Cozy Italian Wedding Soup Recipe with Savory Homemade Meatballs
This Italian Wedding Soup recipe features hearty meatballs and vibrant veggies, making it a comforting meal perfect for winter evenings.
Equipment
- - Large bowl
- - Baking sheet
- - Large pot
Ingredients
For the Meatballs
- 1 lb Lean Ground Beef or ground turkey for a leaner option
- 0.5 lb Mild Italian Sausage Spicy Italian sausage can be used for added heat.
- 0.5 cup Grated Parmesan Cheese or Pecorino Romano as an alternative.
- 1 large Egg or a flax egg for a vegan option.
- 2 cloves Garlic minced or can be replaced with garlic powder.
- 1 cup Panko Breadcrumbs or regular breadcrumbs can substitute.
- 1 tsp Kosher Salt or sea salt for a coarser texture.
- 0.5 tsp Ground Black Pepper or white pepper for a subtler flavor.
For the Soup
- 1 cup Chopped Carrots or any mix of aromatic vegetables.
- 1 cup Chopped Yellow Onion
- 1 cup Chopped Celery
- 8 cups Chicken Broth or use homemade broth for better flavor.
- 4 cups Beef Broth or a mixture of vegetable broth for a vegetarian option.
- 1 cup Pearl Couscous or small shapes like ditalini or orzo can substitute.
- 2 cups Baby Spinach or Swiss chard or kale.
- 2 tbsp Fresh Lemon Juice or lime juice for a different twist.
Optional Toppings
- 0.25 cup Fresh Flat-Leaf Parsley or basil for a different profile.
- 0.5 cup Extra Grated Parmesan Cheese
Instructions
How to Make Italian Wedding Soup
- Preheat the oven: Set your oven to 400°F (200°C) and prepare a baking sheet with nonstick cooking spray.
- Mix the meatball ingredients: In a large bowl, combine lean ground beef, mild Italian sausage, panko breadcrumbs, egg, minced garlic, kosher salt, and ground black pepper. Form into small meatballs, about 1 inch in size.
- Bake the meatballs: Place the meatballs on the prepared baking sheet and bake for 25 to 30 minutes until browned.
- Sauté the vegetables: In a large pot over medium heat, add olive oil and sauté the chopped carrots, onions, and celery until softened, about 5-7 minutes.
- Add garlic and broth: Stir in minced garlic, then pour in chicken and beef broth. Bring to a simmer.
- Incorporate the pasta: Add the pearl couscous to the soup and cook for about 10 minutes until tender.
- Finish the soup: Gently add the baked meatballs and baby spinach to the pot. Stir and cook for 2-3 minutes until the spinach is wilted.
- Optional: Serve hot with a sprinkle of extra grated Parmesan cheese for added flavor.
Notes
The Italian Wedding Soup can be stored in the fridge for up to 3 days or frozen for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.