Hey fellow food lovers! Welcome to my corner of the internet, where comfort food gets a bold flavor makeover. I’m Nyla from Grill Drip, and I’m so excited you’re here.
Ever since I started experimenting in the kitchen, I wanted to make weeknight meals special. I always strive to turn basic recipes into something incredible. I wanted to make comfort food with a twist. It all started with a pot of soup and a mission to make it unforgettable. That’s when I created my version of Italian Wedding Soup, and it’s been a family favorite ever since.
This Italian Wedding Soup isn’t your grandma’s soup – unless your grandma is all about those unexpected flavor combos! This soup turns every meal into a special occasion, full of warmth and flavor. The little meatballs, the greens, and the broth all come together to make a bowl of pure comfort. I’m absolutely thrilled to share this recipe with you!
Get ready, because this Italian Wedding Soup is about to become your new go-to for those nights when you crave something soul-warming and totally delicious. Let’s get cooking!
INGREDIENTS You Need
This Italian Wedding Soup ingredient list is all about bold flavors that actually work together! You can grab most of these during your normal shopping trip.
- 1 pound ground pork
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 1 egg, beaten
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 cup acini di pepe pasta (or other small pasta)
- 5 ounces fresh spinach, roughly chopped
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
No worries if you don’t have acini di pepe – I use ditalini all the time in my Italian Wedding Soup. It works just as well!
This Italian Wedding Soup gets its amazing taste from the combination of savory meatballs and fresh greens. I love adding extra Parmesan cheese to my Italian Wedding Soup for that extra kick. This ingredient list is designed to give you a flavorful and comforting soup that everyone will love.
For a little kick, try adding a pinch of red pepper flakes to the meatballs. It adds a subtle heat that really makes the flavors pop. Store any leftover ingredients in airtight containers in the fridge to keep them fresh for your next batch. You can find almost everything you need at your regular grocery store, making this soup a convenient option for weeknight dinners.
Here’s my secret that takes it from good to incredible: a splash of lemon juice right at the end. It brightens up the whole soup!
Let’s Make Some!
This is my favorite part of making Italian Wedding Soup – watch the magic happen!
- In a large bowl, combine the ground pork, Parmesan cheese, breadcrumbs, egg, garlic powder, salt, and pepper. Mix well with your hands until everything is evenly distributed.
- Roll the mixture into small meatballs, about 1/2 inch in diameter. This will take a few minutes, but it’s worth it! Set the meatballs aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. This is where the magic starts happening!
- Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to a simmer.
- Gently drop the meatballs into the simmering broth. Cook for about 10-15 minutes, or until the meatballs are cooked through.
- Add the acini di pepe pasta to the pot and cook according to package directions, usually about 8-10 minutes. Make sure to stir occasionally so the pasta doesn’t stick together.
- Stir in the chopped spinach and parsley. Cook until the spinach is wilted, about 2-3 minutes. Your Italian Wedding Soup should smell absolutely incredible right now.
- Remove the pot from the heat and stir in the lemon juice. Taste and adjust seasoning as needed. This little bit of acid makes everything sing!
- Serve hot and enjoy! Don’t worry if your Italian Wedding Soup looks a little rustic – that’s part of its charm!
In my kitchen, this Italian Wedding Soup usually takes about 45 minutes from start to finish, making it a perfect weeknight meal. While your Italian Wedding Soup is doing its thing, get ready for some amazing aromas!
How to Serve Up This!
People literally do happy dances when this Italian Wedding Soup hits the table!
I love to enjoy this Italian Wedding Soup with a side of crusty bread for dipping. A simple salad with a light vinaigrette also complements the soup perfectly. This soup is perfect for those weeknight dinners that need to be special!
For a bold flavor pairing, try serving this with a sprinkle of red pepper flakes or a drizzle of chili oil. The little kick of heat adds an extra layer of deliciousness. For presentation ideas that wow guests, garnish each bowl with a sprinkle of Parmesan cheese and a sprig of fresh parsley.
If you have any leftovers (which is rare in my house!), you can transform them into a hearty pasta sauce. Just toss the soup with cooked pasta and a little extra Parmesan cheese for a quick and easy meal.
For a fusion variation, I’ve experimented with adding a touch of pesto to the soup. It adds a bright, herbaceous flavor that’s absolutely divine.
This Italian Wedding Soup is perfect for cozy nights in, family gatherings, or even a casual dinner party. It’s a crowd-pleaser every time!
This Italian Wedding Soup reminds me of another bold flavor favorite: my Italian Penicillin Soup. If you’re loving this comfort food twist, you’ll go crazy for that recipe!
FAQs:
Here are some common questions I get about making Italian Wedding Soup, answered with my enthusiasm and practical advice!
Will kitchen newbies succeed with this Italian Wedding Soup?
Absolutely! This recipe is super straightforward. If you can boil water, you can make this soup. The key is to take it one step at a time. You got this!
What if I mess up my Italian Wedding Soup? (Spoiler: it’ll still taste incredible!)
Honestly, it’s hard to mess up. Even if you overcook the pasta a bit, it’ll still be delicious. It’s all about the flavors coming together, so don’t sweat the small stuff!
How can I prep this Italian Wedding Soup for busy weeknights?
You can make the meatballs ahead of time and store them in the fridge. You can also chop the vegetables the night before. This will cut down on your prep time significantly!
Can I freeze this Italian Wedding Soup?
Yes, but I recommend freezing the soup without the pasta. Pasta tends to get mushy when frozen. Add the cooked pasta when you reheat the soup for the best texture.
What other greens can I use besides spinach?
Escarole is a classic choice for minestra maritata, but you can also use kale or Swiss chard. Just make sure to chop them finely and cook them until they’re tender.
Can I make this Italian Wedding Soup vegetarian?
Yes! Use plant-based ground meat for the meatballs, vegetable broth instead of chicken broth and a sprinkle of nutritional yeast in place of parmesan. There’s even an Easy Vegan Italian Wedding Soup (gluten-free!)
What kind of pasta is best for Italian Wedding Soup?
Acini di pepe is traditional, but you can use any small pasta, such as ditalini or orzo. The small size is what makes it perfect for this soup.
Is Italian Wedding Soup actually served at Italian weddings?
Not necessarily! The name “wedding soup” comes from the Italian phrase “minestra maritata,” which means “married soup.” It refers to the marriage of flavors between the greens and the meat.
Can I add more vegetables to this Italian Wedding Soup?
Absolutely! Feel free to add other vegetables like zucchini, peas, or green beans. Just adjust the cooking time accordingly.
For more weeknight winners that don’t sacrifice on taste, check out my Spicy Black Bean Soup recipe.
CONCLUSION:
This Italian Wedding Soup brings me so much joy because it’s a perfect blend of comfort and bold flavor. It’s the kind of meal that makes everyone feel warm and happy, and it’s a joy to share with friends and family.
My Italian Wedding Soup Flavor Secrets:
- Lemon Juice: A splash of fresh lemon juice at the end brightens up all the flavors.
- Parmesan Cheese: Don’t skimp on the Parmesan cheese! It adds a salty, savory depth to the soup.
- Fresh Herbs: Fresh parsley is a must, but you can also add other herbs like basil or oregano for extra flavor.
I’ve tested so many delicious Italian Wedding Soup variations!
- Spicy Wedding Soup: Add a pinch of red pepper flakes to the meatballs and a drizzle of chili oil to the soup for a fiery kick.
- Creamy Wedding Soup: Stir in a splash of heavy cream or half-and-half at the end for a richer, creamier texture.
- Escarole Soup A traditional version of Italian Wedding Soup
For cozy nights in, I love making the creamy version. For casual dinner parties, the classic recipe is always a hit. And when I’m craving something with a bit of heat, I go for the spicy variation.
I encourage you to trust your taste buds and get creative with this recipe. Don’t be afraid to experiment with different flavors and ingredients. There is even a video about Italian Wedding soup with Nonna ❤️ RECIPE HERE …. If your kids love this, they’ll go crazy for Butternut Squash Gnocchi Soup.
I’m so excited for you to try this Italian Wedding Soup. I know you’re going to love it! If you’re looking for more inspiration, consider this article on Easy Italian Wedding Soup – Pinch and Swirl. For more sanity-saving dinner ideas, check out my Italian Penicillin Soup.
Happy cooking, and remember, every meal is a chance to make something special! 💕🔥 I can’t wait to hear about your cooking adventures!
Italian Wedding Soup
This classic Italian Wedding Soup is packed with tiny meatballs, tender greens, and flavorful broth. It’s a comforting and hearty soup perfect for any time of year.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Soup
- Cuisine: Italian
Ingredients
- 1 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 tablespoon minced garlic
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 cups chicken broth
- 1 cup small pasta (such as acini di pepe)
- 5 ounces fresh spinach, chopped
- 1 lemon, juiced
- Optional: grated Parmesan cheese, for garnish
Instructions
- In a large bowl, combine the ground pork, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix well.
- Roll the mixture into small, pea-sized meatballs.
- In a large pot or Dutch oven, bring the chicken broth to a boil.
- Add the meatballs to the boiling broth and cook for about 5-7 minutes, or until they are cooked through.
- Stir in the pasta and cook according to package directions (usually about 8-10 minutes).
- Add the chopped spinach and lemon juice. Cook for another 2-3 minutes, or until the spinach is wilted.
- Season with salt and pepper to taste.
- Serve hot, garnished with grated Parmesan cheese if desired.
Notes
For a richer flavor, use homemade chicken broth. You can also add other vegetables, such as carrots or celery, to the soup.