Italian Wedding Soup is a delicious combination of tender meatballs, savory broth, and fresh spinach. This comforting soup is a classic, known for its flavorful blend of ingredients and the small, hearty pasta that makes it a meal on its own. Whether you’re preparing it for a family dinner or freezing portions for a quick lunch, this soup is a winner!
With this simple recipe, you can make Italian Wedding Soup on the stovetop, in a slow cooker, or even in an Instant Pot. It’s versatile, satisfying, and ideal for chilly days. Pair it with some crusty, no-knead bread for a complete meal!
Ingredients
For the Meatballs:
- 1 lb. ground beef (or chicken/lamb)
- 1/4 cup breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 1 egg
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Soup:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 tsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 1/2 tsp mustard powder (optional)
- 2 cups fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 1/2 cup small pasta (Acini di Pepe, Ditalini, or Orzo)
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
How to Make Italian Wedding Soup
1. Prepare the Meatballs:
- In a large bowl, mix together the ground beef (or chicken/lamb), breadcrumbs, Parmesan, egg, garlic powder, onion powder, salt, and pepper.
- Roll the mixture into small, 3/4-inch meatballs.
2. Brown the Meatballs:
- Heat olive oil in a large soup pot over medium heat.
- Brown the meatballs in batches, turning occasionally until they are golden brown on all sides. Remove from the pot and set aside.
3. Cook the Vegetables:
- In the same pot, add the diced onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
4. Add Broth and Meatballs:
- Stir in the chicken broth, Worcestershire sauce, hot sauce, and mustard powder (if using). Bring to a boil, then reduce to a simmer.
- Return the browned meatballs to the pot and simmer for 10 minutes.
5. Add Spinach:
- Stir in the fresh spinach (or thawed frozen spinach) and cook for 2 minutes, until wilted.
6. Prepare the Pasta:
- In a separate pot, cook the pasta according to package instructions. Drain and set aside.
- Pro Tip: Cook the pasta separately and add it to individual serving bowls. This prevents the pasta from soaking up too much broth, especially if you have leftovers.
7. Serve:
- Ladle the soup into bowls, add a portion of the cooked pasta, and garnish with fresh parsley.
- Serve with crusty bread for dipping and enjoy!
Pro Tips for the Best Italian Wedding Soup
- Flavor Boosters: A dash of Worcestershire sauce, hot sauce, and mustard powder enhances the flavor without being overpowering. They add depth to the broth.
- Browning the Meatballs: Browning the meatballs creates “fond” at the bottom of the pot, which enriches the broth and adds a deep, savory flavor.
- Frozen Meatballs: If you’re short on time, you can use frozen mini meatballs. No need to brown them—just add them to the simmering soup until heated through.
- Spinach Options: Fresh or frozen spinach works well in this recipe. If using frozen, make sure to thaw and drain it to avoid adding excess water to the soup.
- Pasta Tips: Cooking the pasta separately ensures that it doesn’t absorb too much broth during storage. Store the leftover soup and pasta in separate containers to keep them fresh.
Frequently Asked Questions
1. Can I Make Italian Wedding Soup in a Slow Cooker?
Yes! After browning the meatballs and softening the vegetables, transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Add the spinach during the last 30 minutes of cooking.
2. Can I Freeze Italian Wedding Soup?
Absolutely! Italian Wedding Soup freezes beautifully. However, it’s best to freeze the soup without the pasta. When you’re ready to serve, cook fresh pasta and add it to the reheated soup. Store the soup in an airtight container in the freezer for up to 3 months.
3. What Type of Pasta Should I Use?
Small pasta shapes like Acini di Pepe, Ditalini, and Orzo are ideal for Italian Wedding Soup. They hold up well in the broth and complement the size of the meatballs perfectly.
4. Can I Use a Different Meat for the Meatballs?
Yes, ground beef, lamb, or chicken are all great options for the meatballs. You can even use a combination of meats for added flavor!
Conclusion
Italian Wedding Soup is a heartwarming, flavorful dish that’s perfect for any occasion. Whether you’re enjoying it fresh off the stove or reheating a freezer-friendly batch, it never fails to satisfy. The combination of juicy meatballs, savory broth, tender spinach, and small pasta makes this classic soup a must-try.
Pair it with a loaf of homemade crusty bread for a complete meal, and don’t forget to freeze some for later—you’ll be glad you did!
Give this recipe a try and let me know what you think!