Italian Wedding Soup Recipe

Ground beef: The base for the meatballs, providing a rich and savory flavor.

Breadcrumbs: Helps bind the meatballs together and adds texture.

Parmesan cheese: Adds a salty, umami flavor to the meatballs.

Egg: Acts as a binder to hold the meatball mixture together.

Garlic: Provides a pungent and aromatic flavor to the meatballs.

Salt: Enhances the overall flavor of the meatballs and soup.

Black pepper: Adds a hint of spice and depth to the meatballs.

Chicken broth: The base of the soup, providing a rich and savory liquid.

Carrot: Adds sweetness and color to the soup.

Celery: Provides a subtle, earthy flavor and crunch.

Onion: Adds depth and sweetness to the soup base.

Small pasta: Typically acini di pepe or orzo, these add texture and substance to the soup.

Baby spinach: Adds a fresh, nutritious element to the soup.

Salt and pepper: To taste, for final seasoning adjustments.

When forming the meatballs, use a small ice cream scoop or a tablespoon to ensure they are uniform in size. This helps them cook evenly and ensures a consistent texture throughout the soup. Additionally, browning the meatballs in the oven before adding them to the broth not only enhances their flavor but also helps them hold their shape better in the soup.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture in the meatballs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and tangy flavor, making it a good alternative.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binder for the meatballs, suitable for those avoiding eggs.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less intense than fresh garlic.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute.

• chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar base flavor, making the soup suitable for vegetarians.

• diced carrot - Substitute with diced sweet potato: Sweet potato offers a similar texture and a slightly sweeter flavor.

• diced celery stalk - Substitute with diced fennel: Fennel provides a similar crunch and a slightly anise-like flavor.

• diced onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of onions.

• small pasta (like acini di pepe or orzo) - Substitute with quinoa: Quinoa can provide a similar texture and is a gluten-free option.

• baby spinach - Substitute with kale: Kale can provide a similar leafy green component with a slightly different texture and flavor.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add complexity and flavor without additional salt and pepper.

• Allow the Italian Wedding Soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.
• If you plan to consume the soup within 3-4 days, store it in the refrigerator. Make sure the containers are sealed tightly to maintain freshness.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.
• When freezing, leave some space at the top of the container to allow for expansion as the soup freezes.
• To reheat refrigerated soup, pour it into a pot and warm over medium heat, stirring occasionally until heated through.
• For frozen soup, thaw it in the refrigerator overnight before reheating. Alternatively, you can use the defrost setting on your microwave.
• If the pasta becomes too soft after reheating, consider cooking and adding fresh pasta to the soup just before serving.
• For best results, store the meatballs separately from the broth and vegetables. This prevents the meatballs from becoming too soggy.
• When ready to serve, combine the meatballs with the reheated broth and vegetables, and add fresh baby spinach to maintain its vibrant color and texture.

• Stovetop Method:

  1. Pour the leftover Italian Wedding Soup into a pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup reaches a gentle simmer, continue to heat for an additional 5 minutes to ensure the meatballs and vegetables are thoroughly warmed.
  4. If the broth has thickened, add a splash of chicken broth or water to reach your desired consistency.

• Microwave Method:

  1. Transfer a portion of the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a damp paper towel to prevent splatters.
  3. Heat on high for 2-3 minutes, pausing halfway to stir.
  4. Check the temperature and heat in additional 30-second intervals if needed, until the soup is hot throughout.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-25 minutes, or until the soup is heated through.
  4. Stir halfway through to ensure even heating.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low and heat for 2-3 hours, stirring occasionally.
  3. This method is ideal if you want to reheat the soup slowly and keep it warm for an extended period.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the soup in the top pot and set it over the simmering water.
  3. Stir occasionally and heat until the soup is warmed through, which should take about 15-20 minutes.

• Oven: Used to bake the meatballs until they are cooked through.

• Mixing bowl: Used to combine the ground beef, breadcrumbs, parmesan, egg, garlic, salt, and pepper.

• Baking sheet: Used to place the meatballs on for baking.

• Large pot: Used to bring the chicken broth to a boil and cook the vegetables, pasta, meatballs, and spinach.

• Knife: Used to dice the carrot, celery, and onion.

• Cutting board: Used as a surface to dice the vegetables.

• Measuring cups: Used to measure the breadcrumbs, parmesan cheese, and pasta.

• Measuring spoons: Used to measure the salt and pepper.

• Wooden spoon: Used to stir the soup as it cooks.

• Ladle: Used to serve the soup into bowls.

• Garlic press: Used to mince the garlic cloves.

• Whisk: Used to beat the egg before adding it to the meatball mixture.

Prepare meatballs in advance: Mix and shape the meatballs ahead of time, then freeze them. This way, you can just bake them when needed.

Use pre-chopped vegetables: Save time by buying pre-chopped carrots, celery, and onions. They are available in most grocery stores.

Quick-cook pasta: Opt for quick-cooking pasta like orzo, which cooks faster and saves you time.

Pre-made broth: Use store-bought chicken broth to cut down on preparation time.

One-pot method: Cook the meatballs directly in the soup instead of baking them separately to save on cleanup and time.