Italian Wedding Soup

Tis the Season

During the cool fall and winter seasons, I enjoy making all sorts of different soups. In an effort to populate the soup section of this website, I decided that the best soup to introduce was a long-time recipe from years ago was the best way to start. While I was living in an apartment, I was craving a soup. Going through the internet to find a soup that I could vibe with, I came across a few for Italian Wedding. Something about it just seemed to be what I was craving. I ended up finding one in particular that seemed to have a unique take on the original, that being the addition of mustard powder. I wanted to try it. My first few attempts over the course of about a year or two, didn't really yield the results I was hoping for. So a few trials and tweaks later, I came up with this recipe which I am happy to share with you! I hope that you enjoy it as much as I do!

Italian Wedding Soup

Ingredients

Meatballs:

1/2 lb Ground Beef

1/2 lb Ground Sausage

1x Large Egg

1/4 Cup Panko Breadcrumb

1/2 Cup Parmesan (Freshly Grated)

2 Cloves Garlic (Minced)

1 Tsp Rosemary

1 Tsp Thyme

1 Tsp Salt

1/2 Tsp Pepper

Soup:

8 Cups Chicken Broth

3 Cups Spinach

1 Cup Orzo Pasta

1 Cup Carrots (Diced)

1 Cup Yellow Onion (Diced)

1/2 Cup Celery (Thinly Sliced)

2 Cloves Garlic (Minced)

2 Tbs Worcestershire Sauce

1 Tbs Sherry Cooking Wine

2 Cloves Garlic

2 Tsp Italian Seasoning (See Homemade Recipe Below)

1 Tsp Mustard Powder

Homemade Italian Seasoning: (Will only need 2 Tsp)

1/2 Tsp Basil

1/2 Tsp Thyme

1/2 Tsp Parsley

1/2 Tsp Oregano

1/4 Tsp Marjoram

1/4 Tsp Rosemary

1/4 Tsp Onion Powder

1/4 Tsp Garlic Powder

1/4 Tsp Red Pepper Flakes (Optional)

Preparation

In a medium bowl, combine the Ground Beef, Ground Pork, Egg, Panko Bread Crumbs, Garlic, Rosemary, Thyme, Parmesan Cheese, Salt, and Pepper.

Mix until all ingredients are well incorporated.

Roll meat mixture into 1/2 balls.

In a large pot, heat up the oil on medium-high heat.

Place the meatballs into the pot, ensuring not to overcrowd. Roll the balls around until the surface is light brown in color. (You may have to brown 2 batches of meatballs depending on the size of your pot)

Remove from heat and set on a plate with a paper towel, and set aside

Reduce heat to medium

In the same pot, add in the Onions, Carrots, and Celery and cook until tender. Roughly 5 minutes.

Deglaze the pot with a splash of Sherry Cooking Wine and let simmer for roughly 2-3 minutes, or until the alcohol smell is no longer present.

Add in the Garlic, Basil, Rosemary, Thyme, Marjoram, Parsley, Oregano, and Red Pepper Flakes and let simmer for 1-2 minutes.

Add the Chicken Broth to the pot and bring to a boil.

Let boil to reduce for 5 minutes, then reduce heat to a simmer and add in the Meatballs.

In a separate small pot, add Water, Oil, and a pinch Salt and bring to a boil.

Add in the Pasta to the small pot and cook per the instructions on the package.

Once pasta is cooked, drain it and set aside.

Add in the Spinach to the large pot and let cook until wilted.

In the serving bowls, add in the pasta and ladle the soup into the bowl.

It's ready to serve and enjoy!

Recipe Notes

If you anticipate saving this for meal prep, keep the pasta separated. Otherwise, it will continue to absorb the broth.

Italian Wedding Soup

Italian Wedding Soup

Tis the Season