, then stop. And those breadcrumbs aren’t just filler – they keep things tender. Trust me on this one.
2. Opening a can is easy. But if you’ve got the time (and maybe a leftover roast chicken), make your own broth. It’s like the difference between a hug from your grandma and a handshake from a stranger. Plus, your house will smell amazing.
3. Make a big batch of meatballs and freeze it. Just pop them on a tray, freeze till they’re solid, then toss them in a bag. Next time you’re craving soup, you’re halfway there already. Future you will be so grateful.
4. Here’s a weird one I learned from my nonna – throw a parmesan rind into the broth while it’s simmering. It adds this deep, rich flavor that’ll make people think you slaved over the stove all day. Just don’t forget to fish it out before serving!
Remember, cooking’s not an exact science. If something doesn’t look right, trust your gut. And hey, even if it’s not perfect, you’ve still got a warm, comforting meal. That’s a win in my book!
Reheating and Storage
Okay, let’s talk leftovers – because let’s face it, this soup’s even better the next day!
Grab any old container with a lid (I use those takeout ones I’ve been hoarding) and pop it in the fridge. It’ll keep for about 3-4 days. But let’s be real, it never lasts that long in my house!
Now, if you’re a meal prep genius, listen up. You can totally freeze this bad boy. I like to freeze the meatballs and soup separately. Just don’t add the pasta if you’re freezing – it’ll turn to mush. Frozen, it’ll last a couple months. Perfect for those “I can’t be bothered to cook” nights.
And when you’re ready to eat it again, don’t look at the microwave, please. Instead, dump it in a pot and warm it on the stove, slow and steady. Keep medium heat. If it’s looking a bit thick, put some water or broth. And if you froze it without pasta, now’s the time to cook some up fresh and toss it in.
And here’s a pro tip: if you’re reheating a single portion, warm up some broth separately and pour it over your soup in a bowl. Instant fresh-made taste!
You might also like Italian Short Rib Gnocchi
FAQ
Can I make Italian Wedding Soup gluten-free?
Yes, swap out the pasta for a gluten-free version and use gluten-free breadcrumbs in the meatballs.
Can I make this soup ahead of time?
Yes, you can prep and freeze the meatballs, and make the broth a day ahead to save time.
Can I use frozen spinach?
Yes, thaw and drain frozen spinach well before adding it to the soup.
What pasta is best for Italian Wedding Soup?
Acini di pepe is traditional, but orzo or any small pasta works great.
Italian Wedding Soup Recipe
Equipment
- Mixing bowl
- Soup pot
- Spoon
- Knife
Ingredients
- 1/2 lb Meatballs: Ground beef and pork or turkey, breadcrumbs, egg, Parmesan, parsley, garlic powder, salt, and pepper
- 8 cup Chicken broth or homemade if you have time
- 4 cup Escarole or spinach roughly chopped
- ¾ cup Acini di pepe or orzo small and delicate
- Parmesan cheese extra grated
Instructions
- In a large bowl, mix the ground beef, pork, breadcrumbs, egg, Parmesan, parsley, garlic powder, salt, and pepper. Roll the mixture into small, marble-sized balls.
- Pour the chicken broth into a large pot and bring it to a simmer over medium heat. While it heats up, wash and chop the greens.
- Add the chopped escarole or spinach to the simmering broth. Let it wilt for a few minutes.
- Gently add the meatballs to the broth and cook for 5-7 minutes until they float to the top, indicating they’re cooked through.
- Stir in the pasta and let everything simmer for another 10 minutes, until the pasta is tender.
- Taste the soup and add more salt or pepper if needed.
- Ladle the soup into bowls and sprinkle with extra Parmesan if desired. Enjoy!
Notes
- For tender meatballs, don’t overwork the meat mixture, and the breadcrumbs will help keep them soft.
- Substitutions: Feel free to swap the meat and greens as needed. You can also use store-bought broth, but homemade broth will always elevate the flavor.
- Make ahead: You can freeze the meatballs and use them anytime to speed up the process.
