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To make a great Italian wedding soup, you need key ingredients. Here’s what you will need: - 1 cup small pasta (such as acini di pepe or orzo) - 1 pound ground chicken or turkey - 1/2 cup grated parmesan cheese - 1/4 cup fresh parsley, finely chopped - 1 large egg, lightly beaten - 2 cloves garlic, minced - 1 small onion, finely diced - 6 cups low-sodium chicken broth - 1 cup carrots, sliced thinly - 1 cup fresh spinach leaves, chopped - 1 teaspoon dried oregano - Salt and freshly cracked black pepper to taste - Olive oil for sautéing Each of these ingredients adds layers of flavor. The meatballs provide protein, while the broth brings warmth. The pasta makes it filling, and the veggies add color and crunch. You can make this soup your own with some optional ingredients. Here are a few ideas: - Use different greens like kale or Swiss chard. - Add beans for extra protein and fiber. - Swap in beef or pork for the meatballs if preferred. - Include lemon zest for a bright finish. These choices let you play with flavors and textures. Feel free to mix and match based on what you love. Fresh ingredients matter. They bring life to your dish. Fresh herbs and vegetables add brightness and flavor. Dried herbs can work, but fresh gives a better taste. Use fresh chicken or turkey for meatballs for the best flavor and texture. When you choose quality, you elevate your soup. Freshness makes a big difference in taste and nutrition. Trust me, your taste buds will thank you! For the complete recipe, check the Full Recipe. To start, gather your ingredients for the meatballs. In a large bowl, mix together: - 1 pound ground chicken or turkey - 1/2 cup grated parmesan cheese - 1/4 cup finely chopped fresh parsley - 2 cloves minced garlic - 1 large beaten egg - Salt and freshly cracked black pepper to taste Using your hands, shape the mixture into small meatballs, about 1 inch wide. Place them on a plate and set aside. These meatballs add flavor and heartiness to the soup. Next, grab a large pot. Drizzle in some olive oil and heat it over medium heat. Add: - 1 small diced onion - 1 cup thinly sliced carrots Sauté these veggies for about 5 minutes. You want the onions to turn soft and clear. This step builds a strong base for your soup. Now, pour in 6 cups of low-sodium chicken broth. Stir gently and bring the broth to a gentle simmer. Carefully add your meatballs to the pot. Let them cook for 10-12 minutes. They should be cooked all the way through and no longer pink. Once the meatballs are ready, add: - 1 cup small pasta (like acini di pepe or orzo) Cook the pasta according to the package instructions, usually 7-10 minutes. After that, stir in: - 1 cup chopped fresh spinach - 1 teaspoon dried oregano Let the soup cook for another 2 minutes. This wilts the spinach and brings all the flavors together. Taste your soup and adjust the salt and pepper if needed. For the full recipe, be sure to check the detailed instructions. Enjoy your warm, comforting bowl of Italian wedding soup! To make tender meatballs, start with moist ground meat. I often use ground chicken or turkey. Adding grated cheese helps too. It gives flavor and moisture. When mixing, don’t overwork the meat. Mix just until combined, then form small balls. This keeps them soft. Cooking pasta in the soup is simple. Add the pasta when the meatballs are done. Follow the package instructions for the cooking time. I like to check the pasta a minute early. This way, it stays al dente. Remember, it will continue to cook in the hot soup. If you add it too soon, it might become mushy. Herbs and spices boost the soup's flavor. I love adding fresh parsley. It brightens the dish. Dried oregano is another great choice. It adds warmth. Feel free to experiment with other herbs too. A pinch of red pepper flakes can add some heat. Always taste as you go. Adjust the seasoning to match your taste. For more detailed steps, check the Full Recipe. {{image_4}} You can create a vegetarian version of classic Italian wedding soup. Instead of meatballs, use lentils or chickpeas. These add protein and texture. For a richer flavor, sauté mushrooms with your onions and garlic. You can also throw in some diced zucchini or bell peppers for extra veggies. Different areas in Italy have their own takes on this soup. In some regions, they use beef instead of chicken. Others add different greens, like kale or Swiss chard. You might even find recipes that include tiny meatballs made from pork. Each twist brings a new flavor, so feel free to explore! For a gluten-free version, swap out regular pasta for gluten-free pasta. Rice or quinoa can also work well in the soup. Just make sure to check that your broth is gluten-free too. This way, you can enjoy the same comforting taste without the gluten. Check out the Full Recipe for more delicious ways to make this dish! To keep your leftover soup fresh, let it cool first. Pour the soup into an airtight container. Make sure to leave some space at the top. This allows for expansion. You can keep the soup in the fridge for up to three days. If you want it to last longer, freezing is a great option. For long-term storage, use freezer-safe containers. You can also use heavy-duty freezer bags. Divide the soup into individual portions. This way, you can thaw only what you need. Seal the bags tightly to avoid freezer burn. Your soup will last up to three months in the freezer. Remember to label the bags with the date. When ready to enjoy your soup again, thaw it in the fridge overnight. For reheating, use a pot on low heat. Stir often to avoid sticking. If the soup seems thick, add a little broth or water. Heat until it’s warm throughout. You can also reheat in the microwave. Just cover it and heat in short bursts, stirring in between. Enjoy your delicious soup just like the first time! Italian Wedding Soup comes from Italy. It is not about weddings. The name means "marriage" of flavors. The dish mixes meatballs and greens, creating a rich taste. It has roots in Southern Italy. Many families enjoy this soup during special occasions. The soup is now loved worldwide for its warmth and comfort. Yes, you can use different meats for the meatballs. Ground beef or pork works well. You can also use a mix of meats. This adds more flavor. If you prefer a lighter option, use chicken or turkey. The key is to season the meat well. This will keep your meatballs tasty. You can make this soup ahead of time. Cook it fully and let it cool. Store it in the fridge for up to three days. To freeze, cool completely and place in an airtight container. It will last for about three months. When ready to eat, reheat on the stove. Add a little water or broth if needed. This keeps the soup fresh and flavorful. For the full recipe, check out the complete instructions above. This blog post covered all you need for making classic Italian wedding soup. We talked about the key and optional ingredients, stressing the importance of freshness. I shared step-by-step instructions, tips for perfect meatballs and pasta, and tasty variations to try. We also looked at how to store and reheat leftovers. In the end, you have all the tools to create a delicious soup. Enjoy sharing this meal with friends and family!

Classic Italian Wedding Soup

Discover the comforting flavors of Italian Wedding Soup Delight with this easy recipe! Made with tender meatballs, vibrant spinach, and pasta, this delicious soup is perfect for cozy dinners. Follow the simple steps to create a rich broth packed with wholesome ingredients, ideal for family meals. Ready in just 30 minutes, this recipe will warm your heart and soul. Click through for the full recipe and enjoy a bowl of goodness today!
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Ingredients
  

1 cup small pasta (such as acini di pepe or orzo)

1 pound ground chicken or turkey

1/2 cup grated parmesan cheese

1/4 cup fresh parsley, finely chopped

1 large egg, lightly beaten

2 cloves garlic, minced

1 small onion, finely diced

6 cups low-sodium chicken broth

1 cup carrots, sliced thinly

1 cup fresh spinach leaves, chopped

1 teaspoon dried oregano

Salt and freshly cracked black pepper to taste

Olive oil for sautéing

Instructions
 

In a mixing bowl, thoroughly combine the ground chicken (or turkey), grated parmesan cheese, chopped parsley, minced garlic, and the lightly beaten egg. Season with a pinch of salt and freshly cracked black pepper. Mix until you achieve a uniform consistency.

    Use your hands to form small meatballs, around 1 inch in diameter. Place the meatballs on a plate and set aside.

      In a large pot, heat a generous drizzle of olive oil over medium heat. Add the finely diced onion and sliced carrots. Sauté for about 5 minutes, or until the vegetables are tender and the onion is translucent.

        Pour in the chicken broth, stirring gently, and bring the mixture to a gentle simmer.

          Carefully add the meatballs to the simmering broth. Allow them to cook for 10-12 minutes, or until they are cooked through and no longer pink in the center.

            Once the meatballs are thoroughly cooked, add the small pasta to the pot and cook according to the package instructions until just al dente, usually about 7-10 minutes.

              Stir in the chopped spinach and dried oregano, allowing the soup to continue cooking for an additional 2 minutes, just until the spinach is wilted and vibrant.

                Before serving, taste the soup and adjust the seasoning with additional salt and freshly cracked black pepper as needed.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Serve the hot soup in shallow bowls, garnished with extra grated parmesan cheese and a sprinkle of fresh parsley for an added touch of color. Pair with slices of crusty bread for a hearty and satisfying meal! Enjoy!