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To make Classic Italian Wedding Soup, gather these ingredients: - 1 lb ground turkey or chicken - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1/4 cup plain breadcrumbs - 1 garlic clove, finely minced - 1/2 teaspoon salt - 1/4 teaspoon freshly ground black pepper - 8 cups chicken broth - 1 cup carrots, peeled and diced - 1 cup celery, diced - 1 cup kale, stems removed and chopped (or fresh spinach) - 1/2 teaspoon dried oregano - 1/2 teaspoon dried thyme - 1 cup small pasta (such as acini di pepe or orzo) - Additional salt and pepper, to taste - 1 tablespoon olive oil This soup is not just tasty; it is also healthy. Each serving has: - About 250 calories - 20 grams of protein - 8 grams of fat - 30 grams of carbohydrates - A good amount of vitamins from the veggies Feel free to mix things up with these optional ingredients: - Add different herbs like basil or rosemary for extra flavor. - Use ground beef or pork instead of turkey or chicken for a richer taste. - Try different greens like Swiss chard or collard greens. - Add beans for extra protein and fiber. - Use whole grain pasta for a healthier option. These choices let you make the soup fit your taste. Enjoy playing with the flavors! {{ingredient_image_2}} To start, gather your ingredients. In a large bowl, mix 1 pound of ground turkey or chicken. Add 1/2 cup of grated Parmesan cheese, 1/4 cup of fresh parsley, and 1/4 cup of plain breadcrumbs. Don't forget 1 minced garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Use your hands to mix everything well. Once combined, roll the mixture into small meatballs, about 1 inch in size. You should make around 20 to 25 meatballs. This step is fun and quite hands-on, so enjoy it! Next, heat 1 tablespoon of olive oil in a large pot over medium heat. When the oil is hot, add the meatballs gently. Brown them for about 5 minutes, turning occasionally. This step gives your meatballs a lovely color and flavor. Once browned, take the meatballs out and set them aside. In the same pot, add 1 cup of diced carrots and 1 cup of diced celery. Sauté these vegetables for about 5 to 7 minutes until they soften. This will create a nice base for your soup. After the veggies soften, pour in 8 cups of chicken broth. Bring the broth to a gentle simmer over medium-high heat. Once the broth simmers, return the browned meatballs to the pot. Add 1/2 teaspoon of dried oregano and 1/2 teaspoon of dried thyme. Taste and add extra salt and pepper if needed. Now, stir in 1 cup of small pasta, like acini di pepe or orzo. Cook it according to the package instructions, usually about 8 to 10 minutes. During the last 2 minutes of cooking, add 1 cup of chopped kale or fresh spinach. Stir well to mix the greens into the soup. After everything cooks just right, taste the soup. Adjust the seasoning if necessary. Serve the soup hot in bowls, garnished with extra Parmesan if you like. Enjoy your classic Italian wedding soup! To make great meatballs, start with a good mix. Use ground turkey or chicken for lean flavor. Add in grated Parmesan, parsley, breadcrumbs, minced garlic, salt, and pepper. Mix until just combined. Don't overwork the meat; this keeps them tender. Roll the mixture into small balls, about one inch wide. You should get around 20 to 25 meatballs. Taste is key in this soup. Start with the basics: salt and pepper. After cooking the soup, taste it. If it needs more flavor, add a pinch of salt or pepper. Fresh herbs can elevate the taste. You can also add a splash of lemon juice for brightness. If you like heat, consider adding a little crushed red pepper. Serve the soup hot in rustic bowls. A sprinkle of extra Parmesan adds flavor and looks nice. Fresh parsley gives a burst of color. You can drizzle olive oil on top for a rich finish. Pair it with crusty bread for a complete meal. Enjoy this warm, hearty dish any time of year! Pro Tips Use Fresh Herbs: Fresh parsley adds a vibrant flavor to the meatballs and the soup, enhancing the overall taste. If you have it, consider adding fresh thyme or oregano as well for a more aromatic experience. Don't Overcook the Pasta: To ensure your pasta retains a perfect texture, cook it until just al dente. Remember that it will continue to cook slightly after being added to the hot broth. Adjust the Greens: Feel free to mix and match your leafy greens. Spinach wilts quickly, while kale holds its texture better, so adjust based on your preference and what you have on hand. Make It Ahead: This soup can be made in advance and stored in the fridge for up to three days. The flavors meld beautifully over time, but you may need to add a splash of broth when reheating. {{image_4}} You can swap the ground turkey or chicken for beef or pork. Both meats give a richer taste. Ground beef adds a hearty flavor. Pork meatballs bring a sweet note. Adjust the seasonings slightly to balance the flavor. You can use the same steps to prepare the meatballs. To make this soup vegetarian, use plant-based meat. You can find many great brands at the store. For a vegan version, skip the cheese or use a vegan substitute. Use vegetable broth instead of chicken broth. Add more vegetables, like mushrooms or bell peppers, for extra flavor. This way, you keep the soup hearty and satisfying! If you want to change the pasta, try different shapes. Small shells or ditalini work well too. You can also use gluten-free pasta for a gluten-free option. Cook it separately if you want to keep the soup gluten-free. This helps avoid mushy pasta in your soup. To keep your Italian wedding soup fresh, let it cool first. Use an airtight container. You can store it in the fridge for up to three days. Always label your container with the date. This helps you track how long it's been stored. If you want to eat it later, freezing is a great option. For longer storage, freeze the soup. Use freezer-safe bags or containers. Leave some space for the soup to expand as it freezes. It keeps well for up to three months. To prevent freezer burn, remove as much air as possible. Remember to label your containers with the date and contents. When you are ready to enjoy your soup, thaw it in the fridge overnight. Heat it on the stove over low to medium heat. Stir it often to ensure even heating. If the soup is too thick, add a bit of broth or water. You can also reheat it in the microwave. Use a microwave-safe bowl and cover it loosely. Heat in short intervals, stirring in between. Enjoy your warm, hearty meal! Italian Wedding Soup is not about weddings. The name comes from the word "marriage," which means the mix of flavors. It brings together rich broth, meatballs, and greens. This dish has roots in Southern Italy, where family meals are important. Immigrants brought it to America, where it became popular. Each cook adds their own twist, making it a true family favorite. Yes, you can use a slow cooker for this soup. Start by making the meatballs as usual. Brown them in a pan, then add them to the slow cooker. Put in the broth, veggies, herbs, and pasta. Cook on low for 6 to 8 hours. You will have a warm, tasty meal waiting for you. To make the soup gluten-free, swap out the breadcrumbs for gluten-free options. You can use ground nuts or gluten-free breadcrumbs. Also, check your pasta. Use gluten-free pasta varieties like rice or corn pasta. With these changes, enjoy a delicious gluten-free Italian Wedding Soup. If you want to change it up, spinach is a great choice. You can also use Swiss chard, arugula, or collard greens. Each green adds a unique taste. Feel free to mix and match to find your favorite combination. This blog post provides a clear guide to making classic Italian Wedding Soup. You learned about the key ingredients, cooking steps, and tips for perfect meatballs. I also shared ways to customize the soup and variations to fit your needs. Storing and reheating tips will help you enjoy leftovers, too. Remember, cooking is about creativity. Feel free to experiment with flavors and ingredients. Enjoy making this comforting dish for family or friends!

Hearty Italian Wedding Soup

A comforting soup filled with meatballs, vegetables, and pasta, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 lb ground turkey or chicken
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup plain breadcrumbs
  • 1 clove garlic, finely minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 cups chicken broth
  • 1 cup carrots, peeled and diced
  • 1 cup celery, diced
  • 1 cup kale, stems removed and chopped (or fresh spinach)
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1 cup small pasta (such as acini di pepe or orzo)
  • 1 tablespoon olive oil
  • to taste additional salt and pepper

Instructions
 

  • In a large mixing bowl, combine the ground turkey (or chicken), grated Parmesan cheese, fresh parsley, plain breadcrumbs, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
  • Use your hands to roll the mixture into small meatballs, approximately 1 inch in diameter. You should end up with about 20 to 25 meatballs.
  • In a large pot, heat the olive oil over medium heat. Once the oil is hot and shimmering, gently add the meatballs to the pot. Cook for about 5 minutes, turning them occasionally to ensure they brown evenly on all sides. Once browned, remove the meatballs from the pot and set them aside on a plate.
  • In the same pot, add the diced carrots and celery. Sauté these aromatic vegetables for about 5 to 7 minutes, or until they have softened and the flavors begin to develop.
  • Pour the chicken broth into the pot and bring it to a gentle simmer over medium-high heat.
  • Once the broth begins to simmer, return the browned meatballs to the pot. Add in the dried oregano, dried thyme, and season with additional salt and pepper to taste.
  • Stir in the small pasta and cook according to the package instructions until al dente, typically about 8 to 10 minutes.
  • During the last 2 minutes of cooking, add the chopped kale (or spinach) to the soup, stirring well to incorporate the greens into the broth.
  • Once everything is cooked to perfection, taste the soup and adjust the seasoning if needed. Serve hot in bowls, garnished with extra grated Parmesan if desired.

Notes

Serve the soup in rustic bowls, and consider topping each bowl with a sprinkle of extra Parmesan and a few leaves of fresh parsley for a pop of color. For added flavor, drizzle a little olive oil on top before serving.
Keyword comfort food, Italian, meatballs, soup