Italian Wedding Soup
Dive into a bowl of warmth with this delightful Italian Wedding Soup! Packed with tender, homemade meatballs, vibrant veggies, and al dente pasta, this comforting dish is perfect for any occasion. Simmered to perfection with aromatic herbs, each spoonful is a celebration of flavor that will have you coming back for seconds!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2 large carrots, diced
- 2 stalks celery, diced
- 8-12 cloves of garlic, diced
- 1 yellow onion, diced
- ⅓ cup of parsley, chopped (79.2 ml)
- 2 tbsp parsley, finely chopped (30 ml)
- 3 cups spinach, chopped (720 ml)
🥩Meat & Seafood(4)
- 350g lean ground beef (0.77 lbs)
- 3 cups beef broth (720 ml)
- 3 cups chicken broth (720 ml)
- 3 pcs Italian sausage, casings removed
🥛Dairy & Eggs(2)
- 2 large egg
- ⅓ cup grated parmesan cheese (79.2 ml)
🫙Pantry Staples(3)
- ½ cup bread crumbs (120 ml)
- Olive oil
- 1 cup small pasta (orzo) (240 ml)
🧂Spices & Seasonings(3)
- 2 bay leaves
- ½ tbsp of garlic powder (7.5 ml)
- Salt and pepper to taste
🍯Sauces & Condiments(1)
- ½ cup of white wine (120 ml)
👨🍳 Instructions
- 1
Start by making your meatballs. Add all ingredients under 'Meatballs' in a large bowl and mix by hand. Form into tiny balls and fry in a pan. Set aside for later.
- 2
For the soup, sauté onions, garlic, carrots, and celery until fragrant and soft. Deglaze with white wine, and add equal parts chicken and beef stock. Integrate your orzo pasta and top with a bay leaf and let simmer for a few minutes.
- 3
After that, add your meatballs in, remove the bay leaf and top with chopped spinach. Allow to simmer for another few minutes.
- 4
Top with more parmesan cheese, serve and enjoy!
💡 Pro Tips
- ✓Form meatballs to 1/2-3/4 inch diameter and fry at 350°F to create a proper sear that locks in juices while preventing overcooking in the soup.technique350°F, 1/2-3/4 inch diameter
- ✓Add orzo pasta when broth reaches a rolling boil and cook for exactly 2 minutes less than package directions since it will continue cooking in the hot soup.timing2 minutes less than package time
- ✓Use a 50:50 ratio of chicken to beef stock to balance the light poultry flavor with rich beef depth, creating the traditional wedding soup base.ingredient50:50 ratio
- ✓Add spinach in the final 30-60 seconds of cooking to preserve its bright green color and prevent the leaves from becoming mushy and releasing excess water.timing30-60 seconds
- ✓Deglaze with white wine at medium-high heat and let it reduce by half to concentrate flavors and cook off harsh alcohol notes before adding stock.technique50% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Italian Wedding Soup
Dive into a bowl of warmth with this delightful Italian Wedding Soup! Packed with tender, homemade meatballs, vibrant veggies, and al dente pasta, this comforting dish is perfect for any occasion. Simmered to perfection with aromatic herbs, each spoonful is a celebration of flavor that will have you coming back for seconds!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 2 large carrots, diced
- 2 stalks celery, diced
- 8-12 cloves of garlic, diced
- 1 yellow onion, diced
- ⅓ cup of parsley, chopped (79.2 ml)
- 2 tbsp parsley, finely chopped (30 ml)
- 3 cups spinach, chopped (720 ml)
🥩Meat & Seafood(4)
- 350g lean ground beef (0.77 lbs)
- 3 cups beef broth (720 ml)
- 3 cups chicken broth (720 ml)
- 3 pcs Italian sausage, casings removed
🥛Dairy & Eggs(2)
- 2 large egg
- ⅓ cup grated parmesan cheese (79.2 ml)
🫙Pantry Staples(3)
- ½ cup bread crumbs (120 ml)
- Olive oil
- 1 cup small pasta (orzo) (240 ml)
🧂Spices & Seasonings(3)
- 2 bay leaves
- ½ tbsp of garlic powder (7.5 ml)
- Salt and pepper to taste
🍯Sauces & Condiments(1)
- ½ cup of white wine (120 ml)
👨🍳 Instructions
- 1
Start by making your meatballs. Add all ingredients under 'Meatballs' in a large bowl and mix by hand. Form into tiny balls and fry in a pan. Set aside for later.
- 2
For the soup, sauté onions, garlic, carrots, and celery until fragrant and soft. Deglaze with white wine, and add equal parts chicken and beef stock. Integrate your orzo pasta and top with a bay leaf and let simmer for a few minutes.
- 3
After that, add your meatballs in, remove the bay leaf and top with chopped spinach. Allow to simmer for another few minutes.
- 4
Top with more parmesan cheese, serve and enjoy!
💡 Pro Tips
- ✓Form meatballs to 1/2-3/4 inch diameter and fry at 350°F to create a proper sear that locks in juices while preventing overcooking in the soup.technique350°F, 1/2-3/4 inch diameter
- ✓Add orzo pasta when broth reaches a rolling boil and cook for exactly 2 minutes less than package directions since it will continue cooking in the hot soup.timing2 minutes less than package time
- ✓Use a 50:50 ratio of chicken to beef stock to balance the light poultry flavor with rich beef depth, creating the traditional wedding soup base.ingredient50:50 ratio
- ✓Add spinach in the final 30-60 seconds of cooking to preserve its bright green color and prevent the leaves from becoming mushy and releasing excess water.timing30-60 seconds
- ✓Deglaze with white wine at medium-high heat and let it reduce by half to concentrate flavors and cook off harsh alcohol notes before adding stock.technique50% reduction