Italian Wedding Soup

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Italian Wedding Soup is a warm and comforting classic that combines tender meatballs, hearty greens, and delicate pasta in a flavorful broth. Despite the name, this dish isn’t traditionally served at weddings. The term “wedding” refers to the harmonious marriage of flavors—savory, earthy, and just the right touch of richness that satisfies the soul. It’s a dish that feels like a hug in a bowl.

Perfect for chilly evenings or when you’re craving a wholesome yet light meal, Italian Wedding Soup brings together juicy mini meatballs, sautéed vegetables, fresh spinach, and tiny pasta like acini di pepe or Israeli couscous. Finished with a sprinkle of grated Parmesan, this soup is incredibly nourishing and surprisingly easy to prepare at home.

Why You’ll Love This Italian Wedding Soup

• Comfort food at its finest with a nourishing balance of protein, vegetables, and pasta.
• Quick and easy to make, yet full of homemade flavor.
• Kid-friendly and great for meal prep or freezing.
• Versatile—swap greens, use different pasta shapes, or make it gluten-free.

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Preparation Phase & Tools to Use (Essential Tools and Their Importance)

To make Italian Wedding Soup with ease and efficiency, you’ll want a few essential tools on hand:

• Large Stockpot or Dutch Oven: Crucial for simmering the soup evenly and holding all ingredients comfortably.
• Mixing Bowl: Needed for combining and seasoning the meatball mixture.
• Small Cookie Scoop or Spoon: Helps form uniform mini meatballs, ensuring even cooking.
• Sharp Knife and Cutting Board: For chopping carrots, celery, onions, and herbs.
• Slotted Spoon: Useful for browning and removing meatballs without taking excess oil.
• Fine Grater or Microplane: Ideal for grating fresh Parmesan to top the soup.

Each tool plays a role in making the preparation smoother and more precise, keeping the focus on flavor and presentation.

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Preparation Tips

When forming your meatballs, keep them small—about the size of a marble or 1-inch in diameter. This size ensures they cook quickly and stay tender in the broth. Sauté the mirepoix (onion, carrots, and celery) long enough to release their sweetness before adding the broth. For best flavor, use a high-quality chicken broth or make your own. Add the pasta only toward the end of the cooking process to avoid it becoming overly soft. If you’re making the soup ahead, consider cooking the pasta separately and adding it just before serving to maintain the texture. Finally, fresh spinach wilts fast, so add it in the last few minutes of cooking.

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Ingredients for this Italian Wedding Soup

For the Meatballs:

• 1 lb ground beef or a mix of beef and pork
• 1/3 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tablespoon chopped parsley
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

For the Soup Base:

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 10 cups chicken broth (preferably low-sodium)
• 3/4 cup acini di pepe or Israeli couscous
• 4 cups fresh spinach or escarole, roughly chopped
• Salt and pepper to taste
• Parmesan cheese for garnish (optional)

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Step 1: Prepare the Meatballs

In a large mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and oregano. Mix gently with your hands until just combined. Roll into small 1-inch meatballs and place them on a parchment-lined tray.

Step 2: Brown the Meatballs

Heat 1 tablespoon of olive oil in a large stockpot over medium heat. Working in batches if needed, brown the meatballs on all sides, about 5–6 minutes. They do not need to be fully cooked at this stage as they will finish cooking in the broth. Remove and set aside.

Step 3: Sauté the Vegetables

In the same pot, add the remaining olive oil. Sauté the onion, carrots, and celery until softened, about 5–7 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Add Broth and Simmer

Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 10 minutes to deepen the flavor.

Step 5: Add Pasta and Meatballs

Stir in the acini di pepe or couscous and return the browned meatballs to the pot. Simmer for 10–12 minutes until the pasta is al dente and the meatballs are fully cooked through.

Step 6: Add Greens and Season

Add the chopped spinach or escarole and let it wilt for 2–3 minutes. Taste and adjust salt and pepper if needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with freshly grated Parmesan if desired. Serve hot with crusty bread or a light salad.

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Notes

Italian Wedding Soup is a versatile dish that can be customized easily to fit dietary preferences or what’s available in your pantry. You can swap spinach with escarole, kale, or Swiss chard depending on the flavor and texture you prefer. Using a mix of beef and pork in the meatballs provides richer flavor and juiciness, but you can go fully lean with turkey or chicken for a lighter version. If you’re short on time, use store-bought mini meatballs, though homemade ones elevate the soup tremendously. Don’t forget a good sprinkle of fresh Parmesan before serving—it ties everything together with a savory punch.

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Watch Out for These Mistakes While Cooking

• Overcooking the pasta: Add the pasta only toward the end to keep it from becoming mushy.
• Using too much salt early: Wait to season heavily until the end, especially if using store-bought broth.
• Skipping the browning step: Browning the meatballs enhances their flavor and adds richness to the broth.
• Not chopping vegetables evenly: Uniform chopping ensures even cooking and better texture.
• Boiling greens too long: Add them just before serving to maintain color and nutrients.

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Storage Instructions

Let the soup cool completely before storing. Transfer it into airtight containers and refrigerate for up to 4 days. For longer storage, freeze the soup without the pasta and greens, as these tend to lose texture when thawed. Add freshly cooked pasta and greens upon reheating for best results. To reheat, simply warm on the stove over medium heat or microwave in short bursts, stirring occasionally.

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Estimated Nutrition

• Serving Size: 1.5 cups
• Calories: ~320
• Protein: 18g
• Carbohydrates: 22g
• Fat: 18g
• Saturated Fat: 6g
• Fiber: 3g
• Sugar: 3g
• Sodium: 780mg
• Cholesterol: 70mg

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Frequently Asked Questions

Can I make this soup ahead of time?

Yes! It actually tastes better the next day. Store the pasta separately to avoid sogginess.

Can I use frozen meatballs?

Yes, just make sure to thaw them first and reduce simmering time as needed.

What other greens can I use besides spinach?

Escarole, kale, and Swiss chard are excellent alternatives.

Is Italian Wedding Soup gluten-free?

It can be! Use gluten-free breadcrumbs in the meatballs and swap the pasta for a gluten-free variety.

Can I freeze the leftovers?

Absolutely. For best texture, freeze the broth and meatballs without pasta or greens.

How do I make it vegetarian?

Skip the meatballs and use plant-based broth. Add white beans or lentils for protein.

What pasta works best?

Acini di pepe is traditional, but Israeli couscous, orzo, or ditalini also work great.

Can I add more vegetables?

Definitely. Zucchini, mushrooms, or peas are tasty additions that blend well with the soup.

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Conclusion

Italian Wedding Soup is more than just a warm meal—it’s a celebration of harmony between textures and flavors. With juicy meatballs, fresh greens, tender pasta, and a savory broth, this dish is comforting, nourishing, and incredibly easy to make. It’s perfect for weeknight dinners, meal prep, or serving a crowd with minimal fuss. Whether you’re keeping it traditional or adding your own twist, this soup is sure to become a repeat favorite in your kitchen.

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