The warmth of Italian Wedding Soup is like a hug in a bowl, with every bite offering a comforting blend of flavors. The savory broth is rich yet delicate, creating the perfect backdrop for the tender meatballs and vibrant vegetables. If you’re like me, the smell that wafts up as the soup simmers on the stove is enough to make you feel like you’ve just stepped into an Italian grandmother’s kitchen, with aromas that fill the entire house. The little meatballs, made from a mix of beef and pork, are seasoned with just the right touch of garlic and herbs, giving them a savory bite that’s perfectly complemented by the soft greens, usually spinach or escarole, that float around in the soup like little edible clouds.
One of my favorite parts of making this soup is the addition of tiny pasta shapes, like orzo or acini di pepe, which soak up the flavorful broth and add a bit of heartiness to each spoonful. I love how the tiny pasta becomes a vessel for all that broth, capturing just the right amount with each bite. The balance between the tender vegetables, flavorful meatballs, and comforting broth makes this soup feel like home, no matter where you are. And here’s the best part—it’s the kind of dish that only gets better the next day. So, don’t be afraid to make a big batch and savor the leftovers for lunch or dinner. Trust me, the flavors will just keep getting richer, and you’ll find yourself looking forward to that next bowl even more.
Key Ingredients for Italian Wedding Soup
Now that we’ve talked about the heartwarming magic of Italian Wedding Soup, let’s dive into the key ingredients that bring this dish to life. Each one plays a special role in creating the depth of flavor and comfort that makes this soup so irresistible. Here’s what you’ll need:
- Chicken broth: The rich, savory base of the soup, providing a flavorful foundation that ties everything together and enhances the taste of the meatballs and vegetables.
- Olive oil: Adds a touch of richness and is used to sauté the onions and garlic, infusing the soup with a fragrant aroma right from the start.
- Onion (chopped): A classic base for any soup, it brings a natural sweetness and depth of flavor to the broth.
- Garlic (minced): Offers that unmistakable savory kick that makes every bite extra special.
- Carrots (peeled and sliced): A bit of natural sweetness and crunch that brightens up the soup, balancing the richness of the meatballs and broth.
- Celery (chopped): Adds a subtle earthy flavor and a bit of texture to the soup, creating a well-rounded flavor profile.
- Dried oregano: A staple in Italian cooking, oregano brings a herby, slightly bitter note that complements the savory meatballs and broth.
- Dried thyme: Adds a warm, earthy undertone to the soup, enhancing the richness of the chicken broth.
- Black pepper: A dash of black pepper gives the soup a mild heat and a bit of spice to liven up the flavors.
- Salt: Essential to bring out the natural flavors of the ingredients and balance the broth.
- Small pasta (e.g., acini di pepe or orzo): These tiny pasta shapes absorb the broth and become little pockets of flavor in every spoonful, giving the soup its signature heartiness.
- Ground beef: Adds a savory, rich flavor to the meatballs, with a slight chewiness that complements the tender vegetables and broth.
- Ground pork: Together with the beef, the pork adds a bit of extra richness and moisture to the meatballs, making them juicy and tender.
- Breadcrumbs: Used to bind the meatball mixture and keep them light and tender, ensuring they don’t become too dense.
- Grated Parmesan cheese: A salty, nutty addition to the meatballs that enhances the overall flavor and adds a lovely richness.
- Large egg: The binder that helps hold the meatballs together, giving them structure while keeping them moist.
- Fresh parsley (chopped): Adds a pop of color and a fresh, herbal brightness to balance out the savory flavors in the soup.
- Fresh basil (chopped): A sweet, aromatic herb that complements the parsley and adds a layer of Italian authenticity to the dish.
- Red pepper flakes (optional): For those who like a little heat, these bring a subtle spice that adds an extra kick to the soup.
Each of these ingredients plays a crucial part in making this soup so special, combining in perfect harmony to create a dish that’s as comforting as it is delicious!
How to Make Italian Wedding Soup
- STEP 1: In a large pot, heat 1 tablespoon of olive oil over medium heat.
- STEP 2: Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
- STEP 3: Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
- STEP 4: Pour in the 6 cups of chicken broth and bring the mixture to a boil over high heat.
- STEP 5: Once the broth reaches a boil, reduce the heat to medium-low to maintain a gentle simmer.
- STEP 6: Add the sliced carrots, chopped celery, dried oregano, dried thyme, black pepper, and salt to the broth.
- STEP 7: Let the soup simmer for about 10 minutes, or until the vegetables begin to soften.
- STEP 8: While the soup is simmering, prepare the meatballs by combining the ground beef and ground pork in a large bowl.
- STEP 9: Add the breadcrumbs, grated Parmesan cheese, egg, fresh parsley, fresh basil, and red pepper flakes (if using) to the meat mixture.
- STEP 10: Mix the ingredients together until well combined, making sure everything is evenly distributed.
- STEP 11: Shape the meat mixture into small meatballs, about 1 inch in diameter, making sure they are compact but not too tight.
- STEP 12: Once all the meatballs are shaped, carefully add them to the simmering broth.
- STEP 13: Let the meatballs cook in the broth for about 10 minutes, or until they are fully cooked through and float to the surface.
- STEP 14: Add the small pasta, such as acini di pepe or orzo, to the soup and stir to combine.
- STEP 15: Continue to cook the soup for an additional 8-10 minutes, or until the pasta is tender but not overcooked.
- STEP 16: Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or herbs to suit your preference.
- STEP 17: Once the pasta is cooked and the soup is well-seasoned, remove the pot from the heat.
- STEP 18: Serve the soup hot, garnishing with additional fresh parsley or basil if desired.
Serving Suggestions for Italian Wedding Soup
1. Pair it with Crusty Bread: There’s something magical about dipping a thick slice of warm, crusty bread into your bowl of Italian Wedding Soup. The bread soaks up the flavorful broth and adds a satisfying texture contrast to the tender meatballs and vegetables. A sprinkle of Parmesan on top before serving is a nice touch too, if you’re in the mood for extra cheesiness!
2. A Fresh Green Salad: Balance out the rich and hearty flavors of the soup with a simple green salad. I love adding a tangy lemon vinaigrette, which cuts through the savory depth of the soup and leaves your taste buds feeling refreshed. Plus, the crunchy greens give a lovely contrast to the softness of the soup.
3. A Glass of White Wine: If you’re looking to elevate your meal, serve your Italian Wedding Soup with a glass of crisp white wine, like a Sauvignon Blanc or Pinot Grigio. The acidity and refreshing notes of the wine complement the savory meatballs and broth, making every bite feel just a little more special.
Let’s face it, every bowl of Italian Wedding Soup deserves a bit of extra love, and these suggestions will take your meal from comforting to truly memorable!
How to Store Italian Wedding Soup
Italian Wedding Soup is one of those dishes that gets better with time, but proper storage is key to preserving its deliciousness. If you’re lucky enough to have leftovers, storing them correctly will ensure that your soup remains just as comforting and flavorful as the first bowl.
To store your soup, let it cool completely before transferring it into an airtight container. This will prevent condensation from forming inside the container, which could dilute the broth and alter the taste. Once it’s stored, your soup will last in the refrigerator for up to three days. Just be sure to reheat it gently, either on the stovetop or in the microwave, and give it a little stir to revive that rich broth.
If you want to keep the soup for a longer period, freezing it is a great option. However, I suggest freezing the soup without the pasta, as pasta can get a bit mushy when thawed. When you’re ready to enjoy your frozen soup, simply heat the broth and meatballs first, then add fresh pasta to cook right before serving. This method helps maintain the texture and freshness of the soup. When stored in an airtight freezer-safe container, your soup will keep for up to three months, ready to warm you up on a chilly day.
Remember, like any good dish, the flavors of Italian Wedding Soup will continue to meld and deepen the longer it sits, so don’t be afraid to make a big batch and enjoy the leftovers throughout the week!
Conclusion
And there you have it, my friends! A bowl of Italian Wedding Soup that’s bound to warm your heart and fill your home with delicious aromas. From the tender meatballs to the savory broth and delicate pasta, every bite offers something special. Whether you’re making it for a cozy dinner or saving the leftovers for a comforting lunch, this soup is sure to become a favorite in your kitchen.
I can’t wait to hear how yours turns out! If you give this recipe a try, please let me know how it goes—whether you have a few tweaks of your own, or if you just want to share your excitement about how comforting it is. If you have any questions or need help along the way, I’m always here to help you out. Happy cooking, and enjoy every spoonful!
Italian Wedding Soup
Description
A warm, comforting bowl of Italian Wedding Soup, brimming with tender meatballs, fresh greens, and delicate pasta in a savory, aromatic broth. Each spoonful is a cozy hug, perfectly balancing rich flavors with a light, refreshing finish. A true crowd-pleaser!
Ingredients
Instructions
-
In a large pot, heat 1 tablespoon of olive oil over medium heat.
-
Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent, about 5 minutes.
-
Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
-
Pour in the 6 cups of chicken broth and bring the mixture to a boil over high heat.
-
Once the broth reaches a boil, reduce the heat to medium-low to maintain a gentle simmer.
-
Add the sliced carrots, chopped celery, dried oregano, dried thyme, black pepper, and salt to the broth.
-
Let the soup simmer for about 10 minutes, or until the vegetables begin to soften.
-
While the soup is simmering, prepare the meatballs by combining the ground beef and ground pork in a large bowl.
-
Add the breadcrumbs, grated Parmesan cheese, egg, fresh parsley, fresh basil, and red pepper flakes (if using) to the meat mixture.
-
Mix the ingredients together until well combined, making sure everything is evenly distributed.
-
Shape the meat mixture into small meatballs, about 1 inch in diameter, making sure they are compact but not too tight.
-
Once all the meatballs are shaped, carefully add them to the simmering broth.
-
Let the meatballs cook in the broth for about 10 minutes, or until they are fully cooked through and float to the surface.
-
Add the small pasta, such as acini di pepe or orzo, to the soup and stir to combine.
-
Continue to cook the soup for an additional 8-10 minutes, or until the pasta is tender but not overcooked.
-
Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or herbs to suit your preference.
-
Once the pasta is cooked and the soup is well-seasoned, remove the pot from the heat.
-
Serve the soup hot, garnishing with additional fresh parsley or basil if desired.
Note
- Make sure to not overwork the meatball mixture to ensure tender meatballs. Mix until just combined.
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you don’t have acini di pepe, small pasta like orzo or ditalini will work well.
- For a lighter soup, consider using ground turkey or chicken instead of beef and pork.
- To avoid the pasta getting too mushy, serve the soup immediately or cook the pasta separately and add it when ready to serve.
