Italian Wedding Soup

Introduction

As I stirred the pot of simmering broth, the aroma wafting through my kitchen instantly transported me back to my grandmother’s house. She would often whip up her famous Italian Wedding Soup for family gatherings, filling our hearts—and bellies—with warmth and love. I decided to recreate that comforting experience, and I can confidently say this recipe was a hit with my family. The tender meatballs, vibrant greens, and comforting orzo pasta made for a delightful meal that not only tasted special but also brought us together. Each spoonful was a reminder of cherished memories, making it perfect for any occasion, whether a weeknight dinner or a festive gathering.

Ingredients

Meatballs:

• 1 lb ground beef
• ¼ cup grated Parmesan cheese
• ¼ cup milk
• ½ cup bread crumbs
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 2 tablespoons fresh chopped parsley

Soup:

• 2 carrots, sliced into circles
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 quarts chicken broth
• 1 bag baby spinach or escarole
• 2 bay leaves
• 3 tablespoons olive oil (for frying meatballs)
• 1 cup orzo or acini de pepe pasta

Instructions

1. Make the Meatballs: In a large bowl, combine the ground beef, Parmesan cheese, milk, breadcrumbs, garlic powder, salt, and fresh parsley. Mix until well incorporated, then roll the mixture into small meatballs (about the size of a quarter).
2. Sear Meatballs: Heat 3 tablespoons of olive oil in a large pot over medium-high heat. Sear the meatballs for 30-45 seconds per side until they are nicely browned. Once browned, remove the meatballs and set them aside.
3. Sauté Vegetables: In the same pot (removing excess oil), add 1 tablespoon of olive oil and heat over medium. Add the chopped onions and sauté for 5 minutes until they soften. Next, add the sliced carrots and sauté for another 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
4. Make the Broth: Pour in the chicken broth and add the bay leaves. Bring the mixture to a boil, then reduce the heat to a simmer. Return the seared meatballs to the pot and let everything simmer for about 15 minutes.
5. Cook the Pasta: After simmering, add the pasta to the pot and continue to simmer for another 15 minutes until the pasta is tender.
6. Finish the Soup: Remove the pot from heat and stir in the baby spinach or escarole. Cover the pot for about 5 minutes to allow the greens to wilt. Stir the soup one last time before serving hot.

Nutrition Facts

• Servings: 6
• Calories per serving: Approximately 300 calories

Preparation Time

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

How to Serve

• Serve hot in bowls.
• Garnish with additional Parmesan cheese and fresh parsley if desired.
• Accompany with crusty bread for dipping.
• Offer a drizzle of olive oil on top for extra flavor.
• Provide lemon wedges on the side for a refreshing squeeze.

Additional Tips

1. Use Fresh Ingredients: Fresh herbs and high-quality broth enhance the flavor significantly.
2. Customize Meatballs: Mix different types of ground meat like pork or turkey for variety.
3. Spice it Up: Add red pepper flakes for a bit of heat.
4. Make Ahead: Prepare meatballs in advance and freeze them for quicker meal prep.
5. Store Properly: If making in bulk, consider storing broth and pasta separately to prevent sogginess.

Recipe Variations

• Vegetarian Version: Substitute meatballs with lentil or chickpea balls for a hearty vegetarian option.
• Whole Grain: Use whole wheat or gluten-free pasta for a healthier alternative.
• Herb Variation: Experiment with different herbs like thyme or basil for added depth.
• Extra Veggies: Add more vegetables like zucchini or green beans for additional nutrition.
• Creamy Soup: For a creamier texture, stir in a splash of heavy cream or coconut milk.

Serving Suggestions

• Pair with a crisp green salad for a well-rounded meal.
• Serve alongside a selection of antipasto for a full Italian-themed dinner.
• Offer a glass of white wine, such as Pinot Grigio, to complement the flavors.

Freezing and Storage

• Freezing: Let the soup cool completely before transferring it to an airtight container. It can be frozen for up to 3 months.
• Storage: Store leftovers in the fridge for up to 3 days. Reheat on the stove over medium heat, adding a little broth or water if necessary.

FAQ Section

1. Can I use frozen meatballs?

• Yes, you can use frozen meatballs. Just add them directly to the simmering broth without thawing.

1. What greens can I use instead of spinach?

• Escarole is traditional, but kale or Swiss chard also work well.

1. Is it okay to skip the pasta?

• Yes, you can omit the pasta or replace it with cauliflower rice for a low-carb option.

1. How can I make the soup spicier?

• Add red pepper flakes or a dash of hot sauce during cooking.

1. Can I prepare the soup in a slow cooker?

• Yes, brown the meatballs first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.

1. What type of broth works best?

• Homemade chicken broth adds the best flavor, but store-bought works too.

1. Can I add other vegetables?

• Absolutely! Feel free to include any vegetables you enjoy.

1. How long will it last in the fridge?

• The soup will last about 3 days in the fridge.

1. Can I make this soup vegetarian?

• Yes, use vegetable broth and replace meatballs with a vegetarian option.

1. Is there a difference between orzo and acini de pepe?
   • Both are small pasta shapes, but orzo is rice-shaped while acini de pepe is round.

Conclusion

This Italian Wedding Soup recipe is more than just a meal; it’s a celebration of flavors and memories. It brings a sense of comfort that can be felt with every bite. Whether you’re gathering with family or enjoying a quiet evening at home, this soup is sure to impress. With its tender meatballs, vibrant greens, and nourishing broth, it embodies the warmth of Italian hospitality. Try it for your next dinner, and let the aroma and taste create new memories for you and your loved ones. Enjoy!

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