Italian Wedding Soup
Introduction
Italian Wedding Soup is a comforting and flavorful dish that has won hearts around the world. Despite its name, this soup has little to do with weddings. Instead, it’s a delightful blend of meatballs, fresh greens, and small pasta, simmered in a warm chicken broth. It’s often enjoyed during special gatherings, family dinners, or simply when you need a cozy meal.
Why Make This Recipe
There are many reasons to make Italian Wedding Soup. First, it’s easy to prepare, making it perfect for both weeknight dinners and weekend gatherings. The combination of meatballs, spinach, and pasta makes for a hearty and nutritious meal. Plus, it’s a great way to pack in vegetables and lean protein. The comforting flavors evoke a sense of home and warmth, making it a favorite for many families.
How to Make Italian Wedding Soup
Ingredients:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
- 6 cups chicken broth
- 1 cup small pasta (like acini di pepe or orzo)
- 5 cups fresh spinach
- Carrots and celery, diced (optional)
- Fresh parsley for garnish
Directions:
- Preheat your oven to 400°F (200°C). In a bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, salt, and pepper. Form the mixture into small meatballs. Place them on a baking sheet and bake for about 20 minutes until they are browned.
- While the meatballs are baking, bring the chicken broth to a boil in a large pot. Add the small pasta and cook according to the package instructions.
- Once the pasta is cooked, stir in the baked meatballs and fresh spinach. Cook for an additional 2-3 minutes until the spinach wilts.
- Season with more salt and pepper to taste. Before serving, garnish your soup with fresh parsley.
How to Serve Italian Wedding Soup
Serve Italian Wedding Soup hot, straight from the pot. You can enjoy it on its own or pair it with crusty bread or a simple salad. Garnishing with fresh parsley adds a pop of color and a fresh taste.
How to Store Italian Wedding Soup
If you have leftovers, allow the soup to cool before storing. Place it in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup. Just make sure to leave out the pasta, as it can become mushy when reheated. Store it in a freezer-safe container for up to 3 months. When ready to eat, defrost and reheat it on the stove.
Tips to Make Italian Wedding Soup
- Be sure to bake the meatballs until they are nicely browned for extra flavor.
- You can use ground turkey or chicken for a leaner option.
- Feel free to add extra vegetables like zucchini or bell peppers for more nutrition.
Variation
You can make this soup vegetarian by replacing the meatballs with plant-based alternatives or simply omitting them. Add more vegetables like mushrooms or chickpeas for added protein.
FAQs
Q1: Can I use frozen spinach instead of fresh?
Yes! You can use frozen spinach, but make sure to thaw and drain it before adding it to the soup.
Q2: How do I know when the meatballs are fully cooked?
The meatballs should reach an internal temperature of 165°F (75°C) to be considered fully cooked.
Q3: Can I make this soup ahead of time?
Absolutely! Italian Wedding Soup can be made in advance. Just store it in the refrigerator and reheat when you’re ready to serve.
