Traditional Italian Wedding Soup Recipe

What Is Italian Wedding Soup?

Italian Wedding Soup is a classic Italian dish made with small meatballs, small pasta like ditalini or orzo, and fresh greens. The meatballs are made out of a mix of ground beef and Italian sausage, and are usually seasoned with herbs and Parmigiano Reggiano. This is giving them a great texture and delicious flavor.

The soup is from Southern Italy, but now it’s loved worldwide. It’s known for its comforting taste and how simple it is to make it.

Key Ingredients & Substitutions for Italian Wedding Soup

Ground Meat: A mix of beef and Italian sausage gives the meatballs a really great flavor. You can also use turkey or chicken for a leaner option.

Cheese: Parmigiano Reggiano adds a salty, nutty flavor. Pecorino Romano is a good substitute.

Pasta: Ditalini, orzo, or pearl couscous work perfectly. For a gluten-free version, use gluten-free pasta.

Greens: Spinach is traditional, but kale or escarole adds heartiness.

Broth: A mix of chicken and beef broth creates depth. You can use all chicken broth if preferred.

Vegetables: Carrots, celery, and onions form the aromatic base of the soup.

White Wine: Adds a subtle tang to balance the flavors—optional but recommended.

Equipment You’ll Need

• Dutch Oven or Large Pot: Essential for cooking the soup.
• Baking Sheet: For baking or broiling the meatballs. (You can also do this in a pan)
• Mixing Bowls: For combining the meatball ingredients.
• Ladle: For serving the soup.
• Wire Rack: Optional but helps drain excess fat from the meatballs.

Step-by-Step Instructions for Perfect Italian Wedding Soup

Step 1: Make the Meatballs

1. Mix Ingredients: In a bowl, combine ½ lb (225g) ground beef, ½ lb (225g) Italian sausage, ½ cup (50g) breadcrumbs, ¼ cup (25g) Parmigiano Reggiano, 1 egg, 2 tbsp chopped parsley, 1 tsp salt, and ½ tsp pepper. Mix gently to combine.
2. Shape Meatballs: Roll the mixture into 1-inch (2.5 cm) meatballs and place them on a parchment-lined baking sheet.
3. Cook: Bake at 400°F (200°C) for 12–15 minutes, or broil for 6–8 minutes until browned.

Step 2: Prepare the Soup Base

4. Sauté Vegetables: Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 5–7 minutes until softened.
5. Deglaze: Pour in ½ cup (120ml) white wine. Stir, scraping up any browned bits, and simmer for 2 minutes.
6. Add Broth: Stir in 6 cups (1.5L) chicken broth and 4 cups (1L) beef broth. Bring to a gentle boil.

Step 3: Combine the Soup

7. Add Pasta and Meatballs: Stir in ¾ cup (100g) ditalini pasta and the cooked meatballs. Reduce heat and simmer for 10–12 minutes until the pasta is al dente.
8. Add Greens: Stir in 3 cups (90g) fresh spinach and cook for 2–3 minutes until wilted.

Step 4: Serve

9. Season and Serve: Taste the soup, adjust seasoning with salt and pepper, and serve hot. Garnish with Parmigiano Reggiano and fresh parsley.

Expert Tips for the Best Italian Wedding Soup

Don’t Overmix the Meatballs: Keep the mixture light to ensure tender meatballs.

Cook Pasta Separately: If making the soup ahead, cook the pasta separately and add it when reheating. It prevents the pasta from becoming too overcooked and mushy.

Add Greens Last: This keeps the greens vibrant and fresh instead of overcooked.

Serving Suggestions

Serve this soup with crusty bread or garlic knots for a full comforting meal. A crisp Italian white wine like Pinot Grigio pairs beautifully. For a more filling dinner, pair it with a green salad or an antipasto platter.

Make-Ahead and Storage

• Make-Ahead: Prepare the soup base and meatballs a day ahead. Add pasta when reheating.
• Storage: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze the soup (without pasta) for up to 3 months. Thaw in the fridge and reheat gently.

FAQ

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