As the aromas of garlic and simmering broth fill my kitchen, I can’t help but feel a wave of nostalgia wash over me. This Cozy Italian Wedding Soup with Beef and Pork Meatballs is more than just a warm bowl of goodness—it’s a hug in a mug, evoking memories of family dinners and shared laughter. With its hearty meatballs, tender acini di pepe, and vibrant spinach, this one-pot meal transforms a hectic weeknight into a moment of comfort. Not only is it simple to whip up, whether you prefer the stovetop, Slow Cooker, or Instant Pot method, but it’s also kid-approved, ensuring the whole family will join in on the fun. Are you ready to create your own delicious memories with this soul-soothing soup? Let’s dive in!
Why is Italian Wedding Soup a Must-Try?
Comforting, this soup serves as the ultimate cozy dish, wrapping you in warmth with every spoonful. Quick and easy, it’s perfect for busy weeknights, enabling you to create a hearty meal without fuss. Kid-approved, even the pickiest eaters will love the tender meatballs and soft pasta. Versatile, make it your own by adding beans or swapping in seasonal greens like kale. Don’t forget to serve it with crusty bread, just like the classic Italian Penicillin Soup! This dish is sure to become your new go-to recipe for family gatherings or anytime you crave comfort food.
Italian Wedding Soup Ingredients
• Cozy up your kitchen with this delicious soup!
For the Meatballs
- Ground Beef – Provides rich flavor and protein; substitute with ground turkey for a leaner option.
- Ground Pork – Adds tenderness to meatballs; can replace with additional ground beef or turkey.
- Fresh Breadcrumbs – Helps bind meatballs; use soft bread or panko instead for a lighter texture.
- Parmesan Cheese – Adds umami and depth to meatballs; use Pecorino Romano for a stronger flavor.
- Egg – Binds meat ingredients; substitution is not recommended without total recipe adjustment.
- Garlic (minced) – Adds aromatic flavor to both meatballs and soup; fresh or powdered garlic can be used.
- Fresh Parsley – Brightens the meatball flavor; any fresh herb like basil or oregano can work.
- Worcestershire Sauce – Enhances the meat flavor; soy sauce can serve as an alternative.
- Dried Oregano – Adds herbaceous depth; substitute with an Italian seasoning blend if needed.
- Paprika – Provides a smoky undertone; skip it or use smoked paprika for added flavor.
For the Soup Base
- Olive Oil – For browning meatballs and sautéing vegetables; any neutral oil works as a substitute.
- Yellow Onion (chopped) – Base flavor for the soup; can be replaced with leeks or shallots if desired.
- Celery (chopped) – Adds crunch and flavor; green bell pepper or fennel can be used instead.
- Carrots (diced) – Adds sweetness and color; feel free to use other root vegetables like parsnips.
- Red Bell Pepper (diced) – Adds sweetness to balance the broth; alternatively, use yellow or orange bell peppers.
- Chicken Broth – This is the flavorful base of the soup; use vegetable broth for a vegetarian version.
- Beef Broth – Enhances the richness of the broth; extra chicken broth can be used if beef is unavailable.
- Bay Leaf – Adds aromatic notes to the soup; essential for flavor, though can be omitted if you choose.
- Italian Seasoning – A blend for authentic Italian flavor; replace with equal parts of basil, thyme, and oregano.
- Red Pepper Flakes – Provides a hint of heat; leave out if desired or mix with black pepper for milder spice.
For the Pasta and Greens
- Acini di Pepe Pasta – Tiny pasta that adds texture; substitute with orzo or ditalini if needed.
- Baby Spinach – Nutrient boost and green component; Swiss chard or kale can also be used for a heartier option.
This Italian Wedding Soup is sure to become a family favorite, enveloping each bite in comfort and deliciousness!
Step‑by‑Step Instructions for Italian Wedding Soup
Step 1: Make the Meatballs
In a large mixing bowl, combine ground beef, ground pork, fresh breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, Worcestershire sauce, dried oregano, paprika, salt, and pepper. Mix everything gently until just combined. Form the mixture into 1-inch meatballs and place them on a baking sheet. Chill in the refrigerator for at least 20 minutes to firm up.
Step 2: Sear Meatballs
Heat a large pot or Dutch oven over medium heat and add a drizzle of olive oil. Once hot, add the chilled meatballs in batches to avoid overcrowding. Brown each meatball for about 2 minutes on each side until they’re golden and crisp. Once browned, transfer them to a plate and set aside, allowing the flavors to continue to develop.
Step 3: Prepare Soup Base
In the same pot, add a bit more olive oil if needed, then toss in the chopped onion, celery, carrots, and red bell pepper. Sauté these vegetables for about 5 minutes or until they are softened and fragrant. Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen.
Step 4: Simmer the Broth
Deglaze the pot by pouring in both chicken broth and beef broth while scraping the bottom with a wooden spoon to release any delicious bits. Add the bay leaf, Italian seasoning, and red pepper flakes into the broth. Bring everything to a boil, then reduce the heat to a simmer. Return the meatballs to the pot and let the mixture simmer for 10-12 minutes until the meatballs are cooked through.
Step 5: Cook Pasta
Once the meatballs are cooked, stir in the acini di pepe pasta. Allow the soup to simmer for an additional 6-7 minutes, or until the pasta is nearly al dente. Keep an eye on it to ensure the pasta doesn’t get overcooked, as it will continue to soften a bit after removing from heat.
Step 6: Add Spinach
After the pasta is cooked, remove the bay leaf from the pot. Gently fold in the baby spinach until it wilts, which should take just a minute. Taste the soup and adjust seasoning with salt or pepper as needed—this Italian Wedding Soup is meant to be comforting and flavorful.
Step 7: Serve
Ladle the steaming hot Italian Wedding Soup into bowls, topping each serving with a sprinkle of fresh parsley and grated Parmesan cheese. This will enhance the flavors while adding a delightful touch. Serve warm, ideally with crusty bread for an extra cozy experience.
What to Serve with Cozy Italian Wedding Soup with Beef and Pork Meatballs
As you prepare to enjoy a warm bowl of this delightful soup, why not elevate your dining experience with delectable side dishes and beverages that perfectly complement each bite?
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Crusty Garlic Bread: A heavenly crunchy texture, this bread is perfect for soaking up the savory broth. The garlic adds a fragrant note, enhancing every sip.
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Simple Caesar Salad: Crisp romaine, creamy dressing, and parmesan elevate your meal. The cool salad contrasts with the warmth of the soup, offering a delightful balance.
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Cheesy Polenta: This creamy comfort adds richness to your meal. Infused with butter and cheese, polenta complements the heartiness of the meatballs beautifully.
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Roasted Vegetables: Caramelized veggies like carrots and Brussels sprouts enrich your plate. Their sweetness adds a lovely, earthy flavor that pairs wonderfully with the soup.
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Lemon Wedges: A squeeze of lemon brightens the soup without overshadowing the flavors. It adds a refreshing touch that cuts through the richness of the broth.
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Red Wine: Consider serving a light-bodied red, like Chianti. Its acidity and berry notes harmonize with the rich flavors of the meatballs.
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Parmesan Crisp Bites: A crunchy, cheesy snack, these add texture while drawing out the umami of the soup. Perfect for dipping and sharing!
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Tiramisu: End on a sweet note with this classic Italian dessert. Its light and creamy layers harmonize beautifully with the savory main course.
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Herbed Couscous: Fluffy and fragrant, couscous provides another layer of texture. Infuse it with fresh herbs to enhance the aromatic profile of your meal.
These pairing suggestions make every meal feel like a celebration, bringing joy and satisfaction to the table!
How to Store and Freeze Italian Wedding Soup
Room Temperature: Store leftover soup in a cool place for no longer than 2 hours, as it’s best kept refrigerated to maintain flavor and safety.
Fridge: Keep your Italian Wedding Soup in an airtight container for up to 3-4 days, but avoid adding pasta until ready to serve to prevent it from getting mushy.
Freezer: Freeze soup (without pasta) for up to 3 months. Portion it in freezer-safe bags or containers, ensuring to remove as much air as possible.
Reheating: Thaw in the fridge overnight and reheat on the stovetop over medium heat, adding freshly cooked pasta before serving for the best texture and taste.
Expert Tips for Italian Wedding Soup
• Chill the Meatballs: Ensure your meatball mixture is chilled before cooking to help them hold their shape while searing.
• Avoid Overcrowding: Brown meatballs in batches; overcrowding the pot can lead to steaming instead of browning, affecting flavor.
• Separate Pasta Cooking: If you’re making this Italian Wedding Soup ahead of time, cook the pasta separately and add it when serving to prevent mushiness.
• Herb Flexibility: Don’t hesitate to swap out fresh herbs based on availability; they enhance the soup’s flavor complexity.
• Adjust Seasoning: Always taste your broth before serving and adjust with salt, pepper, or lemon juice for the perfect seasoning balance.
Italian Wedding Soup Variations & Substitutions
Celebrate creativity in the kitchen with these delightful twists on Italian Wedding Soup!
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Lean Option: Substitute ground beef and pork with lean ground turkey or chicken for a lighter meatball.
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Dairy-Free: Use nutritional yeast or a non-dairy cheese alternative in place of Parmesan for a vegan twist.
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Herb Swaps: Try using fresh basil or a splash of dill instead of parsley for a unique flavor profile.
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Broth Boost: Add a splash of white wine or a sprinkle of lemon juice right before serving for added depth.
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Extra Layers: Incorporate cooked white beans for additional creaminess and protein that will make each bowl heartier.
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Pasta Change: Swap out acini di pepe for mini cheese tortellini for a rich and indulgent texture.
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Additional Greens: Mix in kale or Swiss chard for a nutritious upgrade; they add a beautiful color and a bit of jazz to the broth.
Check out how to enrich your soups with hearty ingredients like in the Cowboy Soup Hearty or explore vibrant flavors with the Dill Pickle Soup for more ideas. Your cozy kitchen can become the canvas for endless soup possibilities!
Make Ahead Options
These Italian Wedding Soup meatballs are perfect for meal prep enthusiasts! You can prepare the meatballs and chill them in the refrigerator up to 24 hours in advance, ensuring they stay fresh and firm. Additionally, the soup base can be made ahead of time and stored in the fridge for 3-4 days, but to maintain the pasta’s texture, cook it separately and add it just before serving. When you’re ready to enjoy this delightful Italian Wedding Soup, simply reheat the broth and meatballs on the stovetop, stir in the cooked pasta, and finish by adding the fresh spinach. This way, you’ll have a hearty meal with minimal effort, just as delicious as when first made!
Italian Wedding Soup Recipe FAQs
What should I look for when selecting ground beef and pork?
Absolutely! When choosing ground beef and pork, look for meat that is bright red and has a firm texture. If you’re selecting ground beef, aim for a lean-to-fat ratio of 80/20 for the best flavor and moisture. Ground pork should be pink and moist without any discoloration or unpleasant smell. If you can see any dark spots or a slimy texture, it’s best to move on to another option for a fresher choice.
How should I store leftover Italian Wedding Soup?
Very simple! Make sure to refrigerate your Italian Wedding Soup in an airtight container within 2 hours of cooking it. It will stay fresh for about 3 to 4 days. When storing, it’s best to keep the pasta separate to prevent it from getting overly soft. If you’re planning to enjoy it later, simply store the soup base and cook fresh pasta when you’re ready to serve!
Can I freeze Italian Wedding Soup?
Absolutely! To freeze your Italian Wedding Soup, pour the cooled soup (without the pasta) into freezer-safe bags or containers, leaving some space for expansion. It can be frozen for up to 3 months. When you’re ready to enjoy it again, thaw in the refrigerator overnight, and reheat on the stovetop, adding freshly cooked pasta for the best results.
What if my meatballs fall apart while cooking?
Oh no! If your meatballs are falling apart, it’s likely they weren’t chilled long enough before cooking or there’s too much moisture in the mixture. To ensure they stay together, I recommend chilling them in the refrigerator for at least 20 minutes before searing. You could also try adding a bit more breadcrumb to help bind them or cooking them at a slightly lower heat.
Can I make this soup vegetarian or vegan?
Absolutely! To create a vegetarian version of the Italian Wedding Soup, substitute the meat for plant-based meat alternatives or cooked white beans to maintain protein content. Use vegetable broth instead of chicken and beef broth, and keep the acini di pepe pasta and baby spinach for added flavor. For a vegan version, omit any cheese and ensure your meat alternatives don’t contain animal products.
Are there any allergens I should be aware of?
Yes! This Italian Wedding Soup includes common allergens such as eggs (in the meatballs), dairy (from Parmesan cheese), and wheat (in the breadcrumbs and pasta). If you have any sensitivities or allergies, you can easily substitute the breadcrumbs with a gluten-free alternative and use dairy-free cheese for toppings. Be mindful to check labels on all processed ingredients as well.
Heartwarming Italian Wedding Soup with Meatballs for Cozy Nights
Ingredients
Equipment
Method
- In a large mixing bowl, combine ground beef, ground pork, fresh breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, Worcestershire sauce, dried oregano, paprika, salt, and pepper. Mix gently until just combined. Form into 1-inch meatballs and chill for at least 20 minutes.
- Heat a large pot or Dutch oven over medium heat, add olive oil. Brown meatballs in batches to avoid overcrowding for about 2 minutes on each side until golden and crisp.
- In the same pot, add more olive oil if needed, then sauté chopped onion, celery, carrots, and red bell pepper for about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Deglaze pot with chicken and beef broth, add bay leaf, Italian seasoning, and red pepper flakes. Bring to a boil then reduce heat to simmer. Return meatballs and let simmer for 10-12 minutes.
- Stir in acini di pepe pasta and simmer for an additional 6-7 minutes until pasta is nearly al dente.
- Remove bay leaf and fold in baby spinach until wilted. Adjust seasoning with salt or pepper as needed.
- Ladle soup into bowls, top with fresh parsley and grated Parmesan cheese. Serve warm with crusty bread.
