Warm up your soul with a hearty bowl of Italian Wedding Soup, a classic dish that combines tender meatballs, vibrant greens, and comforting broth. This timeless recipe is perfect for cozy dinners or gatherings, offering a delightful blend of flavors that celebrates Italian culinary tradition. Whether you’re searching for an authentic Italian soup or a healthy soup recipe, this dish is sure to satisfy. Below, you’ll find a step-by-step guide to creating this delicious Italian Wedding Soup at home.
Ingredients :
For the Meatballs:
One pound of ground beef (or beef and pork mixture)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 large egg
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried parsley
Salt and pepper to taste
For the Soup:
2 tbsp olive oil
1 medium onion, finely chopped
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth (low-sodium preferred)
1 cup acini di pepe pasta (or orzo)
4 cups fresh escarole or spinach, roughly chopped
1/4 cup grated Parmesan cheese (for serving)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Method :
Make the Meatballs
In a large mixing bowl, blend ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, parsley, salt, and pepper. Gently mix until just combined. Form into small, bite-sized meatballs (about 1 inch across). Place them on a baking sheet and set aside.
Brown the Meatballs
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. In batches, brown the meatballs for 4–5 minutes, rotating them to cook on both sides. Remove and set aside. (They’ll finish cooking in the soup, so they don’t need to be fully cooked now.)
Cook the Vegetables
Using the same pot, add the remaining olive oil. Sauté the onion, carrots, and celery for 5-7 minutes until soft. Cook the minced garlic for a further minute until it becomes fragrant.
Create the Soup Base
Bring to a boil after adding the chicken broth. Put the meatballs back in the saucepan and reduce the heat to a simmer. To mix the flavors, let it boil for ten minutes.
Incorporate Pasta and Greens
Add the acini di pepe pasta and cook for 8-10 minutes until al dente. Stir in the escarole or spinach and cook for 2-3 minutes until wilted.
Final Seasoning and Serving
Taste the soup and adjust with salt and pepper as needed. Serve in bowls, topped with a sprinkle of Parmesan cheese and a garnish of fresh parsley. Pair with crusty bread for a satisfying meal.