Discover the Comfort of Italian Wedding Soup

As the weather starts to cool down, I find myself craving warm, hearty soups that feel like a big hug in a bowl. Italian Wedding Soup is one of those dishes that instantly brings comfort and warmth. There’s just something magical about the combination of tender meatballs, fresh greens, and a flavorful broth that gets me every time. It’s a recipe I cherish not only for its delightful taste but also for the cozy memories we’ve created around the dinner table while enjoying it.

What Makes This So Good:

• Flavors That Sing: The herbs and spices mingle beautifully with the meatballs, creating a rich broth.
• Veggie Boost: The addition of fresh spinach or kale adds a nutritious kick and vibrant color.
• Customizable: You can easily tweak the ingredients based on what’s available or your dietary preferences.

Ingredients:

• 1 cup (150g) small pasta (e.g., acini di pepe)
• 1 tablespoon (15ml) olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups (2 liters) chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 pound (450g) ground beef or chicken
• 1/2 cup (50g) breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese
• 1 large egg
• 2 cups (60g) fresh spinach or kale

Smart Swaps:

• Substitute ground meat with turkey or a plant-based option for a lighter dish.
• Use whole wheat or gluten-free pasta for a healthier or dietary-friendly alternative.
• Replace chicken broth with vegetable stock for a vegetarian version.

Sourcing Tips:

• Choose fresh spinach or kale with vibrant color and no wilting for the best flavor.
• Look for quality olive oil since it enhances the soup’s richness.

Directions:

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until softened.
2. Stir in 4 minced garlic cloves and sauté for an additional 1 minute until fragrant.
3. Pour in 8 cups of chicken broth and bring it to a boil. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano.
4. In a mixing bowl, combine 1 pound of ground meat, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, and 1 large egg. Form into small meatballs, about the size of a tablespoon.
5. Once the broth is boiling, gently add the meatballs and 1 cup small pasta. Cook for 10-12 minutes until the meatballs are cooked through and the pasta is al dente.
6. Finally, stir in 2 cups of fresh spinach or kale and cook until wilted, about 2 minutes. Serve hot.

Pro Tips:

• Make-Ahead: Prepare the meatballs and broth in advance, then combine them with the pasta and greens just before serving for optimal flavor.
• Transporting: If taking this soup on the go, pack the broth and meatballs separately from the pasta and greens to keep everything fresh.
• Re-Crisping: Store leftover meatballs separately and reheat in a skillet over medium heat for a few minutes to revive their texture.

Variations:

1. Mediterranean Twist: Add diced tomatoes and chickpeas for a heartier version.
2. Cheesy Delight: Stir in some feta cheese for a deliciously tangy flavor.
3. Spicy Kick: Add crushed red pepper flakes to elevate the heat.

Serving Suggestions and Storage:

This Italian Wedding Soup is perfect on its own or served with crusty bread for dipping. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through, and enjoy the comforting aroma as it fills your kitchen once again!

FAQs:

1. Can I freeze this soup?
   Yes, you can freeze the soup, but it’s best to freeze the broth and meatballs separately from the pasta to prevent mushiness.

2. What can I use if I don’t have acini di pepe?
   Small pasta shapes like orzo, ditalini, or even broken spaghetti can be used as substitutes.

3. How do I make this soup vegetarian?
   Simply replace the chicken broth with vegetable broth and omit the meat, using additional beans or lentils for protein.

Italian Wedding Soup not only warms the body but also nourishes the soul. It’s an invitation to gather, share stories, and create lasting memories with those we love. Enjoy every spoonful!

Italian Wedding Soup

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A hearty Italian Wedding Soup with tender meatballs, fresh greens, and a flavorful broth that brings warmth and comfort.

• Total Time: 45 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 cup (150g) small pasta (e.g., acini di pepe)
• 1 tablespoon (15ml) olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups (2 liters) chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 pound (450g) ground beef or chicken
• 1/2 cup (50g) breadcrumbs
• 1/4 cup (25g) grated Parmesan cheese
• 1 large egg
• 2 cups (60g) fresh spinach or kale

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Instructions

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5 minutes until softened.
2. Stir in 4 minced garlic cloves and sauté for an additional 1 minute until fragrant.
3. Pour in 8 cups of chicken broth and bring it to a boil. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano.
4. In a mixing bowl, combine 1 pound of ground meat, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, and 1 large egg. Form into small meatballs, about the size of a tablespoon.
5. Once the broth is boiling, gently add the meatballs and 1 cup of small pasta. Cook for 10-12 minutes until the meatballs are cooked through and the pasta is al dente.
6. Finally, stir in 2 cups of fresh spinach or kale and cook until wilted, about 2 minutes. Serve hot.

Notes

Make the meatballs and broth ahead of time for optimal flavor. Transport separately for freshness.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Paleo-friendly