Description
Italian Wedding Soup is a hearty and comforting Italian-American soup featuring tender homemade meatballs, fresh vegetables, and delicate pasta simmered together in a rich chicken broth. This classic recipe blends savory flavors with nutritious greens, making it a perfect meal for family gatherings or a cozy night in.
Ingredients
Scale
Meatballs
- 1 lb ground beef
- ¼ cup Parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons fresh chopped parsley
Soup
- 2 tablespoons olive oil (1 tablespoon for sautéing vegetables, 3 tablespoons total for frying meatballs)
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 quarts chicken broth
- 2 bay leaves
- 1 cup orzo or acini de pepe pasta
- 1 bag baby spinach or escarole
Instructions
- Prepare Meatballs: In a large bowl, combine ground beef, Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and fresh parsley. Mix well until all ingredients are evenly incorporated. Roll the mixture into small, quarter-sized meatballs.
- Sear Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Add the meatballs and sear each side for 30-45 seconds until nicely browned. Remove meatballs from the pot and set aside.
- Sauté Vegetables: In the same pot, remove excess oil if needed, then add 1 tablespoon olive oil over medium heat. Add chopped onions and sauté for about 5 minutes until they soften. Add sliced carrots and continue sautéing for an additional 3 minutes. Stir in minced garlic and cook for about 1 minute until fragrant.
- Add Broth and Simmer: Pour in the chicken broth and add bay leaves. Bring the mixture to a boil, then reduce heat to a simmer. Return the seared meatballs to the pot and let everything simmer gently for 15 minutes to meld the flavors.
- Cook Pasta: Add the orzo or acini de pepe pasta to the simmering soup. Continue cooking for another 15 minutes until the pasta is tender.
- Wilt Greens and Serve: Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot and let the greens wilt in the hot soup for about 5 minutes. Stir again before serving hot.
Notes
- For a lighter version, use lean ground turkey instead of beef.
- You can substitute escarole with kale or Swiss chard if preferred.
- Drain excess oil after searing meatballs to avoid a greasy soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop to prevent overcooking the pasta.
