Quick Italian Wedding Soup Recipe is one of those comforting dishes that feels like a warm hug in a bowl. It’s packed with flavors, super easy to whip up, and perfect for those moments when you want something hearty but don’t want to spend hours in the kitchen. Plus, it’s got this wonderful mix of tender meatballs, greens, and broth that just hits the spot every time.
Why You Should Try This Italian Soup
Ever wondered why this soup has “wedding” in its name? Spoiler alert: it’s not about weddings or fancy events. The name comes from the Italian phrase “minestra maritata,” which means “married soup,” referring to the perfect marriage of flavors between the meat and greens. This soup brings together simple ingredients that complement each other beautifully. It’s a crowd-pleaser, works great for weeknight dinners, and reheats like a dream.
Tips for Quick Italian Wedding Soup Recipe
- Keep those meatballs small! They cook faster and spread their flavor better.
- Don’t rush the sautéing of veggies; it builds the flavor base.
- If you want clearer broth, skim off any foam that rises when meatballs cook.
- Use freshly grated Parmesan for the best taste; pre-grated can be a bit dull.
- This soup tastes even better the next day, so don’t hesitate to make a batch ahead.
Quick Italian Wedding Soup Recipe
Ingredients
Instructions
- In a bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, garlic, egg, parsley, salt, and pepper.
- Mix until well combined and form into small meatballs, about 1 inch in diameter.
- Bring the chicken broth to a boil in a large pot.
- Add the meatballs to the broth and cook for about 10 minutes, until they are cooked through.
- Add the pasta to the pot and cook according to package instructions, usually 6-8 minutes.
- About 2 minutes before the pasta is done, add the chopped spinach or escarole.
- Season the soup with salt and pepper to taste.
- Serve hot and enjoy your homemade Italian Wedding Soup.
Variations I’ve Tried
I’ve played around with this soup quite a bit. Sometimes, I swap out the traditional escarole for spinach or kale, depending on what I have on hand. Want to add a little extra oomph? Toss in some tiny pasta shapes like acini di pepe or orzo. If you’re feeling adventurous, sprinkle some crushed red pepper flakes for a mild kick. And for those who prefer a lighter version, turkey meatballs work just as well as beef or pork.
Mistakes to Avoid
- Making meatballs too big they won’t cook evenly.
- Skipping the sauté step for veggies it makes the broth taste flat.
- Adding pasta too early it can get mushy.
- Forgetting to season the broth at the end taste is everything!
Storage
Store the soup in an airtight container in the fridge for up to 3 days. When reheating, add a splash of broth or water if it’s too thick. You can also freeze portions for up to 2 months. Just thaw overnight in the fridge before warming it up. There you have it! A quick, tasty, and satisfying Italian wedding soup recipe that you can whip up any time you want a little comfort in a bowl.