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
-
Italian Wedding Soup
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Diet: Gluten Free
Description
For the Meatballs:
- ½ lb ground beef
- mild Italian sausage
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ¼ teaspoon crushed red pepper flakes (optional)
- 1 large egg
- ¼ cup milk
- 1 teaspoon Worcestershire sauce
- ¼ cup grated Parmesan cheese
- ½ cup Panko bread crumbs
- 2 cloves garlic, minced
- ½ small yellow onion, finely chopped or grated
- 2 tablespoons vegetable oil (for frying)
For the Soup:
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 celery stalks, chopped
- 1 teaspoon kosher salt
- ½ teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- ½ cup white wine
- 4 cups beef broth
- 4 cups chicken broth
- 2 medium carrots, shredded or chopped
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- ¾ cup acini di pepe (or orzo, ditalini)
- 3 cups fresh spinach (or kale, escarole)
- ¼ cup fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- Grated Parmesan cheese (for garnish)
Ingredients
- Prepare the Meatballs:
- In a large mixing bowl, combine ground beef, salt, pepper, oregano, Italian seasoning, crushed red pepper, egg, milk, Worcestershire sauce, Parmesan cheese, breadcrumbs, garlic, and onion.
- Mix until just combined and shape into 1-inch meatballs.
- Cook the Meatballs:
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Brown the meatballs in batches, ensuring all sides are golden. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, heat olive oil over medium heat.
- Add onion, celery, salt, oregano, and Italian seasoning. Sauté until softened.
- Stir in minced garlic and cook for another minute.
- Deglaze with Wine:
- Pour in white wine, scraping up browned bits from the pot.
- Let it simmer until reduced by half.
- Add Broth and Carrots:
- Pour in beef broth and chicken broth.
- Stir in shredded carrots and thyme.
- Bring to a boil, then reduce to a simmer.
- Cook the Pasta:
- Add acini di pepe (or chosen pasta).
- Cook according to package instructions until al dente.
- Combine and Simmer:
- Return meatballs to the pot.
- Stir in spinach, parsley, and dill. Simmer until greens are wilted and flavors meld.
- Stir in lemon juice for added brightness.
- Serve:
- Ladle into bowls, garnish with Parmesan cheese, and serve hot.
Instructions
- Prepare the Meatballs:
- In a large mixing bowl, combine ground beef, salt, pepper, oregano, Italian seasoning, crushed red pepper, egg, milk, Worcestershire sauce, Parmesan cheese, breadcrumbs, garlic, and onion.
- Mix until just combined and shape into 1-inch meatballs.
- Cook the Meatballs:
- Heat vegetable oil in a large pot or Dutch oven over medium heat.
- Brown the meatballs in batches, ensuring all sides are golden. Remove and set aside.
- Sauté the Vegetables:
- In the same pot, heat olive oil over medium heat.
- Add onion, celery, salt, oregano, and Italian seasoning. Sauté until softened.
- Stir in minced garlic and cook for another minute.
- Deglaze with Wine:
- Pour in white wine, scraping up browned bits from the pot.
- Let it simmer until reduced by half.
- Add Broth and Carrots:
- Pour in beef broth and chicken broth.
- Stir in shredded carrots and thyme.
- Bring to a boil, then reduce to a simmer.
- Cook the Pasta:
- Add acini di pepe (or chosen pasta).
- Cook according to package instructions until al dente.
- Combine and Simmer:
- Return meatballs to the pot.
- Stir in spinach, parsley, and dill. Simmer until greens are wilted and flavors meld.
- Stir in lemon juice for added brightness.
- Serve:
- Ladle into bowls, garnish with Parmesan cheese, and serve hot.
Notes
- Meat Variations: Substitute ground turkey or chicken for a leaner option.
- Greens Options: Try kale or escarole instead of spinach.
- Gluten-Free Adaptation: Use gluten-free pasta and breadcrumbs.
- Make Ahead: Meatballs can be made and frozen in advance.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
