Italian Wedding Soup is a classic Italian-American dish that has become a staple in many households. It’s a hearty and comforting soup that is perfect for any occasion, from a cozy night into a festive family gathering.
The soup gets its name from the fact that it is often served at Italian weddings, although there is some debate about whether this is actually the case.
The soup is made with a combination of tender meatballs, nutritious vegetables, and pasta, all simmered together in a rich and flavorful broth. The meatballs are typically made with a mixture of ground beef and ground pork, and they are seasoned with herbs and spices such as parsley, oregano, and garlic.
The vegetables used in the soup often include carrots, celery, and onion, which are sautéed in olive oil until they are soft and fragrant. The pasta used in the soup is typically small pasta shapes such as acini di pepe or orzo, which are added to the soup towards the end of the cooking process.
Italian Wedding Soup is a versatile dish that can be customized to suit individual tastes and preferences. Some variations include the addition of spinach or escarole, while others use chicken instead of beef and pork for the meatballs.
Regardless of the specific ingredients used, Italian Wedding Soup is always a crowd-pleaser that is sure to warm the hearts and bellies of those who enjoy it.
Whether you’re looking for a comforting weeknight dinner or a festive dish for a special occasion, Italian Wedding Soup is a delicious and satisfying choice.
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INGREDIENTS
- Meatballs
- 1 1/4 lbs mixed ground pork and beef
- 1/2 cup bread crumbs
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 egg
- 1/2 cup shredded Parmesan cheese
- Soup
- 1 medium sweet onion diced
- 2 large carrots diced
- 2 stalks of celery diced
- 3 cloves garlic minced
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 8 cups low sodium chicken broth
- 1 cup acini di pepe (see notes)
- 4 cups baby spinach
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INSTRUCTIONS
1 ) In a bowl combine ground pork, beef, bread crumbs, parsley, basil, oregano, egg, and
2 ) Parmesan cheese. Shape into 3/4 inch balls. Brown in a skillet over medium heat. Remove from skillet and plate.
3 ) In the same skillet over medium heat add onion, carrots, and celery. Cook until the vegetables are slightly softened; about 5 minutes. Add garlic, parsley, basil, and oregano, and cook for 1 minute. Add cooked vegetables to a heavy stockpot or Dutch oven. Add chicken broth and bring to a low boil.
4 ) Add acini di pepe and cooked meatballs. Cook for 15 minutes or until pasta is tender. Add spinach last minute of cooking.
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Very yummy, my family always used escarole instead of spinach.