Italian Wedding Soup the Ultimate Comfort Food
This Italian Wedding Soup is a comforting classic, featuring tender homemade meatballs, fresh greens, and tiny pasta simmered in a flavorful broth. It’s the perfect blend of hearty and light, making it a cozy meal for any time of year. Easy to prepare and full of authentic Italian flavors, this soup is sure to become a family favorite. Serve it with a slice of crusty bread for an extra touch of comfort!
Servings: 6 servings
Calories: 608kcal
Equipment
- Large Dutch Oven 6 Qt
- Baking Sheet
- Parchment Paper
Ingredients
Meatballs:
- ½ Pound Ground Beef
- ½ Pound Ground Pork
- ½ Cup Parmesan Cheese (shredded)
- ¼ Cup Panko Bread Crumbs
- 2 Tbsp Parsley (fresh)(chopped)
- 1 Egg
- 1 Tbsp Tomato Paste
- 1 Tsp Fennel (ground)
- 1 Tsp Oregano (dried)
- 4 Cloved Garlic (minced)
- Salt and Fresh Ground Pepper (to taste)
Soup Base:
- 3 Tbsp Olive Oil (butter or avocado oil)
- 1 Onion (chopped)
- 3 Carrots (cleaned and chopped)
- 3 Stalks Celery (cleaned and chopped)
- ½ Tsp Red Pepper Flakes
- 1 Tsp Oregano (dried)
- 1 (8 oz) bag Baby Spinach
- 4 Cloves Garlic (minced)
- ½ Tsp Salt
- ½ Tsp Black Pepper
- 12 Cup Chicken Stock (bring to simmer)
- 1 Cup Orzo Pasta (ditalini or acini de pepe pasta)
- 1 Lemon Zested (add just before serving)
- 1 Lemon Juiced (add just before serving)
Instructions
- Meatballs: Preheat the oven: Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix the meatball ingredients: In a large bowl, combine ½ pound ground beef, ½ pound ground pork, ½ cup shredded Parmesan cheese, ¼ cup panko bread crumbs, 2 tbsp fresh chopped parsley, 1 egg, 1 tbsp tomato paste, 1 tsp ground fennel, 1 tsp dried oregano, and 4 minced garlic cloves. Season with salt and fresh ground pepper to taste.
- Form the meatballs: Using your hands, mix the ingredients thoroughly. Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the oven and bake for 20 minutes, or until the meatballs are golden brown and cooked through. Set them aside.
- Soup Base: Sauté the vegetables: While the meatballs bake, heat 3 tbsp olive oil (or butter or avocado oil) in a large pot over medium heat. Add 1 chopped onion, 3 chopped carrots, and 3 chopped celery stalks. Sauté for about 5 minutes until the vegetables soften.
- Add seasonings: Stir in ½ tsp red pepper flakes, 1 tsp dried oregano, and 4 minced garlic cloves. Cook for another 1-2 minutes until fragrant.
- Add spinach: Stir in 1 (8 oz) bag of baby spinach and cook until wilted, about 3-4 minutes.
- Add chicken stock: Pour in 12 cups of chicken stock and bring the mixture to a simmer.
- Add pasta and meatballs: Once the spinach is wilted, add 1 cup orzo (or ditalini or acini de pepe pasta) and the baked meatballs to the pot. Cook everything together for about 8-10 minutes until the pasta is tender and the flavors meld.
- Finish with lemon: Just before serving, add the zest and juice of 1 lemon to brighten the flavor.
- Serve and enjoy: Ladle the soup into bowls and enjoy it warm, perhaps with a slice of crusty bread on the side!
- This hearty Italian Wedding Soup is sure to warm you up and fill your home with delicious aromas!
Nutrition
Calories: 608kcal | Carbohydrates: 45g | Protein: 34g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 101mg | Sodium: 1348mg | Potassium: 1031mg | Fiber: 3g | Sugar: 11g | Vitamin A: 5538IU | Vitamin C: 8mg | Calcium: 181mg | Iron: 3mg