Italian Wedding Soup Recipe

Original Post: https://www.evolvingtable.com/italian-wedding-soup/

4.99 from 63 votes

Italian Wedding Soup Recipe

Italian Wedding Soup is a marriage of flavors made in heaven! You can also easily make a few simple substitutions for a healthier version.

Prep Time30

Cook Time30

Total Time1

Course: Soup

Cuisine: Italian

Servings: servings

Author: London Brazil

Ingredients

Meatballs

½ lb. ground beef or turkey
½ lb. ground sausage or turkey sausage
½ cup Italian breadcrumbs*
⅓ cup Parmesan cheese grated
1 egg whisked
¼ cup parsley finely chopped
2 cloves garlic crushed
¾ tsp. salt
¼ tsp. black pepper
2 Tbsp. oil divided

Soup

1 Tbsp. oil olive or avocado
½ small onion finely diced
3 carrots medium-sized, diced
3 stalks celery diced
3 cloves garlic
8-10 cups chicken broth regular sodium
1 cup orzo or acini de pepe pasta
½ tsp. salt to taste
¼ tsp. black pepper to taste
⅛ - ¼ tsp. red pepper flakes optional
3 cups fresh baby spinach roughly chopped

Instructions

Make the Meatballs: Add all of the meatball ingredients, except for the oil, to a large bowl. Mix with a spatula or by hand until everything is well combined. Scoop out 2 teaspoons worth of the mixture and shape into a meatball. If your hands get sticky simply spritz then with a bit of non-stick cooking spray and continue rolling. Repeat this with the remaining mixture. You should end up with roughly 48 meatballs.
½ lb. ground beef, ½ lb. ground sausage, ½ cup Italian breadcrumbs*, ⅓ cup Parmesan cheese, 1 egg, ¼ cup parsley, 2 cloves garlic, ¾ tsp. salt, ¼ tsp. black pepper
Sear Meatballs: Add 1 tablespoon of oil to a Dutch oven or large pot over medium heat along with half of the meatballs. Sear for 4-5 minutes, rotating every 1-2 minutes, or until they are lightly browned on all sides. Remove the meatballs and let drain on a paper towel-lined plate. Repeat with the remaining oil and meatballs.
2 Tbsp. oil
Saute the Mirepoix: Add 1 tablespoon of oil to the pot along with any remaining drippings from the meatballs. Stir in the diced carrots, onion, and celery. Saute for 3-4 minutes and then add in the garlic. Continue cooking for 1 minute.
1 Tbsp. oil, ½ small onion, 3 carrots, 3 stalks celery, 3 cloves garlic
Add Broth and Pasta, Cover and Cook: Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are stuck. Bring the broth to a boil. Once boiling, add the pasta, salt, black pepper, red pepper flakes, and meatballs. Give it a good stir, cover the pot with a lid, and reduce heat to medium. Simmer for 7-9 minutes, or according to the pasta package directions.
8-10 cups chicken broth, 1 cup orzo or acini de pepe pasta, ½ tsp. salt, ¼ tsp. black pepper, ⅛ - ¼ tsp. red pepper flakes
Mix in Spinach and Serve: Once meatballs and pasta are cooked through, toss in spinach and stir until well mixed. Serve immediately and enjoy!
3 cups fresh baby spinach

Video

Notes

Can also use regular breadcrumbs with 1 teaspoon of Italian seasoning.

To Store: Seal in an airtight container and refrigerate for up to 3-5 days.
To Freeze: Place in a freezer-safe airtight container and freeze for up to 3 months.

Nutrition