Italian Wedding Soup with a Twist

Description

Experience the warmth and richness of Italian Wedding Soup, uniquely enhanced in this delightful recipe. Combining savory meatballs, fresh vegetables, and tender pasta all simmered in a fragrant broth, this soup is perfect for both special occasions and everyday meals, giving a comforting yet sophisticated twist to your dining experience.

Ingredients

For the Meatballs:

  • 1 lb ground beef
  • ¼ cup parmesan cheese
  • ¼ cup milk
  • ½ cup bread crumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoon fresh chopped parsley

For the Soup:

  • 2 carrots, sliced into circles
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 qts chicken broth
  • 1 bag baby spinach or escarole
  • 2 bay leaves
  • 3 tablespoon olive oil, for frying
  • 1 cup orzo or acini de pepe

Step-by-Step Directions

1. Prepare the Meatballs

Combine all meatball ingredients in a bowl. Mix well and form small meatballs about the size of a quarter.

2. Cook the Meatballs

In a pot, heat 3 tablespoons of olive oil over medium-high heat. Sear the meatballs for about 30-45 seconds on each side until browned. Remove and set aside.

3. Sauté the Vegetables

Drain excess oil from the pot, leaving about 1 tablespoon. Add chopped onions and sauté for 5 minutes until softened. Add carrots and continue sautéing for 3 more minutes. Stir in minced garlic and cook for 1 minute until fragrant.

4. Simmer the Soup

Add the chicken broth and bay leaves to the pot. Bring to a boil, then reduce to a simmer. Add the seared meatballs back into the pot and let simmer for 15 minutes.

5. Add Pasta and Spinach

Stir in the pasta and continue simmering for another 15 minutes. Remove from heat, add spinach, and cover the pot for 5 minutes allowing the spinach to wilt.

Servings & Preparation Time

Serves: 6-8 people

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Tips for Storage & Reheating

  • Allow soup to cool completely before storing it in the refrigerator in airtight containers.
  • Reheat on the stove over medium heat until hot. Add a little water or broth if the soup has thickened too much.
  • Freeze individual servings for easy reheating. Thaw in the refrigerator overnight before reheating.

Conclusion

This Italian Wedding Soup recipe not only brings the traditional flavors you love but includes unique twists that enhance its taste and texture. It’s a perfect dish to nourish and satisfy, bringing a touch of Italian culinary magic to your table. Enjoy crafting this soup that promises to be a repeat request from friends and family alike!

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Italian Wedding Soup with a Twist


  • Author: Dulcia
  • Total Time: 1 hour
  • Yield: 6-8 people 1x

Description

Experience the warmth and richness of Italian Wedding Soup, uniquely enhanced in this delightful recipe. Combining savory meatballs, fresh vegetables, and tender pasta all simmered in a fragrant broth, this soup is perfect for both special occasions and everyday meals, giving a comforting yet sophisticated twist to your dining experience.


Ingredients

Scale
  • 1 lb ground beef
  • ¼ cup parmesan cheese
  • ¼ cup milk
  • ½ cup bread crumbs
  • 1 tablespoon garlic powder
  • 1 teaspoon salt
  • 2 tablespoon fresh chopped parsley
  • 2 carrots, sliced into circles
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 qts chicken broth
  • 1 bag baby spinach or escarole
  • 2 bay leaves
  • 3 tablespoon olive oil, for frying
  • 1 cup orzo or acini de pepe

Instructions

  1. Prepare the Meatballs Combine all meatball ingredients in a bowl. Mix well and form small meatballs about the size of a quarter.
  2. Cook the Meatballs In a pot, heat 3 tablespoons of olive oil over medium-high heat. Sear the meatballs for about 30-45 seconds on each side until browned. Remove and set aside.
  3. Sauté the Vegetables Drain excess oil from the pot, leaving about 1 tablespoon. Add chopped onions and sauté for 5 minutes until softened. Add carrots and continue sautéing for 3 more minutes. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Simmer the Soup Add the chicken broth and bay leaves to the pot. Bring to a boil, then reduce to a simmer. Add the seared meatballs back into the pot and let simmer for 15 minutes.
  5. Add Pasta and Spinach Stir in the pasta and continue simmering for another 15 minutes. Remove from heat, add spinach, and cover the pot for 5 minutes allowing the spinach to wilt.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
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