There’s a special kind of comfort found in a warm bowl of soup, and our Classic Italian Wedding Soup is a true hug in a bowl. This beloved soup features tender, savory meatballs swimming in a rich broth with tiny pasta and fresh greens, creating a harmonious blend of flavors and textures that’s simply irresistible. It’s the perfect dish for a cozy weeknight dinner or a heartwarming gathering with loved ones.
This delightful soup, with its delicate meatballs and wholesome vegetables, is a comforting masterpiece, especially when topped with a generous sprinkle of freshly grated Parmesan cheese.
Recipe Details
- Flavor Profile: Savory, herbaceous, with a touch of umami from the meatballs and broth.
- Textures: Tender meatballs, soft vegetables, perfectly cooked pasta, and wilted spinach.
- Total Active Time: Approximately 30 minutes
- Total Cook Time: Approximately 30 minutes
- Difficulty: Easy
What You’ll Need
To create this comforting Classic Italian Wedding Soup, you’ll need a few key components: tender little meatballs made from a blend of ground meats, a flavorful aromatic base of onion, carrots, and celery, a good quality chicken broth, tiny pasta like acini di pepe or ditalini, and fresh baby spinach for a touch of green goodness.
Ingredient Notes
Here are some notes on the stars of our Classic Italian Wedding Soup:
- Ground Meats – Using a mix of ground beef and ground turkey creates wonderfully tender and flavorful meatballs.
- Breadcrumbs – These help bind the meatballs together and keep them moist.
- Parmesan Cheese – Both in the meatballs and as a finishing touch, Parmesan adds a salty, nutty depth.
- Chicken Broth – Opt for a low-sodium variety so you can control the saltiness of the soup yourself.
- Acini di Pepe or Ditalini – These small pasta shapes are perfect for soup, cooking quickly and absorbing the delicious broth.
- Baby Spinach – Fresh baby spinach wilts beautifully into the hot soup, adding a lovely color and nutrients.
Add-ins and Substitutions
While this recipe is wonderfully classic as is, you can certainly make it your own:
- Different Greens – If you don’t have baby spinach, kale or Swiss chard can be used, though they will require a bit more simmering time to soften.
- Vegetable Variety – Feel free to add other finely diced vegetables like zucchini or peas when you sauté the mirepoix.
- Herbaceous Boost – A sprig or two of fresh parsley or thyme added to the broth while simmering can lend an extra layer of flavor.
How to Make Classic Italian Wedding Soup
Let’s get cooking! This soup comes together beautifully in just a few simple steps.
- Prepare the Meatballs: In a medium bowl, combine 1/2 lb ground beef, 1/2 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, 1 egg, 1/2 tsp garlic powder, and a generous pinch of salt and pepper. Mix gently until just combined, being careful not to overwork the meat. Roll the mixture into small, bite-sized balls, about 1/2 to 3/4 inch in diameter.
- Brown the Meatballs: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Carefully add the meatballs in batches, making sure not to crowd the pot, and brown them on all sides. This step adds wonderful flavor and color to the meatballs. Once browned, remove the meatballs from the pot with a slotted spoon and set them aside on a plate.
- Sauté the Vegetables: In the same pot, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook over medium heat, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add 2 cloves of minced garlic and cook for another minute until fragrant.
- Build the Soup: Pour in 8 cups of low-sodium chicken broth and bring the liquid to a gentle boil.
- Simmer and Cook: Add the browned meatballs back into the pot along with 1 cup of acini de pepe or ditalini pasta. Reduce the heat to a simmer, cover, and let it cook until the pasta is tender and the meatballs are cooked through, typically about 10-12 minutes.
- Wilt the Greens: Stir in 3 cups of fresh baby spinach and cook just until it has wilted, which will only take a minute or two.
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Season and Serve: Taste the soup and season with additional salt and pepper as needed. Ladle the hot soup into bowls and serve immediately, garnished with plenty of grated Parmesan cheese.
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Pro Tip: Browning the meatballs separately before adding them to the soup creates a richer flavor and ensures they hold their shape beautifully.
Recipe Tips
Here are a few tips to help you make the most delicious Classic Italian Wedding Soup:
- Don’t Overmix the Meatballs: Gently combining the ingredients for the meatballs will result in more tender results.
- Watch the Pasta: Keep an eye on the pasta as it cooks. You want it to be tender but not mushy.
- Taste and Adjust: Always taste your soup before serving and adjust the seasoning with salt and pepper to your liking.
- Gentle Simmer: Once you add the pasta and meatballs, maintain a gentle simmer to ensure even cooking without breaking apart the tender meatballs.
FAQs
- Can I make the meatballs ahead of time?
Yes! You can prepare and brown the meatballs a day in advance. Store them in an airtight container in the refrigerator and add them to the soup during the simmering stage. - What if I don’t have a Dutch oven?
A large, heavy-bottomed pot or Dutch oven works best for even heating, but any large soup pot will do. - Can I use dried pasta instead of fresh?
Absolutely! The recipe calls for dried acini de pepe or ditalini. Just ensure you cook it until it’s tender.
Serving Suggestions
This Classic Italian Wedding Soup is wonderful on its own, but here are a few ideas to make it an even more complete meal:
- Serve with crusty bread for dipping into the flavorful broth.
- A simple side salad with a light vinaigrette makes for a refreshing accompaniment.
- Garlic bread is always a crowd-pleaser and pairs beautifully with Italian-inspired dishes.
Make This Recipe in Advance
You can make several components of this soup ahead of time to save on busy days.
- Meatballs: Prepare and brown the meatballs up to 2 days in advance. Store them in an airtight container in the refrigerator. Add them to the simmering soup when ready to cook.
- Chopped Vegetables: The onion, carrots, and celery can be diced and stored in an airtight container in the refrigerator for up to 3 days.
- Fully Cooked Soup: The soup can be made a day in advance, cooled completely, and stored in the refrigerator. Reheat gently on the stovetop, adding the spinach at the very end to wilt. The pasta may absorb more broth upon reheating, so you might want to add a splash more broth or water.
Classic Italian Wedding Soup
- Total Time: 50 minutes
- Yield: 6-8 servings
Description
This Classic Italian Wedding Soup is a comforting hug in a bowl, brimming with tender mini meatballs, delicate pasta, and fresh greens swimming in a savory broth. It’s the perfect heartwarming dish for a cozy evening or a delightful way to bring a taste of Italian tradition to your table.
Ingredients
• Meatballs: 1/2 lb ground beef, 1/2 lb ground turkey, 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, 1 egg, 1/2 tsp garlic powder, Salt and pepper • Soup: 2 tbsp olive oil, 1 yellow onion (diced), 2 carrots (diced), 2 stalks celery (diced), 2 cloves garlic (minced), 8 cups low-sodium chicken broth, 1 cup acini de pepe or ditalini pasta, 3 cups fresh baby spinach • Grated Parmesan for serving
Instructions
Prepare the meatballs by combining the ground meats, breadcrumbs, Parmesan, egg, garlic powder, salt, and pepper, then rolling them into small balls.
Brown the meatballs in a Dutch oven, then set them aside.
Saut the onion, carrots, and celery until tender, then add the garlic.
Pour in the chicken broth and bring it to a boil, then add the pasta and meatballs.
Simmer until the pasta is cooked and the meatballs are done, then stir in the spinach until wilted.
Season and serve with extra Parmesan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Italian
