Italian Wedding Soup: Best Recipe with 10+ Veggies
Table of Contents
- Introduction to the Ultimate Italian Wedding Soup
- Why This Italian Wedding Soup Recipe is the Best
- Key Ingredients for Italian Wedding Soup with 10+ Veggies
- How to Make the Perfect Italian Wedding Soup: Step-by-Step Instructions
- Tips for Delicious Italian Wedding Soup
- Serving Suggestions for Italian Wedding Soup
- Storing Leftover Italian Wedding Soup
- Italian Wedding Soup Variations and Substitutions
- F.A.Q
Welcome to the ultimate guide to making the most satisfying bowl of Italian Wedding Soup: Best Recipe with 10+ Veggies! This classic Italian-American comfort food is renowned for its delicate tiny meatballs, tender greens, and small pasta, all swimming in a savory chicken broth. Our version elevates this beloved dish by packing it with over ten different vegetables, ensuring every spoonful is bursting with flavor and nutrition.
Imagine a hearty, flavorful soup that warms you from the inside out. This isn’t just any soup; it’s a culinary hug that brings families together, perfect for chilly evenings or a light, yet fulfilling, meal any time of year. Get ready to impress your taste buds!
Introduction to the Ultimate Italian Wedding Soup
The name “wedding soup” actually comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to the harmonious “marriage” of flavors between the green vegetables and the meat. It’s a match made in culinary heaven!
While often associated with celebrations, this soup is wonderfully easy to prepare for everyday enjoyment. Our recipe focuses on maximizing flavor and health benefits without compromising on the traditional taste you love.
Why This Italian Wedding Soup Recipe is the Best
What makes our Italian wedding soup stand out? It’s all about the layers of flavor and the incredible texture. We start with perfectly seasoned, tiny meatballs that melt in your mouth.
Then, we introduce a vibrant medley of more than ten vegetables, from nutrient-dense spinach and escarole to colorful carrots and zucchini. This abundance of fresh produce not only boosts the nutritional profile but also creates a more complex and satisfying broth. You won’t find another Italian wedding soup quite like it!
Key Ingredients for Italian Wedding Soup with 10+ Veggies
Gathering your ingredients is the first step to a magnificent bowl of soup. Here’s what you’ll need to create this flavor-packed masterpiece.
Meatball Ingredients
- 1 lb ground beef (80/20 or 85/15)
- 1/2 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 2 tablespoons olive oil (for browning, optional)
Soup Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 1 cup chopped mushrooms
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 cup green beans, trimmed and cut
- 1 cup frozen peas
- 1 cup fresh spinach or escarole, chopped
- 8 cups chicken broth, low sodium
- 1/2 cup acini de pepe pasta (or orzo)
- Salt and black pepper to taste
- Fresh parsley or basil for garnish
- Extra Parmesan cheese for serving
How to Make the Perfect Italian Wedding Soup: Step-by-Step Instructions
Follow these simple steps to create a truly unforgettable Italian wedding soup. The process is straightforward, ensuring delicious results every time.
Step 1: Prepare the Meatballs
- In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined; do not overmix.
- Roll the mixture into tiny meatballs, about 1/2 to 3/4 inch in diameter. This recipe yields approximately 60-80 meatballs.
- (Optional) In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Brown the meatballs in batches for 2-3 minutes until lightly browned on all sides. Remove and set aside. This adds depth of flavor, but you can also cook them directly in the broth.
Step 2: Cook the Soup
- In the same pot (if you browned the meatballs) or a clean pot, add 2 tablespoons of olive oil over medium heat. Add diced onion, carrots, celery, and mushrooms. Sauté for 5-7 minutes until softened.
- Stir in zucchini, red bell pepper, and green beans. Cook for another 3-5 minutes.
- Pour in the chicken broth and bring to a simmer.
- Carefully add the meatballs (if not pre-browned, they will cook in the broth) and the acini de pepe pasta. Cook for 8-10 minutes, or until the pasta is al dente and the meatballs are cooked through.
- Add the frozen peas and chopped spinach or escarole. Cook for another 2-3 minutes, or until the greens are wilted and peas are heated through.
- Season with additional salt and pepper to taste.
- Ladle the hot soup into bowls. Garnish with fresh parsley or basil and a sprinkle of extra Parmesan cheese. Serve immediately.
Tips for Delicious Italian Wedding Soup
To ensure your Italian wedding soup is truly outstanding, consider these helpful tips. Small details can make a big difference!
- **Don’t Overmix Meatballs:** Overmixing can lead to tough meatballs. Mix just until ingredients are combined.
- **Tiny Meatballs:** Keep the meatballs small so they cook quickly and are easy to eat in a spoonful of soup.
- **Fresh Herbs:** Always opt for fresh parsley and basil when possible; they add a brighter flavor.
- **Taste and Adjust:** Always taste your soup before serving and adjust seasonings as needed.
- **Add Pasta Last:** For best texture, add the pasta towards the end of cooking so it doesn’t get mushy.
Serving Suggestions for Italian Wedding Soup
This hearty soup is a meal in itself, but it pairs beautifully with a few simple accompaniments. A crusty loaf of Italian bread for dipping is always a good idea.
You can also serve it with a light green salad dressed with a vinaigrette. For more amazing recipes, Read our in-depth guide here.
Storing Leftover Italian Wedding Soup
Leftover Italian wedding soup is delicious and often tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3-4 days.
If you plan to freeze portions, it’s best to cook the pasta separately and add it when reheating, as pasta can become very soft after thawing. For more on safe food storage, check out resources like FoodSafety.gov’s cold storage chart.
Italian Wedding Soup Variations and Substitutions
Feel free to customize this Italian wedding soup to suit your preferences or what you have on hand. Don’t be afraid to experiment!
- **Greens:** Instead of spinach or escarole, try kale, Swiss chard, or even beet greens.
- **Meatballs:** You can use a mix of ground beef and pork, or even ground turkey or chicken for a lighter option. For a vegetarian version, substitute plant-based meatballs.
- **Pasta:** Orzo, ditalini, or even small broken spaghetti can be used in place of acini de pepe.
- **Broth:** Vegetable broth can be used for a lighter or vegetarian base.
- **Spice:** A pinch of red pepper flakes can add a subtle kick.
F.A.Q
What is “Italian wedding soup” traditionally made of?
Traditionally, Italian wedding soup, or “minestra maritata,” is a hearty soup featuring a rich meat broth, small meatballs, and leafy greens like escarole or spinach, often with tiny pasta like acini de pepe.
Can I make the meatballs ahead of time for this Italian wedding soup?
Yes, you can absolutely prepare the meatballs in advance! Roll them and either refrigerate them for up to 24 hours or freeze them on a baking sheet before transferring to a freezer-safe bag. Cook them from frozen by adding a few extra minutes to the simmering time.
What if I can’t find acini de pepe pasta?
No problem! Acini de pepe can be substituted with other small pasta shapes like orzo, ditalini, stelline, or even broken vermicelli. Just make sure to adjust cooking times according to package directions to ensure they are al dente.