Italian Wedding Soup is a classic Italian-American dish that has become a staple in many households. It’s a hearty and comforting soup that is perfect for any occasion, from a cozy night into a festive family gathering.
The soup gets its name from the fact that it is often served at Italian weddings, although there is some debate about whether this is actually the case.
The soup is made with a combination of tender meatballs, nutritious vegetables, and pasta, all simmered together in a rich and flavorful broth. The meatballs are typically made with a mixture of ground beef and ground pork, and they are seasoned with herbs and spices such as parsley, oregano, and garlic.
The vegetables used in the soup often include carrots, celery, and onion, which are sautéed in olive oil until they are soft and fragrant. The pasta used in the soup is typically small pasta shapes such as acini di pepe or orzo, which are added to the soup towards the end of the cooking process.
Italian Wedding Soup is a versatile dish that can be customized to suit individual tastes and preferences. Some variations include the addition of spinach or escarole, while others use chicken instead of beef and pork for the meatballs.
Regardless of the specific ingredients used, Italian Wedding Soup is always a crowd-pleaser that is sure to warm the hearts and bellies of those who enjoy it.
Whether you’re looking for a comforting weeknight dinner or a festive dish for a special occasion, Italian Wedding Soup is a delicious and satisfying choice.
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INGREDIENTS
- Meatballs
- 1 1/4 lbs mixed ground pork and beef
- 1/2 cup bread crumbs
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 egg
- 1/2 cup shredded Parmesan cheese
- Soup
- 1 medium sweet onion diced
- 2 large carrots diced
- 2 stalks of celery diced
- 3 cloves garlic minced
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 cups low sodium chicken broth
- 1 cup acini di pepe (see notes)
- 4 cups baby spinach
INSTRUCTIONS
1 ) In a bowl combine ground pork, beef, bread crumbs, parsley, basil, oregano, egg, and
2 ) Parmesan cheese. Shape into 3/4 inch balls. Brown in a skillet over medium heat. Remove from skillet and plate.
3 ) In the same skillet over medium heat add onion, carrots, and celery. Cook until the vegetables are slightly softened; about 5 minutes. Add garlic, parsley, basil, and oregano, and cook for 1 minute. Add cooked vegetables to a heavy stockpot or Dutch oven. Add chicken broth and bring to a low boil.
4 ) Add acini di pepe and cooked meatballs. Cook for 15 minutes or until pasta is tender. Add spinach last minute of cooking.
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Pro Tips for the Best Italian Wedding Soup
- Use a Mix of Beef & Pork for Juicy Meatballs – This combination adds richness and tenderness to the meatballs.
- Brown the Meatballs First – For extra flavor and texture, lightly sear the meatballs before adding them to the soup.
- Simmer Low & Slow for Best Flavor – Letting the soup simmer allows the broth to absorb all the flavors from the meat and seasonings.
- Use Fresh Herbs – Fresh parsley, oregano, and basil make a huge difference in the soup’s overall taste.
- Choose the Right Pasta – Acini di pepe, orzo, or ditalini work best as they complement the broth without overpowering it.
- Add Greens at the End – Stir in spinach, kale, or escarole in the last few minutes of cooking so they stay vibrant and fresh.
(FAQ) About Italian Wedding Soup
1. Why is it called Italian Wedding Soup?
- The name comes from “minestra maritata”, meaning “married soup,” referring to the perfect blending of meat and greens—not actual wedding celebrations!
2. What type of pasta should I use?
- Acini di pepe is the most traditional, but orzo, ditalini, or pastina work great too!
3. Can I make this soup ahead of time?
- Yes! The flavors get even better the next day. Just store it in the fridge for up to 3 days and reheat gently before serving.
4. Can I freeze Italian Wedding Soup?
- Absolutely! Freeze the soup without the pasta for up to 3 months. Add cooked pasta when reheating to keep it from getting mushy.
5. Can I make this soup in a slow cooker?
- Yes! Cook the meatballs first, then add them to the slow cooker with the broth and vegetables, cooking on low for 6-8 hours. Add pasta and greens at the end.
6. Can I use ground turkey instead of beef and pork?
- Yes! Ground turkey or chicken works well for a lighter version of this soup.
7. What’s the best way to store leftovers?
- Keep leftovers in an airtight container in the fridge for up to 3 days. Add extra broth when reheating if needed.
8. How do I keep the pasta from getting too soft?
- Cook the pasta separately and add it to individual bowls before serving. This keeps it from absorbing too much liquid and turning mushy.
9. Can I make this gluten-free?
- Yes! Use gluten-free breadcrumbs for the meatballs and swap the pasta for a gluten-free variety or rice.
10. What should I serve with Italian Wedding Soup?
- This soup pairs well with crusty Italian bread, garlic bread, or a fresh green salad for a complete meal!
thank you
Very yummy, my family always used escarole instead of spinach.