Italian Wedding Soup
Learn how to make authentic Italian Wedding Soup in just 30 minutes! This hearty dish is perfect for busy weeknights and satisfying family dinners.
Equipment
- Large pot
- Cutting Board & Knife
- Measuring Spoons/Cups
- Ladle
- Serving Bowls
- Wooden spoon
Ingredients
- 1 lb meatballs (Italian-style, beef or turkey)
- 8 cups chicken broth (low-sodium)
- 2 cups baby spinach (roughly chopped)
- 1 cup ditalini pasta (or small shell pasta)
- 1 carrot (medium, diced)
- 1 celery stalk (diced)
- 1 onion (small, diced)
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tsp oregano (dried)
- salt and pepper (to taste)
- grated parmesan (for serving)
Instructions
- Sauté MirepoixTo begin the Italian Wedding Soup, you'll start by sautéeing the mirepoix. This essential step lays the foundation for your soup's flavor profile.But what exactly is mirepoix, and why is it so important? It's a classic combination of diced onions, carrots, and celery that forms the base of many soups and stews. The mirepoix benefits your dish by adding depth, sweetness, and aroma.To sauté like a pro, heat olive oil in your pot over medium heat. Add your diced vegetables and cook until they're softened but not browned. This process usually takes about 5 minutes.Are you wondering about the best sauté techniques? Keep the vegetables moving in the pan to guarantee even cooking and prevent burning. Don't rush this step – it's where the magic happens!As the vegetables cook, they'll release their flavors and aromas, creating a delicious base for your soup. Remember, a well-sautéed mirepoix is the secret to a robust and flavorful Italian Wedding Soup. Can you smell the enticing aroma already?
- Add Broth and BoilOnce you've sautéed the mirepoix to perfection, it's time to kick things up a notch. Grab your chicken broth and pour it into the pot with gusto.Why chicken broth, you ask? Well, it's packed with flavor and nutrients, offering numerous broth benefits that'll elevate your soup from good to extraordinary.Now, let's talk boiling techniques. You'll want to bring that liquid gold to a rolling boil. Watch as bubbles dance across the surface, signaling that it's time for the next step.But don't get too excited just yet! Remember, a watched pot never boils, so use this time wisely. Why not prep your meatballs or chop some extra veggies?Once you've reached that magical boiling point, it's decision time. Are you ready to add the meatballs and pasta, or do you want to let the broth simmer a bit longer to intensify the flavors?Either way, you're on track to create a soul-warming Italian Wedding Soup that'll have everyone begging for seconds. Isn't cooking just the best?
- Add Meatballs and PastaWith your broth at a rolling boil, it's time to add the stars of the show: meatballs and pasta. Gently drop in your pre-made meatballs, watching as they sink and then bob to the surface. Don't you love how they dance in the bubbling broth?Now, let's talk meatball variations. While beef is traditional, have you considered turkey or chicken for a lighter option? Or perhaps a blend of meats for a more complex flavor profile?Next, it's pasta time. Ditalini is a classic choice, but why not experiment with other small pasta types? Orzo, stelline, or even broken spaghetti can work wonders.As you add your chosen pasta, reduce the heat to a simmer. This gentle cooking method guarantees your meatballs warm through without falling apart and allows your pasta to cook to al dente perfection.Keep a close eye on the pot, stirring occasionally to prevent sticking. In about 8-10 minutes, you'll have tender meatballs and perfectly cooked pasta, ready for the next step in your Italian Wedding Soup adventure.
- Add Spinach and SimmerNow that your meatballs and pasta are perfectly cooked, it's time to add a pop of color and nutrition to your soup. Grab your fresh baby spinach and give it a quick chop.Why spinach, you ask? Well, it's not just for Popeye! The spinach benefits in this soup are numerous, providing iron, vitamins, and a delightful texture.Gently stir the spinach into your simmering broth. You'll notice it wilting almost immediately – that's exactly what you want. The key to mastering simmering techniques is maintaining a gentle bubble, not a rolling boil. This allows the flavors to meld without overcooking the delicate spinach leaves.Let it simmer for just 1-2 minutes. You're aiming for bright green, slightly wilted spinach that still has some bite to it. Remember, it'll continue cooking slightly even after you turn off the heat.Isn't it amazing how such a simple addition can transform your soup? As the spinach mingles with the savory broth and tender meatballs, you're creating a harmonious blend of flavors that'll have everyone asking for seconds.
- Season and Serve HotAs your Italian Wedding Soup reaches its final stage, it's time to perfect the seasoning. Taste the broth and adjust the salt and pepper to your liking. Remember, the meatballs and Parmesan cheese will add saltiness, so be cautious not to overdo it.Want to elevate the flavor? Try a splash of fresh lemon juice or a pinch of red pepper flakes for a subtle kick.Now, let's talk serving suggestions. Ladle the piping hot soup into warm bowls - this simple step makes a world of difference. Sprinkle a generous amount of grated Parmesan cheese on top, watching it melt slightly into the broth.For an extra touch of freshness, garnish with chopped parsley or basil. Wondering about sides? A crusty piece of Italian bread or garlic toast complements the soup perfectly.Are you serving a crowd? Consider setting up a toppings bar with extra cheese, herbs, and lemon wedges. This allows your guests to customize their bowls.Don't forget to provide soup spoons and napkins - this hearty soup demands proper utensils. Ready to dig in?
Nutrition
Calories: 538kcalCarbohydrates: 39gProtein: 29gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 91mgSodium: 1834mgPotassium: 691mgFiber: 3gSugar: 5gVitamin A: 3985IUVitamin C: 8mgCalcium: 81mgIron: 3mg