Hi!
Italian Wedding Soup
is a timeless classic that brings comfort and flavor to your table. With tender meatballs, vibrant greens, and a delicate broth, it’s the perfect balance of hearty and light. Despite its name, this soup isn’t reserved for weddings—it gets its name from the “marriage” of ingredients that harmonize so beautifully together. Ideal for chilly evenings or when you’re craving something cozy yet elegant, this dish is a true crowd-pleaser. Whether it’s for a family dinner or a special gathering, Italian Wedding Soup will warm both hearts and bellies!
Ingredients:
Meat Balls
- 500g pound ground beef
- 2 teaspoons Italian sausage
- 1/2 cup freshly grated parmesan cheese + more for serving (I used vegan)
- 1 large egg
- 1/2 teaspoon salt Pepper to taste
Soup
- 2 tablespoons olive oil
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 3 medium carrots peeled & chopped
- 4 cloves garlic minced
- 8 cups chicken broth
- 1/2 teaspoon Italian seasoning
- 80g millet
- 1 cup fresh spinach
Instructions:
From the meatball recipe, combine everything together in a bowl and form 1-inch meatballs (you should get 45 meatballs – depending on how big you make them). Transfer to a baking sheet lined with parchment paper and bake in the oven at 190 degrees Celsius for about 25 minutes (the rest will be done in the pot).
Add onion, celery and carrot to a pot with heated olive oil. Fry for 7-8 minutes.
Stir in garlic and cook for 1 minute.
Add stock, Italian seasoning and meatballs. Increase heat to high and bring to a boil.
Cook millet.
When the soup boils, add the prepared millet. Reduce heat and simmer for 20-30 minutes – uncovered, stirring occasionally.
Add the spinach, let it wilt and season the soup with salt and pepper, if necessary. Serve with additional freshly grated Parmesan on top of the bowls, if you like.
Enjoy !
