Description
Italian Wedding Soup is a comforting and flavorful soup featuring tender meatballs simmered in a savory chicken broth with fresh vegetables and pasta. This classic Italian-American dish combines ground beef meatballs seasoned with Parmesan and herbs, hearty carrots and onions, and delicate orzo pasta, finished with fresh spinach or escarole for a nutrient-rich meal perfect for any season.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef
- ¼ cup Parmesan cheese
- ¼ cup milk
- ½ cup bread crumbs
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 2 tablespoons fresh chopped parsley
For the Soup
- 2 quarts chicken broth
- 2 carrots, sliced into circles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 bag baby spinach or escarole
- 2 bay leaves
- 3 tablespoons olive oil (for frying meatballs)
- 1 tablespoon olive oil (for sautéing vegetables)
- 1 cup orzo or acini de pepe pasta
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, Parmesan cheese, milk, bread crumbs, garlic powder, salt, and fresh parsley. Mix everything thoroughly until well incorporated. Shape the mixture into small quarter-sized meatballs for uniform cooking.
- Sear the Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Place the meatballs in the hot oil and sear each side for 30-45 seconds until they are nicely browned but not fully cooked through. Remove the browned meatballs and set them aside.
- Sauté Vegetables: In the same pot, remove excess oil if needed and add 1 tablespoon of olive oil. Over medium heat, add the chopped onions and sauté for about 5 minutes until softened. Add the sliced carrots and continue to sauté for another 3 minutes. Stir in the minced garlic and cook until fragrant, approximately 1 minute.
- Simmer the Soup: Pour in the chicken broth and add the bay leaves to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Return the seared meatballs to the pot and let everything simmer gently for 15 minutes to allow flavors to meld and meatballs to cook through.
- Add Pasta: After the initial simmer, add the orzo or acini de pepe pasta to the pot. Continue simmering for an additional 15 minutes or until the pasta is tender, stirring occasionally to prevent sticking.
- Finish with Greens: Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot and let the greens wilt for about 5 minutes. Stir the soup gently before serving hot.
Notes
- You can substitute ground beef with a mix of pork and beef for a richer flavor.
- Using fresh herbs like parsley enhances the meatball’s freshness.
- If you prefer a lower sodium broth, opt for low-sodium chicken broth or homemade stock.
- Orzo can be replaced with acini de pepe or other small pasta shapes.
- This soup freezes well; cool completely before freezing in airtight containers.
