Why You’ll Love This Recipe
This Italian Wedding Soup is a hearty and wholesome meal that offers:
- Flavorful Broth: A rich base that complements the other components perfectly.
- Juicy Meatballs: Homemade meatballs add a tender and savory element.
- Delicate Pasta: Tiny pasta pieces provide a satisfying texture.
- Nutritious Greens: A generous amount of leafy greens enhances both flavor and health benefits.
Ingredients
For the Meatballs:
- Ground beef
- Ground pork or mild Italian sausage
- Kosher salt
- Freshly ground black pepper
- Oregano
- Italian seasoning
- Crushed red pepper
- Large egg
- Milk
- Worcestershire sauce
- Parmesan cheese, grated
- Panko bread crumbs
- Garlic, minced
- Yellow onion, finely chopped or grated
- Vegetable oil, for frying
For the Soup:
- Olive oil
- Yellow onion, chopped
- Celery, chopped
- Kosher salt
- Dried oregano
- Italian seasoning
- Garlic, minced
- White wine
- Beef broth
- Chicken broth
- Carrots, shredded or chopped
- Fresh thyme sprigs or dried thyme
- Acini di pepe or other small pasta
- Fresh spinach or other leafy greens
- Fresh parsley, chopped
- Fresh dill, chopped
- Lemon juice
- Parmesan cheese, for garnish
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Meatballs: In a large bowl, combine the ground beef, ground pork or sausage, salt, pepper, oregano, Italian seasoning, crushed red pepper, egg, milk, Worcestershire sauce, Parmesan cheese, Panko bread crumbs, minced garlic, and finely chopped onion. Mix until just combined. Shape the mixture into small meatballs, about 1 inch in diameter.
- Cook the Meatballs: In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pot. Brown the meatballs on all sides until they are cooked through. Remove the meatballs and set them aside.
- Sauté the Vegetables: In the same pot, add the olive oil. Add the chopped onion and celery, seasoning with salt, dried oregano, and Italian seasoning. Sauté until the vegetables are softened. Add the minced garlic and cook for an additional minute.
- Deglaze the Pot: Pour in the white wine, scraping up any browned bits from the bottom of the pot. Let it simmer until the wine has reduced by half.
- Add Broths and Carrots: Pour in the beef broth and chicken broth. Add the shredded or chopped carrots and thyme. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook the Pasta: Add the acini di pepe or chosen small pasta to the simmering soup. Cook according to the pasta package instructions until al dente.
- Combine and Simmer: Return the browned meatballs to the pot. Stir in the fresh spinach or other leafy greens, chopped parsley, and dill. Let the soup simmer until the greens are wilted and the flavors have melded together. Stir in the lemon juice.
- Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese. Serve hot.
Servings and Timing
- Servings: This recipe yields approximately 10 servings.
- Preparation Time: About 40 minutes.
- Cooking Time: Approximately 50 minutes.
- Total Time: Around 1 hour and 30 minutes.
Variations
- Meat Options: Substitute ground turkey or chicken for a lighter version of the meatballs.
- Greens: Kale or escarole can replace spinach for a different flavor profile.
- Pasta: If acini di pepe isn’t available, use orzo, ditalini, or any small pasta.
- Gluten-Free: Opt for gluten-free pasta and breadcrumbs to accommodate dietary restrictions.
Storage/Reheating
- Storage: Allow the soup to cool to room temperature before transferring it to airtight containers. Refrigerate for up to 3-4 days.
- Reheating: Warm the soup over medium heat on the stovetop
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