Italian Wedding Soup Recipe: A Cozy Classic for Any Occasion
If there’s one thing that warms the heart and fills a room with love, it’s a big ol’ bowl of homemade soup. And let me tell ya, this Italian Wedding Soup Recipe? It’s the real deal—your new go-to for flavor-packed comfort. As far as Italian meatball soup’s go—this one is a true winner!
Picture this: tender, juicy meatballs, perfectly cooked pasta, vibrant spinach, and a rich, soul-soothing broth. This isn’t just soup, my friends—it’s a hug in a bowl, and it’s about to become one of your all-time favourites. Let’s get into it!
What Makes Italian Wedding Soup Special?
The name “Italian Wedding Soup” might lead you to believe that people serve it at weddings, but that’s not quite the case. The term comes from the Italian phrase “minestra maritata,” which means “married soup.”
It’s all about the perfect mix of flavors. You have tender meatballs, flavorful broth, and fresh greens joining together. Whether you’re feeding a crowd at a dinner party or making a tasty meal for the family, this soup is perfect.
Italian wedding soup is also incredibly versatile. While people traditionally make it with ground beef, feel free to swap in ground pork, chicken, or turkey to suit your taste. I added chickpeas for added texture and protein. Trust me, kids and adults alike will be asking for seconds.
A Weeknight Hero and a Dinner Party Star
This Italian meatball soup is a lifesaver on busy weeknights. It’s simple to make, comes together quickly, and fills your home with an irresistible aroma.
The smell of homemade broth cooking on the stove is magical. It’s the kind of meal that turns an ordinary Wednesday into something truly special.
But don’t underestimate this dish’s star power at a gathering. Serve this Italian wedding soup as a starter for a dinner party, and watch your guests light up. Add some crusty bread, a fresh Caesar salad, and a glass of chilled white wine and bam— instant game changer!
Tips to Nail the Perfect Italian Wedding Soup
- Small but Mighty: The key to those perfect little meatballs? Keep them small and uniform. They should be just the right size to fit on a soup spoon along with a bit of pasta and broth. The result? A perfect bite every time.
- Homemade or Store-Bought Broth?: If you have homemade chicken broth, use it. But don’t stress if you’re short on time; a high-quality store-bought broth works beautifully, too.
- The Green Factor: Adding fresh parsley and spinach right at the end keeps it vibrant and tender. You want the greens to retain their color and a bit of texture, so don’t overcook them.
- Parm It Up: Parmesan cheese is the unsung hero of this dish. Stir some into the soup for a creamy, salty finish, and don’t skimp on the extra parm when serving. A sprinkle of chili flakes adds just the right amount of heat for those who love a bit of spice.
Why You’ll Love This Recipe for Italian Wedding Soup
This soup is pure comfort in a bowl. It’s rich and satisfying but not too heavy. The hearty meatballs, small pasta and fresh spinach add just the right balance.
The ditali pasta adds a nice chewiness. The chickpeas bring a nutty creaminess that goes well with the dish.
One of the best parts about this Italian meatball soup? It’s a one-pot wonder. Less cleanup means more time to enjoy with your family or guests.
And let’s not forget the leftovers—this soup tastes even better the next day as the flavors have a chance to meld together. Perfect for lunch or a quick reheat when you’re on the go.
Ready To Bring Some Warmth and Joy to Your Table?
This recipe for Italian wedding soup is straightforward, delicious, and guaranteed to impress. Whether you’re new to cooking or a seasoned pro, this recipe will have you feeling like a star in the kitchen.
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Ingredients:
For the Meatballs
- 1 lb ground beef
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 2 tsp oregano
- 2 tsp salt
- 1 tsp pepper
Soup Ingredients
- 2 litres chicken broth (homemade or store-bought)
- 1 1/2 cups ditali pasta
- 1 can chickpeas
- 4 cups spinach
- 1 tsp garlic powder
- 1 1/2 tsp oregano
- 1 tsp chili flakes
- 1 cup parmesan cheese
- 1/2 cup chopped fresh parsley
- meatballs
Instructions:
- Shape the meatballs into small, bite-sized rounds.
- Bring chicken broth to a boil in a large pot.
- Add the pasta and meatballs to the broth and boil for 8 minutes.
- Reduce the heat to low and stir in the spinach, chickpeas, garlic powder, oregano, chilli flakes, salt, and pepper. Stir until well combined.
- Add parsley and parmesan cheese.
- Serve hot, topped with additional chili flakes and parmesan if desired.
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