Italian Wedding Soup
Today, we're diving into the heartwarming world of Italian wedding soup. This beloved dish, with its rich history and comforting flavors, is sure to delight both the palate and the soul.
Ingredients
For Meatballs
- 1/2 lb 85/15 ground beef
- 1/2 lb mild Italian sausage
- 1 large egg, beaten
- 1/2 cup Italian breadcrumbs
- 3 cloves garlic, grated
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 tsp The Spice Girl Kitchen Italian Seasoning
- Salt and pepper to taste
For Soup
- 1 tbsp olive oil
- 1 onion, diced
- 4 large carrots, diced
- 2 ribs celery, diced
- 3-4 cloves garlic, minced
- 8 cups chicken broth
- 3/4 cup small pasta (such as orzo or acini di pepe)
- 2 tsp The Spice Girl Kitchen Italian Seasoning
- Salt and pepper to taste
- 5 cups fresh spinach, chopped
- Grated Parmesan cheese, for serving
Instructions
- In a large bowl, mix together the meatball ingredients until well combined. Roll the mixture into small meatballs, about 1/2 - 1 inch in diameter. (I use a medium cookie scoop to ensure all the meatballs are about the same size)
- In a large heavy bottom pot, heat the olive oil over medium-high heat. Working in batches, brown the meatballs on all sides. Set aside.
- Add the onion, carrots, and celery. Saute for about 5 minutes or until onions are translucent. Add the garlic and cook until fragrant (about 30 seconds).
- Add the chicken broth. Bring to a boil. Reduce to a simmer.
- Add the pasta, seasoning, and cooked meatballs. Simmer until the pasta is done. (I also like to check to make sure my meatballs have reached a minimum internal temperature of 160℉.) **See notes for cooking pasta separately.
- Stir in the spinach until wilted and serve hot with freshly grated parmesan cheese.
Notes
Tips:
- Cooking pasta separately: I hate dishes as much as the next person. For that reason, I never want to create more dishes than I need to. However, if you like meal prepping and storing this for later - you will find that your pasta turns very soft and mushy by absorbing lots of extra liquid in storage. To avoid this - boil the pasta separately according to package instructions and store separately. Then just add the desired amount of pasta to each serving closer to consumption. For example, if you are meal prepping - just add you pasta in to your container that morning before work to avoid the mushy pasta. OR simply just ladle them in bowls with the desired amount of pasta right before reheating. If you have a large family or don't anticipate any leftovers - then feel free to boil the pasta directly in with the soup and save yourself and extra dish to clean!
Storage & Reheating Information
Storage
- Allow the soup to cool completely before storing.- Transfer the soup to an airtight container or divide it into individual portions.
- Store the soup in the refrigerator for up to 3-4 days.
Reheating
Stovetop: Transfer the desired amount of soup to a pot and heat over medium heat until warmed through, stirring occasionally to prevent sticking. Microwave: Place the soup in a microwave-safe bowl and heat on high in 1-minute intervals, stirring in between, until heated to your desired temperature.- Once reheated, make sure the soup is piping hot before serving.
- You may need to add a splash of water or broth to thin out the soup if it has thickened upon reheating.
- Avoid reheating the entire batch multiple times to maintain the best quality and flavor of the soup. Instead, reheat only the amount you plan to consume.