In the Kitchen: Italian Wedding Soup

I’ll be honest, I’d never heard of this until I found a recipe while FoodGawking one day. When I expressed my utter joy in having discovered such a fantastic food, everyone laughed at me like I’d just discovered Google or something.

Perhaps your mom/grandma/Aunt Gus makes this, or maybe that café on the corner serves it for Tuesday lunch and you’ve already been there, done that.

But if you haven’t! Oh my. Give this a try. The key here is to layer the flavors, so be sure and take enough time between each step for the tastes to meld. I’ve simplified the recipe quite a bit, so if you’d like to make it more authentic, use your favorite meatball recipe.

Italian Wedding Soup

16 oz frozen Italian-style meatballs
2 tablespoons EVOO
1 cup minced onion
1 cup diced carrots
1 cup diced celery
8 cups chicken stock (can use Better than Bouillon to make this)
1 cup orzo
10 oz ounces baby spinach, washed and trimmed
salt and pepper, to taste

In a large Dutch oven or soup pot over medium heat, heat the olive oil. Sauté the onion, carrots and celery until the onion is transparent.

Add the chicken stock and bring to a boil. Add the pasta and meatballs, return to a boil, and cook until the pasta is soft, about ten minutes. Taste the broth and adjust the seasoning to your liking with salt and pepper. Add the spinach and simmer for a couple of minutes more.

Serve with Parmesan, if desired.

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34 thoughts on “In the Kitchen: Italian Wedding Soup

  1. I should know better than to read your Monday Meals posts! They always make me hungry! This looks really yummy. I’ve never tasted it but would like to very soon.

  2. I love Italian wedding soup. I made something remarkably similar to it this weekend. I’d like to think of it as brilliant minds thinking alike!

  3. I am so bored in the kitchen department of my life right now, but this recipe excites me. I have heard of Italian Wedding soup, but have never had it. Your pictures looked so yummy that I MUST make this and I will. Thanks for the new spark in my burnt out kitchen.

    Kimberly

  4. I can’t believe I’ve never made this – its so good.

    I will add it to our rotation next week 🙂 Yum. Soup is good & I bet kiddo would eat the meatballs!

  5. That looks really good. And all of my crew loves meatballs, so it might actually get eaten if I make some for them. Question: What would you substitute for spinach, if you had to? My daughter’s allergic to spinach and I haven’t yet found anything good to replace it. Thanks!

  6. Oh God, I love soup too! I could eat it three meals a day.

    Being married to an Italian Stallion, we eat homemade Wedding Soup at every major holiday. His family makes it with escarole instead of spinach, and none of the extra veggies. Store bought meatballs? These exist? Whaaaat?

  7. This looks divine. I can not sneak vegetables into my kids’ food. They have some sort of radar. My husband has tried to add it to meat ball mixtures, chicken nugget coating, perogie filling and every single time my oldest pushes it away and asks for the old one (the boxed kind) I don’t know where he came from. Shaune and I eat as if it’s our jobs.

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