What Is In Italian Wedding Soup? (Solved)

How did ‘Italian wedding soup’ get its name?

  • Italian wedding soup got its name from the Italian phrase si sposono bene, meaning that two things are well married. The marriage of the greens and meat in clear broth is such a delightful combination that it was widely described as si sposono bene, hence the English nameItalian wedding soup.”.

Contents

What’s the difference between Italian wedding soup and minestrone?

Here is my take on Italian Wedding Soup and a Vegetable Minestrone. Traditional Italian Wedding Soup usually has small meatballs, tiny pasta, fresh spinach, all amidst a chicken-based stock. This Mini Meatball Minestrone is perfect on a cold night and makes for ample leftovers.

What minerals are in Italian wedding soup?

Italian Wedding Soup contains 2.5 g of saturated fat and 39 mg of cholesterol per serving. 244 g of Italian Wedding Soup contains IU vitamin A, 6.8 mg of vitamin C and 0.24 mcg of vitamin D as well as 1.76 mg of iron, 92.72 mg of calcium and 325 mg of potassium.

Why do they call it Italian wedding soup?

The name wedding comes from the Italian phrase minestra maritata which means ‘married soup. It’s the marriage of ingredients, and the resulting delicious flavor, in the soup! All wedding soups are going to have green vegetables and meat. Wedding soup began as many do, as a typical ‘peasant’ dish.

What goes with Italian wedding soup?

Best way to serve homemade Italian wedding soup is with freshly grated Parmesan cheese and crusty bread. But if you want to make it more of a meal, here are some great sides to pair with the soup: House Salad Recipe. Artichoke Tomato Spinach Flatbread.

Is Italian wedding soup served cold?

Italian Wedding Soup Recipe We had our first snow a few days ago, and it was beautiful! And COLD. Like, insanely cold! And while I’m not sure if this soup is really served at Italian weddings, we serve it at holidays and large family gatherings and it’s always a crowd-pleaser!

Is Italian wedding soup really served at weddings?

The latter is the case of minestra maritata, known in English as “Italian wedding soup” but more accurately translated as “wedded broths.” Despite of the moniker, the dish is not served at Italian weddings. The soup unifies three separate broths: pork skin and other scraps, beef shank and hen.

How many calories are in a bowl of homemade wedding soup?

Hot Bowls Italian Wedding Soup (284 ml) contains 28g total carbs, 27g net carbs, 3g fat, 4g protein, and 160 calories.

When did Italian wedding soup originate?

The earliest known reference to “wedding soup” in American print is an article in the Los Angeles Times from 1925 written by Joseph Musso of Hollywood’s oldest restaurant, The Musso & Frank Grill, wherein he described the process of making Wedding Soup.

How do you serve soup at a wedding?

How to Serve Soup at a Wedding. Serving Suggestions: Get enough soup to for 1.5 servings per person, and trust the serving suggestion given for the soup. My mom said that soup is something you definitely don’t want to have a lot leftover. We also used my mom’s Trio Buffet Cooker to hold the soups and keep them warm.

Who invented wedding soup?

It’s thought to have originated in Naples in the 15th century, before the tomato was introduced into Italian cuisine, though some argue it was Spanish cooks who brought a similar stew called olla podrida there a century earlier from Toledo and other parts of central Spain.

What kind of sandwich goes with Italian wedding soup?

Perfect Pairings: Italian Wedding Soup with a Salami Sandwich.

How long can you keep Italian wedding soup in the fridge?

Italian Wedding Soup should be stored in an airtight container in your refrigerator. When properly stored, it is good for 3-5 days.

What’s a good side with soup?

That’s where these 20 soup side dishes come into play. As for what to serve with soup, your side dish of choice is going to depend on the type of soup you’re making. Bread, Rolls, and Biscuits

  • Frozen Garlic Bread.
  • Pull-Apart Cheese Bread.
  • Skillet Cornbread with Bacon & Cheddar.
  • Pull-Apart Challah Rolls.
  • Southern Biscuits.

Italian Wedding Soup

The Most Delicious Italian Wedding Soup! When it came to making Italian Wedding Soup, I used to be apprehensive. I have no Italian ancestors and my mother was never able to make it while she was growing up, so for whatever reason, it seemed simple to make a mess of things. But I’m here to tell you that it’s very simple to prepare, and if you follow this straightforward recipe, people will be convinced that it was passed down from an Italian grandmother.

Tips for the Best Italian Wedding Soup

This is my personal favorite recipe for Italian Wedding Soup! What distinguishes it as the greatest, you’re probably wondering. It’s a combination of factors, so here’s what we have:

  • Searing the meatballs, in my opinion, changes the game completely. Is it really necessary to simply cook them in broth when you can brown them first and add all of that flavor? Make the meatballs as tiny as possible. This is soup, not a large bowl of pasta
  • Fresh herbs should be used. They truly do bring a lot of taste. Make sure to stick to the mix of the two meats. Make use of freshly baked bread crumbs. Once again, we’re working on improving the flavor. The texture of dry would have thrown this dish off in any case
  • Don’t stint on the garlic in this recipe. This is a traditional Italian soup. I prefer to use 4 cloves of garlic in this recipe
  • Add the parmesan! The grated parmesan will provide a wonderful addition to the soup’s flavor. Although it is not seen as a final garnish in the photo, it should not be overlooked
  • Stick with the little spaghetti
  • I really like how it distinguishes this soup.

Want to see how easy this Italian Wedding Soup recipe is? Watch the video!

This dish is excellent served with acini de pepe. Acini de pepe are just those little little round pasta shapes that may be purchased in the same aisle as the other pasta shapes at your local grocery store. If you are unable to locate them, orzo will suffice in this situation.

Can I Substitute Other Greens Here?

I love the flavor of spinach in this recipe, but kale, endive, or escarole are other greens that are typically used in Italian Wedding Soup and would work just as well in this recipe as well as the spinach. It is recommended that you add any of the ingredients previously stated with the pasta, since they will require a longer cooking time than the pasta alone. The spinach cooks fairly rapidly, although the other vegetables will take longer. It is true that this soup requires a bit more preparation than some of your typical soups (such as breaking up fresh bread crumbs and forming and frying the little meatballs), but the extra steps and additional pan are well worth it in the end.

More Soup Recipes You Might Like

  • Classic Italian dishes such as Tortellini Minestrone, Gnocchi and Vegetable Soup with Pesto, Zuppa Toscana, Pasta e Fajioli, Italian Vegetable Lentil Soup, and more are available.

Italian Wedding Soup

The BEST Soup for an Italian Wedding! Filled with handmade browned meatballs, fresh vegetables, and little bits of spaghetti, this dish is sure to please. Any day of the year, this dish is pure comfort food! Servings:6 Prep25minutes Cook25minutes Ready in 50 minutes or less

Meatballs

  • *1/2 cup freshly made hearty white bread crumbs*, 1/4 cup chopped fresh parsley, 1 1/2 teaspoons minced fresh oregano, 1/2 cup finely shredded parmesan cheese, and 1 big egg 1 tablespoon of extra-virgin olive oil
  • Salt and freshly ground black pepper

Soup

  • 1/2 cup freshly made hearty white bread crumbs*
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons minced fresh oregano
  • 1/2 cup finely shredded parmesan
  • 1 big egg 1 tablespoon of extra-virgin olive oil
  • Salt and freshly ground black pepper
  • To make the meatballs, combine the ground beef and pork in a large mixing bowl. Combine the bread crumbs, parsley, oregano, parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon pepper in a large mixing bowl. Gently toss and break up the mixture with your hands to coat and distribute it evenly. Mixture should be formed into extremely small meatballs, about 3/4 to 1 inch in diameter, and placed on a big dish
  • In a large nonstick pan, heat 1 tablespoon olive oil over medium-high heat until shimmering. Cook for about 4 minutes total, flipping occasionally (to brown on 2 or 3 sides), until half of the meatballs are browned
  • Repeat with the remaining meatballs. While leaving the oil in the skillet, transfer the meatballs to a dish lined with paper towels. Repeat the process with the remaining meatballs (keep in mind that the meatballs will not be fully cooked at this time
  • They will continue to cook through in the soup)
  • Preparing the soup: While the meatballs are browning, heat 1 tablespoon olive oil in a large saucepan over medium-high heat until shimmering. Continue to sauté until vegetables are softened, about 6 – 8 minutes
  • Add garlic and continue to saute for 1 minute more
  • Season with salt and pepper. Bring the soup to a boil by pouring in the chicken broth and seasoning it with salt and pepper to your liking. Reduce the heat to a light boil (around medium or medium-low) and add in the spaghetti and meatballs. In a large pot over medium heat, simmer until pasta is soft and meatballs are cooked through, about 10 minutes, putting in spinach during the final minute of the cooking process. Serve while still warm, with a sprinkle of parmesan Parmesan on top of each dish.
  • *I recommend using a loaf of bread such as a La Brea French loaf for this recipe. Simply pulse a slice of bread into tiny crumbs in a food processor. Alternatively, save the remaining bread for serving (with butter, of course) or freeze it for another time. * If you want a soup with more broth, you may reduce the amount of pasta to 3/4 cup. Keep in mind that the pasta will absorb more stock while the soup rests, so you may need to add extra broth to thin the soup to your liking.

Nutritional Values Italian Wedding SoupServing Size: 1 cupCalories per serving: 396 Calories from Fat 180 percent Daily Value*Fat 20g31 percent Saturated Fat 6g38 percent Total Calories from Fat 180 percent Daily Value* Cholesterol levels were 85 milligrams and 28 percent. Sodium362mg16 percent Potassium911mg26 percent Carbohydrates25g8 percent Sodium362mg16 percent Potassium911mg26 percent 3g13 percent dietary fiber Sugar accounts for 44% of total protein content. Vitamin A (7490IU) is 150 percent of the daily need.

Calcium190mg19 percent Iron4mg22 percent Calcium190mg19 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

Italian Wedding Soup

This hearty Italian wedding soup, made with soft meatballs, vegetables, and pasta in a thick, fragrant broth, is a hit with the whole family. Johnny Miller captured this image (Clarkson Potter, 2021) My children like anything that has meatballs (particularly little meatballs), so when Italian wedding soup is on the menu, there is usually a flurry of activity in our household. The term “wedding soup” derives from the Italian phraseminestra maritata, which translates as “married soup,” and refers to the way the tastes blend together, much like a happy marriage.

Ideally, we would all create our own stock, but who has the time for such a task?

My trick to making meatballs is to incorporate ground sausage into the beef combination, which results in a meatball that is bursting with flavor without the need for a slew of other ingredients.

The most time-consuming component of the recipe is rolling the little meatballs (the recipe produces 50), but I generally enlist the assistance of one of the children.

What you’ll need to make Italian Wedding Soup

It should be noted that the recipe calls for standard chicken and beef broth, not low-sodium chicken and beef broth. When using low-sodium variations, I found the soup to be a little bland, but if you have particular nutritional requirements, go ahead and use low-sodium and season to taste before serving.

How to make Italian Wedding Soup

Make the meatballs first, and then move on to the next step. In a large mixing basin, whisk together the egg, chives, sage, and garlic until well combined. Combine the ground beef, sausage, cheese, breadcrumbs, and salt in a large mixing bowl. Use your hands to mash the ingredients together until they are uniformly distributed. Toss the ingredients together and roll it into tablespoon-size balls (approximately 1-inch in diameter) before placing them on a greased oven-safe rack. The meatballs may be cooked directly on the baking sheet if you don’t have an oven-safe rack; it will simply be a bit more difficult to remove the fat from the meatballs because it likes to cluster around the meatballs.

  • Make a mental note to put it away.
  • Combine the onions, carrots, and celery in a large mixing bowl.
  • Bring the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper to a boil in a large stockpot over high heat.
  • Taste the soup and make any necessary adjustments to the spice.
  • Pour in the spinach and cook for a few minutes, until the spinach has wilted and the meatballs are heated through, then remove from heat.
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Make It Ahead

If you want to make this soup a regular part of your menu and want to save some time the next time you cook it, double the recipe for the meatballs and freeze half of them. All that will be required of you will be to prepare the soup and then add the meatballs to it according to the recipe directions. Adding them straight from the freezer may require a few more minutes to warm them through. Johnny Miller captured this image (Clarkson Potter, 2021)

YOu may also like

  • Spaghetti e Fagioli, Smoky Chickpea, Red Lentil, and Vegetable Soup, Summer Vegetable Soup with Pesto, and French Lentil and Vegetable Soup are just a few of the dishes on the menu.

Italian Wedding Soup

This hearty Italian wedding soup, made with soft meatballs, vegetables, and pasta in a thick, fragrant broth, is a hit with the whole family.

Ingredients

  • 1 large egg
  • 3 tablespoons finely chopped fresh chives
  • 2 teaspoons finely chopped fresh sage
  • 2 cloves minced garlic
  • 1 tablespoon finely chopped fresh chives a 3/4-pound package of 85- or 90-percent lean ground beef
  • 1/2-pound package of sweet or hot Italian sausage, removed from casings
  • Half a cup grated Parmigiano-Reggiano, one-third cup Italian seasoned bread crumbs, and one-quarter teaspoon salt

For the Soup

  • The ingredients are as follows: 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 large carrots, diced
  • 2 celery stalks, diced 6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
  • 2 cups high-quality beef broth, such as Swanson (do not use low-sodium)
  • 6 cups high-quality chicken broth, such as Swanson (do not use low-sodium)
  • Water, 1/2 cup dry white wine (optional), 1 bay leaf, 1/2 teaspoon salt, 1/4 teaspoon white pepper (it’s fine to use black pepper)
  • 1 cup small pasta such as dittalini
  • 4 oz fresh spinach, stems trimmed and roughly chopped (you should have about 3 packed cups once everything is prepped)
  • Parmigiano Reggiano, for serving

Instructions

  1. Preparing the meatballs: Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with aluminum foil and placing an oven-safe roasting rack on top of it. Spray the rack with nonstick cooking spray liberally
  2. In a large mixing basin, whisk together the egg, chives, sage, and garlic until well combined. Using your hands, mix the remaining meatball ingredients together until they are uniformly distributed. To form the meatballs, scoop out tablespoon-size portions of the mixture and roll them into 1-inch diameter balls (there will be around 50 meatballs total). Place the meatballs on the rack that has been prepared. Bake for 15 to 18 minutes, or until the top is gently browned and the chicken is well done. Set away
  3. In the meantime, begin making the soup. Heat the olive oil in a large soup pot or Dutch oven over medium heat until shimmering. Cook, turning regularly, until the veggies are softened, about 8 minutes. Remove the pan from the heat and set aside. Bring the chicken broth, beef broth, water, wine, bay leaf, salt, and pepper to a boil in a large stockpot over high heat. Cook the pasta, uncovered, at a gentle boil for 8 to 10 minutes, or until it is al dente, according to package guidelines (or according to package directions). Taste the soup and make any necessary adjustments to the spice. Reduce the heat to low and stir in the spinach and meatballs until everything is well combined. Pour in the spinach and cook for a few minutes, until the spinach has wilted and the meatballs are heated through, then remove from heat. Pour into serving plates and top with grated Parmigiano Reggiano
  4. Freezer-Friendly Recipe Instructions: The soup may be refrigerated for up to 3 months
  5. However, the pasta should not be added until the soup has been reheated. To reheat, place the soup in the refrigerator for 12 hours before heating it on the stovetop over medium heat until it is simmering and adding the pasta
  6. Cook until the pasta is cooked.

Nutrition Information

It is powered by

  • 359 calories
  • 22 g of fat (7 g of saturated fat)
  • 16 g of carbohydrates
  • 5 g of sugar
  • 2 g of fiber
  • 23 g of protein
  • Sodium: 930 mg
  • Cholesterol: 83 mg

This website has been developed and published only for the purpose of providing information. Neither I nor the Food and Drug Administration are qualified nutritionists, and the nutritional information on this site has not been examined or approved in any way by a nutritionist or the FDA. It should not be assumed that nutritional information is provided as a guarantee; rather, it is provided as a convenience. Edamam.com, a nutritional calculator on the internet, was used to calculate the information.

A variety of factors, including as the product kinds or brands that are purchased, natural changes in fresh produce, and the method that ingredients are prepared, affect the nutritional information that is provided by a particular recipe.

Using your favourite nutrition calculator, you should calculate the nutritional information for a specific dish using the exact components that were used in the recipe in order to receive the most accurate nutritional information.

See more recipes:

The following is what I did after reading everyone else’s reviews in order to produce the finest Italian wedding soup I’ve ever tasted. To begin, I used around 7 cups of broth. 6 cups chicken broth and 1 can beef broth are used in this recipe. That extra kick that this soup need is definitely provided by the beef broth. Use only half a cup of orzo and cook it in a separate pot to avoid overcooking it. I added up some green onions for good measure. Using the 7 cups of broth, I was able to feed 4 people plus have enough leftovers for 1 day, which you’ll surely want!

More information can be found at

Most helpful critical review

This soup was a little bland for my taste. Furthermore, the amount of orzo called for in the recipe is far too much. If the soup is not consumed quickly, the orzo will absorb all of the liquid from the soup. What you get in the end is anything but a soup. More information can be found at a total of 1000 ratings

  • 5star ratings received: 717
  • 4star ratings received: 218. 3star values are 35, 2star values are 16, and 1star values are 14.

The following is what I did after reading everyone else’s reviews in order to produce the finest Italian wedding soup I’ve ever tasted. To begin, I used around 7 cups of broth. 6 cups chicken broth and 1 can beef broth are used in this recipe. That extra kick that this soup need is definitely provided by the beef broth. Use only half a cup of orzo and cook it in a separate pot to avoid overcooking it. I added up some green onions for good measure. Using the 7 cups of broth, I was able to feed 4 people plus have enough leftovers for 1 day, which you’ll surely want!

More information can be found at My late grandmother was from the Old Country, and I’ve taken this recipe as a starting point for recreating her dish, with a few important modifications, to make it my own.

  1. First and foremost, the pasta must be cooked separately; otherwise, it thickens and detracts from the flavor of the soup.
  2. She has a strong preference for alphabet spaghetti.
  3. In addition, you should be cautious with the spices you use in the meatballs since they have the potential to dominate the milder flavor of the fowl.
  4. It doesn’t make any sense, not to mention that it’s not real.
  5. I throw in a couple of stalks that have been coarsely sliced.
  6. To finish it off, she always had hard-boiled eggs on hand for anyone to use as they pleased as an additional finishing touch.
  7. With a few minor adjustments, this recipe is excellent.

More information can be found at I made the following modifications to the recipe: – Reduce the amount of pasta to 1/2 cup.

(Orzo, little shells, ditalini, and orecchiette are also good options.) – Brown the meatballs in a small amount of olive oil and set aside before adding them to the soup.

In a soup pot, I usually sauté the veggies first, before adding the liquid.

More information can be found at Advertisement This soup is fantastic!

  1. I cooked this dish for lunch this weekend, and it was so delicious that I ended up eating it for supper as well!
  2. I used 1/2 pound of pork, 1/2 lb ground beef, 1 tsp onion powder, 1 tsp garlic salt, 1 tsp steak spice, and 1 tbsp worchester sauce to make the meatballs, then I saved the balance of the meatballs for the next round by freezing them.
  3. 1/2 cup carrots were added, and half a cup of pasta (acini di pepe) was subtracted from the total amount.
  4. This is a recipe that I will absolutely make again and that I will suggest to others!
  5. It’s simple to create!
  6. I took the advise of others and did as follows: 1.
  7. Baked the meatballs for 25 minutes at 350 degrees.
  8. I used frozen spinach (since I had some on hand) and added celery, as well as onion, garlic, and zucchini that I had cooked in olive oil before.

More information can be found at I used frozen chopped spinach for the escarole and it turned out wonderful and simple!

More information can be found at Advertisement This was really fantastic!

It was designed for coworkers, and they all enjoyed it!

I also cooked the meatballs in advance and added a tiny piece of boiled and sliced chicken breast.

I even prepared everything ahead of time, divided the ingredients, and then placed everything in the crock pot to heat through for lunch.

More information can be found at I work as a cook in a sports bar and grill in Dania Beach, Florida, where I live.

  1. I have a diverse clientele that includes not only locals but also visitors from all around the world.
  2. on a tight budget and in a short amount of time My ratings are based on the feedback I receive from customers.
  3. I’ve acquired the moniker “Soup Nazi” because of my obsession with soup (Seinfeld lol).
  4. After separating the orzo and cooking it separately, browning the meatballs separately, and blending everything together, I found the broth to be insipid.
  5. When I arrived at work the next day, the soup had already been sold out.
  6. I’ve started making this soup on a regular basis; I still doctor the stock, but I let the soup lie overnight with the meatballs so the basil may infuse the broth.
  7. This soup is delicious, it is visually appealing, and it will garner a lot of positive feedback.
  8. Furthermore, the amount of orzo called for in the recipe is far too much.
  9. What you get in the end is anything but a soup.

Italian Wedding Soup

Serves 6 – 8 people | Beginner’s level

  • To make the meatballs, combine the following ingredients: 34 pound ground chicken
  • 12 pound chicken sausage, casings removed
  • 2/3 cup fresh white bread crumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons chopped fresh parsley
  • 14 cup freshly grated Pecorino Romano cheese
  • 14 cup freshly grated Parmesan cheese, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, lightly beaten
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon extra-
  • The following ingredients are needed for the soup: 2 tablespoons good olive oil
  • 1 cup minced yellow onion
  • 1 cup 1/4-inch-diced carrots (3 carrots)
  • 34 cup 1/4-inch-diced celery (2 stalks)
  • 10 cups Homemade Chicken Stock (see link below)
  • 12 cup dry white wine
  • 1 cup small pasta such as tubetini or stars
  • 14 cup minced fresh dill 12-ounces young spinach, clipped after it has been washed

Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). To make the meatballs, put the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a large mixing bowl and gently mix together with a fork until well combined. 1 1/4-inch meatballs should be dropped onto a sheet pan coated with parchment paper with the help of a teaspoon. (You should have around 40 meatballs after cooking.) It is not necessary for them to be exactly circular.) Bake for 30 minutes, or until the potatoes are tender and gently browned.

  1. In the meantime, heat the olive oil in a big, heavy-bottomed soup pot over medium-low heat until it shimmers and the oil is hot.
  2. Bring the chicken stock and wine to a boil in a separate pot.
  3. Cook for 1 minute after adding the fresh dill and the meatballs to the broth, until the meatballs are done.
  4. Cook for 1 minute, or until the spinach is just wilted, after which remove from heat and set aside.
  5. The recipe for Homemade Chicken Stock may be found by clicking here.

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Stephanie is the author of this piece. The 23rd of October, 2019. (UpdatedJune 14, 2021) 198*This post may contain affiliate links for your convenience. » It’s possible to make this Italian Wedding Soup on the stovetop, in the Crock Pot, or in the Instant Pot! If you want to save time, you may make it using handmade meatballs or frozen meatballs for a quick and easy supper! Do you enjoy simple soup recipes? Following that, try my really popularCrock Pot Chicken Stew and Split Pea Souprecipes!

Italian Wedding Soup

Aside from the fact that this is the finest freezer soup ever (which is why I recommend doubling the recipe), I like the fact that you can prepare it in any type of cooking vessel you want. Despite the fact that the components are straightforward, when combined they yield the most warming soup dish for chilly winter nights or hard days at the office.

How to Make it

See the recipe card at the bottom of this page for ingredient numbers and detailed directions, as well as instructions for using a Crock Pot or an Instant Pot.

Stove Top Method

  • Using your hands, gently mix the meatball ingredients and form them into 1-inch balls
  • Remove the meatballs from the saucepan once they have been browned in batches. Add the onions, carrots, and celery and cook for 5 minutes until the vegetables are soft. Stir in the garlic and cook for 1 minute. Add the chicken broth and Italian seasoning, and season with salt and pepper to taste
  • Set aside. Bring the situation to a boil. Reduce the heat to a medium setting. Add the meatballs and the spaghetti
  • Mix well. Saute the meatballs for 10 minutes, or until they are completely cooked. Add in the spinach and mix well. Decorate the dish with fresh parsley and Parmesan cheese before serving

Browning the Meatballs

  • Large amounts of brown pieces in the pot equal a lot of flavor in the soup. The reason I like to brown my meatballs in the soup pot rather than baking them is that they cook more quickly. While this procedure will only take a few minutes, the vegetables will be finished cooking in the soup.

To Make a Double Batch of Meatballs

  • PRO TIP: Make twice as many meatballs as called for in this recipe and freeze the extras for future soup day. Preparation: Assemble the meatballs according to the instructions and flash freeze them on a baking sheet. Once they’ve been frozen, place them in a freezer bag. Freeze for three to four months. Alternatively, you may defrost the frozen meatballs in the refrigerator and brown them in the saucepan before adding them to the boiling soup when you’re ready to serve the dish again. It takes 20-25 minutes for frozen meatballs to be fully cooked in the broth.

Baking The Meatballs

  • You may also bake the meatballs for 15 minutes at 400 degrees Fahrenheit, if you prefer.

Using Frozen Meatballs

  • Frozen meatballs may be utilized to save time in the kitchen. Meatballs, either Italian or chicken, come highly recommended. It’s also a good idea to try these small meatballs as an alternative.
  • The meatballs will not need to be browned beforehand
  • They will just be added to the soup and simmered until cooked through. It is possible to add them at the beginning of the cooking time if you are using a Crock Pot.
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Using Frozen Spinach

  • It is also possible to use a 10 oz. container of frozen spinach
  • Allow it to defrost before patting it dry and adding it at the end. Allow it to warm up for a few minutes before serving it.

Storage

  • Refrigerate for 3-4 days in an airtight container or freeze for 3-4 months in an airtight container before serving. If you want to have leftovers, I recommend boiling and saving the spaghetti separately because it absorbs a lot of stock when it is stored in the broth. If you like, you can just dump the pasta into the serving dishes and ladle the soup on top.

What to Serve with Italian Wedding Soup

  • Recipes for Easy Buttermilk Biscuits, Garlic Bread with Cheese, Cheddar Bay Biscuits, and Copycat Texas Roadhouse Rolls are all included.

Try These Next!

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Follow me on social media platforms such as Facebook, Instagram, and Pinterest! It’s easy to make this Italian Wedding Soup on the stovetop, in the slow cooker, or in the Instant Pot. It may be done with handmade meatballs or with frozen meatballs for a quick and easy dinner recipe!

Meatballs

  • 12 pound mince beef (preferably 80 percent lean)
  • 12 pound ground pork
  • 1 egg, beaten
  • 1/2 cup Italian breadcrumbs (homemade is ideal)
  • A quarter cup of parmesan cheese, coarsely shredded into a powder
  • Three cloves of garlic, finely sliced a third cup fresh parsley, coarsely chopped
  • Salt and freshly ground pepper

Soup

  • 1/4 cup carrots, diced
  • 1/4 cup yellow onion, diced
  • 1/4 cup celery, diced
  • 1 teaspoon garlic, minced
  • 8 cups chicken broth
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 1/4 cup acini de pepe pasta, uncooked
  • 8 ounces fresh spinach

To Garnish

  • Garnishes: finely chopped fresh parsley
  • Freshly grated Parmesan cheese

Stove Top Method (See notes for Crock Pot and Instant Pot Methods)

  • Note: If you want to have leftovers, I recommend boiling and keeping the pasta separately because it absorbs a lot of broth when it is stored in the stock. If you like, you can just dump the pasta into the serving dishes and ladle the soup on top. To make the meatballs, gently incorporate all of the ingredients
  • Do not overwork the meat
  • We want delicate meatballs. Roll the meat into 1-inch balls and set aside. This recipe will yield around 35 meatballs. In a large soup pot or dutch oven, heat the olive oil over medium-high heat until shimmering. Cook the meatballs in batches for around 2-3 minutes per batch. The meatball’s inside will be finished cooking in the broth
  • Nonetheless, Remove the meatballs from the pan and put them aside. Add the onions, carrots, and celery and cook for 5 minutes, or until the vegetables are tender. Cook for 1 minute after adding the garlic. Add the chicken broth, Italian seasoning, and salt and pepper to taste if preferred
  • Combine well. Bring the situation to a boil
  • Reduce the heat to a medium setting. Add the meatballs and the spaghetti
  • Mix well. Saute the meatballs for 10 minutes, or until they are completely cooked. Add in the spinach and mix well. Garnish with fresh parsley and grated Parmesan cheese before serving.
  • When making leftovers, it is a good idea to keep the pasta separate and add it to serving bowls before serving because the pasta soaks up quite a bit of liquid while being stored
  • Orzo pasta may be be used for the Acini De Pepe Pasta.
  • Assemble and brown the meatballs in the same manner as described in the stovetop procedure above. Transfer to a slow cooker with the onions, carrots, celery, garlic, chicken broth, and Italian seasoning
  • Cook on low for 8 hours. Cook for 4 hours on high or 8 hours on low heat. Continue cooking on low heat for 30 minutes after adding the acini de pepe. Spinach should be added now and heated through for approximately 3 minutes. Serve with a sprinkle of Parmesan cheese and fresh parsley on top.
  • To make the meatballs, gently mix all of the ingredients and roll them into 1-inch balls. Select Sauté on the Instant Pot’s settings and pour in the olive oil
  • Cook the meatballs in batches for approximately 3 minutes each batch, or until they are browned on both sides. Remove the meatballs from the pan and add the onions, carrots, and celery to the skillet. Cook for 5 minutes, or until the vegetables are tender. Cook for 1 minute after adding the garlic. Add the chicken broth and mix well. To remove the brown particles from the bottom of the pot, use a silicone spatula to scrape them up
  • This will help to lessen the burn signal that we often see with Instant Pots. Combine the Italian spice and meatballs in a large mixing bowl. Close the lid and turn the valve to the closed position. Pressure Cook for 5 minutes on medium heat. Turn the fast release valve to the open position and let the steam to escape
  • After you’ve added the acini de pepe, hit the sauté button. Cook for 9 minutes on medium heat. Add in the spinach and season with fresh Parmesan and parsley before serving.

calorie count 344kcal, carbohydrate count 25g, protein count 20g, fat 19g, saturated fat 6g, cholesterol 81mg, sodium 1398 mg, potassium 887 mg, fiber 4g, sugar 4g, vitamin A 8126IU, vitamin C 38mg, calcium 126mg, iron 4mg calorie count 344kcal calorie count 344kcal Course:Soup Cuisine:Italian

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Italian Wedding Soup Recipe

Classic Wedding Soup made in a single pot, this dish is easy to make and takes little preparation time. Italy’s famous wedding soup is characterized by its savory meatballs served in a wonderful broth that includes veggies, spinach, and noodles. It is possible that this content contains affiliate links. Please review my disclosure policy. Hello, hello! Valentina from Valentina’s Corner is here to share our family’s traditional wedding soup recipe with you.

What is Italian Wedding Soup?

The term “wedding soup” comes from an Italian word that translates as “wedded soup.” In this case, it is a reference to the tastes working so well together, similar to a marriage. With acini di pepe pasta, greens, and veggies, this hearty soup is filled with meatballs in a hearty broth. It’s similar to the Italian version of Chicken Noodle Soup in flavor and texture. Because it comes together in such a short amount of time, it is an excellent dish for hectic evenings.

How to make Wedding Soup?

If you are seeking for a soup that is both simple to prepare and delicious, this is the recipe for you! The procedure and components are really straightforward:

  1. Prepare the Italian meatballs and brown them in a skillet. Cook the veggies until they are soft. Cook for 5 minutes after adding the chicken broth and noodles. Return the meatballs to the broth and season with salt and pepper. Cook until the spinach is barely wilted, then remove from heat.

Tips for the BEST Italian Wedding Soup-

  • Start with a Solid Foundation: Make your own homemade chicken stock for the greatest flavor. In a Dutch oven for a one-pot soup, we like to cook the meatballs
  • However, you may bake the meatballs with no difficulty. Pasta Varieties include: Acini di pepe pasta is used in the preparation of the traditional soup. If your local grocery shop does not sell the pasta, orzo or ditalini can be substituted with equal success. Substitute for Spinach: If you don’t care for spinach, you may substitute kale, which is what we use in our Zuppa Toscana, and simmer for an additional 5 minutes. Brown the Meatballs: When sauteeing the meatballs, you only want to brown them on both sides, so be sure you brown them all over. The meatballs do not need to be cooked all the way through
  • Once they are introduced to the soup, they will finish cooking. In place of ground beef and pork, you can use any mix of ground meats for the meatballs, as long as they are ground finely. In our White Bean Sausage Kale Soup, we used sausages
  • You could also use chorizo.

How to Shape Meatballs:

You may form large meatballs that will generate around 18-20 meatballs, or you can shape small meatballs that will give approximately 35-40 meatballs. The small meatballs will cook in less time than the traditional meatballs.

  1. Using an ice cream scoop with a rigger release, portion the meatballs. Hands should be dipped in cold water before rolling each portion of meat into a ball with wet hands. Using this method, you will prevent the meat from adhering to your hands.

Don’t be daunted by the prospect of making this Traditional Italian Wedding Soup Recipe. It’s really simple to cook, and the meatballs are a big hit with the kids.

More Hearty Soup Recipes to Enjoy:

This collection of soup recipes is guaranteed to become some of your new favorite soup recipes, especially if you prefer warm, soothing soups in the winter months.

  • Creamy Carrot Soup–so velvety and delicious, it feels like it came from a gourmet restaurant. Potato Soup–creamy and stuffed with vegetables
  • Pasta e Fagioli is a knockoff of a well-known restaurant. Creamy Vegetable Soup is really filling
  • Chicken and Potatoes–creamy but light
  • Chicken and Spinach–creamy but heavy
  • Chicken and Spinach

Italian Wedding Soup Recipe

Preparation time: 20 minutes Preparation time: 20 minutes Time allotted: 40 minutes A quick and easy recipe for classic Italian Wedding Soup that comes together in minutes. In a hearty stew, meatballs and spaghetti with spinach are served. Valentina Ablaev is a Russian actress. Easy to learn skills Making it will cost you between $12 and $16. Italian Soup, Italian Wedding Soup, and Wedding Soup are some of the terms used to describe this dish. Cuisine:Italian Course:Soup Calories:341 Servings:6servings

For the Italian Meatballs

  • 1/2 pound ground pork
  • 1/2 pound ground beef
  • 1 big egg
  • 1 garlic clove, chopped
  • 1/3 cup parmesan cheese, grated 1/4 cup plain breadcrumbs
  • 3 tablespoons whole milk
  • 1 teaspoon salt (or to taste)
  • 14 teaspoon ground black pepper (or to taste)
  • 12 teaspoon Italian spice (optional).

For the Wedding Soup:

  • 6 cups cooked quinoa, finely chopped
  • 1 medium onion, peeled and thinly sliced
  • 5 ounces fresh spinach, coarsely chopped
  • 2 garlic cloves, peeled and minced 1 tablespoon salted butter
  • 1/2 cup dried acini de pepe pasta or orzo
  • 8 cups chicken broth
  • 1 12 teaspoons salt (or to taste)
  • 12 teaspoons powdered black pepper (or to taste)
  • 1 tablespoon of olive oil
  • Serve with freshly grated Parmesan cheese on the side.
  1. In a large mixing bowl, add the ground pork, ground beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Mix well until well combined. Form into 18-20 meatballs (or 35-40 small meatballs) and set aside. 1 tablespoon oil is heated over medium/high heat in a Dutch oven. When the oil is heated, add half of the meatballs and cook until done. Cook, tossing the meatballs occasionally, until the meatballs are browned. Transfer the meatballs to a different dish and continue the process with the remaining meatballs. Sauté the onions and carrots in 1 tablespoon butter until soft and brown (about 6-7 minutes), then add the minced garlic and cook for another minute. In a large saucepan, combine the broth and the pasta
  2. Bring to a boil and simmer for 5 minutes. Continue to simmer at a low boil for an additional 7-9 minutes, or until the pasta is cooked to your preferred doneness, after adding the meatballs back in
  3. Season with salt and pepper. Cook for another minute, or until the spinach has wilted, before adding the spinach. With freshly grated parmesan cheese on top, serve.

Nutritional Values Soup for an Italian Wedding (Recipe) The following are the calories per serving: 341 calories from fat (171 percent daily value*) 19g fat Fat that is 29 percent saturated (7 g) The following percentages are given: 44 percent Cholesterol88mg29 percent Sodium1272mg55 percent Potassium730mg21 percent Carbohydrates18 grams, 6 grams of fiber, 2 grams of sugar, 3 grams of protein, and 27 grams of protein.

54 percent of the daily recommended intake of Vitamin A (4068IU). 81 percent of the population Calcium is 143mg and contains 9mg of vitamin C.

In the event that you make this recipe, I’d love to see photos of your finished product on Instagram, Facebook, or Twitter! Use the hashtag to identify them. natashaskitchen

Valentina Ablaev

My name is Valentina, and I’m the author of the culinary blog Valentina’s Corner, where I offer recipes that have become family favorites. During my spare time, I like spending time with my husband and our five children, who are all very important to me. We would love for you to join us on our blogging adventure! Continue reading more posts by Valentina.

Italian Wedding Soup

This recipe for Italian Wedding Soup is very delicious! Cacciatore is made with acini de pepe, meatballs (beef and pig), carrots, celery, greens, and Parmesan cheese. This soup is bursting with flavor! Serve with crusty bread and a glass of wine, and revel in the deliciousness!

Italian Wedding Soup Recipe

Soup season has finally begun! At the very least, it is so in the Hudson Valley! We experienced our first snow a couple of days ago, and it was really stunning! In addition, it is COLD. It’s like, bone-chillingly cold! It was so chilly that I didn’t venture outside of the warmth and security of our home even once. As an alternative, I sat at my computer, bundled up in many blankets, and planned soup ideas to get us through the winter! So let’s prepare some soup for supper tonight! To be more specific, Italian Wedding Soup!

This soup was served at every holiday gathering where I grew up, so it holds a special place in my heart.

I am not sure if this soup is traditionally offered at Italian weddings, but we do serve it during holidays and huge family events, and it is usually a hit with the guests!

This soup is one of my favorites to cook on Sunday and then eat bowl after enormous bowl of it all week.

Italian Wedding Soup Ingredients:

  • Ground sausage: It gives the meatballs an incredible amount of flavor! It’s best to use sweet Italian sausage, although mild or spicy sausage would work as well. If you’re managing your saturated fat consumption, a leaner cut of ground beef will work just as well. Panko breadcrumbs are our recommended brand of breadcrumbs! However, any type will suffice. I’m afraid I don’t have a good substitute for the breadcrumbs. Eggs: 1 giant egg
  • 1 medium egg
  • 1 little egg Italian seasoning: It adds a burst of flavor to any dish. Garlic Powder: This product will enhance the flavor of garlic without adding the texture of chopped garlic. Seasonings such as salt and pepper are used to balance and enhance flavors. Drink plenty of water: As you are surely aware, water is the secret ingredient in my meatballs! It adds a tremendous amount of moisture! Don’t skip a beat
  • Crushed Red Pepper Flakes: This spice adds a flare of flavor without being overpoweringly hot. If you prefer your food particularly hot, up the amount to 1/2 teaspoon. If possible, use Italian olive oil for your dressing. 1 big yellow onion, finely chopped
  • 1 large red onion, finely chopped
  • Carrots: Use four big carrots that have been diced finely. The celery stalks for this soup recipe will only require 2 stalks total. However, save the remainder for another batch. Garlic: Purchase a large head of garlic because you’ll be using 8 cloves in total. Chicken Bone Broth: I highly advocate utilizing chicken bone broth since it contains a plethora of health advantages. Beef Broth: This is similar to what has been described before
  • Acini di Pepe Pasta: You should be able to locate this in the pasta section of most supermarket shops. If you can’t locate it, orzo will work just as well as a substitute. Alternatively, you may purchase it online. Spinach is the recipe’s “green” ingredient. Feel free to substitute kale or even escarole in place of the spinach. Parmesan Cheese (sometimes known as Parmesan Reggiano): The best Parmesan is finely ground
  • A splash of lemon brings out the best in all of the flavors in this soup dish! Don’t be a slacker! This is the component that makes everything stand out
  • It is the secret ingredient.
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How to Make Italian Wedding Soup:

  1. The first step is to prepare your meatballs. Because the meatballs will be baked, preheat the oven to 400 degrees and prepare a large baking sheet with parchment paper before beginning. In a medium-sized mixing bowl, combine the ground sausage, beef, bread crumbs, eggs, Italian seasoning, garlic powder, salt, and pepper. Stir well to combine the ingredients. Gently mix the ingredients with your hands. Pour in the water a little at a time, stirring constantly. Make sure not to overmix, otherwise your meatballs will become tough! This is why I do not recommend creating meatballs in a food processor, because it is easy to overmix the mixture. 2 teaspoon-sized meatballs (they should be very little!) should be formed from the meatballs. Bake for 10 minutes on a baking sheet after placing the ingredients there. In a large soup pot, cook the crushed red pepper flakes, olive oil, onion, carrots, and celery over medium heat until the vegetables are tender. Cook for 5 minutes, or until the vegetables are soft. Cook for 1 minute, or until the garlic is aromatic, before adding the tomatoes. Bring the chicken broth and beef to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce the heat to a simmer and continue to cook for approximately 30 minutes. Cook the pasta until it is soft, about 6 minutes, then add the meatballs and spinach and toss to combine. Cook, stirring constantly, until the spinach is just just wilted. Add the salt, pepper, lemon juice, and Parmesan cheese and mix well.

Can you Freeze Italian Wedding Soup?

Oh, absolutely, hunni! Yes, you most definitely can! In fact, I nearly always have a bag or two of this soup in the freezer at any given time! To freeze the soup, you must allow it to cool fully before freezing it. After that, put the soup to freezer-safe ziploc bags, tupperware containers, or glass jars to store for later. Make sure to allow a few inches of space between the sides of the container. Filling the bags or containers all the way to the top will almost certainly result in a leak in your freezer.

When you’re ready to eat, take the container out of the freezer and set it in the refrigerator overnight to thaw out completely.

My Favorite Freezer Safe Soup Storage Containers:

  • 24 Piece Set of BPA-Free, Non-Toxic Glass Food Storage Containers (Excellent if you want to freeze a large number of recipes at the same time!)
  • Affordably priced large plastic soup storage containers with lids (that are safe to use in the microwave and dishwasher!).
  • Glass Round Freezer-Safe Meal Prep Bowls (ideal for smaller apartments with limited storage space)
  • Personal Size Glass Storage Containers with Lids (ideal for portion control! )
  • Reusable Ziplock Style Bags (an eco-friendly version of the classic! )
  • Personal Size Glass Storage Containers with Lids (ideal for portion control!

*Please keep in mind that if you’re using ziploc bags, you’ll want to set the bag flat on a small baking sheet and place the baking sheet flat in the freezer until the soup is completely frozen. Then turn it on its side and place it in the freezer for later use. This helps to prevent spillage or the bag from freezing into an extremely uncomfortable and difficult to store shape! Served with crusty bread, this soup is also excellent served with my fluffy rosemary parmesan biscuits and a large salad.

When it comes to this soup, a bright and vibrant red is ideal.

Please let me know if you make this recipe for Italian Wedding Soup and how it turns out. LEAVE A COMMENT BELOW AND DON’T FORGET TO TAKE A PICTURE AND TAG IT WITH THE HASHTAG BAKERBYNATUREON INSTAGRAM! The sight of your culinary creations brightens our day.

More Soup Recipes:

  • Italian Chicken Tortellini Soup
  • Flu Fighter Chicken Noodle Soup
  • Italian Meatball Soup
  • Tomato Tortellini Soup
  • Italian Minestrone Soup
  • Italian Chicken Tortellini Soup

Italian Wedding Soup

  • This recipe for Italian Wedding Soup is very delicious! Cacciatore is made with acini de pepe, meatballs (beef and pig), carrots, celery, greens, and Parmesan cheese. This soup is bursting with flavor! Served with fresh bread and a glass of wine, this dish is sure to please. Preparation time: 20 minutes Cooking Time: 45 minutes 1hr5mins is the total time. CourseDinnerCuisineItalian

For the Meatballs:

  • 6 cups ground sausage (with casings removed)
  • 6 cups ground beef
  • 1/2 cup bread crumbs
  • 1 big egg
  • 1 teaspoon Italian seasoning 1/4 cup grated Parmesan cheese
  • 3 tablespoons lukewarm water
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

For the Italian Wedding Soup:

  • 1/2 cup ground cumin
  • 1/4 teaspoon ground red pepper flakes
  • 2 and 1/2 tablespoons olive oil
  • 1 big yellow onion, diced
  • 4 large carrots, peeled and sliced
  • 2 celery stalks, finely chopped
  • 8 cloves garlic, minced 2/3 cup acini di pepe pasta, 4 cups fresh spinach, coarsely chopped
  • 1 teaspoon salt, more to taste
  • 8 cups chicken broth
  • 4 cups beef broth 1/2 teaspoon freshly ground black pepper, or to taste
  • Parmesan cheese (about a third cup)
  • 3 tablespoons freshly squeezed lemon juice

For the Meatballs:

  • Preheat the oven to 400 degrees Fahrenheit (F). Prepare a large baking sheet by lining it with parchment paper and setting it aside
  • A big mixing bowl should be used for this recipe. Combine the ground sausage, ground beef and breadcrumbs with the eggs, Italian seasoning (including garlic powder), salt, pepper, and Parmesan cheese. With your hands, slowly incorporate the water, a few teaspoons at a time, until everything is just mixed. It’s important not to overmix here, otherwise the meatballs may become tough. When made into meatballs, the mixture should be extremely wet while yet maintaining its form. Scoop roughly two tablespoons of the meat onto your palms and shape it into a ball with your hands using a tiny spoon. Place the ball on the baking sheet that has been prepared. Repeat the process with the remaining meat. You should be able to make around 40 small meatballs. Place the baking sheet in the oven for 10 minutes to bake the cookies. Remove the baking sheet from the oven and set it aside until required. Prepare your soup while the meatballs are baking.

For the Italian Wedding Soup:

  • In a large soup pot, cook the crushed red pepper flakes, olive oil, onion, carrots, and celery over medium heat until the vegetables are tender. Cook, stirring regularly, for 5 to 6 minutes, or until the vegetables are soft. Cook for another minute, or until the garlic is aromatic, before adding the tomatoes. Combine the chicken broth and beef broth in a large mixing bowl. Increase the heat to medium-high and bring the mixture to a boil. Reduce the heat to a simmer and continue to cook for another 30 minutes. Cook the pasta until it is al dente, about 6 minutes
  • Remove from heat. Combine the meatballs and spinach in a large mixing bowl. Cook until the spinach has wilted somewhat, about 2 minutes. Finally, add the salt, pepper, lemon juice, and Parmesan cheese and combine well. Serve while still warm, with crusty bread and additional cheese on the side! Alternatively, allow it cool fully before storing in the refrigerator for up to 3 days or the freezer for up to 2 months.

Taking a photo and sharing it with me on [email protected] by using the hashtag BakerByNature is a great way to get involved!

Reader Interactions

In this recipe for Italian wedding soup, we combine handmade meatballs with a hearty and flavorful broth. This soup is so delicious that it’s difficult for me to stop at just one serving! Go directly to the recipe for Homemade Italian Wedding Soup.

I Love This Italian Wedding Soup

Our version of Italian wedding soup is based on the Italian-American version, which consists of a brothy soup studded with little spaghetti, micro meatballs, and something green like spinach, among other ingredients. (See this page for a more full description of what this soup may look like in Italy.) Following further investigation, it appears that Italian wedding soup is not really given during weddings, but is instead named for the blending or marriage of elements that occurs during the preparation of the soup.

This dish is quite flavorful; in fact, the last time we prepared it for ourselves, we enjoyed it so much that we decided to prepare it again for supper the following evening.

How we make Italian wedding soup

Making this soup from scratch is something we like doing and believe you should as well. It is not as tough as you may believe, and it takes less time than you might expect. Allow me to lead you through the (simple) procedure. The complete recipe may be seen below.

The ingredients

To make the meatballs, you’ll need ground beef (more on that below), breadcrumbs, milk, an egg, parmesan cheese, salt, pepper, and a pinch of oregano, among other ingredients. Instructions for making these dairy-free may be found in the recipe’s notes section. It is entirely up to you the sort of ground beef you use. Ground beef, pig, turkey, and chicken are all excellent choices. You may use one type of meat or mix two types of meat to get a meatball that is more complicated and delicious. The combination of ground pork and ground turkey is one of our favorites when making this dish at home.

  1. Honestly, I really like this mix.
  2. You’ll need a good quality stock (either store-bought or homemade), as well as onions, carrots, celery, garlic, and a bay leaf for this recipe.
  3. Creating the soup is a simple process that requires little expertise.
  4. You can see the full process in our video, and the recipe below will lead you through each and every stage of the procedure.
  5. Browning the meatballs in the pot you want to use for the soup provides a wonderful depth of flavor to the broth.
  6. It is possible to scrape out any brown stuck parts at the bottom of the pan when browning the meatballs in the same pan used to prepare the soup, and then stir them into the broth by browning the meatballs in this pan.

This adds taste while keeping the number of dishes to a bare minimum. Watch our video and watch for all of the browned pieces that have accumulated at the bottom of the saucepan after the meatballs have been cooked. You can taste the variety in this dish. That’s something you don’t want to miss.

More homemade soups

  • Easy Homemade Vegetable Soup
  • Ultra-Satisfying Chicken Noodle Soup
  • Lentil Soup with Lemon and Turmeric
  • Easy Creamy Homemade Potato Soup
  • Creamy Vegetable Soup that is quick and easy to make

Ultra-Satisfying Italian Wedding Soup

In this recipe for Italian wedding soup, we combine handmade meatballs with a hearty and flavorful broth. It is entirely up to you the sort of ground beef you use. Ground beef, pig, turkey, and chicken are all excellent choices. You may use one type of meat or mix two types of meat to get a meatball that is more complicated and delicious. When we create this dish, we like to use a combination of ground pig and ground turkey for added flavor. The pork makes the meatballs exceptionally juicy and flavorful, while the turkey keeps them light and airy.

This recipe yields 6 servings.

Watch Us Make the Recipe

In the case of the Soup 2 teaspoons of a neutral oil such as grape seed oil or vegetable oil 1/2 medium-sized onion, finely chopped (140 grams) 2 medium carrots, thinly sliced (about 1 pound) (140 grams) 2 celery ribs, peeled and chopped finely (140 grams) 2 garlic cloves, peeled and minced (2 teaspoons) 1 bay leaf (optional) 8 cups chicken stock (here’s how to make your own homemade chicken stock).

a half cup (4 ounces) Ancini di Pepe, orzo, or pearl couscous are examples of tiny pasta.

1/2 cup finely chopped fresh parsley Optional: a handful of fresh dill In the case of the Meatballs 1/2 cup (35 grams) bread crumbs (we like panko or home-made bread crumbs for this recipe).

1 pound of beef, pork, chicken, turkey, or a combination

Directions

  • Prepare the Meatballs by mixing together the breadcrumbs and milk in a large mixing basin and allowing it to settle for 5 minutes. Combine the egg, cheese, oregano, salt, and pepper in a large mixing bowl. Stir until everything is well-combined. Add the ground beef and carefully mix everything together with a fork or your fingers until everything is well blended. Try not to overmix the meatballs if you want them to be as soft as possible. Form the mixture into 12-inch balls by squeezing it between your palms (about 2 teaspoons). You should be able to make around 35 meatballs. In this case, a little cookie scoop comes in handy (see our video). In the bottom of a large soup pot or Dutch oven, heat 2 tablespoons of oil over medium heat until shimmering. Place the meatballs in a single layer into the heated oil and cook for about 10 minutes, or until they are browned on both sides. In certain cases, depending on the shape and size of the pot, this may require two batches of cooking. Transfer the browned meatballs to a dish and cover with plastic wrap.
  • Prepare the Soup: Check the bottom of the saucepan that was used to fry the meatballs for any browned bits. If there is a lot of oil or fat remaining, remove the majority of it. Preheat a large saucepan over medium heat until it is just beginning to simmer. Add in the onions, carrots, and celery and cook, stirring every couple of minutes, until the veggies begin to soften (about 5-6 minutes). Combine the garlic and bay leaf in a separate bowl. Cook for approximately 1 minute, moving the garlic around the pan, until it is fragrant. In a small saucepan, bring the stock to a gentle boil. Scrape off any browned pieces that have accumulated at the bottom of the saucepan using a spoon. To season the soup, first taste it and then season with salt and pepper to taste. Depending on the type of stock you use, you may need to add 1/2 to 1 teaspoon of salt or more. Continue to cook the broth for another 20 minutes before adding the pasta and browned meatballs. Continue to simmer for another 10 to 15 minutes, or until the pasta is cooked to your liking. Cook for approximately 2 minutes, stirring constantly, until the spinach has wilted.

Adam and Joanne’s Tips

  • To make dairy-free meatballs, replace the milk with unsweetened dairy-free milk and the cheese with 2 tablespoons of nutritional yeast in the recipe. Gluten-free meatballs can be made by substituting gluten-free cereal or crackers for the bread crumbs in the recipe. Nutritional information: The nutritional information presented here is a best-guess approximation. To determine estimated values, we used the USDA database as a source of information. When it came to making the meatballs, we used 8 ounces of turkey and 8 ounces of pork.

Prepare sure to take a photo and tag it with the hashtag #itinspiredtaste if you make this recipe – we love to see your creations on Instagram and Facebook! You may find us at: @inspiredtaste Nutritional Information Per Serving: The following are the nutritional values for 1 of 6 servings: calories 372/total fat 16g/saturated fat 5.5g/cholesterol 90mg/sodium 625.3mg/carbohydrate 31.2g/dietary fiber 3g/total sugars 4.5g/protein 27.3g

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