This classic Italian Wedding Soup recipe has juicy meatballs in a flavorful broth with spinach and pasta! It’s easy to make on the stove top, Crock Pot, or the Instant Pot!
Now, you just can’t beat it. It’s one of my favorite things to make in bulk and freeze. When I need a quick, satisfying lunch, there’s nothing better!
The meatballs are juicy and tender, the broth is flavorful, and the overall recipe is super simple. The most time consuming part is rolling out these little meatballs, which is fun to do while you watch a show or listen to music!
Healthier Italian Wedding Soup With Lemon And Garlic.
Soften onions, carrots, celery, and garlic in the same pot. Add seasonings and chicken broth. Bring to a boil, then reduce to a simmer. Add the meatballs back and simmer gently for 10 minutes.
Pro Tip: Boil the pasta separately and add it to serving bowls to ensure it doesn’t absorb too much broth, especially during storage. Ladle the soup on top and
Pro Tips Flavor Enhancers: 1 tsp of Hot sauce, Worcestershire sauce, and mustard powder can be used as flavor enhancers in this recipe and they can’t be tasted outright. I use Frank’s Hot Sauce and it doesn’t make this spicy. Browning the Meatballs: This adds “fond” (brown remnants) to the bottom of the soup pot, which gets worked into the broth and transfers flavor into the soup. It also adds a nice color and texture to the outside of the meatballs. Be sure to roll the meatballs nice and smallfor this soup. Frozen Mini Meatballs may be used for a shortcut if needed. No need to brown them first, just add them to the soup until heated through. For the Crock Pot method, add them at the beginning. Spinach: 10 oz. frozen spinach may be used instead of fresh. Let it thaw and pat it dry. Pasta:For best results, cook the pasta separately and add it directly to serving bowls, this will ensure it doesn’t absorb all of the broth during storage if you have leftovers. Any leftover pasta can also be stored in its own airtight container, or fresh pasta can be boiled before serving leftovers. Acini Di Pepe, Ditalini, and Orzo are all small pasta varieties that work well in this soup. Be sure to pair this with my crusty, airy, No Knead Bread for dipping! This recipe is in The Cozy Cookbook on page 44! Storage
Do You Think You Know The Italian Wedding Soup History?
Tools For This Recipe (Amazon affiliate links)- Check out all of my kitchen essentials here. 4.5-Quart Dutch Oven– this is the perfect size for this soup. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle Try These Next
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This classic Italian Wedding Soup recipe has savory meatballs in a flavorful broth with spinach and pasta! It's easy to make on the stove top or in the crock pot!
Healthy Italian Wedding Soup
Calories: 328 kcal , Carbohydrates: 24 g , Protein: 23 g , Fat: 16 g , Saturated Fat: 5 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 7 g , Trans Fat: 0.1 g , Cholesterol: 88 mg , Sodium: 1755 mg , Potassium: 604 mg , Fiber: 3 g , Sugar: 5 g , Vitamin A: 6733 IU , Vitamin C: 15 mg , Calcium: 135 mg , Iron: 4 mgThis cozy, comforting Italian Wedding Soup is wonderfully flavourful and so simple to make! Adorable little meatballs, mini pasta beads, fresh spinach and a flavourful broth come together to make this hearty soup that’s a marriage made in heaven.
The perfect marriage of vegetables, meat and pasta are what gives this delicious soup its name. And it sure does live up to its name. The ingredients themselves are simple and while delicious, not necessarily all that remarkable on their own. But together they are better in this hearty, flavourful soup!
I have always loved this warm, cozy soup which is based on the popular soup I’ve ordered from Italian restaurants here in North America. This recipe makes it so easy to make this soup at home, so you don’t have to wait until your next restaurant visit!
Amazing Italian Wedding Soup
With its adorable little meatballs and tiny little pasta beads, this Italian wedding soup is my absolute favourite! Its so easy to get a little bit of everything onto your spoon. The perfect bite every time.
The recipe for Italian wedding soup I am sharing with you today is based on the popular North American version. Traditional Italian wedding soup or
As mentioned, my version of this soup is based on the North American versions I have enjoyed over the years. The tiny meatballs and itty bitty pasta bits, while non-traditional, are absolutely delicious additions and make this soup a hearty, cozy soup that is sure to warm you up on a cold day.
Best Italian Wedding Soup Recipe
While the mini meatballs do take a little time to roll them out into tiny little balls, it isn’t hard at all and so worth it in the end! To make the mini meatballs, you will need:
If your family loves this soup as much as we do, I highly recommend doubling the meatball recipe. After baking the meatballs, you can store the extra mini meatballs in the freezer to use for another batch of Italian wedding soup in the future!
To freeze them, once they have baked, allow them to cool completely. Then transfer the meatballs to a freezer safe, air-tight bag and freeze until you are ready to use. You can drop the frozen meatballs directly into your soup when you make it again, no need to thaw. Just allow them to simmer in the soup until they are warmed all the way through.
Italian Wedding Soup (one Pot)
Leftover soup can be stored in an airtight container in the fridge. To reheat, place the soup back into a saucepan to warm through. You will likely have to add a bit more water as the pasta tends to continue absorbing the broth as it sits.
This cozy, comforting soup is incredibly flavourful and so simple to make! Adorable little meatballs, mini pasta beads, fresh spinach and a flavourful broth come together to make this hearty soup that's a marriage made in heaven.
Calories: 335 kcal Carbohydrates: 42 g Protein: 11 g Fat: 14 g Saturated Fat: 2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 9 g Trans Fat: 1 g Cholesterol: 43 mg Sodium: 2141 mg Potassium: 648 mg Fiber: 4 g Sugar: 4 g Vitamin A: 4821 IU Vitamin C: 41 mg Calcium: 136 mg Iron: 4 mgMy kids love anything with meatballs in it (especially mini meatballs), so there’s always excitement at our house when Italian wedding soup is on the menu. The name “wedding soup” comes from the Italian phrase
Italian Wedding Soup Recipe: How To Make It
– or “married soup” – which is a reference to the way the flavors combine, like a happy marriage. Wedding soup is traditionally made from a rich, long-cooked homemade chicken stock. To save time and mimic the same rich flavor, I use a combination of high-quality store-bought broth fortified with wine and lots of veggies. For the meatballs, my secret is to add ground sausage to the beef mixture, which adds tons of flavor without the need for lots of other seasonings. The most tedious part of the recipe is rolling the little meatballs – the recipe makes 50 – but I usually get one of the kids to help.
Similar to another classic Italian soup chockfull of veggies and pasta, pasta e fagioli, Italian wedding soup can be a meal unto itself. Serve it with focaccia and a salad and dinner is done.
Note that the recipe calls for regular (not low-sodium) chicken and beef broth. I find the soup to be a bit bland with the low-sodium varieties, but if you special dietary considerations, go ahead and use low-sodium and season to taste before serving.
Italian Wedding Soup Recipe
Roll the mixture into tablespoon-size balls (about 1 inch in diameter) and place on a greased oven-safe rack. (If you don’t have an oven-safe rack, it’s fine to cook the meatballs directly on the baking sheet; it’ll just be a little harder to get rid of the fat as it tends to collect around the meatballs.)
To make the soup, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery.
Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions).
Authentic Italian Wedding Soup
Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano.
If you’d like to make this soup part of your rotation and want to shave off a little time for the next time around, double the recipe for the meatballs and freeze half. That way, all you’ll have to do is make the soup and
