Classic Italian Wedding Soup with Beef Meatballs: A Hearty and Comforting Soup

Classic Italian Wedding Soup with Beef Meatballs: A Hearty and Comforting Soup

Italian Wedding Soup is a classic, comforting dish that combines tender beef meatballs, flavorful broth, and leafy greens for a hearty, satisfying meal. Despite its name, this soup isn’t traditionally served at weddings but rather refers to the “marriage” of flavors from the meat and vegetables. This soup is perfect for cozy dinners, easy to prepare, and is sure to become a family favorite.

In this recipe, we’ll guide you through how to make Italian Wedding Soup from scratch, including delicious homemade beef meatballs and tender greens.

Why You’ll Love Italian Wedding Soup

• Flavorful Meatballs: The tender beef meatballs add richness and heartiness to the soup.
• Nutritious and Balanced: With protein from the meatballs, vitamins from the greens, and the comforting warmth of the broth, this soup is a wholesome, satisfying meal.
• Customizable: You can easily swap ingredients or add your favorite vegetables to make the soup your own.
• Perfect for Any Occasion: Whether it’s a casual family dinner or a holiday meal, this soup is always a crowd-pleaser.

Key Ingredients for Italian Wedding Soup

For the Meatballs:

• 1 pound ground beef (or a mix of beef and pork)
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Soup:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 6 cups chicken broth (low sodium)
• 1 cup small pasta (like acini di pepe or orzo)
• 4 cups fresh spinach or escarole, roughly chopped
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (for garnish)
• Fresh parsley or basil for garnish (optional)

Directions:

To Make the Meatballs:

1. Prepare the Meatball Mixture: In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until all the ingredients are well incorporated. Be careful not to overwork the meat, as this can make the meatballs tough.
2. Form the Meatballs: Roll the meat mixture into small, bite-sized meatballs, about 1 inch in diameter. You should get around 25-30 meatballs.
3. Cook the Meatballs: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides. The meatballs don’t need to be cooked through, as they will finish cooking in the soup. Remove the meatballs from the skillet and set them aside.

To Make the Soup:

1. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, carrots, and celery. Cook, stirring occasionally, for about 5-7 minutes, or until the vegetables are softened.
2. Add the Broth: Pour in the chicken broth and bring the mixture to a simmer.
3. Add the Meatballs: Gently add the browned meatballs to the simmering broth. Let the soup simmer for 15-20 minutes, allowing the meatballs to cook through and the flavors to meld.
4. Cook the Pasta: Stir in the small pasta (like acini di pepe or orzo) and let it cook in the broth for 8-10 minutes, or until the pasta is tender.
5. Add the Greens: Stir in the fresh spinach or escarole and cook for another 2-3 minutes, just until the greens are wilted.
6. Taste and Adjust: Taste the soup and season with additional salt and pepper as needed.
7. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese and fresh parsley or basil, if desired. Serve with crusty bread or rolls for a complete meal.

Variations and Add-Ins

• Different Meats: Use a combination of beef, pork, or chicken for the meatballs for different flavors.
• Vegetable Additions: Add other vegetables like zucchini, mushrooms, or kale for extra nutrition.
• Grain Alternatives: Swap the pasta for rice, quinoa, or even couscous for a gluten-free version.
• Cheese-Stuffed Meatballs: For a fun twist, place a small piece of mozzarella cheese in the center of each meatball before cooking.

Tips for Making the Best Italian Wedding Soup

• Small Meatballs Are Key: Rolling the meatballs into small, bite-sized pieces ensures they cook evenly and are easy to eat in the soup.
• Don’t Overcook the Pasta: Add the pasta towards the end of cooking to avoid it becoming mushy.
• Make-Ahead Friendly: You can make the meatballs ahead of time and freeze them. Simply add them to the soup from frozen and increase the cooking time slightly.

Nutritional Information (Per Serving)

• Calories: Approximately 350-400 kcal
• Protein: 25g
• Fat: 18g
• Carbohydrates: 25g
• Fiber: 4g
• Sugars: 3g

Conclusion

Classic Italian Wedding Soup with Beef Meatballs is a hearty, satisfying dish that brings together tender meatballs, flavorful broth, and nutritious greens in a single bowl. This soup is not only comforting but also nutritious and easy to make, making it perfect for any occasion. Whether you’re cooking for a family meal or prepping for the week, this Italian wedding soup is sure to become a go-to favorite. Serve it with crusty bread for a delicious, comforting meal!