Hearty Italian Wedding Soup Recipe for Ultimate Comfort
Discover the comforting warmth of this Italian Wedding Soup recipe, a delightful blend of meatballs, greens, and pasta.
Equipment
- - Large pot
- Baking sheet
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
For the Meatballs
- 1 pound Lean Ground Beef Substitute with ground turkey or chicken for a lighter option.
- 1 pound Mild Italian Sausage Swap with spicy sausage for a kick.
- 1 large Egg Can replace with a flax egg for a vegan option.
- 1 cup Panko Breadcrumbs Use regular breadcrumbs if panko is not available.
- 2 cloves Garlic Use garlic powder if fresh garlic is unavailable.
- 1/4 cup Chopped Fresh Flat-Leaf Parsley Substitute with basil for an herby twist.
- to taste Kosher Salt
- to taste Ground Black Pepper
For the Soup Base
- 2 tablespoons Olive Oil Can substitute with vegetable oil.
- 1 cup Chopped Carrots
- 1 cup Chopped Yellow Onion
- 1 cup Chopped Celery Substitute with frozen mixed vegetables in a pinch.
- 4 cups Chicken Broth Use low-sodium options to control saltiness.
- 2 cups Beef Broth Create a rich, savory base.
For the Soup
- 1 cup Pearl Couscous or Small Pasta Substitute with orzo or tiny shells.
- 2 cups Baby Spinach Kale can be used for a heartier texture.
- 2 tablespoons Fresh Lemon Juice Use vinegar as an alternative if lemon is unavailable.
Instructions
How to Make Italian Wedding Soup
- Preheat oven to 400°F (200°C) while preparing the meatballs.
- In a large bowl, combine lean ground beef, mild Italian sausage, egg, panko breadcrumbs, minced garlic, chopped parsley, salt, and pepper. Mix gently until just combined.
- Form the mixture into small, bite-sized balls and arrange on a baking sheet. Bake for about 20 minutes, or until browned and cooked through.
- In a large pot, heat a splash of olive oil over medium heat. Add chopped carrots, onion, and celery, sautéing until soft, about 5-7 minutes.
- Stir in minced garlic, then pour in chicken and beef broth. Bring to a gentle simmer.
- Add pearl couscous or small pasta to the pot and cook according to package instructions until al dente.
- Gently fold in the cooked meatballs and baby spinach. Squeeze in fresh lemon juice before serving.
- Optional: Garnish with grated Parmesan cheese.
Notes
Store in an airtight container for up to 3 days or freeze for up to 3 months. Keep pasta separate if storing leftovers to prevent absorption of liquid.