Italian Wedding Soup is one of those classic comfort foods that brings warmth, flavor, and tradition to the table. The marriage of delicate meatballs, tender vegetables, and hearty pasta in a rich, savory broth makes this dish an unforgettable delight. Despite its name, Italian Wedding Soup isn’t typically served at weddings. The name refers to the “marriage” of flavors between the meat and vegetables. It’s a recipe loved by many, and today, we’re going to dive deep into the best-ever version of this iconic soup. Whether you’re new to making soups or a seasoned cook, this recipe is perfect for cozy nights in, family gatherings, or when you’re just craving something truly satisfying.
Why is It Called Italian Wedding Soup?
Before we dive into the detailed recipe, let’s address a common misconception. Italian Wedding Soup is not traditionally served at weddings. The term “wedding” in the soup’s name refers to the “wedding” of flavors between the meat and the greens. This dish beautifully blends savory meatballs with tender spinach and hearty pasta, all floating in a rich broth. The flavors harmonize perfectly, making it feel like a special celebration in a bowl!
Now, let’s get started with the recipe and preparation methods!
Ingredients Needed for Italian Wedding Soup
To make the Best Ever Italian Wedding Soup, you’ll need a handful of simple ingredients, many of which you probably already have in your kitchen. These ingredients come together to create a delightful blend of flavors and textures that make this soup irresistible.
Meatballs:
- 1 lb ground chicken or beef: Either chicken or beef works perfectly, though chicken gives a lighter flavor.
- 1/2 cup breadcrumbs: Helps bind the meatballs together while keeping them tender.
- 1/4 cup grated Parmesan cheese: Adds a salty, umami punch.
- 1 large egg: Acts as a binder to hold the meatball ingredients together.
- 1 teaspoon dried basil: Adds herbal notes for extra flavor.
- 1 teaspoon garlic powder: Gives a touch of garlicky depth.
- 1/2 teaspoon salt: Enhances the overall taste of the meatballs.
- 1/4 teaspoon pepper: For a hint of heat.
Soup Base:
- 1 tablespoon olive oil: Used to brown the meatballs and sauté the veggies.
- 1 small onion, finely chopped: Adds sweetness and depth to the soup.
- 2 cloves garlic, minced: Infuses the soup with a wonderful aroma.
- 8 cups chicken broth: The base of the soup that provides a rich, savory flavor.
- 1 cup small pasta (like acini di pepe): Adds heartiness to the soup, perfectly complementing the meatballs.
- 3 cups baby spinach, chopped: Adds a fresh, green element and light texture.
- 2 large carrots, sliced: Adds sweetness and color.
- 1/2 teaspoon dried oregano: A classic Italian herb that boosts the flavor.
- Salt and pepper to taste: Adjust to your personal taste preferences.
Directions and Preparation Method
Making this Italian Wedding Soup is simpler than it looks, but attention to detail is key in creating the best flavor. Let’s break down the steps into a seamless process to ensure you create a bowl of perfection.
Step 1: Make the Meatballs
The first thing we need to do is prepare the meatballs. These bite-sized morsels are packed with flavor and will be the heart of your soup.
- Mix the Ingredients: In a large bowl, combine the ground chicken or beef, breadcrumbs, grated Parmesan, egg, basil, garlic powder, salt, and pepper. Using clean hands or a spoon, mix everything until fully combined.
- Shape the Meatballs: Once your meatball mixture is well-mixed, start shaping it into small meatballs. Aim for about 1-inch diameter balls – this will ensure they cook through while remaining tender.
- Set Aside: Place the meatballs on a plate or tray while you heat up the olive oil.
Step 2: Cook the Meatballs
Now that your meatballs are formed, it’s time to cook them to golden perfection.
- Heat the Olive Oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat.
- Brown the Meatballs: Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pot. Brown them on all sides, which should take about 6-8 minutes. Be careful not to burn the meatballs, as you want them cooked evenly.
- Remove and Set Aside: Once browned, remove the meatballs from the pot and set them aside on a plate.
Step 3: Cook the Soup Base
The meatballs are done, and now it’s time to build the flavorful soup base that will tie everything together.
- Sauté the Vegetables: In the same pot you cooked the meatballs, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is soft and translucent.
- Add Chicken Broth: Pour in the 8 cups of chicken broth and bring it to a boil. The broth serves as the base of the soup, giving it rich flavor.
- Add Carrots and Pasta: Stir in the sliced carrots, oregano, and the small pasta (acini di pepe or your preferred small pasta). Let this cook for about 8-10 minutes until the pasta is tender and the carrots are soft.
Step 4: Add Meatballs and Spinach
With your soup base ready and pasta cooked, it’s time to bring it all together.
- Return the Meatballs: Gently add the browned meatballs back into the pot. They will now finish cooking in the broth, absorbing all the delicious flavors.
- Add Spinach: Stir in the chopped baby spinach. The spinach will wilt down quickly in the hot broth, adding a vibrant green color and a fresh element to the soup.
- Simmer: Let everything simmer together for another 5 minutes to allow the flavors to meld.
Step 5: Final Seasoning and Serve
The soup is almost ready! Before serving, it’s important to do a final taste test.
- Taste and Season: Taste your soup and season with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls and enjoy immediately with a sprinkle of extra Parmesan on top, if desired.
Frequently Asked Questions (FAQs)
Here are some common questions that may arise when making this Italian Wedding Soup recipe:
1. Can I Make This Soup Ahead of Time?
Yes! This soup can be made a day in advance. In fact, it often tastes even better the next day as the flavors have time to meld. Store it in an airtight container in the refrigerator and reheat on the stove or in the microwave when ready to serve.
2. Can I Freeze Italian Wedding Soup?
Yes, Italian Wedding Soup freezes well. If you plan on freezing the soup, we recommend cooking the pasta separately and adding it after thawing and reheating the soup. This prevents the pasta from becoming mushy during freezing. Freeze the soup (without the pasta) in airtight containers for up to 3 months.
3. Can I Use Store-Bought Meatballs?
While homemade meatballs are the star of this dish, you can substitute with store-bought meatballs for convenience. If using frozen meatballs, be sure to thaw them before adding them to the soup.
4. Can I Use Different Greens Instead of Spinach?
Yes, you can easily substitute the spinach with other greens like kale, Swiss chard, or escarole. Just chop the greens into bite-sized pieces and add them during the last few minutes of cooking, as you would with spinach.
5. What Pasta is Best for Italian Wedding Soup?
Small pasta shapes are traditionally used in Italian Wedding Soup. Acini di pepe is the most common, but you can also use other small pasta like orzo, ditalini, or pastina.
Conclusion
This Best Ever Italian Wedding Soup recipe is a cozy, comforting dish that brings together the perfect blend of flavors. The tender meatballs, hearty pasta, and fresh spinach marry beautifully in a savory broth, making each bite a delightful experience. Whether you’re making it for a special occasion, a family dinner, or just to enjoy a warm bowl of comfort, this recipe is sure to become a favorite in your kitchen.