This restaurant-quality Italian wedding soup by Evolving Table is packed with meatballs, orzo pasta, spinach, carrots, and onion. You can never go wrong with this easy soup recipe. It is the perfect meal during winter, as it’s warm and comforting. I have always wondered why it is called that way, so I did some research and found out that it is actually not served during weddings. It is called that way because of the perfect combination of vegetables, broth, and meat, resulting in a delicious flavor.
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The broth has a rich and savory taste that is just too good to resist. I love making this at home as it is nutritious, delicious, and good for sharing. Even the picky eaters at home love this dish. It’s the ultimate comfort food for our family.
If you love cooking soups, you should also try this Ginger-Spice Chicken Soup Recipe. It’s super simple to make and ready in just a few minutes.
Easy Italian Wedding Soup Ingredients
Meatball ingredients:
- 1/2 lb of ground beef
- 1/2 lb of ground sausage
- q/w cup of Italian breadcrumbs
- 1/3 cup of parmesan cheese (grated)
- 1 egg (whisked)
- 1/4 cup of parsley (finely chopped)
- 2 cloves of garlic (crushed)
- 3/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of oil
Soup ingredients:
- 1 tablespoon of oil
- 1/2 small onion (finely diced)
- 3 medium-sized carrots (diced)
- 2 cloves of garlic
- 8 to 10 cups of chicken broth
- 1 cup of orzo
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/8 to 1/4 teaspoon of red pepper flakes
- 3 cups of fresh baby spinach (roughly chopped)
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How to Make Italian Wedding Soup
Step 1:
Start by making the meatballs. Add all the meatball ingredients (except for the oil) in a large mixing bowl, then mix until well combined. Get two teaspoons of the mixture and shape into a ball. To keep your hands from getting sticky, spritz them with a bit of non-stick cooking spray, then continue with the remaining mixture. It should make a total of 48 meatballs.
Step 2:
Place a dutch oven or large pot over medium heat, then add 1 tablespoon of oil and half of the meatballs. Sear them for about 4 to 5 minutes or until lightly browned on all sides. Transfer on a paper towel lined plate. Continue cooking the remaining meatballs.
Step 3:
In the same pot, add 1 tablespoon of oil, diced carrots, onion, and celery. Saute for about 3 to 4 minutes, then stir in the garlic. Continue cooking for about a minute.
Step 4:
Pour the broth and scrape the bottom of the pot. Let it come to a boil. Once boiling, add the pasta, salt, black pepper, red pepper flakes, and meatballs. Stir then cover the pot with the lid. Lower the heat to medium, then let it simmer for about 7 to 9 minutes or according to pasta package instructions.
Step 5:
Once the meatballs and pasta are cooked, add the spinach and mix well. Serve and enjoy!
Restaurant-Quality Italian Wedding Soup
