wedding soup

The whole family loves this Italian wedding soup with tender meatballs, veggies and pasta in a rich, flavorful broth.

Italian Wedding Soup

chives

sage

garlic,

lb 85 beef

Parmigiano Reggiano

bread crumbs

salt

olive oil

yellow onion, diced

carrots,

celery,

chicken broth,

beef

water

dry white wine (optional)

bay leaf

white pepper (okay to use black pepper)

pasta

oz fresh spinach, stems

Parmigiano Reggiano,

Make the meatballs: Preheat the oven to 350°F. Line a baking sheet with aluminum foil and set an oven-proof roasting rack over top. Spray the rack generously with nonstick cooking spray.

In a large bowl, beat the egg with the chives, sage and garlic. Add the remaining meatball ingredients and mash with your hands until evenly combined. Roll the mixture into tablespoon-size balls (about 1-inch in diameter) and place on the prepared rack. Bake for 15 to 18 minutes, or until lightly browned and cooked through. Set aside.

Meanwhile, start the soup. In a large soup pot or Dutch oven over medium heat, heat the olive oil. Add the onions, carrots, and celery and cook, stirring frequently, until the vegetables are softened, about 8 minutes. Add the chicken broth, beef broth, water, wine, bay leaf, salt and pepper and bring to a boil. Add the pasta and cook, uncovered, at a gentle boil until the pasta is al dente, 8 to 10 minutes (or according to package directions). Taste the soup and adjust the seasoning, if necessary. Reduce the heat to low and add the spinach and meatballs. Simmer for a few minutes, until the spinach is wilted and the meatballs are warmed through. Ladle into bowls and serve with grated Parmigiano Reggiano. 

<strong>Freezer-Friendly Instructions:</strong>  The soup can be frozen for up to 3 months but wait until you reheat the soup to add the pasta.  Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until simmering, add the pasta, and cook until the pasta is tender.

A simple recipe for classic Italian Wedding Soup that comes together so quickly. Meatballs, pasta with spinach in a rich broth.

Italian Wedding Soup Recipe

lb pork

garlic (minced)

parmesan cheese (grated)

breadcrumbs

Tbsp whole milk

salt (or

¼ tsp ground black pepper (or

Italian seasoning

onion (finely chopped)

carrot

oz fresh spinach (coarsley chopped)

garlic

unsalted butter

dry acini de pepe pasta (or orzo)

chicken broth

½ tsp salt (or

½ tsp ground black pepper (or

Parmesan cheese (for serving)

In a bowl, combine together the ground pork, beef, egg, garlic, parmesan cheese, breadcrumbs, milk, salt, pepper, and Italian seasoning. Shape into 18-20 meatballs (or 35-40 mini meatballs).

In a Dutch oven, heat 1 Tbsp oil over medium/high heat. Once the oil is hot, add half of the meatballs. Cook until the meatballs are browned, turning occasionally. Remove the meatballs to a separate dish and repeat with remaining meatballs.

Add 1 Tbsp butter with onions and carrots and sautee until soft and golden (6-7 minutes), then add the minced garlic and saute another minute.

Pour in the broth and add the pasta, bring to a boil and cook for 5 minutes.

Add the meatballs back to the soup, season with salt and pepper to taste, and keep at a low boil for an additional 7-9 minutes, or until pasta is cooked to your desired doneness.

Add the spinach and cook another minute, or until spinach is wilted. Serve with freshly grated parmesan cheese.

This Italian Wedding Soup marries delicious Italian flavors together in one pot! Made with homemade meatballs, vegetables, kale, and pasta, this classic soup is easy to make in less than an hour on the stove top.

pork

parmesan

parsley (plus additional for serving)

oregano

garlic (grated)

black pepper

onion

carrots (diced)

celery (diced)

chicken broth (64 oz)

acini de pepe pasta (uncooked (½ package) (or ditalini

baby kale (chopped)

Kosher salt and pepper (to taste)

parmesan cheese (for serving)

In a large mixing bowl combine all meatball ingredients.

Using your hands, mix until well combined, then gently form into very small meatballs, about ¾” wide.

Transfer to a large baking sheet covered with foil (for easy cleanup) or a large plate.

Heat 1 TBSP in a large skillet over medium high heat. Once hot, add half the meatballs and cook, turning occasionally, until browned on all sides, 4-5 minutes.

Remove meatballs with a slotted spoon to a paper towel lined plate and repeat with remaining meatballs.

While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions, carrots and celery and season with a pinch of salt and pepper. Saute until veggies have softened, 6-8 minutes. Add garlic and saute for an additional 30 seconds, until fragrant.

Add chicken broth and bring to a boil. Add in pasta and meatballs and stir to combine. Reduce heat to medium (low boil) and cook for 10 minutes, stirring occasionally. Add in kale and cook for an additional 1-2 minutes, until pasta is tender and kale has wilted. Season with additional salt and pepper, to taste.

Serve, sprinkled with parmesan cheese and parsley. Enjoy!

An easy soup made with delicious pork and beef meatballs, onions, carrots, celery, garlic, spinach, and acini di pepe pasta, all simmered in a lightly seasoned broth.

lbs pork and beef

parsley

basil

Parmesan cheese

carrots

celery

acini de pepe pasta (see notes)

baby spinach

Kosher salt and fresh ground black pepper

In a medium bowl, combine the ground pork, ground beef, breadcrumbs, parsley, basil, oregano, egg, and Parmesan cheese. Shape the mixture into 3/4-inch balls.  Heat the olive oil in a large skillet over medium heat.  Add the meatballs and brown in the skillet. Remove the meatballs from the skillet and plate.

In the same skillet over medium heat, add the onions, carrots, and celery. Cook until the vegetables are softened, about 7-10 minutes. Add the garlic, parsley, basil, and oregano and cook for 1 minute while stirring constantly. Add the cooked vegetables to a heavy stockpot or Dutch oven. Add chicken broth and bring to a low boil.

Add the acini di pepe and the cooked meatballs. Cook for 15 minutes or until the pasta is tender. Add the spinach at the last minute of cooking. Stir the soup until the spinach is wilted. Season with kosher salt and fresh ground black pepper to taste. 

Loved this recipe!  Easy to make and full of flavor!
I decided to use ground turkey rather than beef / pork mixture using the Sam's seasonings.  Turned out really nice!  Yum!

You are absolutely correct! This soup was ALWAYS served as first course at family weddings!

Yes!!!  This soup has ALWAYS  been first course at all our family weddings!!!

This was amazing!  The only thing I did differently was bake the meatballs in a 350 oven on a sheet pan lined with foil and sprayed with cooking spray to prevent sticking.   I think that is easier.

The only thing Ann Marie will  loose is all those bits of burnt meat flavor,  by not sauteing your veggies in the meat ball pan!! That's usually a huge part of your recipe! Great recipe...I'm definitely putting it to the test this weekend.Thanks.

This is so good!  I do have one suggestion for those with kids who do not like spinach.... chop it finely.... it helped my kids eat their entire portion.

This is the kind of recipe I love. It's tasty and it's healthy. That can be a really hard combo to come by.

Thank you for the description of the soup first. This looks like such a great dish for these cold winter days.

it's been so long since i had italian wedding soup. loving the flavors and how easy it all comes together!

This is my favorite soup at our local grocery store (The Nugget)! But, your recipe looks ten times better! I can't wait to make this for myself-yum!

This soup is absolutely positively the first course at all Italian weddings that I have ever attended!!!

One of my favorites! I've been craving soup lately and could go for a bowl of this beautiful soup!  Looks so delicious!

This looks and sounds like such a delicious soup! How interesting that its name has nothing to do with weddings!

We would have never through to add meatballs to a broth - sounds amazing!

This is the BEST Italian Wedding Soup recipe I have ever tasted.

My favorite soup recipe. We have this on a regular rotation!

It's been so cold, I've been craving soup on repeat! This recipe is so perfect for winter nights! Thanks you for this delicious recipe!

I use unsalted chicken broth  because I have heart disease,  I saute  my veggies in lots of garlic, basil ,oregano ,parsley, celery, onions ,and not to much olive oil, also when I cannot find the pasta  I use white beans I also cook my meatballs in an air oven. . I also use Italian saugage  once in a while. Great soup. This is the best when you just want a good cup or bowl of soup along with some garlic bread.

This is soooo good. I'm in Southern California, so it's still in the 80's here, but I was in a soup mood. I am GF so I used GF breadcrumbs in the meatballs, added extra carrots and celery and skipped the pasta. I cooked everything in a dutch oven and forgot to drain the beef fat from browning the meatballs. The extra fat gave the soup extra flavor. I liked it so much, I ate 3 bowls for dinner and I'm looking forward to the leftovers tomorrow night.

this looks incredible!!!!!!!! perfect for a heart weeknight dinner when its freezing out.

This recipe is super! It ticked all of my boxes for a fully rounded family meal - thank you for the inspiration!

This is one of the best winter soup recipes. It really is a meal on its own and so warming and comforting! I made it all in my Dutch oven!

Seasonal and absolutely heart and delicious! Loved this thank you!!

A cool story behind the name of the soup, when I read the title I thought "that's interesting a special soup for Italian weddings." Nutritious and filling and wholesome.

I posted a day or two ago but my reply is not listed here so I will try again.  This is a very good flavorful hearty recipe for Italian Wedding soup.  I love it.  
There is one small thing that I would like to mention for those of us who are counting calories.  
The nutritional information that is listed can not possibly include the meatballs.  The calorie count would be quite a bit higher.
I will just plan my day different on the days that I have this soup.  Because once again I want to stress how good it is.

I shared this recipe on a Homemade Italian Recipe site on FB!  The response was amazing!  I had made the soup, but I added some salt to the meatballs and I used full sodium chicken broth.  After all, I’m Southern.  ?  Thanks for adding an alternative pasta.  I used orzo.  Couldn’t find the  other pasta in the coastal Georgia town that I live in!  
This was a fabulous, “company worthy” soup!  I was also very proud to share it with a friend that had recently had surgery!  Thanks so much.  You have gained a fan!

this soup looks so good! I am going to make this tonight but plant based.

Italian Wedding soup is one of my all time favorites and this recipes sounds amazing!

Pure comfort, especially with this changing weather. I love Italian wedding soup but have never tried making it myself, so you've completely inspired me. Thank you!!

This soup is superb - absolutely delicious, and so warming and comforting. Thank you for the wonderful recipe!

This Italian soup looks so scrumptious and so comforting. I can warm up to this soup anyday!

I made this yesterday and will make it again.  I followed the recipe exactly and it was perfect and very easy to make.  My husband had seconds so it’s definitely going in my “saved” recipes!

I have made this recipe several times. I always add some shredded chicken breast to it and top it off with some shredded parmesan cheese. It is very yummy!

Made this as a surprise for my Sicilian bf's birthday, HE LOVES IT !!!
Followed the recipe exactly, except:
I bought pre-made, uncooked pork meatballs and mixed them with a package of ground turkey to cut the sodium. Then made smaller meatballs with the mixture.

Also added fresh cracked pepper.

Oh yum! Now this is my kind of comfort food. :)

my absolute favorite soup - never knew the story - but it's delicious! Thanks for sharing recipe!

My whole family absolutely loved this soup! Fantastic recipe!

This is one of my favorite soups! I used frozen spinach just to make life easier, and it turned out soooo tasty! It's the perfect comfort food on a chilly night.

this is seriously my most favorite soup! im always craving it!

Beth... Your Italian Wedding Soup recipe is by far the absolute best we've ever made.  We will be following yours from here on in. Very flavorful! Thank you so much!  Also, very interesting is the story behind the name! Thanks for sharing!  Generally speaking, we love each and every one of your recipes!  God Bless You!   -Maria

https://content.jwplatform.com/videos/IiSruEVE.mp4

Italian Wedding Soup is made with delicious pork and beef meatballs, onions, carrots, celery, garlic, spinach and pasta in a deliciously seasoned broth.

One of the most delicious soup is the wedding soup

Turkish Wedding Soup ( Düğün Çorbası )

lamb

spoon yoghurt

spoon flour

lemon juice

cilli pepper

butter

Dry mint ((if you desire))

Firstly, put the meats inthe pressure cooker, add the water and close the lid. Cook it for 30-35 minutes.

After making sure that themeat is cooked, transfer it to a plate to cool. After the meats have cooled,shred them.

For the soup, add yoghurt, flour, egg yolk, lemon juice and water to a bowl and whisk well.

Add salt.

Take the juice of the boiledmeat into the pot in which you will make a soup. It will be about 4 cups.

Slowly add the prepared yogurtmixture in the pot and mix quickly.

Transfer the shredded meat to the soup pot. Cook on low heat until it is bitter.

Check the salt of the soup, if it is missing, add it and boil a little more. (3-5min)

Prepare the soup sauce as the last step. For this, cook the butter and paprika on the stove. You can also add mint if you want.

While serving the soup, pourthe sauce over it.

Bon Appetit!

https://www.youtube.com/watch?v=-8Wlm39arsQ

merhabalar bugün sizlere davet sofraların yıldızı Balıkesir yöresinin meşhur etli çorbasını yaptım .hem şifa deposu hem besleyici bir çorba kesinlikle denmenizi tavsiye ederim... düğün çorbası nasıl yapılır. hemde etli düğün çorba . etli çorba tarifi #etliçorba #düğünçorbası


malzemeler
4.5 yemek kaşığı tereyağı
yarım çay bardağı zeytinyağı
1 su bardağı un artı bir yemek kaşığı un 
yarım litre soğuk su
 birbuçuk litre kaynatılan etin suyu
2 tatlı kaşığı tuz
1 limon suyu
250 gr et 

 terbiye için
 5 yemek kaşığı yoğurt
 2 yumurta sarısı 
1 su bardağı soğuk su

💯Ustasından tam ölçülü ✅Balıkesir yöresinden ETLİ ÇORBA tarifi Düğün çorbası

This hearty soup is signature Italian American. With a beautiful and delicious combination of savory mini-meatballs, mildly bitter escarole, a rich broth, hints of parmigiano cheese, its full-bodied flavor will not disappoint!

eggs, (beaten)

milk

breadcrumbs ((See NOTE below.))

grated cheese ((See NOTE below.))

yellow onion, ((about ½ large onion))

Tbsp fresh basil, chopped

Tbsp fresh parsley, chopped

Tbsp minced garlic

tsp black pepper

red pepper

tomato paste

onions

chicken

parmigiano cheese rinds

salt and black pepper

Pecorino Romano cheese, (grated (for serving))

Prep all ingredients according to specifications above.

Make the meatballs: In a large bowl, whisk the eggs &amp; milk together, then immerse the breadcrumbs in it &amp; ensure they are fully immersed. Let this mixture sit for 1 to 2 minutes to allow the breadcrumbs to get soaked by the liquids, then add the next 7 ingredients and mix together until well-combined. Gently fold in the ground beef and mix so that all is well-combined. Do not overmix! Form mixture into small meatballs, about .4-.5 ounce each, and arrange them on a large plate or sheet pan and set them aside until you are ready to add them to the soup. (See NOTE below.)

Add the oil, garlic and crushed red pepper to a large pot or Dutch oven (at least 7 quarts) over medium-low heat and cook for 2-3 minutes or until the garlic starts to brown. Then, increase the heat to medium, add the tomato paste and caramelize it for about two minutes.

Add the onions, carrots and celery and continue to sauté until they are mostly softened, about 5-7 minutes.

Carefully pour the broth into the pot, add the parmigiano rind, cover and bring the broth to a light simmer.

One-by-one (so as to not damage/cause the meatballs to clump together) add the meatballs to the broth while gently stirring. Slowly bring the broth back up to a simmer, while stirring occasionally, and ensure that the meatballs are set.

Top 6 wedding soup recipes from across the web

The most viewed wedding soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Italian Wedding Soup

Italian Wedding Soup Recipe

Italian Wedding Soup

Italian Wedding Soup Recipe

Turkish Wedding Soup ( Düğün Çorbas...

Italian Wedding Soup

Top 6 wedding soup recipes from across the web

The most viewed wedding soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Italian Wedding Soup

Italian Wedding Soup Recipe

Italian Wedding Soup

Italian Wedding Soup Recipe

Turkish Wedding Soup ( Düğün Çorbas...

Italian Wedding Soup

The most viewed wedding soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine