Italian Wedding Soup
Ever had a bowl of comfort that warms your soul?
Italian Wedding Soup is one of those magical recipes that combines savory meatballs, tender greens, and delicate pasta for a cozy hug in a bowl. Quick to whip up and so delicious, it feels like a little taste of Italy right in your kitchen. You’ll love how simple yet satisfying this dish is, perfect for any night of the week or those chilly weekends when you just want to curl up with something hearty.
Why make this recipe
Let’s be real—who doesn’t love an easy, one-pan meal that practically cooks itself? Italian Wedding Soup is not just a beautiful blend of flavors; it’s also:
- Affordable: You probably have most of these ingredients on hand already!
- Family-Friendly: Kids and adults alike will devour it, making for happy family dinners.
- Easy Cleanup: One pot means less scrubbing and more time to binge-watch your favorite show.
Ingredients
You don’t need fancy stuff—just these basics!
- 1 lb ground beef
- 1/4 cup parmesan cheese
- 1/4 cup milk
- 1/2 cup bread crumbs
- 1 tbsp garlic powder
- 1 tsp salt
- 2 tbsp fresh chopped parsley
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 qts chicken broth
- 1 bag baby spinach or escarole
- 2 bay leaves
- 3 tbsp olive oil (to fry meatballs)
- 1 cup orzo or acini de pepe
Directions
Time to get cooking! Follow these easy steps:
- Make the Meatballs: Combine the ground beef, parmesan cheese, milk, bread crumbs, garlic powder, salt, and parsley. Roll into small meatballs about the size of a quarter.
- Sear the Meatballs: In a pot, heat olive oil over medium-high heat. Sear the meatballs for about 30-45 seconds on each side. They’ll cook quickly because they’re so small. Set them aside when done.
- Sauté the Veggies: Remove excess oil from the pot, add 1 tbsp of olive oil, then add the chopped onions. Sauté for about 5 minutes until they soften, then add the carrots and cook for 3 more minutes. Stir in the minced garlic for about a minute until it gets all fragrant.
- Add the Broth: Pour in the chicken broth and toss in the bay leaves. Bring to a boil, then reduce to a simmer.
- Simmer with Meatballs: Add the cooked meatballs back into the pot and let it all simmer for 15 minutes.
- Finish with Pasta: Stir in the pasta and simmer for another 15 minutes.
- Add the Greens: Remove from heat, stir in the spinach, cover for 5 minutes, then mix it in and serve hot!
How to make Italian Wedding Soup (Overview)
Alright, cooking this delightful soup is super straightforward. You start by mixing the meatball ingredients, rolling them into small bites of joy, and searing them until golden. Then, it’s all about sautéing your veggies in the same pot—because who needs extra dishes, right? Toss in the broth, let everything mingle, add the pasta, and finish with that gorgeous green spinach. Pro tip: Don’t skip toasting the garlic! It seriously elevates the flavor.
How to serve Italian Wedding Soup
Serve this lovely soup in big, hearty bowls with a sprinkle of parmesan on top. The vibrant greens dance with the meaty goodness, inviting you to dive right in. Pair it with a crisp side salad or some crunchy garlic bread for a winning meal. The aroma alone will make your home feel warm and cozy!
How to store Italian Wedding Soup
Got leftovers? No problem! Store your soup in the fridge for about 3-4 days or freeze it for up to 3 months. When you’re ready to enjoy, simply reheat it on the stove or in the microwave. Just a heads up: pasta tends to soak up a lot of liquid, so add a splash of broth when reheating to keep it soupy!
Tips to make Italian Wedding Soup
- Use different meats: Feel free to mix it up by using ground turkey or chicken for a leaner option.
- Prep ahead: Make the meatballs in advance and freeze them, so you can throw this together on busy nights!
- Add spices: A pinch of red pepper flakes can spice things up if you like a kick.
Variation
Want to jazz it up? Try adding a handful of chopped kale instead of spinach for a twist. If you’re going vegan, swap the meatballs for canned chickpeas or lentils and use vegetable broth. Who said wedding soup can’t have a twist, right?
FAQs
Can I make Italian Wedding Soup ahead of time?
Absolutely! Just store it in the fridge and reheat when you’re ready to serve.
Can I freeze this soup?
Yes, just remember the pasta might get mushy when thawing, so you might want to cook it separately before adding it later.
What can I use instead of orzo?
Acini de pepe, ditalini, or any small pasta shape works great!
📌 Pin this recipe for your next cozy dinner night!
Italian Wedding Soup
Ingredients
Method
- Combine the ground beef, parmesan cheese, milk, bread crumbs, garlic powder, salt, and parsley. Roll into small meatballs about the size of a quarter.
- In a pot, heat olive oil over medium-high heat. Sear the meatballs for about 30-45 seconds on each side. Set them aside when done.
- Remove excess oil from the pot, add 1 tbsp of olive oil, then add the chopped onions. Sauté for about 5 minutes until they soften, then add the carrots and cook for 3 more minutes. Stir in the minced garlic for about a minute until it gets fragrant.
- Pour in the chicken broth and toss in the bay leaves. Bring to a boil, then reduce to a simmer.
- Add the cooked meatballs back into the pot and let it all simmer for 15 minutes.
- Stir in the pasta and simmer for another 15 minutes.
- Remove from heat, stir in the spinach, cover for 5 minutes, then mix it in and serve hot!
