This Italian wedding soup is like a warm hug in a bowl!
Delicate meatballs swim in a rich broth alongside al dente pasta and fresh spinach. The textures and flavors are out of this world.
It’s a testament to the Italian culinary philosophy of letting quality ingredients shine.
Whether you’re battling a cold day or simply craving a bowl of comfort, Italian wedding soup delivers.
Why You’ll Love This Italian Wedding Soup
Comforting Experience: The combination of tender meatballs, hearty vegetables, and savory broth creates a comforting and satisfying meal that feels like a warm hug on a cold day.
One-Pot Wonder: From browning meatballs to simmering vegetables, this recipe efficiently uses a single pot. Cleanup is a breeze!
Crowd-Pleaser: This soup is a surefire hit at family dinners or gatherings.
Leftover Magic: This soup tastes even better the next day as flavors meld overnight. It’s the perfect make ahead meal.
Ingredients
- Ground Beef and Ground Pork: The dynamic duo that creates juicy, flavorful meatballs with the perfect balance of beefy and porky goodness.
- Fresh Breadcrumbs: The secret ingredient keeps the meatballs tender and moist while adding a subtle, satisfying texture.
- Parmesan Cheese: Aged to perfection, this salty, nutty cheese brings a punch of umami flavor to the meatballs and finished soup.
- Fresh Parsley: It adds a pop of color and herbaceous notes to the meatballs.
- Large Egg: It holds the meatballs together, ensuring they maintain their shape while simmering in the savory broth.
- Yellow Onion and Garlic: The aromatic base lays the foundation for a deeply flavorful soup.
- Carrots, Celery, Baby Spinach: A vibrant trio of veggies bring color, texture, and a wealth of nutrients to this hearty soup.
- Chicken Broth and Beef Broth: They create a complex base for the soup, infusing every spoonful with meaty depth.
- Italian Seasoning, Bay Leaf, Salt, and Black Pepper: The flavor enhancers elevate the soup and add depth.
- Acini di Pepe or Orzo Pasta: Tiny pasta shapes cook quickly, absorbing the flavors of the broth.
How to Make Italian Wedding Soup
This soup is so easy to make at home!
1. Prepare the meatballs. In a large bowl, combine all the meatball ingredients (ground beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper). Mix gently until just combined. Shape into small 3/4-inch meatballs.
2. Brown the meatballs. Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown the meatballs in batches until golden on all sides, about 5 minutes per batch. Transfer to a plate and set aside.
3. Saute the veggies. Add the remaining 1 tbsp olive oil to the pot. Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
4. Add the broth and seasonings. Pour in 6 cups chicken broth and 2 cups beef broth. Add the Italian seasoning and bay leaf. Bring to a boil, then reduce heat to a simmer. Add the browned meatballs back into the pot and simmer for 10 minutes.
5. Cook the pasta. Add the pasta to the simmering soup. Cook until al dente, about 6-8 minutes.
6. Add the spinach. Stir in the chopped spinach and cook until wilted, 1-2 minutes. Season with salt and pepper to taste.
7. Serve. Serve hot, garnished with grated Parmesan cheese. Enjoy!
Tips for the Best Italian Wedding Soup
These tips will make your soup taste like it came straight from Nonna’s kitchen.
- Fresh is best. Use fresh breadcrumbs for better texture. Fresh breadcrumbs help maintain moisture and provide a softer texture compared to dry ones.
- Toss in some herbs. Incorporate fresh herbs like parsley. Fresh herbs enhance the flavor profile of the meatballs and the soup overall.
- Quality is key. Use high-quality chicken and beef broth. A flavorful broth is crucial as it forms the base of the soup, enhancing the overall taste.
- Pick the right pasta. Opt for small pasta like acini di pepe or orzo. These pastas complement the small meatballs and spinach, ensuring a balanced bite.
How to Store
This soup is perfect for meal prepping to enjoy all week. Follow these steps to store it.
To Store: Allow the soup to cool to room temperature before transferring it to an air-tight container. Store in the refrigerator for up to 3 days.
To Freeze: Cool the soup completely and transfer it to a freezer-safe container, leaving some space for expansion. Freeze for up to 3 months, and thaw in the refrigerator overnight before reheating.
To Reheat: Gently reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Or, microwave individual portions in a microwave-safe bowl, covered, for 2-3 minutes or until hot.
Italian Wedding Soup
6
servings25
minutes40
minutes330
kcalYou’ll love this homemade Italian wedding soup! The classic combo of meatballs, pasta, and veggies is always a hit.
Ingredients
- For the Meatballs
1/2 lb ground beef (85% lean)
1/2 lb ground pork
1/2 cup fresh breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp black pepper
- For the Soup
2 tbsp olive oil
1 cup diced yellow onion
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
6 cups chicken broth
2 cups beef broth
1 tsp Italian seasoning
1 bay leaf
1/2 cup acini di pepe or orzo pasta
4 cups baby spinach, roughly chopped
Salt and pepper to taste
Grated Parmesan for serving
Instructions
- In a large bowl, combine all the meatball ingredients (ground beef, pork, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper). Mix gently until just combined. Shape into small 3/4-inch meatballs.
- Heat 1 tbsp olive oil in a large pot over medium-high heat. Brown the meatballs in batches until golden on all sides, about 5 minutes per batch. Transfer to a plate and set aside.
- Add the remaining 1 tbsp olive oil to the pot. Add the diced onion, carrots, and celery. Sauté until softened, about 5 minutes. Add garlic and cook 1 minute more until fragrant.
- Pour in 6 cups chicken broth and 2 cups beef broth. Add the Italian seasoning and bay leaf. Bring to a boil, then reduce heat to a simmer. Add the browned meatballs back into the pot and simmer for 10 minutes.
- Add the pasta to the simmering soup. Cook until al dente, about 6-8 minutes.
- Stir in the chopped spinach and cook until wilted, 1-2 minutes. Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese. Enjoy!
Notes
- Seasoning balance. Adjust salt and pepper to taste. Seasoning is key to bringing out the flavors of the soup ingredients.
- Variations. Experiment with different greens or sausage. Escarole or kale can replace spinach, and Italian sausage can be used for spicier meatballs.
- Serving suggestions. Serve with Parmesan and crusty bread. Grated Parmesan enhances the soup’s richness, and bread is perfect for dipping.
