The kind of night when the chill seeps into your bones, and you find yourself yearning for a warm embrace—those are the nights that call for Italian Wedding Soup. Think of it as a cozy blanket in a bowl, with tender meatballs and vibrant greens dancing in a rich, savory broth. Remember last winter’s snowstorm when you huddled under the covers with your favorite book? This soup is like that, but in edible form.
Steps
- Mix the ingredients for the meatballs and shape them into small balls, approximately 3/4 inch in size. Heat olive oil in a large soup pot over medium-high heat and brown the meatballs in batches for about 2 minutes. Remove them from the pot and set aside.
- In the same pot, soften diced onions, carrots, and celery over medium heat for around 6 minutes. Add a little more olive oil if necessary. Stir in minced garlic and Italian seasoning, and cook for an additional minute.
- Pour in the chicken broth and bring it to a boil before reducing it to a simmer. Return the browned meatballs to the pot and let them simmer gently for 10 minutes.
- While the soup simmers, cook the pasta separately until al dente, then drain. Add the cooked pasta to serving bowls to prevent it from soaking up too much broth during storage.
- Stir fresh spinach into the simmering soup and let it cook until wilted, about 2 minutes.
- Serve the soup in bowls with the pasta, and garnish with freshly grated Parmesan cheese before serving. Ensure any leftovers are stored in airtight containers, keeping the pasta separate to maintain the soup’s consistency.
Ingredients
- ½ pound ground beef, 85% lean
- ½ pound ground pork
- 1 egg, lightly beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ? cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 yellow onion, diced
- 1¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
- Parmesan cheese, freshly grated
Nutritional Values
Calories: 1968kcal | Carbohydrates: 144g | Protein: 138g | Fat: 96g | Saturated Fat: 30g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Trans Fat: 0.6g | Cholesterol: 528mg | Sodium: 10530mg | Potassium: 3624mg | Fiber: 18g | Sugar: 30g | Vitamin A: 40398IU | Vitamin C: 90mg | Calcium: 810mg | Iron: 24mg
FAQ
- Can I use frozen meatballs instead of making them from scratch?
- Yes, you can use frozen mini meatballs as a shortcut. There’s no need to brown them first; just add them to the soup until they’re heated through. For the Crock Pot method, add them at the beginning.
- What types of pasta are best for Italian Wedding Soup?
- Small pasta varieties such as Acini Di Pepe, Ditalini, and Orzo work well in this soup. It’s recommended to cook the pasta separately and add it to serving bowls to prevent it from absorbing too much broth during storage.
- Can I substitute fresh spinach with frozen spinach?
- Yes, you can use 10 oz. of frozen spinach instead of fresh. Just let it thaw and pat it dry before adding it to the soup.
- How should I store leftovers of Italian Wedding Soup?
- Store the soup in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3-4 months. It’s best to store it without the pasta and boil fresh pasta when serving leftovers.
- How can I enhance the flavor of the soup without making it spicy?
- You can enhance the flavor by adding 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder. These ingredients add depth but won’t make the soup spicy.
Tips
- Browning Meatballs: Ensure you brown the meatballs well to create “fond” on the bottom of the pot, which enhances the flavor of the broth and gives the meatballs a nice texture and color.
- Separate Pasta Cooking: Cook the pasta separately and add it directly to serving bowls. This prevents the pasta from soaking up too much broth, especially if you’re planning to store leftovers.
- Flavor Boosters: Incorporate a teaspoon of hot sauce, Worcestershire sauce, and mustard powder for added depth in flavor without making the soup spicy.
- Spinach Alternatives: If you don’t have fresh spinach, you can use frozen spinach. Just make sure to thaw and dry it before adding it to the soup.
Equipment
- 4.5-Quart Dutch Oven – Ideal for making soups and stews.
- Measuring Spoons – Magnetic ones can help keep them organized.
- Pinch Bowls – Useful for pre-measuring and organizing ingredients.
- Soup Ladle – Essential for serving soup.
- 16 oz. Storage Containers – For storing or freezing soup. Look for ones that are stackable, leak-proof, and dishwasher/microwave safe.
