If you’re searching for a dish that wraps you in warmth and comfort with every bite, look no further than the Classic Italian Wedding Soup. This beloved soup perfectly balances hearty meatballs, vibrant greens, and a rich broth that feels like a hug in a bowl. Whether you’re cooking for family dinners or cozy evenings, Classic Italian Wedding Soup brings together simplicity and tradition in a way that’s both satisfying and soul-soothing.
Why You’ll Love This Recipe
- Timeless Comfort: Classic Italian Wedding Soup has been cherished for generations, delivering familiar flavors that feel like home.
- Balanced Nutrition: With protein-packed meatballs, nourishing greens, and a flavorful broth, it’s both tasty and wholesome.
- Quick and Easy: Despite its rich taste, this soup comes together relatively fast, perfect for weeknight meals.
- Family-Friendly Flavor: Its mild yet flavorful profile appeals to kids and adults alike, making it a dinner crowd-pleaser.
- Versatile Ingredients: You can customize the recipe effortlessly, tailoring it to your pantry or dietary preferences.
Ingredients You’ll Need
The magic behind Classic Italian Wedding Soup comes from a handful of simple, quality ingredients. Each component plays an essential part — the meatballs bring heartiness, the broth adds warmth, and the greens introduce a fresh earthiness that brightens everything up.
- Ground Meat: Traditionally a mix of beef and pork, it creates tender, flavorful meatballs that are the soup’s heart.
- Fresh Greens: Escarole or spinach are classic choices, providing a slight bitterness and vibrant color.
- Small Pasta: Acini di pepe or orzo add texture and soak up the broth beautifully.
- Broth Base: A rich chicken broth adds depth and warmth to the soup’s foundation.
- Cheese: Freshly grated Parmesan enhances the flavor and offers a savory finish.
- Herbs and Seasonings: Garlic, parsley, and sometimes a pinch of nutmeg contribute layers of aroma and complexity.
Variations for Classic Italian Wedding Soup
One of the joys of Classic Italian Wedding Soup is how adaptable it is. Whether you want to lighten it up or add a twist, these variations make it easy to personalize the dish based on your ingredients and preferences.
- Protein Swap: Try turkey or chicken meatballs for a leaner version without sacrificing flavor.
- Greens Variation: Substitute kale or Swiss chard if you want a heartier leafy green that holds up well in soup.
- Vegetarian Version: Skip the meatballs and add beans or mushrooms for a satisfying meatless option.
- Spicy Kick: Add a pinch of red pepper flakes or diced hot peppers for those who love a little heat.
- Broth Blend: Use vegetable broth mixed with chicken broth to lighten and deepen the overall flavor.
How to Make Classic Italian Wedding Soup
Step 1: Prepare the Meatballs
In a large bowl, combine ground meat with breadcrumbs, eggs, grated Parmesan, chopped parsley, garlic, salt, and pepper. Mix gently to keep them tender, then roll into small bite-sized balls.
Step 2: Brown the Meatballs
Heat olive oil in a large pot and lightly brown the meatballs on all sides until golden but not fully cooked through. Remove and set aside to finish cooking in the soup.
Step 3: Build the Soup Base
In the same pot, sauté minced garlic and onions until translucent. Add chicken broth and bring to a simmer to develop rich flavor.
Step 4: Cook the Pasta
Add the small pasta into the simmering broth and cook until al dente, usually just a few minutes, so it doesn’t overcook later.
Step 5: Add Greens and Meatballs
Stir in your fresh greens and gently add the browned meatballs back to the pot. Simmer everything together until the meatballs are cooked through and the greens are tender.
Step 6: Final Seasoning and Serve
Adjust seasoning with salt and pepper, sprinkle freshly grated Parmesan on top, and serve hot for maximum comfort.
Pro Tips for Making Classic Italian Wedding Soup
- Use Fresh Ingredients: Fresh herbs and quality meat make a noticeable difference in flavor.
- Don’t Overmix Meatballs: Mixing the meat too much leads to tough meatballs; be gentle.
- Browning Adds Flavor: Searing meatballs before simmering enhances the soup’s depth.
- Cook Pasta Separately: For a non-mushy texture, cook pasta slightly underdone in the broth or separately.
- Add Greens Last: To keep them vibrant and fresh, add leafy greens towards the end of cooking.
How to Serve Classic Italian Wedding Soup
Garnishes
Top with a generous sprinkle of fresh Parmesan cheese and chopped parsley for a burst of flavor and color that complements the soup’s warmth and heartiness.
Side Dishes
Classic Italian Wedding Soup pairs wonderfully with crusty Italian bread, garlic knots, or a fresh green salad to make a balanced, filling meal.
Creative Ways to Present
Serve in rustic bowls with a drizzle of good-quality extra virgin olive oil or a squeeze of lemon to brighten flavors and add a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in airtight containers in the refrigerator for up to 3 days. Keep the pasta separate if you expect it to hang around longer to prevent sogginess.
Freezing
This soup freezes well, but avoid freezing with the pasta inside for best texture. Freeze in portions, then add freshly cooked pasta when reheating.
Reheating
Gently reheat on the stove over low heat, stirring occasionally, and add extra broth or water if it has thickened too much during storage.
FAQs
What is Classic Italian Wedding Soup made of?
It is made with flavorful meatballs, a rich broth, small pasta, and fresh greens like escarole or spinach, seasoned with herbs and Parmesan cheese.
Can I make Classic Italian Wedding Soup vegetarian?
Yes! You can skip the meatballs and use vegetable broth while adding beans or mushrooms for protein and texture.
How do I keep the greens from getting soggy?
Add fresh greens toward the end of cooking and simmer just until tender to keep their color and texture vibrant.
What pasta works best in classic Italian wedding soup?
Small pasta shapes like acini di pepe, orzo, or pastina are traditional because they fit perfectly on a spoon and absorb the broth well.
Can I prepare the meatballs ahead of time?
Absolutely. You can make the meatballs a day in advance and refrigerate them or even freeze them for quick assembly later.
Final Thoughts
Classic Italian Wedding Soup is more than just a meal; it’s a bowlful of warmth and nostalgia that invites everyone to the table. With its comforting layers of flavor and easy adaptability, it’s sure to become a favorite in your kitchen. So grab your ingredients, gather your loved ones, and enjoy the heartwarming goodness of classic Italian heritage right from your pot!
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Classic Italian Wedding Soup
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Contains Gluten and Dairy
Description
Classic Italian Wedding Soup is a comforting and hearty soup featuring tender meatballs, fresh greens, small pasta, and a rich chicken broth. This traditional recipe balances wholesome ingredients with warm flavors, making it perfect for family meals or cozy evenings. Easy to prepare and highly adaptable, it delivers a soul-soothing taste of Italian heritage.
Ingredients
Meatballs
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
Soup Base
- 2 tbsp olive oil
- 1 small onion, minced
- 2 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup small pasta (acini di pepe, orzo, or pastina)
- 4 cups fresh escarole or spinach, chopped
To Serve
- Freshly grated Parmesan cheese, for garnish
- Chopped fresh parsley, for garnish
- Optional: pinch of nutmeg
Instructions
- Prepare the Meatballs: In a large bowl, gently combine ground beef, ground pork, breadcrumbs, egg, grated Parmesan, chopped parsley, minced garlic, salt, and pepper. Mix carefully to avoid overworking the meat, then roll the mixture into small, bite-sized meatballs.
- Brown the Meatballs: Heat olive oil in a large pot over medium heat. Lightly brown the meatballs on all sides until golden but not fully cooked through. Remove the meatballs from the pot and set aside.
- Build the Soup Base: In the same pot, sauté the minced onion and garlic over medium heat until translucent and fragrant. Pour in the chicken broth and bring to a gentle simmer to develop flavor.
- Cook the Pasta: Add the small pasta to the simmering broth and cook just until al dente, typically 3-5 minutes, to prevent overcooking later.
- Add Greens and Meatballs: Stir in the chopped fresh greens, such as escarole or spinach, and gently add the browned meatballs back into the pot. Simmer together until the meatballs are cooked through (about 10 minutes) and the greens are tender.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle into bowls and top with freshly grated Parmesan cheese and chopped parsley. Serve hot for comforting enjoyment.
Notes
- Use fresh herbs and quality meat for best flavor.
- Do not overmix the meatball mixture to keep it tender.
- Browning the meatballs before simmering enhances the soup’s depth.
- Cook pasta slightly underdone to prevent mushiness.
- Add greens at the end to maintain color and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg