If you’re searching for a cozy bowl of goodness, look no further than Italian Wedding Soup with Parmesan Meatballs. This dish symbolizes comfort food at its finest, bringing together the warmth of a hearty soup, the satisfaction of tender meatballs, and a burst of fresh flavors that will transport you to Italy with every spoonful. Not only is it packed with deliciousness, but it’s also a wholesome meal that caters to your taste buds while nourishing your body.
What makes this Italian Wedding Soup truly delightful is its robust flavor, marrying juicy Parmesan meatballs with fragrant herbs and vegetables. The rich chicken broth forms the perfect base as it mingles with al dente acini di pepe pasta and vibrant greens, creating a symphony of taste and texture that your family will love. This recipe is not just about filling your belly; it’s about creating moments around the dinner table. Whether you’re cooking for a crowd or enjoying a quiet night in, this soup delivers satisfaction in a bowl.
Why You’ll Love This Italian Wedding Soup with Parmesan Meatballs
- Flavorful Comfort: Each bowl is a warm embrace, filled with rich broth and nutrient-rich ingredients.
- Easy to Prepare: Simple steps make this dish approachable for cooks of all skill levels.
- Nutritious Ingredients: Loaded with lean protein, fresh vegetables, and herbs, it’s a well-rounded meal.
- Versatile Dish: Enjoy it for dinner, lunch, or freeze for later; it’s a meal that’s ready when you are.
Preparation Phase & Tools to Use
Before diving into the cooking process, it’s essential to set up your kitchen for success. Start by gathering your ingredients and tools. Ensure you have a large mixing bowl for combining your meatball ingredients, a skillet for browning, and a large soup pot for simmering the soup. Measuring cups and spoons will help ensure accurate portions, while a wooden spoon or spatula will be ideal for stirring.
You might also need a sharp knife and cutting board for chopping vegetables like onions, carrots, and celery. Having your ingredients prepped and ready to use will streamline your cooking process and help prevent any last-minute rush. When you’re ready, let’s get cooking!
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- ⅓ cup breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for browning)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken broth
- ¾ cup acini di pepe pasta
- 3 cups chopped kale (or spinach)
- Extra Parmesan cheese for garnish (optional)
Instructions
Step 1: Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, chopped parsley, minced garlic, breadcrumbs, egg, salt, and black pepper. Use your hands or a spatula to mix the ingredients gently until they are well-combined; this will create the flavorful base for your meatballs. Be careful not to overmix it, as that can make the meatballs tough.
Step 2: Shape the Meatballs
Once your mixture is well-combined, it’s time to shape your meatballs. Wet your hands slightly to prevent sticking and take small portions of the mixture (about 1 inch in diameter) to roll into balls. Place them on a plate or tray as you go along. This method ensures you have evenly sized meatballs, which will cook uniformly.
Step 3: Brown the Meatballs
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once it’s hot, add the shaped meatballs in batches, being cautious not to overcrowd the pan. Brown the meatballs on all sides, which will take about 5-7 minutes. This step adds depth to the flavor and texture of the meatballs. After browning, transfer them to a plate and set aside.
Step 4: Sauté the Vegetables
In the same soup pot that you will use for the broth, add a touch more olive oil if necessary and sauté the chopped onion, diced carrots, and celery over medium heat. Cook until the onions are translucent and the veggies are softened—this should take around 5-7 minutes. Stir occasionally to prevent burning and ensure even cooking.
Step 5: Build the Soup Base
Once your vegetables are softened, pour in the low-sodium chicken broth and bring the mixture to a boil over high heat. This will help to extract the flavors from the vegetables and create a rich broth for the soup.
Step 6: Simmer with Meatballs
Add the browned meatballs carefully into the boiling broth. Lower the heat to a gentle simmer and let it cook for about 15-20 minutes. This step will allow the meatballs to become fully cooked and infuse the broth with their savory flavors.
Step 7: Add the Pasta
Next, stir in the acini di pepe pasta. Cook it in the broth for an additional 8-10 minutes, or until it reaches an al dente texture. Remember to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Step 8: Incorporate the Greens
About 2-3 minutes before serving, mix in the chopped kale or spinach. These greens not only add vibrant color to your soup but also pack in extra nutrients. Let the greens wilt into the hot broth, enhancing the richness of your dish.
Step 9: Season to Taste
Finally, taste your soup and adjust the seasoning with additional salt and pepper as needed. Remember that the meatballs and broth already contribute quite a bit of flavor, so take it easy on the salt!
Step 10: Serve Hot
Dish out the hearty soup into bowls and garnish with extra grated Parmesan cheese, if desired, before serving. It’s best enjoyed hot, with crusty bread on the side.
Variations
- Protein: Swap ground beef and pork for turkey or chicken for a lighter version.
- Vegetables: Experiment with different greens like Swiss chard or use zucchinis for a fresh twist.
- Spices: Add crushed red pepper flakes for a spicy kick or oregano for additional depth.
Cooking Notes
- For extra flavor, consider making the meatballs ahead of time and refrigerating them before adding them to the broth.
- If you prefer a thicker soup, reduce the amount of broth or increase the quantity of pasta.
Serving Suggestions
- Serve with a side of garlic bread or a fresh green salad for a complete meal.
- This soup also pairs beautifully with a glass of white wine for a little extra indulgence.
Tips
- Soak breadcrumbs in a little milk before adding to the meatball mixture for extra moisture.
- Feel free to customize your veggies based on what you have on hand; this soup is quite forgiving!
Prep Time, Cook Time, Total Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information
- Calories: Approximately 320 per serving
- Protein: 22g
- Sodium: 500mg
FAQs
Can I make Italian Wedding Soup ahead of time?
Absolutely! This soup actually tastes better the next day, as the flavors meld together. Just remember to keep the pasta separate if you plan to store leftovers.
Can I freeze Italian Wedding Soup?
Yes, you can freeze the soup! Allow it to cool, then store in airtight containers. The soup will last for up to 3 months in the freezer. Just add freshly cooked pasta when you’re ready to serve.
What can I use instead of acini di pepe pasta?
If you can’t find acini di pepe, small pasta like orzo or ditalini can be a great substitute, maintaining the heartiness of the soup.
Is it possible to make this vegan?
For a vegan version, try substituting lentils or chickpeas for the meatballs and using vegetable broth instead. You’ll want to incorporate some additional seasoning to mimic the meat flavor.
Conclusion
Italian Wedding Soup with Parmesan Meatballs is undoubtedly a dish that delivers on warmth, flavor, and nutrition. With simple ingredients and a straightforward process, you can whip up a batch that your whole family will rave about. The combination of savory meatballs, fresh greens, and tender pasta in a rich broth is a culinary hug that’s perfect for any occasion—whether a busy weeknight or a gathering with friends. So why not add this delightful recipe to your cooking repertoire? We would love to hear your thoughts! Have you made variations or enjoyed it in special ways? Don’t hesitate to share in the comments below!
Print
Italian Wedding Soup with Parmesan Meatballs
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
Italian Wedding Soup with Parmesan Meatballs is undoubtedly a dish that delivers on warmth, flavor, and nutrition. With simple ingredients and a straightforward process, you can whip up a batch that your whole family will rave about.
Ingredients
- ½ pound ground beef
- ½ pound ground pork
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 2 cloves garlic, minced
- 1 large egg
- ⅓ cup breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil (for browning)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups low-sodium chicken broth
- ¾ cup acini di pepe pasta
- 3 cups chopped kale (or spinach)
- Extra Parmesan cheese for garnish (optional)
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, chopped parsley, minced garlic, breadcrumbs, egg, salt, and black pepper. Use your hands or a spatula to mix the ingredients gently until they are well-combined; this will create the flavorful base for your meatballs. Be careful not to overmix it, as that can make the meatballs tough.
- Once your mixture is well-combined, it’s time to shape your meatballs. Wet your hands slightly to prevent sticking and take small portions of the mixture (about 1 inch in diameter) to roll into balls. Place them on a plate or tray as you go along. This method ensures you have evenly sized meatballs, which will cook uniformly.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once it’s hot, add the shaped meatballs in batches, being cautious not to overcrowd the pan. Brown the meatballs on all sides, which will take about 5-7 minutes. This step adds depth to the flavor and texture of the meatballs. After browning, transfer them to a plate and set aside.
- In the same soup pot that you will use for the broth, add a touch more olive oil if necessary and sauté the chopped onion, diced carrots, and celery over medium heat. Cook until the onions are translucent and the veggies are softened—this should take around 5-7 minutes. Stir occasionally to prevent burning and ensure even cooking.
- Once your vegetables are softened, pour in the low-sodium chicken broth and bring the mixture to a boil over high heat. This will help to extract the flavors from the vegetables and create a rich broth for the soup.
- Add the browned meatballs carefully into the boiling broth. Lower the heat to a gentle simmer and let it cook for about 15-20 minutes. This step will allow the meatballs to become fully cooked and infuse the broth with their savory flavors.
- Next, stir in the acini di pepe pasta. Cook it in the broth for an additional 8-10 minutes, or until it reaches an al dente texture. Remember to stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- About 2-3 minutes before serving, mix in the chopped kale or spinach. These greens not only add vibrant color to your soup but also pack in extra nutrients. Let the greens wilt into the hot broth, enhancing the richness of your dish.
- Finally, taste your soup and adjust the seasoning with additional salt and pepper as needed. Remember that the meatballs and broth already contribute quite a bit of flavor, so take it easy on the salt!
- Dish out the hearty soup into bowls and garnish with extra grated Parmesan cheese, if desired, before serving. It’s best enjoyed hot, with crusty bread on the side.
Notes
For extra flavor, consider making the meatballs ahead of time and refrigerating them before adding them to the broth. If you prefer a thicker soup, reduce the amount of broth or increase the quantity of pasta.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
Nutrition
- Calories: 320 kcal
- Sodium: 500 mg
- Protein: 22 g