Italian Wedding Soup: A Heartwarming Family Recipe

Why You’ll Love This Recipe

This Italian Wedding Soup offers a balanced blend of flavors and textures, from the juicy, tender meatballs to the slightly chewy pasta and tender greens. It’s quick to prepare, rich in flavor, and a meal that everyone will love, whether served as a starter or the main course. It’s the perfect way to add comfort to any day.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meatballs:

• ½ lb ground beef
• ½ lb (replace with your choice of halal meat)
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp Parmesan cheese, grated
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt & black pepper to taste

For the Soup:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 cups chicken broth
• ¾ cup acini di pepe pasta (or orzo)
• 3 cups fresh spinach or escarole, chopped
• 1 tsp Italian seasoning
• Salt & black pepper to taste
• Parmesan cheese, for garnish

directions

1. Make the Meatballs:
   In a bowl, mix ground beef, your choice of halal meat, breadcrumbs, egg, Parmesan cheese, garlic powder, oregano, salt, and pepper. Roll the mixture into small, bite-sized meatballs.
2. Prepare the Soup:
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant, about 2 minutes.
3. Pour in the Broth:
   Add chicken broth to the pot and bring it to a boil.
4. Cook the Meatballs & Pasta:
   Drop the meatballs into the boiling broth and let them simmer for about 10 minutes. Then add the pasta and cook until tender, about 8 minutes.
5. Finish & Serve:
   Stir in the spinach (or escarole) and cook for an additional 2 minutes, until wilted. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with Parmesan cheese.

Servings and timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Swap the spinach for kale or escarole for a different flavor and texture.
• Use ground turkey or chicken for leaner meatballs.
• Try adding a splash of lemon juice for a tangy twist in the broth.
• Add other vegetables like carrots or celery for added nutrition.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a bit of broth or water if necessary. You can also freeze the soup for up to 2 months; however, the pasta and meatballs may soften after freezing, so it’s best to store them separately and combine when reheating.

FAQs

Can I use a different type of pasta?

Yes, you can substitute acini di pepe with orzo, ditalini, or any small pasta shape you prefer.

Can I use vegetable broth instead of chicken broth?

Yes, vegetable broth works well for a vegetarian version of this soup.

Is it necessary to use both beef and pork for the meatballs?

No, you can use all beef, your preferred halal meat, or even ground turkey for a leaner version. The mix of beef and pork gives the meatballs extra flavor and juiciness, but any variation will work.

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them for up to 24 hours before adding them to the soup.

Can I add extra greens to the soup?

Absolutely! You can add more spinach, kale, or escarole for a heartier version of the soup.

How do I make the soup spicier?

Add a pinch of red pepper flakes to the broth or stir in some hot sauce for an extra kick.

Can I freeze this soup?

Yes, this soup freezes well. Store it in an airtight container, and remember to freeze the pasta and meatballs separately if you want them to retain their texture.

Is there a way to thicken the soup?

If you prefer a thicker soup, you can blend a portion of the broth with the greens and pasta, then return it to the pot.

Can I skip the cheese?

Yes, you can skip the cheese for a dairy-free version, or use a dairy-free cheese alternative.

What can I serve with Italian Wedding Soup?

Serve this soup with crusty bread, a side salad, or garlic bread for a complete meal.

Conclusion

Italian Wedding Soup is the epitome of comfort food, offering the perfect combination of savory meatballs, tender greens, and flavorful broth. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this soup is sure to warm you up from the inside out.

Italian Wedding Soup: A Heartwarming Family Recipe

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Italian
• Diet: Halal

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Description

Italian Wedding Soup is a comforting dish that combines savory meatballs, fresh greens, and tiny pasta in a rich, flavorful broth. It’s perfect for family dinners or cozy gatherings.

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Ingredients

For the Meatballs:

½ lb ground beef

½ lb (replace with your choice of halal meat)

½ cup breadcrumbs

1 egg

2 tbsp Parmesan cheese, grated

1 tsp garlic powder

1 tsp dried oregano

Salt & black pepper to taste

For the Soup:

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

8 cups chicken broth

¾ cup acini di pepe pasta (or orzo)

3 cups fresh spinach or escarole, chopped

1 tsp Italian seasoning

Salt & black pepper to taste

Parmesan cheese, for garnish

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Instructions

1. Make the Meatballs: In a bowl, mix ground beef, your choice of halal meat, breadcrumbs, egg, Parmesan cheese, garlic powder, oregano, salt, and pepper. Roll the mixture into small, bite-sized meatballs.
2. Prepare the Soup: Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until fragrant, about 2 minutes.
3. Pour in the Broth: Add chicken broth to the pot and bring it to a boil.
4. Cook the Meatballs & Pasta: Drop the meatballs into the boiling broth and let them simmer for about 10 minutes. Then add the pasta and cook until tender, about 8 minutes.
5. Finish & Serve: Stir in the spinach (or escarole) and cook for an additional 2 minutes, until wilted. Taste and adjust seasoning with salt and pepper. Serve hot, garnished with Parmesan cheese.

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Notes

Swap the spinach for kale or escarole for a different flavor and texture.

Use ground turkey or chicken for leaner meatballs.

Try adding a splash of lemon juice for a tangy twist in the broth.

Add other vegetables like carrots or celery for added nutrition.

You can prepare the meatballs in advance and refrigerate them for up to 24 hours before adding them to the soup.

If you prefer a thicker soup, blend a portion of the broth with the greens and pasta, then return it to the pot.

This soup is freezer-friendly; store the pasta and meatballs separately when freezing.

For a dairy-free version, skip the cheese or use a dairy-free alternative.

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Nutrition

• Serving Size: 1 serving
• Calories: 300
• Sugar: 4g
• Sodium: 700mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 65mg