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Italian Wedding Soup Recipe

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★★★★★

4.8 from 112 reviews

Italian Wedding Soup is a comforting and flavorful soup featuring tender meatballs, savory broth, pasta, and fresh greens. This classic Italian-American dish combines seasoned meatballs cooked by various methods with a rich broth enhanced by both low-sodium stock and flavorful bouillon. Easy to prepare yet deeply satisfying, the soup can be customized for speed or flavor depending on your preference and is perfect for cozy meals or make-ahead lunches.

Ingredients

Scale

Meatballs

  • 1 pound ground meat (beef, pork, or a combination)
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • Olive oil, for sautéing or baking spray

Soup

  • 1 tablespoon olive oil
  • 1 medium leek, white and light green parts only, cleaned and sliced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups low-sodium chicken broth (store-bought or homemade)
  • 1 teaspoon Better Than Bouillon chicken base or equivalent bouillon
  • 1/2 cup small pasta (acini di pepe or orzo)
  • 2 cups fresh spinach, chopped
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan cheese, for serving

Instructions

  1. Prepare the Meatballs: In a large bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix until just combined, then form into small meatballs about 1-inch in diameter, to ensure they fit nicely on a spoon in the soup.
  2. Choose Cooking Method for Meatballs:
    Option 1: Drop raw meatballs directly into simmering soup to cook fully, about 12-15 minutes, along with the pasta.
    Option 2: Sauté meatballs in batches in a soup pot with olive oil, turning to brown all sides (about 8 minutes). Remove and rest. Deglaze the pot with white wine or broth to lift fond, then proceed with soup.
    Option 3: Bake meatballs on a parchment-lined baking sheet in a 375°F oven for 15-20 minutes until browned. Use immediately or hold until ready to add to soup.
    Option 4: Combo of sautéing some meatballs and baking the rest for flavor and efficiency.
  3. Make the Soup Base: Heat olive oil in your soup pot over medium heat. Add leek, carrots, and celery. Sauté until softened and fragrant, about 5-7 minutes.
  4. Add Broth and Seasoning: Pour in low-sodium chicken broth and stir in bouillon base to enhance flavor without over-salting. Bring the mixture to a gentle simmer.
  5. Cook Pasta and Meatballs: Add pasta and meatballs (prepared by chosen method) to the simmering broth. Cook until pasta is al dente and meatballs are cooked through, approximately 10-12 minutes. Stir occasionally to prevent sticking.
  6. Finish with Greens: Stir in chopped spinach and cook just until wilted, about 2 minutes. Season soup with salt and pepper as needed.
  7. Serve: Ladle soup into bowls and garnish with freshly grated Parmesan cheese. Enjoy hot for the best flavor and texture.

Notes

  • Small meatball size is key for easy spoonfuls with broth and pasta.
  • Using a combo method for cooking meatballs boosts flavor without excessive cooking time.
  • Use low-sodium broth combined with bouillon to control salt levels while enhancing depth of flavor.
  • Leeks add wonderful aroma and flavor but can be substituted with onions if preferred.
  • Meatballs and soup components can be partially prepared ahead, but avoid assembling entire soup too early to prevent pasta from absorbing all broth.
  • Leftover soup thickens as pasta absorbs liquid; add broth when reheating to restore soupiness if desired.

Keywords: Italian Wedding Soup, meatball soup, easy Italian soup, classic Italian-American, comforting soup, flavorful broth, seasonal greens

Find it online: https://tastybynova.com/italian-wedding-soup-recipe/