There’s nothing quite like the rich aroma of savory broth bubbling on the stove on a chilly evening. This Italian Wedding Soup wraps you in warmth with every spoonful, and it’s making a big splash lately for its cozy appeal and easy preparation.
Imagine perfectly seasoned mini meatballs mixing with tender greens and tiny pasta. It’s like your grandma’s comforting dish but ready in just 30 minutes! The best part? You likely have all the ingredients in your pantry already, making it a hassle-free favorite for busy weeknights.
Started whipping up this soup during the winter holidays, when my family craved something hearty and delicious. The first time I made it, my niece exclaimed it was like a warm hug in a bowl! I learned that browning the meatballs adds a depth of flavor, making it extra special. After over a decade of food blogging, this recipe has become a go-to, proving that simple can be truly satisfying.
Joe Rooney
Italian Wedding Soup Ultimate Cozy Family Recipe
This Italian Wedding Soup combines tender homemade meatballs, fresh vegetables, and a savory parmesan-rich broth for a comforting and hearty meal. Perfect for chilly days or anytime you crave a wholesome and flavorful soup, it features Mini Meatball Italian Wedding Soup crafted with Homemade Italian Wedding Soup Acini Pepe pasta for authentic taste and texture. Enjoy the goodness of easy Italian Wedding Soup meatballs simmered in a classic broth.
1 slice soft bread about ¾ cup fluffed bread crumbs
2 tablespoons water
½ lb ground beef
½ lb ground pork
½ cup shredded Parmesan cheese fresh if possible
1 egg
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
2 large carrots peeled and chopped
2 ribs celery sliced
1 medium onion finely diced
1 tablespoon freshly minced garlic
1 teaspoon Italian seasoning
½ teaspoon salt
1 bay leaf
¼ teaspoon red pepper flakes optional but add nice flavor
6 cups low-sodium chicken broth
1 Parmesan rind optional but delicious!
1 cup small pasta I used ditalini but orzo or anything very small will work about 90 grams
2 cups fresh chopped spinach
Method
Break the bread into small pieces and pulse in a food processor until finely crumbled, then mix in the water and let it rest briefly
In a bowl, gently combine the ground beef, ground pork, Parmesan, egg, Italian seasoning, salt, pepper, and soaked bread until just mixed
Form the mixture into approximately 1-inch meatballs and lay them on a plate
Heat oil in a large Dutch oven over medium-high heat and sear the meatballs on all sides until browned, about 2 minutes per side, then remove and set aside
Using the same pot, toss in the chopped carrots, celery, and onion and cook in the meatball remnants for about 5 minutes until soft
Add minced garlic, Italian seasoning, salt, bay leaf, and red pepper flakes if you like, cooking for another minute until fragrant
Pour in the chicken broth and add the Parmesan rind, scraping the bottom of the pot to lift any browned bits, then bring everything to a simmer
Let the soup cook for 5 minutes until the vegetables are nearly tender
Stir in the small pasta and browned meatballs, cover, reduce heat to medium, and simmer for 10 minutes or until the pasta is just tender
Finally, fold in the fresh spinach until wilted, then serve the soup hot
Notes
For less soup fat, bake meatballs at 400°F for 8-10 minutes until browned instead of searing
This meatball recipe can be doubled or more for freezing and quick meal prep
Store soup in the fridge for up to 4 days; consider cooking pasta separately to prevent sogginess
Freezing is possible but omit pasta until reheating
Prepare meatballs and chop vegetables ahead to save time
Why You’ll Love This Recipe
This Italian Wedding Soup is the perfect blend of cozy comfort and hearty flavor.
With homemade mini meatballs and fresh veggies, it’s a family favorite that’s wonderfully nourishing.
It can be whipped up in just 30 minutes, making it perfect for busy weeknights!
The combination of tender pasta and leafy greens offers a delightful texture that’s sure to please.
Key Ingredients and Tools
Ingredients:
Ground beef and pork for flavorful meatballs
Fresh shredded Parmesan to add depth
Carrots, celery, and onion for a savory base
Ditalini pasta adds a charming touch
Spinach for that burst of color and nutrition
Essential Tools:
Large skillet or Dutch oven to cook everything
Measuring cups and spoons for accuracy
Food processor (or your hands!) for mixing meatball ingredients
How It Works Step-by-Step
Start by making your meatballs: Combine ground beef and pork with bread crumbs, Parmesan, egg, Italian seasoning, salt, and pepper in a large bowl. Don’t overmix!
Shape into small balls, about 1 inch each, and brown them in a hot skillet for about 2 minutes on each side before setting them aside.
In the same pot, sauté onions, celery, and carrots for 5 minutes to soften them up. Then, add garlic and seasonings and cook for another minute.
Pour in the chicken broth and toss in a Parmesan rind if you have it. Bring everything to a simmer.
Add in the uncooked ditalini pasta and meatballs; cook covered for about 10 minutes until the pasta is just tender.
Finally, stir in the fresh spinach and serve hotthe essence of comfort in a bowl!
Troubleshooting and Tips
If your soup feels too thick, add a bit more chicken broth or water to loosen it up.
Like a bit more spice? Feel free to adjust the red pepper flakes to suit your taste.
If you’re a fan of extra greens, try adding some escarole for a traditional twist!
Storing leftovers? Remember, the pasta will soak up broth, so consider adding it just before serving if storing for later.
Tweaks and Variations
Swaps
Notes
Ground turkey or chicken
For a leaner option in your meatballs.
Ditalini pasta
Substitutions like orzo or acini di pepe work great too!
Spinach
Try kale or Swiss chard for added nutrients and a different flavor.
Serving and Storage Suggestions
Serving:
This soup pairs wonderfully with a crusty loaf of bread or a light salad for a complete meal.
Try serving it topped with extra Parmesan for that rich, cheesy goodness.
Storage:
Store leftovers in an airtight container in the fridge for up to 4 days.
For longer storage, freeze the soup without pasta for up to three months. Add cooked pasta when you reheat!
Timing Chart
Step
Time
Prep time
20 minutes
Cook time
30 minutes
Total time
50 minutes
With that cozy, traditional feel and a dash of modern convenience, this Italian Wedding Soup is truly a Family Favorite Wedding Soup Recipe that you’ll want to keep in your rotation! So gather your ingredients, and let’s make some magic in the kitchen together!
Expert Says
Italian wedding soup combines nutrient-rich greens like spinach or kale with protein-packed meatballs, making it a wholesome, balanced meal. The addition of broth not only enhances flavor but also contributes hydration, which is essential in any diet. This dish beautifully embodies the comfort of traditional Italian cuisine while being nutritious.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
The Journey to My Perfect Italian Wedding Soup
This Italian Wedding Soup evolved through many kitchen trials, with one batch turning into a bitter mess when I miscalculated the salt. Each attempt brought me closer to the warm, rich flavors I remember laughing over with family at holiday dinners. Now, this recipe is a comforting hug in a bowl that I can’t wait to share.
FAQs ( Italian Wedding Soup )
How long does it take to make Italian Wedding Soup?
This recipe typically takes about 30 to 45 minutes from start to finish. With pre-made meatballs, you can cut down on the time significantly. Just be sure to let the flavors meld for at least 10 minutes after cooking!
Can I make Italian Wedding Soup ahead of time?
Yes, this dish can be made in advance. Prepare the soup and meatballs, then store them in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if needed to restore consistency.
What can I use instead of acini di pepe?
If you can’t find acini di pepe, try using orzo or small pasta shapes like ditalini as substitutes. Both will work well in this meal, maintaining that beloved texture without altering the overall flavor.
Is it possible to make Italian Wedding Soup gluten-free?
Absolutely! Use gluten-free pasta or omit it entirely for a lighter broth. You can also ensure your meatballs are made with gluten-free breadcrumbs or no bread crumbs at all, keeping this dish flavorful and safe for gluten-sensitive eaters.
Can I add vegetables to this recipe?
Yes, feel free to add your favorite vegetables! Carrots, celery, and peas work wonderfully, adding color and nutrition. Just be sure to chop them small so they cook evenly with the soup.
Conclusion
This Italian Wedding Soup is your ticket to a heartwarming dinner in just 30 minutes! Picture the tender mini meatballs and vibrant greens mingling in that delicious brothtruly a cozy hug in a bowl. You’ll love how it turns out!
Feel free to play with ingredients; swap in some kale for a twist or a sprinkle of red pepper flakes for a kick. And if you have leftovers, they make for a delightful lunchjust add a splash of broth when reheating! A cozy trick I learned from my aunt.
I’d love to see how your soup turns out! Did you have a family version you cherished? Share your photos and stories, and don’t forget to save or share this recipe with someone who needs a warm meal; after all, comfort is best enjoyed together!
