Italian Wedding Soup has always been a beacon of comfort in my kitchen. I remember my nonna making this for family gatherings, the aroma of simmering broth and little meatballs filling her cozy home. It wasn’t just a meal; it was a warm hug in a bowl, a true testament to authentic Italian Wedding Soup. This traditional Italian Wedding Soup recipe, with its tender meatballs and delicate pasta, felt like pure magic. Now, I love recreating that magic for my own family with this easy homemade Italian Wedding Soup recipe, letting the savory scent transport us back to those cherished memories. Let’s get cooking!

Why You’ll Love This Italian Wedding Soup

I genuinely believe this is the best Italian Wedding Soup recipe you’ll find, and here’s why you’re going to adore it:

• It’s bursting with incredible savory flavors from the homemade meatballs and rich chicken broth.
• My recipe is surprisingly quick to prepare, making it perfect for weeknight dinners.
• This soup offers a fantastic way to sneak in some healthy greens, making it a truly healthy Italian Wedding Soup option.
• Feeding a family on a budget? This hearty soup is incredibly cost-effective and stretches well.
• Kids and adults alike will gobble up those tiny, tender meatballs and delicate pasta.
• It’s the ultimate comfort food, providing warmth and satisfaction with every spoonful.

Ingredients for Homemade Italian Wedding Soup

Gathering the right Italian Wedding Soup ingredients is the first step to creating this comforting dish. I’ve carefully selected each component to ensure a perfect balance of flavor and texture:

• 8 oz lean ground beef – I find a lean blend keeps the meatballs lighter.
• 8 oz ground pork – This adds a beautiful richness and moisture to the meatballs.
• 1/2 cup fresh white bread crumbs – Fresh crumbs are key for tender meatballs, helping bind them without making them dense.
• 1/4 cup chopped fresh parsley – For a bright, herbaceous note.
• 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried) – Enhances the classic Italian flavor.
• 1/2 cup finely shredded Parmesan cheese – Don’t skip this; it adds incredible umami to the meatballs.
• 1 large egg – Acts as a binder for our delicious meatballs.
• Salt, to taste – Seasoning is crucial for bringing out all the flavors.
• Freshly ground black pepper, to taste – A little kick to complement the savory notes.
• 1 Tbsp olive oil (for meatballs) – For browning the meatballs perfectly.
• 1 Tbsp olive oil (for soup) – The base for sautéing our aromatic vegetables.
• 1 1/4 cups chopped carrots – Adds sweetness and vibrant color.
• 1 1/4 cups chopped yellow onion – A foundational flavor for the broth.
• 3/4 cup chopped celery – Completes the traditional mirepoix base.
• 4 cloves garlic, minced – For that essential aromatic depth.
• 5 (14.5 oz) cans low-sodium chicken broth – The heart of our soup; low-sodium allows you to control the salt.
• 1 cup dry acini di pepe or orzo pasta – I love acini di pepe for this, as its tiny size is traditional for Italian Wedding Soup, but orzo works wonderfully too.
• 6 oz fresh baby spinach, roughly chopped – Added at the end for a pop of color and nutrients.
• Finely shredded Parmesan, for serving – Because who can resist more cheese?

How to Make Italian Wedding Soup

Making this hearty soup from scratch is incredibly rewarding, and I promise it’s easier than you think. Follow these simple steps to learn how to make Italian Wedding Soup that tastes just like nonna’s!

1. Step 1: In a large mixing bowl, combine the ground beef, ground pork, fresh bread crumbs, parsley, oregano, Parmesan cheese, and the large egg. Season with 1 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Mix these ingredients gently with your hands until they are just combined, being careful not to overmix, which can make the meatballs tough.
2. Step 2: Shape the meat mixture into small, uniform meatballs, about 3/4 to 1 inch in diameter. This size is perfect for a truly authentic Italian Wedding Soup experience. Place them on a large plate as you form them.
3. Step 3: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Once shimmering, carefully add about half of your meatballs to the skillet. Brown them for approximately 4 minutes, turning them frequently to ensure they brown evenly on 2–3 sides. This step adds a wonderful depth of flavor. Remove the browned meatballs and set them aside on a plate lined with paper towels to drain any excess fat. Repeat with the remaining meatballs.
4. Step 4: In a large, heavy-bottomed pot or Dutch oven, heat another 1 tablespoon of olive oil over medium-high heat. Add the chopped carrots, yellow onion, and celery. Sauté these vegetables for about 6–8 minutes, stirring occasionally, until they begin to soften and become fragrant.
5. Step 5: Stir in the minced garlic and continue to sauté for just 1 more minute, until the garlic is fragrant but not browned. Pour in the 5 cans of low-sodium chicken broth. Bring the mixture to a rolling boil, then season with additional salt and pepper to your taste.
6. Step 6: Once boiling, stir in the dry pasta (either acini di pepe or orzo) and the browned meatballs. Reduce the heat to medium-low, cover the pot, and let it simmer for about 10 minutes. The pasta should become tender, and the meatballs will finish cooking through, infusing the broth with their delicious flavors. This is the heart of making Italian Wedding Soup from scratch.
7. Step 7: In the last minute of cooking, stir in the roughly chopped fresh baby spinach. It will wilt quickly, adding a lovely green color and a fresh, earthy taste to your soup.
8. Step 8: Ladle the warm Italian Wedding Soup into bowls. Garnish each serving generously with freshly shredded Parmesan cheese. I find this adds an extra layer of savory goodness that truly completes the dish.

Pro Tips for the Best Italian Wedding Soup

I’ve learned a few tricks over the years that truly elevate this Italian Wedding Soup from good to absolutely amazing. These expert tips will help you achieve the perfect flavor and texture every time, making your homemade soup unforgettable.

• Always use a combination of ground beef and pork for the meatballs; it creates the juiciest, most flavorful results.
• Don’t overmix your meatball mixture, or they’ll turn out tough instead of tender. Gentle handling is key.
• Browning the meatballs before adding them to the soup deepens their flavor and adds a beautiful color to the broth.
• Add the spinach at the very last minute to ensure it wilts perfectly without becoming mushy.
• Taste and adjust your seasoning throughout the cooking process, especially after adding the broth and pasta.

What’s the secret to perfect mini meatballs for Italian Wedding Soup?

The real secret lies in using fresh breadcrumbs and not overworking the meat mixture. I also find that browning them quickly in a hot pan before adding them to the broth locks in the flavor, making this mini meatball soup recipe truly exceptional. This ensures every bite is tender and full of savory goodness.

Can I make Italian Wedding Soup ahead of time?

Absolutely! You can prepare the meatballs and even brown them a day in advance, storing them in the fridge. For the best results, I recommend cooking the pasta and adding the spinach just before serving, as this prevents the pasta from getting too soft and the spinach from overcooking. It’s a great meal prep option.

How do I avoid common mistakes with Italian Wedding Soup?

A common pitfall is overcooking the pasta, which can make it mushy and absorb too much broth. Another mistake is under-seasoning the broth, so make sure to taste and adjust. Finally, don’t overcrowd the pan when browning meatballs, as this can steam them instead of creating that delicious crust for your classic Italian Wedding Soup.

Best Ways to Serve Italian Wedding Soup

Once your warming, hearty Italian Wedding Soup is ready, serving it perfectly enhances the experience. I always love to ladle generous portions into deep bowls, ensuring each serving gets a good mix of those tender meatballs, delicate pasta, and vibrant spinach. For me, this soup is the epitome of Italian comfort food, and it truly shines with simple accompaniments.

My go-to pairing is always a crusty piece of artisan bread or a warm baguette, perfect for soaking up every last drop of the flavorful broth. Sometimes, I’ll also prepare a light, refreshing green salad with a simple vinaigrette to balance the richness of the soup. This creates a beautifully rounded meal that feels both wholesome and incredibly satisfying for any occasion.

Nutrition Facts for Italian Wedding Soup

Per serving (recipe makes 6 servings):

• Calories: 390
• Protein: 30g
• Fat: 20g
• Saturated Fat: 8g
• Carbohydrates: 22g
• Fiber: 3g
• Sugar: 4g
• Sodium: 850mg

Nutritional values for this Italian Wedding Soup are estimates and may vary based on specific ingredients and brands used.

How to Store and Reheat Italian Wedding Soup

I find that Italian Wedding Soup often tastes even better the next day, which makes it fantastic for meal prep! First, allow your homemade Italian Wedding Soup to cool completely at room temperature, ideally within two hours, to ensure food safety. This prevents bacterial growth and maintains quality.

Once cooled, transfer the soup into airtight containers. It will keep beautifully in the refrigerator for 3-4 days. For longer storage, you can freeze the soup for up to 3 months. I recommend freezing individual portions for easy thawing and reheating later.

When you’re ready to enjoy it again, reheat the soup gently on the stovetop over medium-low heat, stirring occasionally, until it’s hot throughout. If the soup has thickened significantly, you might want to add a splash of extra chicken broth to bring it back to your desired consistency. This method ensures your Italian Wedding Soup retains its delicious flavor and texture.

Frequently Asked Questions About Italian Wedding Soup

What is Italian Wedding Soup?

At its heart, Italian Wedding Soup is a comforting, savory Italian-American classic. It’s a light chicken broth-based soup brimming with tiny, flavorful meatballs, delicate pasta, and fresh greens like escarole or spinach. I often describe it as a hug in a bowl, perfect for any chilly evening!

Why is it called Italian Wedding Soup?

Despite its name, this soup isn’t traditionally served at weddings. The name “wedding soup” actually comes from the Italian phrase “minestra maritata,” which translates to “married soup.” This refers to the delightful “marriage” or perfect combination of flavors between the green vegetables and the meat in the broth. It’s a beautiful culinary metaphor for how well the ingredients complement each other in this classic Italian Wedding Soup.

Can I use different greens in my Italian Wedding Soup?

Absolutely! While spinach is common, I sometimes use escarole for a slightly bitter, more traditional touch, or even kale for extra heartiness. Just make sure to add any tougher greens earlier in the cooking process so they have enough time to tenderize properly in your homemade Italian Wedding Soup.

What’s the best pasta for Italian Wedding Soup?

For a truly authentic experience, I always recommend acini di pepe—those tiny, pearl-shaped pastas that are just delightful. However, if you can’t find them, orzo or even ditalini are fantastic substitutes. The key is to use a small pasta that cooks quickly and doesn’t overpower the delicate texture of the meatballs in your Italian Wedding Soup.

Variations of Italian Wedding Soup You Can Try

While my classic recipe for Italian Wedding Soup is a personal favorite, I love experimenting with variations to suit different tastes or dietary needs. It’s truly a versatile dish that encourages creativity in the kitchen.

• For a lighter, more focused flavor, consider making a “chicken and escarole soup” version by omitting the beef and pork, and using only ground chicken for the meatballs, along with fresh escarole instead of spinach. This makes for a delightful and slightly different take on Italian Wedding Soup.
• If you’re looking for a healthy Italian Wedding Soup option, you can easily swap the traditional pasta for quinoa or even cauliflower rice. This significantly reduces the carb count while still providing a hearty and satisfying texture.
• For a vegetarian twist, I’ve successfully made a delicious version using plant-based meatballs (store-bought or homemade with lentils and mushrooms) and a rich vegetable broth. It’s surprisingly flavorful and just as comforting.
• You can also play with spices! A pinch of red pepper flakes can add a subtle kick, or a dash of nutmeg in the meatballs can introduce an unexpected depth that complements the classic flavors of this Italian Wedding Soup beautifully.

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