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I’m excited to share my favorite homemade Italian wedding soup recipe with you! This traditional Italian soup is a true comfort food classic. Imagine tender meatballs in a rich broth with pasta and fresh greens. It’s a hearty soup that will warm you up.
My version uses ground beef and pork for extra flavor. I add acini de pepe pasta, tiny pearls that soak up the broth. And fresh spinach adds color and nutrition.
You can make this soup on the stovetop, in a Crock Pot, or in an Instant Pot. It’s great for meal prep too. I make a big batch on Sunday and enjoy it all week. Trust me, this soup is so good, you’ll want to eat it every day!
5 Reasons You’ll Love This Recipe
This easy Italian soup recipe will soon be your favorite! The meatballs are a big reason why. They’re made with beef and pork, full of savory flavor.
The broth is rich and special. It’s a mix of chicken and beef broths. This makes the soup warm and comforting.
This recipe is also very flexible. You can cook it on the stovetop, in a slow cooker, or with an Instant Pot. This means you can make it easily, no matter your kitchen or schedule.
- Homemade, flavorful meatballs
- Rich, dual-broth base
- Versatile cooking methods
- Perfect for meal prep
- A crowd-pleaser for any occasion
This soup is great for meal prep. You can make it early and freeze it for later. It’s also a hit with family and friends. Serve it at gatherings or on cozy nights in.
Exact Ingredients List (+ Possible Substitutes)
I love sharing my Italian wedding soup ingredients list with fellow food enthusiasts. Let’s start with the meatball ingredients. You’ll need lean ground beef, ground pork, fresh breadcrumbs, chopped parsley, minced oregano, shredded parmesan, an egg, salt, pepper, and olive oil. These combine to create tender, flavorful meatballs that are the star of the soup.
For the soup base ingredients, gather olive oil, diced carrots, onions, celery, and minced garlic. The broth is made with low-sodium chicken stock. Don’t forget the pasta options! I prefer acini de pepe, but orzo works great too.
Fresh spinach adds a pop of color and nutrition. If you’re out of spinach, try these substitutes:
- Kale
- Endive
- Escarole
For a leaner version, swap ground turkey for beef or pork in your meatballs. The beauty of this recipe is its flexibility – feel free to adjust the Italian wedding soup ingredients to your taste!
Instructions
Let’s make Italian wedding soup! First, I mix ground meat, breadcrumbs, egg, and seasonings. Then, I shape them into small meatballs and brown them in batches. This makes the soup taste great.
Next, I cook onions, carrots, celery, and garlic in the pot. I add broth and let it boil. Then, I simmer it. After that, I add the meatballs and cook for 10 minutes.
While the soup cooks, I cook the pasta. This keeps it from getting mushy. I put the pasta in bowls before adding the hot soup.
Finally, I add fresh spinach and let it cook. The soup is now ready! I sprinkle grated Parmesan on top for extra taste.
For a hands-off approach, use a slow cooker. Cook on high for 4 hours or low for 8 hours.
If you’re short on time, try the Instant Pot method. Brown the meatballs and cook veggies, then pressure cook for 5 minutes. Making Italian wedding soup is easy with these steps!
Tips, Tricks & Storing
I love sharing my favorite Italian wedding soup storage tips! Keep those meatballs tiny, about 3/4 to 1 inch. This makes them cook evenly and be perfect for bites.
When freezing soup, cook the pasta separately. This stops it from getting mushy. Adding a dash of hot sauce, Worcestershire sauce, or mustard powder can boost the flavor. These secret ingredients add a special taste.
For easy meal prep, I double my meatball recipe and freeze half. It saves a lot of time!
Now, let’s talk reheating tips. Thaw frozen soup in the fridge overnight. Then, warm it up on the stove, adding fresh pasta as you go. This keeps your soup tasting fresh.
Remember, proper Italian wedding soup storage is important. It stays fresh in the fridge for 3-4 days, or in the freezer for up to 4 months. Happy cooking!