Italian Wedding Soup
We’re always surprised by the number of people that have never tasted Italian Wedding Soup. The flavor and taste are one that everyone should try! What we really love is the taste and texture of this delicious soup. The meatballs are such a fun added bonus that really make this soup hearty!
Growing up in an Italian household this soup always made an appearance at Sunday table and holiday gatherings. Sometimes the soup could have been changed up a little bit but it was always there. Now we make this all the time for a perfect weeknight meal. We don’t wait for a Sunday or holiday for this yummy soup. Served with some crusty bread and an antipasto it can eat like a great meal.
How to make Italian Wedding Soup:
- First your going to begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl. Knead everything together with your hands.
- Pinch off a tablespoon worth of meatball mixture ( you can make these smaller if you like) and roll into balls. In a large skillet over medium-high heat, heat olive oil.
- Add some of the meatballs to the pan, only as many as will fit without touching, and cook for 4-5 minutes, flipping halfway through. Cook remaining meatballs and set aside.
- In a large soup pot over medium-high heat, heat 1 tbsp. olive oil and saute onions, carrots, and celery until tender. Stir in minced garlic and cook for another 30 seconds.
- Add the chicken broth to the pot and bring to a boil. Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes. Stir in spinach and let cook until spinach wilts.
We suggest not using frozen meatballs for this soup. Homemade will take just minutes to make and will make such a huge difference in how your soup tastes. Also we have never found a frozen meatball that tastes as good as homemade. If your going to make a homemade soup take an extra few minutes to make the meatballs. Sometimes you just need a big bowl of soup and this Italian wedding soup is one of our all time favorites. It is comfort food at it’s finest. That hearty combination of meatballs, veggies and pasta can’t be beat.
Why is it called Italian Wedding Soup?
It has nothing to do with an actual marriage ceremony. The “wedding” portion of the soup actually comes from the “marriage” of the greens of the soup and the meat. Pretty cool, right?
How do you store this soup once cooked?
It’s actually super simple to store. We just put it into a big container with a lid and place it in the fridge. You can easily just scoop out a bowl or two as you want to eat it and save the rest for later. And if you find that you can’t consume the leftovers within several days of making it, just then transfer the soup into a freezer-safe container and store it in the freezer. That way, you can thaw it when you’re wanting to eat it later.
What toppings do you add to this soup?
There really isn’t a lot of toppings that you can add to this soup. But, if you’re wanting to add toppings, go for it! You can add on some more parmesan cheese or even some crushed up crackers.
Just wait until you try the taste and flavor of this soup. It’s super fun to create and make it but it’s just as fun to whip up and eat. Every single bite is truly delicious and warming to the soul!
OTHER SOUP RECIPES YOUR GOING TO LOVE:
When's the last time that you tasted Italian Wedding Soup? If you're racking your brain, it's been way too long! This soup recipe puts the reigns in your hands and lets you create this simple soup at home! That way, you can whip it up anytime that you want.
- 1/2 lb. lean ground beef
- 1/2 lb. ground pork
- 2/3 cup bread plain crumbs
- 1/4 cup parsley, chopped
- 1 tbsp. oregano
- 1/2 cup freshly grated parmesan cheese
- 1 egg
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp. olive oil
- 1 medium yellow onion, diced
- 1 large carrot, diced finely
- 3 stalks celery, diced finely
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 cup acini pasta or other small pasta
- 1 cup baby spinach, chopped
Begin preparing the meatballs by adding all meatball ingredients except olive oil to a large bowl.
Knead everything together with your hands
Pinch off a tablespoon worth of meatball mixture and roll into balls
In a large skillet over medium-high heat, heat olive oil. Add some of the meatballs to the pan, only as many as will fit without touching, and cook for 4-5 minutes , flipping halfway through
Cook remaining meatballs and set aside.
In a large soup pot over medium-high heat, heat 1 tbsp. olive oil and saute onions, carrots, and celery until tender.
Stir in minced garlic and cook for another 30 seconds
Add the chicken broth to the pot and bring to a boil. Add pasta and meatballs, reduce heat to medium, and cover. Cook for about 10-12 minutes.
Stir in spinach and let cook until spinach wilts. Serve hot!