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This Wedding Soup comes from my nana's kitchen and still gets everyone excited at our family dinners. The small, juicy meatballs floating with pasta and spinach in tasty broth always draws folks to come eat. And guess what? You can whip it up on your stovetop, in a slow cooker, or even your pressure cooker – whatever's easiest for you.
Soul-Warming Comfort
There's something truly special when those well-seasoned tiny meatballs blend with bright spinach in that rich broth. Each bite tastes like pure comfort. I always cook more than needed since it freezes so well for those crazy nights when you want something quick but delicious.
Your Ingredients
- Meatball Components:
- Meat Mixture: Combo of pork and beef for extra juiciness.
- Bread Crumbs: Use fresh ones for softer texture.
- Grated Parmesan: Don't go for pre-packaged stuff.
- Flavorings: Garlic, parsley, and Italian herbs do wonders.
- Soup Basics:
- Flavorful Stock: Either chicken or beef works great.
- Spinach Leaves: Adds color and nutrients.
- Small Pasta: Go for acini de pepe or try some orzo.
- Flavor Base: Carrots, onions, and celery create magic.
Cooking Steps
- Begin With Meatballs:
- Combine ingredients, shape into balls, then lightly brown them for extra taste.
- Create Flavor Foundation:
- Sauté vegetables in the leftover meatball drippings.
- Pour In Stock:
- Add your broth and let everything simmer together.
- Finish It Off:
- Toss in your pasta and greens, then cook until just right.
Tasty Tips
Try adding a dash of Worcestershire or hot sauce for depth. Don't rush browning those meatballs – it's worth the time. If you've got frozen spinach, just drain it well before using. I like cooking my pasta separately so it doesn't get mushy later.
Storage Advice
This soup stays good in your fridge for about 4 days tops. Wanna save it longer? Don't add the pasta when freezing – mix it in fresh when you heat it up. Can stay frozen for up to 4 months – just move it to your fridge overnight before eating.
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Handy Tools
A 4.5 quart Dutch oven works wonders for this. Get yourself a big soup ladle for serving. Don't forget some good storage containers to keep leftovers nice and fresh.
Easy Swaps
Want a meatless version? Try veggie meatballs and broth instead. Need a shortcut? Grab those frozen mini meatballs from the store. Want more veggies? Throw in some mushrooms or zucchini chunks. And nobody ever complained about an extra sprinkle of cheese on top.
Tiny Pasta Options
Small pasta shapes really shine in this dish. Go for those tiny pearl-like acini di pepe or baby tube-shaped ditalini. Orzo fits in nicely too. I always cook mine separately and add it when serving – keeps everything just perfect.
Pairing Suggestions
Grab some hot crusty bread for soaking up all that amazing broth. Add a simple green salad on the side for balance. Don't forget to top each bowl with freshly grated parmesan for that special touch.
Our Favorite Thing
This soup feels just like wrapping up in a cozy blanket. Those tender little meatballs, fresh spinach, and flavor-packed broth come together so nicely. It's simple enough for a Tuesday night but fancy enough for weekend guests. No surprise it's been a family favorite forever.
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Frequently Asked Questions
- → How should I handle the pasta?
- Keep pasta separate and add it to individual bowls so it doesn't soak up too much broth. Add straight to soup only if you'll finish it all in one sitting.
- → Can frozen spinach work?
- Absolutely. You can swap 10 oz of frozen spinach—just make sure it's thawed and dried beforehand.
- → What pasta is best here?
- Opt for tiny shapes like ditalini, orzo, or acini di pepe. These complement the broth perfectly.
- → Does this soup freeze okay?
- Yes, it’s freezer-friendly for about 3-4 months, but don’t freeze it with pasta. Cook fresh pasta whenever you reheat.
- → Why include ingredients like hot sauce?
- While optional, hot sauce or Worcestershire sauce boosts flavor subtly without making the soup spicy or noticeable.