Big Pot of Italian Wedding Soup

This hearty and flavorful Italian Wedding Soup is a comforting classic that’s quick and easy to prepare. With tender meatballs, spinach, and seashell pasta, all simmered in a rich chicken broth, it’s a perfect meal for any occasion. Ready in just 35 minutes, this soup is ideal for busy nights when you’re craving something warm and satisfying.

Ingredients

• 1 pound ground beef
• 1 egg, beaten
• 2 tablespoons bread crumbs
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 8 cups chicken broth
• 2 cups spinach, rinsed and thinly sliced
• 1 cup seashell pasta

Directions

1. In a medium bowl, combine the ground beef, egg, bread crumbs, basil, parsley, Parmesan cheese, and garlic powder. Shape the mixture into 3/4-inch meatballs.
2. In a large pot, bring the chicken broth to a boil. Gently drop the meatballs into the broth and cook for about 10 minutes.
3. Add the spinach and seashell pasta to the pot, and cook for an additional 10 minutes, or until the pasta is tender and the meatballs are fully cooked.
4. Serve hot and enjoy!

Servings and Timing

• Servings: 6
• Prep Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Variations

• Use Ground Turkey or Chicken: Swap the ground beef for ground turkey or chicken for a leaner option.
• Different Pasta: You can substitute the seashell pasta with other small pasta shapes like orzo, ditalini, or mini bowties.
• Add More Vegetables: Try adding carrots or celery for extra flavor and nutrition.
• Use Fresh Herbs: If you have fresh basil and parsley on hand, substitute them for dried herbs for a fresher taste.
• Gluten-Free: Use gluten-free breadcrumbs and pasta to make this recipe gluten-free.

Storage and Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the microwave or on the stovetop. If the soup thickens too much after refrigeration, add a little more chicken broth to reach your desired consistency.

10 FAQs

1. Can I use a different type of meat for the meatballs? Yes, ground turkey, chicken, or pork are great alternatives to ground beef.
2. Can I make the meatballs ahead of time? Yes, you can shape the meatballs ahead of time and store them in the refrigerator until you’re ready to cook.
3. Can I use frozen spinach? Yes, frozen spinach works as a substitute for fresh spinach. Just thaw and drain it before adding it to the soup.
4. Can I freeze this soup? Yes, you can freeze the soup without the pasta. After reheating, add freshly cooked pasta so it doesn’t become mushy.
5. Can I add cheese to the soup? Absolutely! You can top the soup with extra grated Parmesan cheese when serving for added flavor.
6. How can I make this soup spicier? Add red pepper flakes or a dash of cayenne pepper to bring some heat to the soup.
7. Can I use vegetable broth instead of chicken broth? Yes, you can substitute vegetable broth for a vegetarian version of the soup.
8. What if I don’t have seashell pasta? Any small pasta will work in this soup, such as orzo, ditalini, or elbow macaroni.
9. How do I know when the meatballs are done? The meatballs will be fully cooked when they are no longer pink in the center and float to the top of the broth.
10. Can I make this soup in a slow cooker? Yes, you can prepare the soup in a slow cooker. Brown the meatballs first, then add the broth, pasta, and spinach. Cook on low for 4-6 hours.

Conclusion

This Big Pot of Italian Wedding Soup is a perfect meal for any day, offering both comfort and nutrition. The homemade meatballs paired with fresh spinach and pasta create a satisfying soup that’s ready in just 35 minutes. Whether you’re making it for a family dinner or a cozy night in, this soup will warm you from the inside out. Enjoy this simple, yet flavorful dish that brings a taste of Italy right to your table.

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