Discover the heartwarming comfort of our Italian Wedding Soup, a culinary embrace that brings together flavorful meatballs, perfectly cooked pasta, and a medley of vegetables in a rich chicken broth. This classic recipe offers a symphony of Italian flavors that will leave you and your loved ones craving more. Dive into the allure of homemade goodness that transcends generations, making every spoonful a memory in the making.
In our little family, Italian Wedding Soup is more than just a recipe; it’s a tradition that’s woven into the fabric of our gatherings. Picture this – the aroma of sizzling meatballs filling the kitchen, laughter echoing as we chop vegetables together, and the joy of shared moments while simmering the soup. This recipe has become a cherished staple, symbolizing warmth, love, and the simple pleasures of coming together. It’s not just a dish; it’s a celebration on a spoon.
Why This Recipe is a Winner:
Unveiling the reasons behind the charm of our Italian Wedding Soup:
- Perfectly Balanced Flavors: The melding of succulent meatballs, al dente pasta, and vibrant veggies creates a symphony of flavors that dance on your taste buds.
- Homemade Goodness: Crafted with love, our recipe embraces the essence of homemade comfort, ensuring every bite is a hug for your palate.
- Versatile Preparation: Whether on the stove, in a Crock Pot, or an Instant Pot, our recipe offers flexibility to fit your lifestyle and schedule.
Ingredients:
Meatballs:
- 1 Tablespoon olive oil
- 227g (1/2 lb.) ground beef (85% lean)
- 227g (1/2 lb.) ground pork
- 1 egg, beaten
- 120g (1/2 cup) Italian breadcrumbs
- 30g (1/4 cup) Parmesan cheese, grated
- 3 cloves garlic, minced
- 80g (1/3 cup) fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup:
- 1 yellow onion, diced
- 150g (1 1/4 cups) carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 1.9 liters (8 cups) chicken broth
- 2 teaspoons Italian seasoning
- 180g (3/4 cup) acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt/pepper to taste
Directions:
- In a large soup pot, heat olive oil over medium-high heat.
- Gently combine meatball ingredients, avoiding overworking the meat. Form 3/4-inch meatballs.
- Brown meatballs in batches for about 2 minutes. Set aside.
- Sauté onions, carrots, and celery until softened. Add garlic and Italian seasoning, cook for 1 minute.
- Pour in chicken broth, bring to a boil, then simmer.
- Add cooked meatballs and simmer. Boil pasta separately, drain, and add to serving bowls.
- Stir in spinach, cook until wilted (about 2 minutes).
- Ladle soup into bowls, garnish with freshly grated Parmesan. Serve and enjoy!
Notes:
- For Crock Pot and Instant Pot methods, refer to the provided notes in the original recipe.
- To prevent pasta from absorbing broth during storage, consider cooking it separately.
- Customize the recipe with your preferred meat choices or adjust the seasoning to suit your taste.
- Nutritional information: A hearty and wholesome blend, rich in protein, fiber, and essential nutrients.
