Are you craving a warm, comforting bowl of deliciousness that's also surprisingly easy to make? Then look no further! This easy Italian Wedding Soup recipe, boosted with the goodness of spinach, is the perfect answer for a quick weeknight dinner or a satisfying weekend lunch. It’s a hearty, flavorful soup that’s packed with tender meatballs, delicate pasta, and vibrant spinach, all simmered in a rich and savory broth. This recipe is perfect for beginners and experienced cooks alike, promising a delicious homemade meal without hours spent in the kitchen.
Ingredients:
This recipe makes about 6 servings.
- For the Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- For the Soup:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth (low sodium preferred)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup small pasta (like ditalini or miniature farfalle)
- 5 ounces fresh spinach, roughly chopped
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions:
Making the Meatballs:
- In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Avoid overmixing, as this can make the meatballs tough.
- Roll the mixture into small meatballs, about 1 inch in diameter.
Making the Soup:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add the chicken broth and diced tomatoes to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Gently add the meatballs to the simmering broth. Reduce heat to a gentle simmer and cook for 15-20 minutes, or until the meatballs are cooked through.
- Stir in the pasta and cook according to package directions, usually about 8-10 minutes.
- Add the spinach during the last few minutes of cooking, allowing it to wilt slightly.
Serving:
- Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Cooking Tips for the Best Italian Wedding Soup:
- Don't overmix the meatballs: Overmixing develops gluten and leads to tough meatballs.
- Simmer gently: A gentle simmer ensures the meatballs cook evenly and the broth remains clear.
- Taste and adjust seasoning: Season the soup to your liking with salt, pepper, and other herbs.
- Add other vegetables: Feel free to add other vegetables like zucchini, green beans, or mushrooms.
Variations:
- Vegetarian Wedding Soup: Omit the meatballs and add more vegetables, such as mushrooms, zucchini, and chickpeas for a hearty vegetarian option.
- Spicy Wedding Soup: Add a pinch of red pepper flakes to the soup for a little kick.
- Chicken Wedding Soup: Use cooked shredded chicken instead of meatballs for a lighter version.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: Approximately 20-25g Fat: Approximately 15-20g Carbohydrates: Approximately 30-35g
This easy Italian Wedding Soup recipe is a delicious and healthy meal that's perfect for any occasion. The combination of tender meatballs, delicate pasta, and vibrant spinach creates a truly satisfying and flavorful soup. Enjoy!