There’s nothing quite as comforting as a bowl of Hearty Italian Wedding Soup. This timeless recipe combines tender meatballs, wholesome vegetables, and flavorful broth into a dish that’s perfect for any occasion. Whether you’re looking for a cozy weeknight dinner or a crowd-pleasing meal, this soup is sure to hit the spot. Packed with high-protein ingredients and fresh greens, it’s not only delicious but also nutritious. Plus, it’s incredibly easy to make!
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Why You’ll Love This Recipe
- Family-Friendly: A hit with both kids and adults.
- Nutritious: Packed with protein, veggies, and whole grains.
- Versatile: Easily customizable to suit dietary preferences.
- Comforting: Perfect for cold days or when you need a pick-me-up.
- Budget-Friendly: Uses simple, affordable ingredients.
- Ground Beef or Turkey: Forms the base of the flavorful meatballs, offering richness or a leaner alternative.
- Breadcrumbs & Parmesan Cheese: Help bind the meatballs while adding texture and a delicious cheesy depth.
- Egg & Garlic: The egg holds the meatballs together, while garlic enhances their savory taste.
- Oregano & Basil: Classic Italian herbs that infuse the meatballs with a fragrant, earthy flavor.
- Olive Oil: Used to brown the meatballs and sauté the vegetables, adding richness to the soup.
- Onion, Carrots, & Celery: The aromatic trio that builds the soup’s flavor foundation.
- Chicken Broth: A savory, light base that ties all the ingredients together.
- Orzo or Acini di Pepe: Small pasta that adds heartiness and soaks up the flavorful broth.
- Spinach or Kale: A touch of greens for added nutrition and color.
- Fresh Parsley & Parmesan (Optional): A final garnish that adds freshness and a cheesy finish.
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Tips and Tricks
- Make-Ahead Option: Prepare the meatballs in advance and freeze them for quick meals.
- Gluten-Free: Use gluten-free breadcrumbs and pasta.
- Vegetarian Twist: Substitute meatballs with plant-based alternatives and use vegetable broth.
- Extra Flavor: Add a splash of lemon juice or a pinch of red pepper flakes for a zesty kick.
Variations and Customizations
- Protein Swap: Use ground chicken or pork instead of beef or turkey.
- Veggie Boost: Add zucchini, green beans, or peas for extra nutrition.
- Creamy Version: Stir in a splash of heavy cream or coconut milk for a richer texture.
- Low-Carb Option: Replace pasta with cauliflower rice or skip it altogether.
Pairing Suggestions
- Bread: Serve with crusty Italian bread or garlic bread for dipping.
- Salad: Pair with a fresh Caesar or garden salad for a complete meal.
- Wine: A light white wine like Pinot Grigio complements the flavors beautifully.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portion-sized containers for up to 3 months. Reheat on the stovetop or microwave.
Popular Questions
1. Can I use frozen meatballs?
Yes, frozen meatballs work well in a pinch. Just add them directly to the soup and adjust cooking time as needed.
2. What can I use instead of spinach or kale?
Swiss chard, collard greens, or even arugula are great alternatives.
3. Is this soup keto-friendly?
To make it keto-friendly, skip the pasta and add more low-carb veggies like cauliflower or broccoli.
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4. Can I use store-bought broth?
Absolutely! Opt for high-quality, low-sodium chicken broth for the best flavor.
Hearty Italian Wedding Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Italian Wedding Soup is a warm, comforting classic with tender meatballs, delicate pasta, and vibrant greens in a flavorful broth. Hearty, satisfying, and full of rich Italian flavors!
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Ingredients
For the Meatballs:
- 1 lb ground beef or turkey (high-protein, lean option)
- 1 cup breadcrumbs (use gluten-free if needed)
- 1 cup grated Parmesan cheese (adds a rich, savory flavor)
- 1 large egg (binds the meatballs)
- 2 cloves garlic, minced (for a punch of flavor)
- 1 tsp dried oregano (classic Italian seasoning)
- 1 tsp dried basil (adds freshness)
- Salt and pepper, to taste
For the Soup:
- 1 tbsp olive oil (for browning meatballs)
- 1 tbsp olive oil (for sautéing veggies)
- 1 medium onion, diced (adds sweetness)
- 2 carrots, peeled and sliced (for color and nutrients)
- 2 celery stalks, diced (adds crunch and flavor)
- 8 cups chicken broth (use low-sodium for healthier options)
- 1 cup small pasta (orzo or acini di pepe work best)
- 3 cups fresh spinach or kale (packed with vitamins)
- Optional: Fresh parsley and extra Parmesan for garnish
Instructions
- Prepare the Meatballs:
- In a large bowl, combine ground beef or turkey, breadcrumbs, Parmesan cheese, egg, garlic, oregano, basil, salt, and pepper. Mix until well combined.
- Shape the mixture into 1-inch meatballs.
- Heat 1 tbsp olive oil in a skillet over medium heat. Brown the meatballs on all sides, then set aside.
- Sauté the Vegetables:
- In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté for 5-7 minutes until softened.
- Build the Soup:
- Pour in the chicken broth and bring to a boil.
- Add the small pasta and browned meatballs. Reduce the heat and let it simmer for 10-12 minutes, or until the pasta is cooked and the meatballs are fully done.
- Add Greens and Finish:
- Stir in the fresh spinach or kale and cook for an additional 2-3 minutes until wilted.
- Taste and adjust seasoning with salt and pepper.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese if desired.
Notes
- For a deeper flavor, consider roasting the meatballs in the oven instead of browning them on the stovetop.
- If you’re short on time, pre-chopped veggies from the store can save you prep time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Stovetop
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