Italian Wedding Soup is a comforting dish that has graced many tables, especially during family gatherings. This rich and flavorful soup combines tender meatballs, pasta, and vibrant vegetables, all swimming in a delicious broth. It’s perfect for a cozy dinner or a festive occasion.
Why You’ll Love This Italian Wedding Soup
This Italian wedding soup recipe is not just easy to prepare; it’s also packed with flavor and nutrients. Here are a few reasons to love it:
- It’s a hearty meal that satisfies all ages.
- Perfect for meal prep, this dish can be made in bulk.
- It’s gluten-free, making it suitable for various diets.
- Customize it with vegetarian Italian wedding soup options.
- Delicious leftovers for the next day!
- Great for serving a crowd or family gatherings.
- The aroma fills your kitchen, inviting everyone to the table.
This classic soup is a staple of traditional Italian wedding soup and is sure to become a favorite in your home!
Ingredients for Italian Wedding Soup
Gather these items:
- ½ pound ground beef
- ½ pound ground pork
- ½ cup panko breadcrumbs
- ½ cup Parmesan cheese (finely grated)
- ¼ cup onion (finely grated)
- ¼ cup fresh parsley (finely chopped)
- 1 egg
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ribs celery (chopped)
- 2 medium carrots (chopped)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 8 cups chicken broth
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup dry acini de pepe pasta (or dry orzo pasta)
- 4 cups baby spinach
How to Make Italian Wedding Soup Step-by-Step
- Step 1: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- Step 2: In a large mixing bowl, gently mix together the meatball ingredients until just combined.
- Step 3: Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
- Step 4: Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through; it will continue to cook in the crockpot.
- Step 5: Transfer the cooked meatballs into the crockpot and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt, and pepper.
- Step 6: Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145 degrees F.
- Step 7: In the last hour of cooking, add the dried pasta and cook until soft.
- Step 8: Add the fresh spinach leaves and cook until wilted.
Pro Tips for the Perfect Italian Wedding Soup
Keep these in mind:
- Use fresh herbs for a burst of flavor.
- For a low-calorie Italian wedding soup, substitute lean meats or opt for vegetarian options.
- Let the soup sit for a while to enhance the flavors.
Best Ways to Serve Italian Wedding Soup
Here are a few serving suggestions:
- Pair it with crusty bread for a hearty meal. Learn how to make ciabatta bread to enjoy with your soup.
- Top with extra Parmesan cheese for added richness.
- Serve with a side salad for a complete dinner. Try a Mediterranean chickpea salad for a refreshing side.
How to Store and Reheat Italian Wedding Soup
To store, let the soup cool and transfer it to an airtight container. It can be kept in the fridge for up to 3 days. Reheat on the stovetop until warmed through. This is a great Italian wedding soup for a crowd!
Frequently Asked Questions About Italian Wedding Soup
What’s the secret to perfect Italian Wedding Soup?
The secret lies in using fresh ingredients, especially herbs and high-quality meat, resulting in a more flavorful broth and meatballs.
Can I make Italian Wedding Soup ahead of time?
Absolutely! This soup can be made a day in advance. Just reheat it gently on the stove before serving.
How do I avoid common mistakes with Italian Wedding Soup?
Ensure meatballs are not overcooked, and adjust seasoning according to taste. For a balance, add salt gradually.
Variations of Italian Wedding Soup You Can Try
There are many twists you can add to this classic:
- Use turkey or chicken for lighter meatballs.
- Incorporate different veggies like kale for a vegetarian Italian wedding soup.
- Try adding beans for extra protein and texture.
Delicious Italian Wedding Soup: A Hearty Comfort Dish
- Total Time: 390 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Cozy up with this easy Slow Cooker Italian Wedding Soup. It’s got tender meatballs, pasta, and veggies in a rich, comforting broth.
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- ½ cup panko breadcrumbs
- ½ cup Parmesan cheese (finely grated)
- ¼ cup onion (finely grated)
- ¼ cup fresh parsley (finely chopped)
- 1 egg
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 3 ribs celery (chopped)
- 2 medium carrots (chopped)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 8 cups chicken broth
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup dry acini de pepe pasta (or dry orzo pasta)
- 4 cups baby spinach
Instructions
- Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, gently mix together the meatball ingredients until just combined.
- Roll 1.5 inch meatballs and place them onto the prepared baking sheet.
- Bake meatballs for 16-18 minutes, flipping halfway through, until browned. Don’t worry if it’s not fully cooked through, it will continue to cook in the crockpot.
- Transfer the cooked meatballs into the crockpot and add the celery, carrots, onion, garlic, chicken broth, Italian seasoning, salt and pepper.
- Cover and cook for 6-8 hours on low or 3-4 hours on high, until the meatballs reach a minimal internal temperature of 145 degrees F.
- In the last hour of cooking, add the dried pasta and cook until soft.
- Add the fresh spinach leaves and cook until wilted.
Notes
- Prep Time: 30 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 348
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg
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