introduction
When the chilly days of winter arrive, nothing feels as comforting as a warm bowl of soup. I remember the first time I tasted Italian Wedding Soup at my grandmother’s kitchen table, the rich aroma filled the air and wrapped me in warmth. The combination of meatballs, fresh veggies, and spinach seemed to bring the whole family together. This recipe matters because it’s not just about flavor; it’s about sharing moments with loved ones. You can easily make this dish with simple ingredients, and it always feels special when you serve it hot. This Italian Wedding Soup stands out for its heartiness and the delightful balance of flavors.
why make this recipe
Italian Wedding Soup is a wonderful dish to make for family gatherings or cozy nights at home. It’s simple yet satisfying, combining nutritious ingredients that warm you from the inside out. The small meatballs add a personal touch and allow you to customize the flavors. Plus, it cooks easily, whether you use a stove, Crock Pot, or Instant Pot. This recipe is perfect for nourishing those you love while treating yourself to a comforting meal.
how to make Italian Wedding Soup
Ingredients:
- 1 lb ground meat (beef, pork, or turkey)
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
- 6 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cups baby spinach
- 1/2 cup acini di pepe or orzo pasta
Directions:
- In a bowl, mix the ground meat, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Form this mixture into small meatballs.
- In your Crock Pot, Instant Pot, or on the stovetop, add the chicken broth, diced carrots, celery, and chopped onion.
- Stir in the meatballs. If using a Crock Pot, cook on low for 6-8 hours or high for 3-4 hours. In the Instant Pot, cook on high pressure for 10 minutes and let it release naturally. On the stove, simmer for about 30 minutes.
- During the last 10 minutes of cooking, add the baby spinach and pasta. Ensure the pasta is cooked through.
- Serve hot and enjoy!
how to serve Italian Wedding Soup
Serve Italian Wedding Soup in bowls, garnishing with a sprinkle of grated Parmesan cheese if desired. It pairs well with crusty bread or a fresh salad for a complete meal. Enjoy it on a cold evening or whenever you need a heartwarming dish.
how to store Italian Wedding Soup
To store leftover soup, let it cool down to room temperature. Then, transfer it to an airtight container and keep it in the refrigerator for up to three days. You can also freeze the soup for up to three months. Just make sure to separate the pasta, as it can get soft when thawed.
tips to make Italian Wedding Soup
- For extra flavor, sauté the vegetables before adding them to the soup.
- Feel free to add your favorite herbs or spices to enhance the taste.
- If you want a vegetarian option, you can substitute the meatballs with lentils or mushrooms.
variation
You can substitute ground meat with turkey or chicken for a lighter version. Additionally, for a twist, add lemon zest or juice just before serving to brighten the flavors.
FAQs
1. Can I use frozen vegetables?
Yes, frozen vegetables work well in this soup and can save you prep time.
2. What type of pasta can I use?
You can use any small pasta, like ditalini or small shells, if you can’t find acini di pepe or orzo.
3. Can I make this soup ahead of time?
Absolutely! It tastes even better the next day. Just store it in the fridge, and reheat before serving.
Italian Wedding Soup
Ingredients
For the Meatballs
- 1 lb ground meat (beef, pork, or turkey)
- 1 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 piece egg
- 2 teaspoons Italian seasoning
- Salt and pepper to taste
For the Soup
- 6 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, chopped
- 2 cups baby spinach
- 1/2 cup acini di pepe or orzo pasta
Method
Preparation
- In a bowl, mix the ground meat, breadcrumbs, Parmesan cheese, egg, Italian seasoning, salt, and pepper. Form this mixture into small meatballs.
Cooking
- In your Crock Pot, Instant Pot, or on the stovetop, add the chicken broth, diced carrots, celery, and chopped onion.
- Stir in the meatballs. If using a Crock Pot, cook on low for 6-8 hours or high for 3-4 hours. In the Instant Pot, cook on high pressure for 10 minutes and let it release naturally. On the stove, simmer for about 30 minutes.
- During the last 10 minutes of cooking, add the baby spinach and pasta. Ensure the pasta is cooked through.