Classic Italian Wedding Soup

Introduction: Step into the heart of Italian cuisine with our exquisite rendition of the Classic Italian Wedding Soup. This culinary masterpiece marries flavorsome meatballs, perfectly seasoned broth, and vibrant vegetables, creating a symphony of taste that transcends any intimidation associated with this traditional dish. Perfect for family gatherings or cozy dinners, this recipe showcases the artistry of Italian cooking while embracing simplicity and elegance.

Ingredients: Meatballs:

  1. 8 ounces of lean ground beef
  2. 8 ounces of ground pork
  3. 1/2 cup of fresh hearty white bread crumbs*
  4. 1/4 cup of finely chopped fresh parsley
  5. 1 1/2 teaspoons of minced fresh oregano
  6. 1/2 cup of finely shredded parmesan
  7. 1 large egg
  8. Salt and freshly ground black pepper to taste
  9. 1 tablespoon of olive oil

Soup: 10. 1 tablespoon of olive oil

  1. 1 1/4 cups of 1/4-inch diced carrots
  2. 1 1/4 cups of diced yellow onion
  3. 3/4 cup of 1/4-inch diced celery
  4. 4 cloves of garlic, minced (approximately 1 1/2 tablespoons)
  5. 5 cans (14.5 ounces each) of low-sodium chicken broth
  6. 1 cup of dry acini de pepe or orzo pasta**
  7. 6 ounces of fresh spinach, chopped
  8. Finely shredded parmesan, for serving

Instructions: For the Meatballs:

  1. In a large mixing bowl, combine the ground beef and pork. Add in the bread crumbs, chopped parsley, minced oregano, shredded parmesan, egg, salt, and pepper.
  2. Gently toss the mixture, breaking it up with hands to evenly coat and distribute the ingredients. Shape the mixture into small meatballs, approximately 3/4 inch to 1 inch in size, and transfer them to a large plate.
  3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Brown half of the meatballs, turning occasionally to brown on 2 or 3 sides, for about 4 minutes in total.
  4. Transfer the browned meatballs to a plate lined with paper towels, leaving the oil in the skillet. Repeat the process with the remaining meatballs, noting that they won’t be fully cooked at this stage as they will continue cooking in the soup.

For the Soup: 5. While the meatballs are browning, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add carrots, onions, and celery, sautéing until the vegetables have softened (approximately 6-8 minutes). Add minced garlic and sauté for an additional minute.

  1. Pour in the low-sodium chicken broth, seasoning the soup with salt and pepper to taste. Bring the mixture to a boil. Add in pasta and meatballs, reducing the heat to a light boil (medium or medium-low).
  2. Cover and cook, stirring occasionally until the pasta is tender and the meatballs have fully cooked through (about 10 minutes), adding the chopped spinach during the last minute of cooking.
  3. Serve the Classic Italian Wedding Soup warm, sprinkling each serving with finely shredded parmesan cheese for an extra layer of indulgence.

Notes: *I recommend using bread such as a La Brea french loaf. Simply grind up a slice in a food processor to fine crumbs. Save the remaining bread for serving or freeze for future use.

In-Depth Information:

Embark on a culinary journey with our Classic Italian Wedding Soup, where the simplicity of ingredients converges to create a flavorful and comforting dish. The meatball mixture, carefully crafted with a blend of lean ground beef, ground pork, fresh herbs, and Parmesan, sets the stage for a symphony of flavors.

As the meatballs brown to perfection, their aromatic essence infuses the soup, intensifying the depth of the broth. The addition of finely diced carrots, onions, and celery contributes to the soup’s vibrant texture, creating a perfect harmony of colors and flavors.

The choice of low-sodium chicken broth ensures a balanced seasoning, allowing the natural taste of the ingredients to shine. The acini de pepe or orzo pasta adds a delightful bite, while the fresh spinach introduces a burst of green goodness during the final minutes of cooking.

The soup’s appeal lies not only in its deliciousness but also in its adaptability. Whether served as an appetizer, main course, or side dish, its versatility makes it an ideal addition to any dining occasion.

In conclusion, our Classic Italian Wedding Soup invites you to savor the essence of Italian tradition in the comfort of your own home. With a perfect blend of textures and flavors, this recipe transcends any perceived difficulty, welcoming you to enjoy the warmth and richness of a bowl filled with love and culinary excellence.

Italian Wedding Soup

Best Italian Wedding Soup! I used to be intimidated to make Italian Wedding Soup. I have no Italian lineage and my mom never made it growing up, so for whatever reason it seemed easy to mess up.

Ingredients
Meatballs
8 oz lean ground beef
8 oz ground pork
1/2 cup fresh hearty white bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
Soup
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic , minced (1 1/2 Tbsp)
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta**
6 oz fresh spinach , chopped
Finely shredded parmesan , for serving
Instructions
For the meatballs:
Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup).
For the soup:

While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer.
Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.
Notes
*I recommend using bread such as a La Brea french loaf. Just grind up a slice in a food processor to fine crumbs. Save the remaining bread for serving (slathered with butter of course) or freeze for another later use.