Ah, Italian Wedding Soup—the comfort food equivalent of a big, warm hug. Picture this: tiny meatballs bobbing around like little flavor bombs in a rich, homemade broth, with tender greens swaying gently like they’re dancing to an old Italian tune. This dish is a memory-maker, perfect for those chilly nights when all you need is a cozy bowl and a little bit of love.
Steps
- Mix together the ingredients for the meatballs and form them into balls roughly 3/4-inch in size. Heat olive oil in a large pot over medium-high heat and brown the meatballs in batches, setting them aside once browned.
- In the same pot, soften diced onions, carrots, celery, and minced garlic over medium heat for about 6 minutes. Add Italian seasoning and chicken broth, bringing the mixture to a boil before reducing it to a simmer.
- Return the meatballs to the pot and let them simmer gently for about 10 minutes. Cook the pasta separately until it is al dente, then drain and set aside.
- Stir fresh spinach into the soup and cook for approximately 2 minutes until it wilts. To serve, place pasta in bowls, ladle the soup over it, and garnish with freshly grated Parmesan cheese.
Ingredients
- ½ pound ground beef (85% lean)
- ½ pound ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ? cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
- Parmesan cheese, freshly grated
Nutritional Values
Calories: 1968kcal | Carbohydrates: 144g | Protein: 138g | Fat: 96g | Saturated Fat: 30g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 42g | Trans Fat: 0.6g | Cholesterol: 528mg | Sodium: 10530mg | Potassium: 3624mg | Fiber: 18g | Sugar: 30g | Vitamin A: 40398IU | Vitamin C: 90mg | Calcium: 810mg | Iron: 24mg
FAQ
- Can I substitute fresh spinach with frozen spinach in Italian Wedding Soup?
- Yes, you can use 10 oz. of frozen spinach instead of fresh. Just make sure to thaw it and pat it dry before adding it to the soup.
- How should I store Italian Wedding Soup and for how long?
- You can refrigerate the soup in an airtight container for 3-4 days. For longer storage, freeze it without the pasta for up to 3-4 months. It’s best to boil fresh pasta when reheating the soup.
- What is the best way to prepare pasta for Italian Wedding Soup?
- It’s recommended to cook the pasta separately and add it directly to serving bowls. This prevents the pasta from absorbing too much broth during storage if you have leftovers.
- Can I use pre-made meatballs for a quicker version of Italian Wedding Soup?
- Yes, you can use frozen mini meatballs as a shortcut. There’s no need to brown them first; just add them to the soup until they’re heated through.
- What types of pasta work well in Italian Wedding Soup?
- Small pasta varieties like Acini Di Pepe, Ditalini, and Orzo are excellent choices for this soup.
Tips
- Flavor Enhancements: Add a teaspoon each of hot sauce, Worcestershire sauce, and mustard powder to subtly enhance the flavor of the soup without making it spicy. These can be incorporated when adding the Italian seasoning.
- Optimizing Meatball Texture: Roll the meatballs small and brown them to create “fond” (brown bits) at the bottom of the pot, enhancing the soup’s flavor and giving the meatballs a nice texture and color.
- Pasta Preparation: Cook the pasta separately and add it to serving bowls just before serving. This prevents the pasta from soaking up too much broth during storage, ensuring your soup remains flavorful and well-balanced.
- Using Frozen Ingredients: If using frozen spinach as a substitute for fresh, ensure it is thawed and patted dry before adding to the soup. This helps maintain the desired texture and prevents excess water from diluting the soup.
Equipment
- 4.5-Quart Dutch Oven
- Measuring Spoons (preferably magnetic ones for organization)
- Pinch Bowls (for measuring seasonings ahead of time)
- Soup Ladle
- 16 oz. Storage Containers (for storing/freezing soup)