The Craziest Thing About Italian Wedding Soup!

Soup season is here and it doesn’t get any easier than this deeply satisfying Italian Wedding Soup. 🇮🇹👰‍♀️🥣It comes together in about 30 thanks to Italian sausage (it’s preseasoned) and you can get back even more time by using frozen diced onion, carrots, and celery!

✨Quick Italian Wedding Soup ✨

Makes: about 12 cups
Time: 35 minutes

Ingredients
½ lb Italian sausage (mild or hot)
½ lb ground beef
1/2 cup fine breadcrumbs
¼ cup fresh minced Italian parsley
1 large egg
1/3 cup grated Parmesan
1 Tbsp olive oil
1 cup diced carrots
1 cup diced onions
1 cup diced celery
2 tablespoons minced garlic
1 teaspoon Italian seasoning
½ gallon (8 cups) chicken stock
1 cup dry acini di pepe or orzo
3 oz fresh baby spinach, roughly chopped
Finely shredded Parmesan, for serving
Kosher salt, to taste
black pepper, to taste

Directions

👉In a bowl, mix sausage, beef, breadcrumbs, parsley, egg, and Parmesan just until combined. Pinch into small balls, 3/4–1 inch. You’ll get about 40.

👉Heat 1 Tbsp olive oil in a large heavy-bottomed pot over medium-high. Brown meatballs in 2 batches, turning to color a couple sides, about 4 minutes per batch. Transfer to a plate. (They’ll finish in the soup.)

👉In the same pot (add a touch of oil if dry), cook carrots, onion, and celery with a pinch of salt over medium heat until softened, about 5 minutes. Stir in garlic for 30 seconds.

👉Add the Italian seasoning. Pour in the chicken broth; bring to a boil. Add pasta and browned meatballs.

👉Reduce heat to medium-low; simmer, stirring occasionally, until pasta is just tender and meatballs are cooked through, about 10 minutes.

👉Stir in spinach at the last minute. Taste and season with salt and pepper. Ladle into bowls and top with Parmesan.

#italianweddingsoup #soupseason #easyrecipe #foodhistory

Italian wedding soup. Not about weddings. So, it was originally called minestra manata, which is Italian for married soup, because people took greens and whatever little bit of meat scraps that they had and married them in the pot to help make a meal from next to nothing. It was pure peasant food. Then, in the 1800s, Italian-American immigrants gave the soup a glow up. There was plenty of beef and pork, so they made meatballs the stars. They couldn’t find traditional escar, so they used spinach instead. It was a crowd favorite because it was easy to make and super cheap. And that’s why American restaurants started serving it at wedding banquetss. Italian wedding soup as we know it was born. Oh, that’s so good.