Introduction to Italian Wedding Soup
The heartwarming appeal of homemade soup
There's something undeniably comforting about a warm bowl of Italian Wedding Soup. This hearty dish brings together flavorful homemade meatballs, fresh vegetables, and delicate pasta to create a perfect harmony of taste and warmth. Originating from Italy, the term "wedding soup" doesn’t actually refer to weddings; rather, it symbolizes the union of ingredients that make this soup truly special.
Homemade soups have an inviting charm, often sparking nostalgia for family dinners and joyful gatherings. The beauty of Italian Wedding Soup lies in its simplicity and ability to shine with fresh, high-quality ingredients. Making it from scratch allows you to personalize flavors and ensure a nourishing meal that feels like a warm hug in a bowl.
Did you know that the average American eats about 17 gallons of soup each year? That’s a lot of comfort! So why not join in on the trend with this delightful recipe? Not only will you impress your friends and family, but you’ll also infuse your home with a delightful aroma that invites everyone to the table.
Ready to dive into the full recipe? Let’s get started!
Ingredients for Italian Wedding Soup
Meatballs
To create those flavorful mini meatballs, you'll need:
- 8 oz. lean ground beef
- 8 oz. ground pork
- ½ cup fresh white bread crumbs (from fresh bread, not dried)
- ¼ cup chopped fresh parsley
- 1 ½ teaspoon minced fresh oregano (or ¾ teaspoon dried)
- ½ cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
These meatballs mix simplicity with authentic flavors, making your Italian Wedding Soup truly special. Picture rolling these tender morsels, each bringing a burst of flavor to your simmering broth!
Soup Components
The soul of your Italian Wedding Soup is in the rich broth that blends beautifully with veggies and pasta. You’ll need:
- 1 tablespoon olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic, minced (about 1 ½ Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded parmesan, for serving
As you throw these ingredients together, you’ll be creating a warm, inviting dish that speaks to the heart of Italian cuisine. Ready to get cooking?
Preparing Italian Wedding Soup
Making Italian Wedding Soup is a delightful journey that combines the heartiness of meatballs, the freshness of vegetables, and the comfort of a warm broth. Here's a straightforward guide to help you craft this cozy dish in your kitchen, step by step.
Step 1: Prepare the meatball mixture
Start by getting your meatball mixture ready. In a large mixing bowl, combine 8 ounces of lean ground beef and 8 ounces of ground pork. For that discerning flavor, add in ½ cup of fresh white bread crumbs, ¼ cup of chopped fresh parsley, and 1 ½ teaspoons of minced fresh oregano. Mix in ½ cup of finely shredded parmesan, 1 large egg, and season generously with salt and freshly ground black pepper. Using your hands, gently mix until all the ingredients are evenly combined. Don’t overwork it; you want to keep those meatballs tender!
Step 2: Shape and brown the meatballs
Next, it’s time to shape your meatballs. Form small balls, about ¾ to 1 inch in diameter, and place them on a plate. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of your meatballs, ensuring not to overcrowd the pan. Cook until they're browned on 2-3 sides, which will take around 4 minutes. Don't worry if they're not fully cooked; they'll finish cooking in the soup. Transfer these beauties to a plate lined with paper towels to absorb any excess oil, and repeat the process with the rest of the meatballs.
Step 3: Sauté the vegetables
While your meatballs are getting a nice sear, let’s talk veggies! In a large pot, heat another tablespoon of olive oil over medium-high heat. Toss in 1 ¼ cups of chopped carrots, 1 ¼ cups of chopped yellow onion, and ¾ cup of chopped celery. Sauté these for about 6 to 8 minutes until they soften. Add in 4 cloves of minced garlic and sauté for an additional minute. Your kitchen will start smelling amazing!
Step 4: Combine broth, pasta, and meatballs
Now, let’s bring everything together! Pour in 5 cans (14.5 oz each) of low-sodium chicken broth and season with salt and pepper to taste. Bring this delightful mixture to a boil. Once boiling, add in 1 cup of dry acini di pepe or orzo pasta along with the browned meatballs. Reduce the heat to medium-low, cover the pot, and let it simmer. In about 10 minutes, your pasta should be tender, and the meatballs will be cooked through.
Step 5: Stir in the spinach and finish cooking
The final touch for your Italian Wedding Soup is the spinach. About a minute before serving, stir in 6 ounces of roughly chopped fresh baby spinach. It adds a vibrant freshness to the dish! Serve warm, sprinkling each bowl with finely shredded parmesan cheese for that extra layer of flavor.
Now you’re ready to enjoy a bowl of warmth that captures the essence of Italian comfort food. For more tips on creating hearty soups, check out resources like America's Test Kitchen or Bon Appétit. Buon Appetito!
Variations on Italian Wedding Soup
Vegetarian Italian Wedding Soup
Craving a hearty bowl of Italian Wedding Soup without the meat? No problem! Simply swap out the meatballs for veggie balls made from lentils, quinoa, or bean purée. You can also load up on seasonal vegetables like zucchini, bell peppers, and kale for extra flavor. Don’t forget to enhance the broth with a splash of lemon juice or a dash of soy sauce for a savory kick. Check out some fantastic plant-based meatball recipes here.
Gluten-free options
For those following a gluten-free diet, make your Italian Wedding Soup just as delicious! Substitute the pasta with gluten-free varieties like rice or quinoa. Plus, ensure your bread crumbs are gluten-free by using ground oats or store-bought alternatives. With a few simple changes, you can still enjoy this beloved soup without compromising on taste. Explore more about gluten-free ingredients here.
These variations make it easy to enjoy a comforting bowl of Italian Wedding Soup, no matter your dietary preferences!
Cooking Tips and Notes for Italian Wedding Soup
When making Italian Wedding Soup, there are a few things to keep in mind for the best results.
- Make Ahead: The meatballs can be prepared in advance and even frozen. This can save you time when you’re ready to cook.
- Adjust Pasta Amount: If you prefer a soupier texture, consider reducing the pasta to ¾ cup. Remember, pasta absorbs broth as it sits, so you may need to add a bit more broth before serving.
- Use Fresh Ingredients: Fresh herbs and vegetables elevate the dish's flavor significantly; don’t skimp on quality.
Curious about more cooking tips? Check out Serious Eats for in-depth culinary insights!
Serving Suggestions for Italian Wedding Soup
Garnish Ideas
Elevate your Italian Wedding Soup by adding a splash of color and flavor with these simple garnishes:
- Fresh Herbs: Sprinkle chopped parsley or basil for a burst of freshness.
- Extra Parmesan: A light dusting of finely shredded parmesan adds richness and complements the soup's flavors.
- Crusty Bread: Serve with warm, crusty bread for dipping; a rustic loaf pairs beautifully with the soup.
Pairing Suggestions
Enjoy your Italian Wedding Soup with delightful sides and drinks:
- Light Salad: A simple arugula or mixed greens salad with a tangy vinaigrette provides a refreshing counterbalance.
- Refreshing Drinks: Pair with sparkling water infused with lemon or a light herbal tea for a soothing experience.
- Cheesy Garlic Bread: For a comforting twist, serve alongside cheesy garlic bread to make your meal truly comforting.
These suggestions will not only enhance your meal but create a perfect dining experience. What are your favorite pairings or garnishes? Share your thoughts in the comments below!
Time Breakdown for Italian Wedding Soup
When you're ready to cook, knowing the timeline can help set the stage for a stress-free cooking experience. Here’s a simple breakdown of what to expect:
Preparation Time
You'll need about 25 minutes to gather your ingredients, mix the meatball mixture, and prep the veggies.
Cooking Time
The cooking process takes another 25 minutes to get those delicious meatballs browned and the soup bubbling.
Total Time
In just 50 minutes, you’ll have a hearty bowl of Italian Wedding Soup ready to serve. Perfect for a cozy dinner or meal prep!
By timing your tasks, you can make the most of your cooking experience. If you're interested in learning more about soup bases or other cooking tips, feel free to explore this resource on soup-making techniques. Happy cooking!
Nutritional Facts for Italian Wedding Soup
Calories
A serving of Italian Wedding Soup contains approximately 220 calories. This makes it a cozy yet light meal option, perfect for lunch or dinner.
Protein
Packed with flavor and nutrition, this soup offers about 18 grams of protein per serving thanks to the meatballs. Protein is essential for muscle repair and maintaining energy levels!
Sodium
To keep your sodium intake in check, this recipe uses low-sodium chicken broth, contributing approximately 500 milligrams of sodium per serving. Always a good choice for keeping heart health in mind!
With its delightful blend of ingredients, Italian Wedding Soup not only warms the heart but also nourishes the body! Be sure to incorporate leafy greens and fresh herbs to enhance both the flavor and nutritional value of your meal. For more insights on healthy eating, consider checking resources like the Cleveland Clinic or Food and Drug Administration.
FAQs about Italian Wedding Soup
Can I freeze Italian Wedding Soup?
Absolutely! Italian Wedding Soup freezes beautifully. Just be sure to let it cool completely before portioning it into airtight containers. When you're ready to enjoy it again, simply thaw it in the refrigerator overnight and reheat on the stove. You might want to add a splash of broth to refresh the consistency since the pasta tends to absorb liquid over time.
What can I substitute for acini di pepe?
If you can’t find acini di pepe, don’t worry! You can easily swap it for tiny pasta shapes like orzo, ditalini, or even small couscous. These alternatives will still give you that delightful texture in your Italian Wedding Soup without sacrificing the overall flavor.
How do I make a low-sodium version?
To create a low-sodium version of Italian Wedding Soup, use low-sodium chicken broth as a base and limit added salt. Fresh herbs, like basil or thyme, can enhance the flavor without the extra sodium. You can also consider adding a squeeze of lemon juice for brightness. This way, you can enjoy your comforting soup while keeping it heart-healthy!
Feel free to explore other valuable resources on cooking techniques and nutrition, like ChooseMyPlate.gov for balanced meal ideas or USDA.gov for dietary recommendations. Happy cooking!
Conclusion on Italian Wedding Soup
In summary, Italian Wedding Soup is a delightful symphony of flavors, combining hearty meatballs with vibrant veggies and tender pasta. Perfect for any occasion, this comforting dish brings warmth and satisfaction to your table. Enjoy every calming spoonful and make it your family's favorite cozy recipe!
Italian Wedding Soup
Equipment
- large mixing bowl
- large non-stick skillet
- large pot
Ingredients
Meatballs
- 8 oz lean ground beef
- 8 oz ground pork
- ½ cup fresh white bread crumbs (from fresh bread not dried)
- ¼ cup chopped fresh parsley
- 1 ½ teaspoon minced fresh oregano (or ¾ teaspoon dried)
- ½ cup finely shredded parmesan
- 1 large egg
- 1 teaspoon salt and freshly ground black pepper
- 1 tablespoon olive oil
Soup
- 1 tablespoon olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic, minced (1 ½ Tbsp)
- 5 14.5 oz cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach (roughly chopped)
- Finely shredded parmesan for serving
Instructions
For the meatballs
- Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 teaspoon salt and ¼ teaspoon pepper.
- Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about ¾ inch to 1 inch and transfer to a large plate.
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
- Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won't be cooked through at this point, they'll continue to cook through in the soup).
For the soup
- While meatballs are browning, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.
- Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium-low.
- Cover and simmer, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking.
- Serve warm, sprinkle each serving with parmesan cheese.
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