Italian Wedding Soup is a comforting and hearty dish featuring tender meatballs, greens, and a flavorful broth. Here’s a delicious and easy recipe to make your own homemade Italian Wedding Soup:
Ingredients:
For the Meatballs:
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 1 garlic clove, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Soup:
- 8 cups chicken broth (or low-sodium chicken broth)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1 bay leaf
- 1 cup uncooked small pasta (like acini di pepe, orzo, or ditalini)
- 4 cups fresh spinach (or a mix of spinach and kale, chopped)
- Salt and pepper, to taste
- Optional: Extra grated Parmesan cheese, for serving
Instructions:
1. Make the Meatballs:
- In a bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, oregano, salt, and pepper. Mix until everything is evenly combined.
- Roll the mixture into small meatballs, about 1 inch in diameter. You should have around 20-25 meatballs.
2. Cook the Meatballs:
- In a large pot, bring a little water or oil to medium heat. Add the meatballs in batches and cook, turning them until browned on all sides (about 5-6 minutes). They don’t need to be fully cooked through at this point because they will cook further in the broth. Remove the meatballs and set them aside.
3. Prepare the Soup Base:
- In the same pot, add a little more oil (if needed) and sauté the carrots, celery, and onion over medium heat for about 5 minutes, until softened.
- Add the minced garlic, thyme, basil, and bay leaf, and sauté for another minute until fragrant.
4. Make the Soup:
- Pour in the chicken broth and bring the mixture to a boil.
- Once boiling, carefully add the browned meatballs back into the pot. Lower the heat to a simmer, cover, and let it cook for about 15-20 minutes, or until the meatballs are fully cooked through.
5. Add Pasta and Greens:
- Add the uncooked pasta to the pot and cook according to package instructions (usually about 8-10 minutes for small pasta).
- In the last few minutes of cooking, stir in the fresh spinach (or kale). Let the greens wilt into the soup.
6. Finish and Serve:
- Taste the soup and season with salt and pepper as needed. If you’d like, you can sprinkle in some extra Parmesan cheese for added richness.
- Ladle the soup into bowls, and optionally, top with more Parmesan before serving.
This soup is hearty, healthy, and perfect for a cozy dinner. The combination of the meatballs, greens, and pasta in the savory broth is just irresistible!
Would you like any suggestions for adding a twist, like a bit of lemon zest or different greens?