Italian wedding soup at its finest! Making Italian Wedding Soup used to make me feel intimidated.
For some reason, it felt simple to goof up because I have no Italian ancestry and my mother didn’t succeed growing up.
But I’m here to tell you that it’s really simple to make, and if you use this recipe, people could think you got it from your Italian grandmother.
The Best Italian Wedding Soup Recipes
This is the tastiest Italian wedding soup, in my opinion! What makes it the best, you probably want to know. Here are some of the things, in order:
- I believe that searing the meatballs changes everything. When you can brown them first and add all that flavor, why just stew them in broth?
- The meatballs should be tiny. This isn’t a sizable bowl of spaghetti; it’s soup.
- Employ fresh herbs. They genuinely enhance flavor.
- Maintain the two types of meat in combination.
- Utilize new breadcrumbs. We’re developing better flavor once more. Dry would alter the texture of this dish anyway.
- Don’t use too little garlic. This soup is from Italy. Here, I prefer to use four cloves.
- Let the parm begin! The shredded parmesan will go a long way toward enhancing the soup. Don’t exclude it even though it’s not shown as a garnish at the end!
- Keep using little pasta; I love how it distinguishes this soup.
What Kind of Pasta Should I Use for Italian Wedding Soup?
With acini de Pepe, I prefer this the most. Acini de Pepe is simply that tiny, round pasta that is typically located beside the other types of pasta at the grocery store.
Orzo can be used in their place if you can’t find them.
Served in a big white enameled saucepan, Italian wedding soup Meatballs, small pieces of pasta, spinach, carrots, and celery are all ingredients in the soup.
Can I Use Different Greens At This Place?
However, kale, endive, or escarole are other greens frequently used in Italian Wedding Soup and all would work perfectly in this recipe. I love the flavor of the spinach here.
If using one of those listed above, I would suggest throwing them in with the spaghetti because they would require more time to cook.
When compared to those others, the spinach cooks almost immediately.
Even though this soup may require a bit more preparation than some of your typical soups (such as making and frying the mini meatballs and grinding up fresh bread crumbs), the extra work and extra pan are well worth it in the end. Hope you enjoy it as well!
Soup for Italian weddings. Two portions are displayed in a white bowl, with a white pot in the background that is half filled.
Recipes for Other Soups You Might Like
- Creamy Minestrone Tortellini
- Gnocchi and Pesto Vegetable Soup
- Toscana soup
- Fagioli and pasta
- Italian lentil soup with vegetables
- 8 oz lean ground beef
- 8 oz ground pork
- 1/2 cup fresh hearty white bread crumbs*
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano
- 1/2 cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper
- 1 Tbsp olive oil
- 1 Tbsp olive oil
- 1 1/4 cups 1/4-inch diced carrots
- 1 1/4 cups diced yellow onion
- 3/4 cup 1/4-inch diced celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans of low-sodium chicken broth
- 1 cup dry acini de pepe or orzo pasta**
- 6 oz fresh spinach, chopped
- Finely shredded parmesan, for serving
Regarding the meatballs:
- Pork and beef should be combined in a sizable bowl. Add the egg, parmesan, parsley, oregano, bread crumbs, 1 teaspoon salt, and 1/4 teaspoon pepper.
- To coat and spread the mixture evenly, gently toss and break up the mixture with your hands.
Create extremely tiny meatballs out of the mixture—about 3/4 to 1 inch in diameter—and place them on a big plate.
- In a sizable nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add half of the meatballs, and cook for 4 minutes total, flipping occasionally to brown on all sides.
- While keeping the oil in the skillet, transfer the meatballs to a plate lined with paper towels. Repeat the procedure with the remaining meatballs (notice that the soup will continue to cook the meatballs after this stage).
To make the soup:
- 1 tablespoon of olive oil should be heated over medium-high heat in a big pot while the meatballs are browning. Add the carrots, onions, and celery and sauté for 6 to 8 minutes, or until the vegetables are tender. Add the garlic and cook for an additional minute.
- Add the chicken broth, taste-test the soup’s seasoning, and then bring the mixture to a boil. Reduce heat to a mild boil after adding the pasta and meatballs (about medium or medium-low).
- For the final minute of cooking, add the spinach. Cover and cook for about 10 minutes, tossing periodically, or until the pasta is soft and the meatballs are thoroughly cooked. Sprinkle parmesan cheese over each warm dish before serving.
- *I advise using French loaf bread, like La Brea. Simply process a slice into tiny crumbs in a food processor. The leftover bread can be frozen for future use or saved to be served (of course with butter).
- **You can cut the pasta to 3/4 cup if you prefer a soup with more broth. Keep in mind that the pasta will absorb more stock while the soup rests, so you can add extra broth to thin the soup as needed.