Italian Wedding Soup
Italian Wedding Soup is a delightful dish that warms the heart with tender meatballs, vibrant vegetables, and small pasta in a savory broth—a perfect comfort food for family gatherings.
Ingredients
Broth and Pasta Ingredients
- 4 cups chicken broth Using high-quality broth enhances flavor.
- 1 cup water
- 1 cup small pasta (like acini di pepe or orzo) Can customize with other small pasta types.
Vegetable Ingredients
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 small onion, chopped
- 1 cup fresh spinach or kale, chopped Feel free to use Swiss chard or collard greens.
Meatball Ingredients
- 1 pound ground beef or Italian sausage Can use ground turkey as a lighter option.
- 1/4 cup grated Parmesan cheese For added flavor.
- 1 each egg
- 1/4 cup breadcrumbs
- 2 cloves garlic, minced
- to taste Salt and pepper Adjust based on preference.
Instructions
Preparation
- In a large pot, bring the chicken broth and water to a gentle boil over medium heat.
- Add chopped onion, carrots, and celery into the pot and cook until softened, about 5-7 minutes.
- In a separate bowl, mix the ground meat with the egg, breadcrumbs, minced garlic, grated Parmesan cheese, and a pinch of salt and pepper. Form small meatballs, roughly the size of a tablespoon each.
Cooking
- Introduce the small pasta into the pot and cook it according to package instructions, about 8-10 minutes.
- Gently drop the meatballs into the simmering soup and allow them to cook until no longer pink, approximately 5-10 minutes.
- Fold in chopped spinach or kale and let the soup simmer for an additional 2-3 minutes before serving.
Serving
- Ladle the soup into bowls and garnish with extra grated Parmesan cheese. Serve with crusty or garlic bread.
Notes
This soup can be made ahead and freezes beautifully. Adding fresh herbs like parsley or basil just before serving can elevate the flavor.