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Italian Wedding Soup
Italian Wedding Soup is a hearty, nutritious comfort food that brings families together around the dinner table. This beloved recipe combines tender meatballs, fresh greens, and small pasta in a rich chicken broth, creating a satisfying meal that’s both budget-friendly and packed with essential nutrients. Perfect for chilly evenings or family gatherings, this soup costs approximately $12-15 to make and serves four people generously.
Why You'll Love This Recipe
- Nutrient-dense ingredients like spinach and lean ground beef provide iron, protein, and vitamins essential for energy and immune support
- Budget-friendly recipe that feeds a family of four for under $15, making it perfect for meal planning and stretching grocery dollars
- Versatile comfort food that works for weeknight dinners, Sunday family meals, or when hosting guests during cooler months
- Quick 50-minute total time from prep to table, with most of the cooking being hands-off simmering
- Freezer-friendly leftovers that taste even better the next day, perfect for busy families who meal prep
Why This Italian Wedding Soup Recipe Works
This Italian Wedding Soup recipe delivers restaurant-quality results through a few key techniques. Browning the meatballs first creates a flavorful foundation that infuses the entire broth with rich, savory notes.
The combination of ground beef and pork sausage provides the perfect balance of lean protein and flavor. Using low-sodium chicken broth allows you to control the salt content while building layers of taste.
Adding the pasta directly to the soup ensures it absorbs the delicious broth flavors. The fresh spinach wilts perfectly in the hot soup, maintaining its nutritional value while adding vibrant color and earthy taste.
What You’ll Need for Italian Wedding Soup
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Ground beef | 1/2 lb | Lean protein base for meatballs |
| Pork sausage | 1/2 lb | Adds flavor and fat to meatballs |
| Fresh parsley | 1/4 cup chopped | Brightens meatball flavor |
| Medium carrot | 1 diced | Adds sweetness and nutrients |
| Fresh spinach or kale | 2 cups chopped | Provides vitamins and color |
| Small pasta | 1 cup | Acini di Pepe or similar small shape |
| Low-sodium chicken broth | 6 cups | Soup base with controlled sodium |
| Garlic cloves | 2 minced | Aromatic base flavor |
| Salt and pepper | To taste | Seasoning balance |
| Olive oil | For cooking | Browning and sautéing fat |
Tools
| Tool | Purpose |
|---|---|
| Large mixing bowl | Combining meatball ingredients evenly |
| Baking sheet | Holding formed meatballs before cooking |
| Large heavy-bottomed pot | Browning meatballs and simmering soup |
| Wooden spoon | Stirring without scratching pot surface |
| Ladle | Serving soup into bowls neatly |
How to Make Italian Wedding Soup
| Step | Instructions |
|---|---|
| 1. Form Meatballs | In a large bowl, mix ground beef, pork sausage, minced garlic, parsley, salt, and pepper until just combined. Roll into one-inch meatballs and place on baking sheet. |
| 2. Brown Meatballs | In a large pot over medium heat, drizzle olive oil and brown meatballs on all sides. Remove from pot and set aside. |
| 3. Sauté Vegetables | Sauté diced carrots and garlic in the same pot until softened, about 3-4 minutes. |
| 4. Add Broth | Add chicken broth and bring to a gentle boil over medium-high heat. |
| 5. Combine and Simmer | Stir in small pasta and greens along with browned meatballs. Simmer until pasta is tender, about 10 minutes. |
| 6. Final Seasoning | Taste and adjust seasoning if necessary. Serve hot with crusty bread. |
Chef's Helpful Tips
- Don’t overmix the meatball mixture – this keeps them tender and prevents tough, dense meatballs that can ruin the soup’s texture
- Use a small cookie scoop to form uniform meatballs quickly, ensuring even cooking and professional presentation
- Brown meatballs in batches if needed to avoid overcrowding, which steams rather than browns and reduces flavor development
- Add pasta during the last 10 minutes to prevent overcooking and mushy texture that can make the soup unappetizing
- Reserve some fresh parsley for garnish to add a pop of color and fresh herb flavor just before serving
Serving and Storage Tips for Italian Wedding Soup
Serving Tips
Serve Italian Wedding Soup immediately while hot for the best texture and flavor experience. Ladle into warmed bowls and garnish with freshly grated Parmesan cheese and a sprinkle of black pepper.
Pair with crusty Italian bread or garlic breadsticks for a complete meal. This soup works beautifully as a starter for dinner parties or as a main course for casual family dinners.
Store leftover soup in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so add extra broth when reheating. Freeze portions without pasta for up to 3 months, adding fresh pasta when reheating.
Mistakes to Avoid while making Italian Wedding Soup
Avoid overcooking the pasta, which creates a mushy texture that ruins the soup’s appeal. Add pasta during the final 10 minutes of cooking time to maintain proper texture.
Don’t skip browning the meatballs, as this step develops crucial flavor compounds that make the difference between good and exceptional soup. The caramelized exterior adds depth to the broth.
Resist the urge to make meatballs too large. One-inch meatballs cook evenly and are perfect for spooning. Larger meatballs may remain raw in the center while the outside overcooks.
Never add delicate greens too early in the cooking process. Spinach and kale should be added in the final minutes to prevent them from becoming bitter and losing their vibrant color.
You Must Know
- Ground meat temperature matters – use meat at room temperature for easier mixing and more even cooking throughout the meatballs
- Pasta choice affects texture – Acini di Pepe, orzo, or small shells work best as they don’t overpower the other ingredients
- Broth quality impacts final taste significantly – use low-sodium versions to control salt levels and choose organic when possible
- Freezing changes pasta texture – if meal prepping, freeze soup without pasta and add fresh pasta when reheating for best results
Suggestions for Italian Wedding Soup
Transform this classic recipe by substituting ground turkey for a leaner option, or try mixing ground beef with Italian chicken sausage for different flavor profiles. Ultimate chicken casserole techniques can inspire creative variations.
Experiment with different greens like escarole, Swiss chard, or baby kale for varied nutritional profiles and flavors. Each green offers unique benefits and cooking characteristics.
For special occasions, add a splash of cream during the final minutes for richness, or incorporate roasted vegetables like bell peppers or zucchini. Creamy pasta techniques can enhance the soup’s luxurious feel.
Consider making double batches for meal prep, as this soup improves in flavor overnight. Professional chefs often recommend this approach for deeper, more developed tastes.
FAQs:
Yes, you can prepare the meatballs and broth base up to 2 days ahead. Store them separately and combine when ready to serve, adding pasta and greens during the final cooking stage for best texture.
Acini di Pepe is traditional, but orzo, small shells, or ditalini work excellently. Choose small shapes that fit easily on a spoon and won’t overpower the meatballs and vegetables.
Mix the meat gently without overworking, ensure meatballs are properly browned before adding to broth, and maintain a gentle simmer rather than a rolling boil to keep them intact.
Absolutely! Use all ground beef, ground turkey, or chicken sausage. You might need to add extra seasonings since pork sausage typically contains more spices than plain ground meats.
Properly stored soup lasts 3-4 days in the refrigerator. The pasta will absorb liquid over time, so add extra broth when reheating. Freeze without pasta for longer storage up to 3 months.
Conclusion
Italian Wedding Soup represents the perfect balance of nutrition, comfort, and affordability in one satisfying bowl. This recipe delivers restaurant-quality results while accommodating busy family schedules and budget constraints.
The combination of protein-rich meatballs, nutrient-dense greens, and hearty pasta creates a complete meal that satisfies both adults and children. With proper technique and quality ingredients, you’ll create a soup that becomes a family favorite for years to come.
For more inspiration, check out these expert Italian Wedding Soup variations and traditional family recipes to expand your soup-making repertoire.
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📖 Recipe Card
Italian Wedding Soup
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A hearty and comforting Italian Wedding Soup featuring tender homemade meatballs, fresh vegetables, and small pasta in a flavorful chicken broth. This classic soup combines ground beef and pork sausage meatballs with nutritious greens for a complete meal.
Ingredients
- 1/2 lb Ground beef
- 1/2 lb Pork sausage
- 1/4 cup chopped Fresh parsley
- 1 diced Medium carrot
- 2 cups chopped Fresh spinach or kale
- 1 cup Small pasta
- 6 cups Low-sodium chicken broth
- 2 minced Garlic cloves
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Form Meatballs: In a large bowl, mix ground beef, pork sausage, minced garlic, parsley, salt, and pepper until just combined. Roll into one-inch meatballs and place on baking sheet.
- Brown Meatballs: In a large pot over medium heat, drizzle olive oil and brown meatballs on all sides. Remove from pot and set aside.
- Sauté Vegetables: Sauté diced carrots and garlic in the same pot until softened, about 3-4 minutes.
- Add Broth: Add chicken broth and bring to a gentle boil over medium-high heat.
- Combine and Simmer: Stir in small pasta and greens along with browned meatballs. Simmer until pasta is tender, about 10 minutes.
- Final Seasoning: Taste and adjust seasoning if necessary. Serve hot with crusty bread.
Notes
- Don’t overmix the meatball mixture – this keeps them tender and prevents tough, dense meatballs that can ruin the soup’s texture
- Use a small cookie scoop to form uniform meatballs quickly, ensuring even cooking and professional presentation
- Brown meatballs in batches if needed to avoid overcrowding, which steams rather than browns and reduces flavor development
- Add pasta during the last 10 minutes to prevent overcooking and mushy texture that can make the soup unappetizing
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Italian Wedding Soup, meatball soup, comfort food, Italian recipe, homemade soup, acini di pepe, spinach soup
