Italian Wedding Soup Recipe

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

Breadcrumbs: Used to bind the meatballs and give them a tender texture.

Parmesan cheese: Adds a salty and nutty flavor to the meatballs.

Egg: Helps to bind the meatball mixture together.

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

Fresh parsley: Adds a fresh and slightly peppery taste to the meatballs.

Salt and pepper: Essential seasonings to enhance the overall flavor.

Olive oil: Used for sautéing the onions and garlic, adding a rich and fruity flavor.

Onion: Adds sweetness and depth to the soup base.

Chicken broth: The main liquid component of the soup, providing a savory and comforting base.

Acini di pepe: Small pasta that adds texture and substance to the soup.

Spinach: Adds a fresh and slightly bitter flavor, as well as a vibrant green color.

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, when adding the spinach to the broth, do so just before serving to maintain its vibrant color and fresh flavor.

• 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 that complements the meatballs well.

• 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 pungent than fresh garlic.

• chopped fresh parsley - Substitute with dried parsley: Dried parsley can be used in a smaller quantity to provide a similar herby flavor.

• salt and pepper - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and saltiness to the dish.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• chopped onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor compared to onions.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the soup.

• acini di pepe small pasta - Substitute with orzo: Orzo has a similar small size and texture, making it a good substitute.

• chopped fresh spinach - Substitute with kale: Kale can provide a similar leafy green texture and nutritional benefits.

• salt and pepper - Substitute with herb seasoning blend: An herb seasoning blend can add a variety of flavors without the need for additional salt.

• Allow the Italian Wedding Soup to cool completely before storing. This helps prevent condensation, which can make the soup watery.

• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers to make reheating easier.

• If you plan to freeze the soup, consider storing the meatballs separately. This helps maintain their texture when reheated.

• Label the containers with the date and contents. This ensures you know exactly what you have and when it was made.

• Store the soup in the refrigerator for up to 3-4 days. Make sure the containers are sealed tightly to keep the soup fresh.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps preserve the texture and flavor.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. If the soup is too thick, add a bit of chicken broth or water to reach the desired consistency.

• If reheating in the microwave, use microwave-safe containers. Heat in short intervals, stirring in between to ensure even heating.

• For best results, add fresh spinach when reheating, as it can lose its vibrant color and texture when frozen.

• Stovetop Method:

  1. Pour the leftover Italian Wedding Soup into a large 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 5-10 minutes until thoroughly warmed.
  4. If the pasta has absorbed too much broth, add a splash of chicken broth or water to reach your desired consistency.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. If the soup is not hot enough, continue to heat in 1-minute increments, stirring each time, until it reaches the desired temperature.

• 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. Place the dish in the oven and heat for 20-30 minutes, stirring halfway through.
  4. Check the soup to ensure it is heated thoroughly. If not, continue to heat in 5-minute increments until hot.

• Slow Cooker Method:

  1. Pour the leftover Italian Wedding Soup into the slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally to ensure even heating.
  4. Once the soup is hot, switch the slow cooker to the warm setting until ready to serve.

• Baking sheet: A flat, rectangular metal pan used to bake the meatballs in the oven.

• Parchment paper: Non-stick paper used to line the baking sheet to prevent the meatballs from sticking.

• Mixing bowl: A large bowl used to combine the ground beef, breadcrumbs, parmesan, egg, garlic, parsley, salt, and pepper.

• Oven: An appliance used to bake the meatballs at 375°F (190°C).

• Large pot: A big pot used to cook the soup, including the broth, pasta, meatballs, and spinach.

• Stove: An appliance used to heat the large pot and sauté the onions and garlic.

• Wooden spoon: A utensil used to stir the ingredients in the pot.

• Knife: A tool used to chop the onion and mince the garlic.

• Cutting board: A surface used to chop the onion and mince the garlic.

• Measuring cups: Tools used to measure the breadcrumbs, parmesan cheese, and chicken broth.

• Measuring spoons: Tools used to measure the olive oil and any additional seasonings.

• Colander: A tool used to drain the pasta if needed.

• Ladle: A utensil used to serve the soup into bowls.

Prepare ingredients in advance: Chop onion, mince garlic, and measure out breadcrumbs and parmesan beforehand.

Use pre-made meatballs: Save time by using store-bought meatballs instead of making them from scratch.

Quick-cooking pasta: Opt for small pasta like acini di pepe that cooks quickly.

Pre-washed spinach: Use pre-washed and pre-chopped spinach to save prep time.

One-pot method: Cook the meatballs directly in the broth to save on cleanup and time.