Classic Italian wedding soup

  • Loriana Shea
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Classic Italian wedding soup

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Classic Italian wedding soup is a comforting and flavorful dish that brings together tender little meatballs, fresh vegetables and pasta in a light, savory broth.

Despite it’s name. this classic soup isn’t served at Italian weddings, but rather gets it’s name from the “marriage” of  flavors from the ingredients. It’s the perfect balance of flavors wholesome and satisfying, making it a family favorite for any occasion.

Prep ahead for classic Italian wedding soup recipe

Make the meatball mixture a day before. Or form the meatballs and  place them on a baking sheet and bake, You can either refrigerate the meatballs if using soon. or freeze them up to three months, in a single layer and then transfer to a freezer friendly bag or container once solid.

If you want to use home made chicken stock prepare the stock in advance  and refrigerate for up to three days or freeze for up to three months. You can also skim off any fat once it’s chilled.

Wash , chop and store the celery, onions and carrots and spinach in airtight containers in the fridge. These can be prepped 1-2 days before.

On the day you’re serving simply cook the prepped onions, carrots and  celery in the olive oil, add the prepared stock, pasta  baked meatballs, and spinach.

These prep steps will allow you to quickly put together the soup with minimal effort when your ready to serve.

If you make this Italian soup recipe please leave me a comment on your experience with this classic wedding soup recipe. I love hearing from you it’s my favorite part.

Classic Italian Wedding Soup

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Ingredients
  

FOR THE MEATBALLS

  • 1/2 lb. lean ground beef
  • 1/2 lb. ground pork
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan
  • 1/3 cup chopped Italian parsley
  • 2 eggs slightly beaten
  • salt and pepper to taste

FOR THE SOUP

  • 3 Tbsp. olive oil
  • 1 cup each chopped onion+ celery + carrots
  • 8 cups chicken stock
  • 1 cup acini de pepe or orzo pasta
  • 4 cups chopped spinach
  • salt and pepper to taste
  • grated parmesan cheese for serving

Instructions
 

  • 3 Tbsp. olive oil
  • 1 cup each chopped onion+ celery + carrots
  • 8 cups chicken stock
  • 1 cup acini de pepe or orzo pasta
  • 4 cups chopped spinach
  • salt and pepper to taste
  • grated parmesan cheese for serving

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