There’s nothing quite like the comfort of a warm, hearty bowl of soup in the winter season. And what better way to celebrate soup season than with a steaming bowl of Italian Wedding Soup? This classic Italian dish is a perfect blend of flavors, featuring mini meatballs, wholesome vegetables, and a savory broth. It’s a timeless favorite in my house that is delicious day-of and even better as a leftover meal. Let’s make it!
The Origin of Italian Wedding Soup
Contrary to what the name might suggest, Italian wedding soup has nothing to do with weddings. The name “wedding soup” actually comes from the Italian phrase “minestra maritata,” which means “married soup.” This refers to the harmonious combination of ingredients in the soup, where the various components come together to create a delightful union of flavors.
Italian wedding soup has its roots in Italian + American cuisine and its traditional ingredients include tiny meatballs, spinach, and small pasta—all cooked in a flavorful chicken broth. While there are many variations of this soup, this recipe is a classic version that’s sure to please even the pickiest palates.
Ingredients You Will Need
For the Meatballs:
– 1/4 pound ground beef
– 1/4 pound ground pork
– 1/2 cup Italian breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1/4 cup fresh parsley, finely chopped
– 1 egg
– 2 cloves garlic, minced
– Salt and pepper to taste
For the Soup:
– 8 cups chicken broth
– 2 cups water
– 1 cup acini di pepe pasta
– 2 cups fresh spinach, chopped
– 1 white onion, diced
– 5 large carrots, diced
– 5 celery stalks, diced
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
How to Make It
Serves 4-6
1. Prepare the Meatballs:
- In a mixing bowl, combine the ground beef and ground pork.
- Add breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, and the egg to the meat mixture.
- Season with salt and pepper.
- Mix all the ingredients until well-combined.
- Shape the mixture into small meatballs, about 1/4 inch in diameter.
- In a large frying pan, add a drizzle of olive oil
- Cook mini meatballs for about 5-7 minutes, or until they are cooked through.
- Once the meatballs are done, remove them from the pan and set them aside.
2. Prepare the Soup Base:
- In the large pot, add white onion, celery, and carrots. Cook until soft.
- Add chicken broth and water to the pot and bring to a simmer.
- Add acini di pepe and cook the pasta according to the package instructions.
- Once the pasta is cooked, add the chopped spinach to the pot.
- Allow the greens to wilt and cook for a few minutes.
3. Bring It All Together:
- Return the cooked meatballs to the pot and simmer the soup for an additional 5 minutes to allow the flavors to meld.
- Ladle into bowls, garnish each serving with a generous sprinkling of grated Parmesan cheese.
- Serve the soup hot, with crusty Italian bread or garlic toast on the side.
Tips for Making the Perfect Soup
Do not overmix the meat: When preparing the meatballs, mix the ingredients just until they are combined. Overmixing can make the meatballs tough.
If you do not have Italian breadcrumbs, you can use panko. I have used panko before, and the mini meat balls were still delicious.
Homemade Broth vs. Store-Bought: While this recipe uses store-bought chicken broth, you can always make your own for an even richer flavor. If you decide to make your broth, be sure to have it ready before starting the soup.
Adjust Seasoning: Taste the soup before serving and adjust the salt and pepper as needed. Remember that Parmesan cheese can add some saltiness, so consider that when seasoning.
Freeze and Reheat: Italian wedding soup freezes beautifully. If you have leftovers, freeze them in airtight containers, and reheat for a quick and comforting meal on a chilly day.
An alternative to acini di pepe = orzo pasta.
An alternative to fresh spinach = frozen spinach. Use 1 cup of frozen instead of 2 cups of fresh.
Conclusion
Italian wedding soup is a heartwarming classic that is sure to bring joy to your kitchen and to the people you share it with. I made this last week and ended up loving it so much, I ate it every day for almost a week. Whether you are enjoying it on a crisp autumn day or a chilly winter evening, this soup is a timeless favorite that will have everyone asking for seconds.
xxx
Allie M
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