Italian Wedding Soup is a classic, heartwarming dish that combines flavorful meatballs, tender greens, and a savory broth into a satisfying and nourishing meal. The name “wedding soup” is a bit of a misnomer—it doesn’t have anything to do with actual weddings! The term “wedding” is derived from the Italian word “matrimonio,” which means “a marriage.” This refers to the harmonious “marriage” of flavors between the meatballs and the greens in the soup. Whether you’re looking to serve it for a family dinner, a special occasion, or a cozy weeknight meal, Italian Wedding Soup is sure to be a crowd-pleaser.
At the heart of Italian Wedding Soup are the meatballs. These tiny, flavorful meatballs are typically made with a combination of ground beef or ground pork, breadcrumbs, parmesan cheese, and fresh herbs like parsley and oregano. They are seasoned perfectly, then simmered in a rich, clear broth, which allows the flavors to meld together. The meatballs are small in size but packed with flavor, and they provide a wonderful contrast to the tender greens, usually spinach or escarole, which give the soup a fresh, vibrant quality.
The broth of the soup is typically a chicken or beef broth, which is simmered with garlic, onions, and herbs to create a fragrant base. The broth is light but flavorful, complementing the meatballs and greens perfectly. Small pasta, like acini di pepe or orzo, is often added to the soup, providing a satisfying bite and making it even heartier. The soup is traditionally served with a sprinkle of freshly grated parmesan cheese, which adds a rich, salty note and enhances the overall flavor of the soup.
Italian Wedding Soup is not only delicious but also very versatile. You can easily make it your own by adjusting the ingredients based on your preferences. For example, you can use ground turkey or chicken for leaner meatballs or add extra vegetables like carrots or onions to the broth. For a vegetarian version, simply skip the meatballs and use a vegetable broth, adding in hearty vegetables and perhaps some beans for extra protein. The soup can also be made ahead of time and stored in the refrigerator, where it tends to get even better as the flavors develop. It’s the perfect dish for a crowd or to have on hand for a quick, comforting meal throughout the week.
Italian Wedding Soup Recipe
Ingredients:
For the Meatballs:
- 1/2 lb ground beef (or a mix of ground pork and beef)
- 1/2 cup breadcrumbs (preferably Italian-style)
- 1/4 cup parmesan cheese, grated
- 1 large egg
- 2 tbsp fresh parsley, chopped
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Soup:
- 10 cups chicken broth (or vegetable broth for a lighter version)
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper
- 2 cups fresh spinach (or escarole, kale, or other greens), chopped
- 1/2 cup small pasta (like acini di pepe, orzo, or ditalini)
- Parmesan cheese for garnish (optional)
Instructions:
1. Make the Meatballs:
- In a large bowl, combine the ground beef, breadcrumbs, parmesan cheese, egg, parsley, garlic powder, onion powder, salt, and pepper. Mix everything together until just combined, being careful not to overwork the meat.
- Roll the mixture into small meatballs, about 1 inch in diameter. Set aside.
2. Prepare the Broth:
- In a large pot, heat olive oil over medium heat. Add the onion and cook for 4-5 minutes, until softened and translucent. Add the garlic and cook for another minute, until fragrant.
- Pour in the chicken broth, and bring to a simmer. Stir in the oregano, thyme, salt, and black pepper. Let the broth simmer for 5-10 minutes to develop the flavors.
3. Cook the Meatballs:
- Gently drop the meatballs into the simmering broth. They should cook through in about 15-20 minutes. Be sure not to stir the broth too vigorously to avoid breaking up the meatballs. As the meatballs cook, they will float to the top.
4. Add the Pasta and Greens:
- Once the meatballs are cooked through, add the small pasta to the soup. Cook according to the package instructions, usually about 8-10 minutes, until the pasta is tender.
- In the last 5 minutes of cooking, add the chopped spinach (or your choice of greens). Stir until the greens have wilted and incorporated into the soup.
5. Adjust Seasoning:
- Taste the soup and adjust the seasoning if necessary, adding more salt and pepper if needed.
6. Serve:
- Ladle the soup into bowls, and top with freshly grated parmesan cheese if desired. Serve with a side of crusty bread for dipping and enjoy!
Tips:
- Meatball Variations: For a lighter version, you can substitute ground turkey or chicken for the beef. You can also make the meatballs gluten-free by using gluten-free breadcrumbs or almond flour instead.
- Greens: While spinach is traditional, you can substitute with escargole, kale, or Swiss chard. If using kale, make sure to remove the tough stems before chopping.
- Make Ahead: Italian Wedding Soup can be made ahead of time. The flavors will meld together beautifully as it sits. You can also freeze the soup (without the pasta) for up to 3 months. Reheat and add fresh pasta when ready to serve.
- Vegetarian Option: Skip the meatballs and add additional vegetables like carrots, zucchini, or cannellini beans for a hearty vegetarian version. Use vegetable broth and smoked paprika for a smoky flavor.
