Discover the ultimate Italian Wedding Soup recipe on www.thenextrecipes.com! Learn how to make this comforting, homemade classic with tender meatballs and fresh greens. Quick & easy!

Hearty & Homemade: The Best Italian Wedding Soup Recipe

Welcome to www.thenextrecipes.com, your go-to destination for delicious, home-cooked meals that bring joy to your table. Today, we’re diving into a beloved classic that warms the soul and satisfies the palate: **Italian Wedding Soup**. This isn’t just any soup; it’s a bowl of pure comfort, traditionally enjoyed at Italian family gatherings and a staple in countless homes. Forget what you think you know about intricate recipes; our version of **Italian Wedding Soup** is straightforward, incredibly flavorful, and perfect for a cozy weeknight dinner or a special occasion.

Imagine tender, seasoned mini meatballs, delicate pasta, and vibrant green escarole swimming in a rich, savory chicken broth. Each spoonful is a symphony of textures and tastes, a harmonious blend that makes this soup an absolute masterpiece. Despite its fancy name, which actually comes from the “marrying” of flavors between the green vegetables and the meat, making this **Italian Wedding Soup** from scratch is surprisingly simple. We’re going to guide you through every step, ensuring your kitchen fills with an aroma that promises pure delight. Get ready to impress your family and friends with a hearty, authentic, and utterly delicious meal that will have everyone asking for seconds!

Italian Wedding Soup Ingredients

Gathering your ingredients is the first step to creating this comforting **Italian Wedding Soup**. We’ve meticulously chosen fresh, high-quality components to ensure every spoonful is packed with authentic flavor.

• 1 lb ground chicken or pork (or a mix of both) for the meatballs
• 1/2 cup unseasoned breadcrumbs
• 1/4 cup finely grated Parmesan cheese, plus more for serving
• 1 large egg, beaten
• 2 cloves garlic, minced (1 for meatballs, 1 for soup base)
• 1/4 cup fresh parsley, finely chopped, plus more for garnish
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 medium yellow onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 cups chicken broth, high-quality
• 1 head escarole, washed, dried, and roughly chopped
• 1 cup acini di pepe or orzo pasta

How to Make Italian Wedding Soup

Follow these detailed instructions to create a memorable batch of **Italian Wedding Soup** that will become a family favorite.

1. Prepare the Meatballs: In a large bowl, combine the ground meat (chicken, pork, or a mix), breadcrumbs, grated Parmesan, beaten egg, 1 clove minced garlic, chopped parsley, salt, and pepper. Use your hands to gently mix until just combined. Avoid overmixing, as this can lead to tough meatballs. Roll the mixture into tiny meatballs, about 1/2 inch in diameter. You should get approximately 60-70 meatballs.
2. Brown the Meatballs: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Carefully add the meatballs in batches, making sure not to overcrowd the pot. Brown them on all sides until lightly golden. They don’t need to be cooked through at this stage. Remove the browned meatballs with a slotted spoon and set them aside on a plate lined with paper towels to drain excess fat.
3. Sauté the Aromatics: Add the remaining 1 tablespoon of olive oil to the same pot. Reduce the heat to medium. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften. Add the remaining minced garlic and cook for another minute until fragrant.
4. Deglaze and Add Broth: Pour in a splash of chicken broth (about 1/4 cup) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This adds incredible flavor to your **Italian Wedding Soup**. Once deglazed, pour in the rest of the chicken broth and bring it to a gentle simmer.
5. Cook the Pasta: Add the acini di pepe or orzo pasta to the simmering broth. Cook according to package directions, usually about 7-9 minutes, or until al dente. Keep an eye on the pasta to ensure it doesn’t get too mushy.
6. Add Meatballs and Escarole: Once the pasta is nearly cooked, carefully return the browned meatballs to the pot. Stir gently. Add the chopped escarole. The heat from the soup will quickly wilt the escarole. Cook for another 2-3 minutes until the escarole is tender-crisp and the meatballs are fully cooked through.
7. Taste and Adjust: Taste the **Italian Wedding Soup** and adjust seasoning with additional salt and pepper if needed. You might also want a pinch more Parmesan cheese directly into the pot for extra depth.

Serving Your Italian Wedding Soup

Serving this wonderful **Italian Wedding Soup** is all about enhancing the experience. Ladle generous portions into warm bowls. For an authentic touch, grate fresh Parmesan cheese generously over each serving. A sprinkle of fresh chopped parsley adds a vibrant pop of color and freshness. This hearty dish pairs perfectly with a side of crusty Italian bread for dipping, or a light, crisp green salad dressed with a simple vinaigrette. It’s truly a complete meal on its own, perfect for any occasion.

Frequently Asked Questions About Italian Wedding Soup

Here are some common questions we hear about making and enjoying **Italian Wedding Soup**:

Q: Can I make the meatballs ahead of time for this Italian Wedding Soup recipe?

A: Absolutely! You can prepare and roll the meatballs a day in advance. Store them covered in the refrigerator until you’re ready to brown and add them to the soup. You can even brown them and then freeze them for future use, adding them directly to the simmering broth when you’re ready to make the soup.

Q: What if I can’t find escarole? What’s a good substitute?

A: While escarole is traditional for **Italian Wedding Soup** due to its slightly bitter edge which balances the rich broth, you can certainly substitute it. Baby spinach is a popular and easy-to-find alternative. Just add it at the very end, as it wilts much faster than escarole. Kale or Swiss chard, finely chopped, could also work if you blanch them briefly first.

Q: How can I store leftover Italian Wedding Soup?

A: Store leftover **Italian Wedding Soup** in an airtight container in the refrigerator for up to 3-4 days. Note that the pasta will continue to absorb liquid and may swell. If you anticipate having leftovers, you can cook the pasta separately and add it to individual bowls just before serving. This keeps the pasta al dente and the broth clearer.

Q: Can I use different ground meat for the meatballs?

A: Yes! While a mix of ground chicken and pork is traditional for the meatballs in **Italian Wedding Soup**, you can use all ground chicken, all ground pork, or even ground turkey for a lighter version. For a richer flavor, some home cooks even incorporate a small amount of ground beef.

Conclusion and Your Next Delicious Meal

There you have it – a magnificent, heartwarming bowl of **Italian Wedding Soup** made right in your own kitchen! This recipe proves that some of the most satisfying meals are often the simplest to prepare, especially when you follow expert guidance from www.thenextrecipes.com. The combination of savory meatballs, tender pasta, and fresh greens in a rich broth creates an unforgettable culinary experience that truly brings people together.

We encourage you to try this recipe, share it with your loved ones, and savor every spoonful. We’d love to hear about your experience! Did you make any fun substitutions? What was your favorite part of preparing this dish? Leave a comment below and tell us how your **Italian Wedding Soup** turned out. Don’t forget to explore more delightful recipes on www.thenextrecipes.com for your next culinary adventure!