Introduction
Get ready to fall in love with the warm embrace of cozy Italian Wedding Soup! This delightful dish is loaded with flavor and packed with hearty meatballs, fresh spinach, and small pasta, making it a perfect choice for family gatherings or a comforting solo dinner. Let’s dive into the ingredients and bring this delicious bowl of goodness to life!
Detailed Ingredients with measures
For the Meatballs:
- 1 pound ground beef
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 carrots, sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
- 10 cups chicken broth
- 1 cup acini di pepe or other small pasta
- 6 ounces fresh spinach
- Salt and pepper to taste
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
Cooking Instructions
1. Let’s start with the meatballs. Mix ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, salt, and pepper in a bowl. Roll them into tiny bite-sized balls—the cuter, the better.
2. Heat olive oil in a large pot. Sauté onions, carrots, celery, and garlic until they’re soft and smelling yummy—about 5 minutes.
3. Pour in the chicken broth and bring it to a gentle simmer. Carefully add the meatballs and let them cook for about 10-12 minutes until they’re juicy and tender.
4. Toss in your pasta and cook until just al dente. Keep it chewy, not mushy.
5. Stir in the spinach and simmer until it’s wilted and vibrant green.
6. Season with salt and pepper to taste. Ladle into bowls and serve with extra Parmesan for sprinkles of cheesy joy.
Enjoy the comfort of Italian Wedding Soup, where every spoonful is a delightful taste of home!
Detailed Directions and Instructions
Prepare the Meatballs
Mix together the ground beef, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, egg, minced garlic, and salt and pepper in a large bowl. Once well combined, shape the mixture into tiny bite-sized meatballs.
Sauté the Vegetables
In a large pot, heat the olive oil over medium heat. Add the chopped onion, sliced carrots, sliced celery, and minced garlic. Sauté the mixture for about 5 minutes, or until the vegetables are soft and aromatic.
Add the Broth and Meatballs
Pour in the chicken broth and bring the pot to a gentle simmer. Carefully add the prepared meatballs to the pot and cook for approximately 10-12 minutes, or until the meatballs are fully cooked and tender.
Cook the Pasta
Add the acini di pepe (or other small pasta) to the pot and cook until the pasta is just al dente. Ensure that the pasta remains chewy and does not turn mushy.
Add the Spinach
Stir in the fresh spinach and let it simmer in the soup until it wilts and turns a vibrant green color.
Season and Serve
Season the soup with additional salt and pepper to taste. Ladle the soup into bowls and serve with extra Parmesan cheese on the side for a sprinkle of cheesy flavor.
Notes
Meatball Size
Aim for small, bite-sized meatballs for even cooking and easy eating.
Broth Choice
Using homemade chicken broth can enhance the flavor, but store-bought is perfectly acceptable and convenient.
Pasta Option
Feel free to substitute acini di pepe with other small pastas like orzo or ditalini, depending on your preference.
Storage
Leftover soup can be stored in the refrigerator for up to 3 days. The pasta may absorb some broth, so you may need to add a splash of broth when reheating.
Cook techniques
Mixing Meatball Ingredients
Combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, and seasoning in a bowl until evenly blended. This ensures your meatballs have a uniform flavor.
Sautéing Vegetables
In a large pot, heat olive oil and sauté chopped onions, sliced carrots, sliced celery, and minced garlic until soft. This step builds the base flavor for your soup.
Simmering the Broth
Add chicken broth to the sautéed vegetables and bring it to a gentle simmer. This step helps infuse the broth with the flavors of the vegetables and garlic.
Cooking Meatballs
Carefully add the meatballs to the simmering broth and allow them to cook until they are tender. This helps maintain their juiciness while infusing the soup with savory meat flavors.
Cooking Pasta
Once the meatballs are cooked, add the small pasta to the broth. Cook until al dente, ensuring the pasta remains firm for the best texture in the soup.
Adding Greens
Stir in fresh spinach and simmer just until wilted. This enhances the soup’s color and nutritional value without overcooking the spinach.
FAQ
Can I use a different type of meat for the meatballs?
Yes, you can use ground turkey, chicken, or pork if you prefer. Each will impart a different flavor and texture to the meatballs.
What can I substitute for acini di pepe?
You can use other small pasta shapes like orzo, ditalini, or even small macaroni as an alternative.
Can I make this soup vegetarian?
Absolutely! You can swap ground meat for plant-based alternatives, use vegetable broth, and add more vegetables to enhance flavor.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3-4 days. You may want to keep the pasta separate to prevent it from becoming mushy.
Can I freeze Italian Wedding Soup?
Yes, it freezes well! Just be sure to allow it to cool completely before transferring it to freezer-safe containers.
Conclusion
