Italian Wedding Soup
User Reviews
5
Italian Wedding Soup
Description
Italian Wedding Soup begins with gently seasoned small meatballs made from lean ground beef and pork mixed with fresh breadcrumbs, Parmesan, parsley, egg, and spices. These meatballs are browned to develop surface flavor and then removed while a soffritto of onion, carrot, and celery is sautéed until softened. Garlic, black pepper, and dill add aromatic complexity before deglazing the pan with white wine. Chicken broth is added and brought to a boil, then pasta and the browned meatballs simmer together until cooked through and tender. Fresh chopped spinach is stirred in during the last moment of cooking to maintain a bright color and tender texture. The soup balances savory meat, tender vegetables, and a light broth enlivened with herbs and wine. It is filling yet vibrant, suitable for a nourishing main course or starter.
This soup is often served with extra Parmesan for sprinkling and can accommodate different small pasta shapes and greens such as kale in place of spinach, adjusting cooking time as needed. Preparing and baking the meatballs ahead saves time on the day of serving.
Leftovers keep well refrigerated for several days or frozen for longer storage, reheated gently to preserve texture.
Ingredients
Meatballs
- 8 ounces ground beef lean
- 8 ounces ground pork lean
- ½ cup fresh bread crumbs see notes
- ½ cup Parmesan Cheese shredded
- 3 tablespoons parsley chopped, fresh
- 1 large egg
- 1 teaspoon kosher salt
- ½ teaspoon oregano dried
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Soup
- 1 medium yellow onion minced
- 2 large carrot peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- ¼ teaspoon black pepper
- ¼ teaspoon dill dried
- ½ cup white wine or additional chicken broth, dry
- 9 cups chicken broth
- 1 cup acini di pepe or other small pasta suach as ditalini or orzo
- 5 ounces baby spinach fresh, chopped
- Parmesan Cheese for serving, shredded
Instructions
- Add ground beef, ground pork, bread crumbs, Parmesan, parsley, egg, salt, oregano, and pepper to a large mixing bowl. Gently mix until fully combined. Shape into small meatballs, about 1 inch in diameter.
- Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add about half of the meatballs and cook for about 3 minutes per side, turning so they can brown on all sides. Transfer to a plate. Repeat with remaining meatballs.
- Reduce heat to medium and add onions, carrots, and celery to the Dutch oven, adding additional oil if needed. Cook for 6 minutes, or until softened. Add garlic and cook for 30 seconds, or until fragrant. Season with pepper and dill.
- Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken broth and bring it to a boil.
- Add pasta and meatballs to the pot and simmer for 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and let it wilt. Taste and season with additional salt and pepper if desired.
- Serve hot, sprinkled with shredded Parmesan cheese.
Notes
- You can prepare and bake meatballs up to 48 hours in advance and refrigerate before adding to the soup.
- Spinach can be swapped for kale; kale requires longer cooking and should be added with the pasta.
- If acini di pepe pasta is unavailable, substitute with small shapes like ditalini, orzo, or elbow macaroni.
- Store leftovers in the refrigerator for 3-4 days or freeze up to 3 months; reheat directly or defrost before warming.
- Fresh breadcrumbs can be made by processing bread or buns in a food processor to desired texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Calories | 376 | 19% |
| Carbohydrates | 23g | 8% |
| Protein | 25g | 50% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 94mg | 31% |
| Sodium | 2003mg | 83% |
| Potassium | 670mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 6580IU | 132% |
| Vitamin C | 13mg | 14% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
