Italian Wedding Soup with Parmesan Meatballs is a cozy one-pot meal filled with meatballs, greens, and pasta in a savory broth. This delightful dish is a perfect balance of flavors and textures, making it ideal for any occasion, especially on chilly nights. The soup is not only satisfying but also nourishing, with a rich broth that warms the soul. Let’s dive into how to create this comforting meal.

Why You’ll Love This Italian Wedding Soup with

This Italian Wedding Soup with is the ultimate comfort food for several reasons. First, it combines rich flavors with healthy ingredients, making it a nourishing choice. It’s also a great way to enjoy greens, which is a fantastic way to sneak in some nutrition. The Italian wedding soup recipe is family-friendly and can be easily adapted to suit various dietary preferences, such as using ground turkey for a healthier option. Cooking in one pot means less cleanup, and the leftovers taste even better the next day, making it ideal for meal prep. Plus, it’s perfect for a crowd, ensuring everyone leaves satisfied!

Ingredients for Italian Wedding Soup with

Gather these items:

• 1 lb ground meat (beef, pork, turkey, or a blend)
• ½ cup grated Parmesan cheese
• 1 egg
• ⅓ cup breadcrumbs
• 2 cloves garlic, minced
• 1 small onion, diced
• Salt & pepper, to taste
• 1 tbsp olive oil
• 6 cups chicken broth or stock
• 3 cups fresh greens (spinach, escarole, or kale), chopped
• ¾ cup small pasta (acini di pepe, orzo, ditalini)
• Optional: chopped fresh herbs (parsley, basil)

How to Make Italian Wedding Soup with Step-by-Step

1. Step 1: Make the meatballs: Mix ground meat, Parmesan, egg, breadcrumbs, garlic, salt, pepper, and optional herbs. Form into 1-inch balls.
2. Step 2: Brown the meatballs: In a large pot, heat olive oil and brown the meatballs on all sides. Remove and set aside.
3. Step 3: Sauté aromatics: In the same pot, cook diced onion (and more garlic if desired) until soft.
4. Step 4: Add broth: Pour in chicken broth, scraping up browned bits. Bring to a gentle boil.
5. Step 5: Cook pasta: Add pasta and cook until almost al dente.
6. Step 6: Add meatballs & greens: Return meatballs to the pot and stir in chopped greens. Simmer until meatballs are fully cooked and greens are wilted.
7. Step 7: Season to taste: Adjust salt, pepper, or Parmesan.
8. Step 8: Serve: Ladle into bowls and top with more Parmesan or herbs if desired.

Pro Tips for the Perfect Italian Wedding Soup with

Keep these in mind:

• Use ground turkey or chicken for a lighter option.
• Spinach, kale, Swiss chard, or escarole all work as greens.
• For gluten-free, use GF pasta and breadcrumbs.
• Add carrots or celery with onion for extra depth.
• Store in the fridge for 3–4 days; freeze without pasta and add fresh pasta when reheating.
• For the best flavors, let the soup simmer gently to meld the tastes.

Best Ways to Serve Italian Wedding Soup with

This Italian wedding soup with meatballs is versatile and can be paired with various sides. Serve it with crusty bread for dipping or a fresh side salad to balance the meal. For a comforting twist, consider adding a sprinkle of extra Parmesan cheese on top before serving.

How to Store and Reheat Italian Wedding Soup with

To keep your Italian wedding soup fresh, store leftovers in an airtight container in the fridge for up to 3-4 days. When reheating, warm gently on the stovetop over low heat, adding a splash of broth if it thickens too much. This makes it an excellent option for meal prep!

Frequently Asked Questions About Italian Wedding Soup with

What’s the secret to perfect Italian Wedding Soup with?

The secret lies in browning the meatballs perfectly before adding them to the broth. This adds depth to the flavor and makes the broth richer. Using fresh greens like spinach or escarole also enhances the taste, making it a delightful dish.

Can I make Italian Wedding Soup with ahead of time?

Yes, you can prepare the soup ahead of time. Simply make the meatballs and the broth, then store them separately. Add the greens and pasta when you’re ready to serve it fresh. This method ensures that the greens stay vibrant and the pasta maintains its texture.

How do I avoid common mistakes with Italian Wedding Soup with?

To prevent common mistakes, ensure that you don’t overcook the pasta; it should be al dente. Also, avoid boiling the soup too vigorously after adding the meatballs, as this can cause them to break apart. Gentle simmering is key.

Variations of Italian Wedding Soup with You Can Try

There are several delicious variations to explore! You can try using Italian wedding soup with chicken for a lighter take or swap out the greens for whatever is in season. For a vegetarian option, consider using plant-based meat alternatives or adding beans. Each variation can bring a unique twist to this beloved Italian dish!

For more delicious recipes, check out spaghetti with garlic and oil or roasted carrot soup. You can also learn about homemade tomato sauce to enhance your pasta dishes!

Italian Wedding Soup with Delicious Meatballs for Comfort

Print Recipe

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This Italian Wedding Soup with Parmesan Meatballs is a cozy one-pot meal filled with meatballs, greens, and pasta in a savory broth.

• Author: Robert
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop, One-Pot
• Cuisine: Italian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• 1 lb ground meat (beef, pork, turkey, or a blend)
• ½ cup grated Parmesan cheese
• 1 egg
• ⅓ cup breadcrumbs
• 2 cloves garlic, minced
• 1 small onion, diced
• Salt & pepper, to taste
• 1 tbsp olive oil
• 6 cups chicken broth or stock
• 3 cups fresh greens (spinach, escarole, or kale), chopped
• ¾ cup small pasta (acini di pepe, orzo, ditalini)
• Optional: chopped fresh herbs (parsley, basil)

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Instructions

1. Make the meatballs: Mix ground meat, Parmesan, egg, breadcrumbs, garlic, salt, pepper, and optional herbs. Form into 1-inch balls.
2. Brown the meatballs: In a large pot, heat olive oil and brown the meatballs on all sides. Remove and set aside.
3. Sauté aromatics: In the same pot, cook diced onion (and more garlic if desired) until soft.
4. Add broth: Pour in chicken broth, scraping up browned bits. Bring to a gentle boil.
5. Cook pasta: Add pasta and cook until almost al dente.
6. Add meatballs & greens: Return meatballs to the pot and stir in chopped greens. Simmer until meatballs are fully cooked and greens are wilted.
7. Season to taste: Adjust salt, pepper, or Parmesan.
8. Serve: Ladle into bowls and top with more Parmesan or herbs if desired.

Notes

• Use ground turkey or chicken for a lighter option.
• Spinach, kale, Swiss chard, or escarole all work as greens.
• For gluten-free, use GF pasta and breadcrumbs.
• Add carrots or celery with onion for extra depth.
• Store in the fridge 3–4 days; freeze without pasta and add fresh pasta when reheating.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 2g
• Sodium: 800mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg