Ciao friends! It’s Darian from County Mama Cooking here, coming to you from my cozy kitchen on this chilly winter day. I’ve got a soul-warming soup recipe to share with you all today – the classic Italian Wedding Soup. This soup holds a special place in my heart, as it reminds me of my Nonna’s cooking. Let’s dive in and chat about tips, serving suggestions, FAQs, and why I love this soup so much.
Friends, this soup is so heartwarming and brings back so many memories of cooking with my Nonna as a child. I love that it’s a one-pot meal – the meatballs cook right in the broth along with the vegetables and pasta. It’s budget-friendly, easy to make, and so satisfying.
My husband absolutely loves the flavorful meatballs in an herb-infused broth. My kiddos Zoey, Scarlette and Dain enjoy slurping up the tiny pasta shapes. I also love that it’s a great way to get some veggies into my picky eaters.
Italian Wedding Soup
Equipment
- 1 slow cooker
- 1 medium-sized skillet
- 1 bowl
Ingredients
Meatballs
- 1 lb Ground sausage
- 2 Eggs
- ½ cup Breadcrumbs
- ¼ cup Parmesan cheese
- 3 cloves Garlic
- 2 tbsp Italian Seasoning
- Salt
- Pepper
Soup
- 2 cups Carrots
- 1 med Onion
- 2 cups Celery
- 10 cups Chicken Broth
- 2 tsp Granulated garlic
- 1½ tbsp Italian Seasoning
- Salt
- Pepper
- 1½ cups Acini de pepe
- 8 oz Spinach
Instructions
- First up, we’re going to make the meatballs. Mix all the meatball ingredients into a bowl, and using your hands mix it altogether. Then shape the meatballs into 1 inch balls.
- Slightly cook them (browning them on each side), in a medium-sized skillet with a little bit of olive oil drizzled on the pan.
- While the meatballs are browning, dice up the carrots, celery and onion.
- When the meatballs are browned on every side, remove them from the heat and set aside on a plate.
- Next up, add the chicken broth, Italian seasoning, salt, pepper, and granulated garlic to the slow cooker. Give this a good stir, to get the seasonings moved around.
- Toss in your diced carrots, celery and onions. Give a quick stir.
- Add the meatballs into the mixture, close the slow cooker and set to cook for high 4 hours or low 8 hours.
- About 30 minutes before the soup should be done cooking – either at the 3 1/2 hour mark or the 7 1/2 hour mark. Add in the acini de pepe noodles, give a good stir then close the lid.
- With 5-10 minutes left, toss in the spinach and give another good stir.
- Serve hot and with your favorite buns/rolls.
Video
Cooking Tips for Making the Perfect Italian Wedding Soup
Here are some tips to ensure your Italian Wedding Soup turns out flavorful, hearty and utterly comforting:
- Use a mix of ground meats like beef, pork and veal for depth of flavor in the meatballs.
- Cook the meatballs first before adding them to the soup, until browned on the outside and cooked through.
- Sauté the aromatics like onion, garlic, celery and carrot to build a flavorful base.
- Add chicken broth and diced tomatoes for a flavor-packed, acidic broth.
- Use small pasta shapes like orzo, pastina or alphabet pasta so they cook quickly.
- Finish with fresh spinach or escarole just until wilted to add color and nutrients.
Serving Suggestions
This versatile, hearty soup can be served in so many comforting ways:
- Ladle into hollowed-out bread bowls for a fun, hearty meal. Top with shredded mozzarella or parmesan cheese.
- Serve alongside warm, buttery garlic breadsticks for dipping into the flavorful broth.
- Top with sautéed shrimp or seared scallops for a protein boost.
- Make it a dip by serving the soup with toasted baguette slices or pita chips for dunking.
- Garnish with crispy pancetta or bacon crumbles for a lovely crunch.
- Swirl in pesto or sun-dried tomato pesto for a flavorful twist.
- Top with roasted veggies like zucchini, eggplant or bell peppers.
- For a spicy kick, add a drizzle of hot sauce or red pepper flakes.
- Serve with a simple arugula salad dressed with lemon vinaigrette.
- Pair with a crisp glass of Pinot Grigio or Chianti to complement the flavors.
The possibilities are endless when it comes to serving this hearty, flavorful Italian Wedding Soup! It’s a cozy, customizable comfort food the whole family will love.
FAQs
Here are answers to some common questions about Italian Wedding Soup:
Can I use turkey or chicken meatballs instead of beef and pork?
Absolutely, just adjust seasoning accordingly.
What’s the best pasta shape to use?
Small pastas like orzo, pastina or ditalini work well. Avoid longer pastas.
Is it better to use fresh or frozen spinach?
I prefer fresh for the best texture, but frozen works too.
How can I make Italian Wedding Soup heartier?
Add diced potatoes or beans along with the vegetables.
What kind of Parmesan cheese works best?
Freshly grated Parmigiano-Reggiano has the best flavor for finishing this soup.
How can I store and reheat leftovers?
Let soup cool completely before storing in airtight containers for up to 4 days. Reheat gently over medium-low heat.
Can I prepare the meatballs ahead of time?
Yes, you can make them 1-2 days in advance and refrigerate until ready to add to the soup.
What sides go well with this soup?
Crusty bread, salad, or garlic knots complement it perfectly.
The first spoonful transports me right back to my Nonna’s kitchen. The savory umami flavor, the al dente pasta, the rich broth – it’s the ultimate comfort food that warms me from the inside out. I hope you’ll give this classic Italian Wedding Soup a try soon – it’s sure to become a favorite family recipe that you’ll make over and over again.