- **For the Meatballs:**
- 1 lb ground meat (beef, pork, veal, or a mix)
- 1/4 cup breadcrumbs (stale bread pulsed in a food processor works great)
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried)
- Salt and pepper to taste
- **For the Soup:**
- 6-8 cups chicken or vegetable broth
- 1 cup small pasta (like orzo, ditalini, or acini di pepe)
- 1-2 cups chopped greens (spinach, kale, or Swiss chard)
- 1 tablespoon olive oil
- 1 small onion, finely chopped (optional, but good if you have it)
- Salt and pepper to taste
- 1**Make the Meatballs:** In a medium bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined – avoid overmixing. Roll the mixture into small, marble-sized meatballs.
- 2**Cook the Meatballs:** Heat the olive oil in a large pot or Dutch oven over medium heat. If using onion, sauté it until softened, about 5 minutes. Add the meatballs and brown them on all sides. They don't need to be cooked through at this stage.
- 3**Simmer the Broth:** Pour in the chicken or vegetable broth. Bring the mixture to a simmer. Carefully add the small pasta and cook according to package directions, usually about 8-10 minutes, or until al dente.
- 4**Add the Greens:** Stir in the chopped greens. Cook for another 2-3 minutes until the greens are wilted and tender.
- 5**Season and Serve:** Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the hot Italian Wedding Soup into bowls and serve immediately.
Recipe: Italian Wedding Soup with Meatballs
Italian Wedding Soup, despite its name, has no direct connection to weddings. It's a beloved classic soup featuring small meatballs and a medley of greens in a savory broth. The beauty of this dish lies in its ability to be made with ingredients often found right in your pantry and refrigerator. This recipe emphasizes using what you have on hand to create a truly comforting and delicious meal.
Ready to Cook? Let's Get Started!
This soup is incredibly forgiving. Don't have all the exact ingredients? No problem! Use what you have. Dried parsley is fine, any small pasta shape will do, and even frozen spinach works in a pinch. The goal is deliciousness and resourcefulness.
Tips for Success:
- Meatball Moisture: For extra tender meatballs, don't overwork the meat mixture. A gentle hand is key.
- Broth Boost: If you only have bouillon cubes or powder, dissolve them in hot water according to package instructions to create your broth.
- Greens Galore: Feel free to mix and match your greens. A combination of spinach and kale adds great texture and nutrition.
- Make Ahead: The meatballs can be made a day in advance and stored in the refrigerator. You can also freeze cooked meatballs for future use.
Calorie Estimate:
Approximately 350-450 calories per serving, depending on the type of meat used and portion size.
Frequently Asked Questions:
- Q: Can I make this soup vegetarian? A: Absolutely! Omit the meat from the meatballs and use vegetable broth. You can create vegetarian 'meatballs' using lentils, mushrooms, or breadcrumbs and cheese as a base.
- Q: What kind of pasta is best? A: Small pasta shapes like orzo, ditalini, acini di pepe, or even alphabet pasta work wonderfully. They cook quickly and fit perfectly with the small meatballs.
- Q: How do I store leftovers? A: Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta may absorb more liquid over time; you may need to add a splash of broth or water when reheating.
- Q: Can I freeze Italian Wedding Soup? A: It's best to freeze the soup without the pasta and greens. You can add those when reheating. This prevents the pasta from becoming mushy and the greens from overcooking.
Enjoy this comforting bowl of Italian Wedding Soup, a testament to the delicious meals you can create using ingredients already in your kitchen!