This hearty, Italian-style stew is chock-full of tender veggies, lots of orzo pasta, and the most tender meatballs ever in a rich, flavorful broth.–A perfect Sunday dinner with warm bread!
So. Just when you think that the last of the snow is going-going-ALMOST-GONE what happens? We get dumped on with about another foot of the white stuff this past weekend.
Once again my hopes and dreams of ever seeing green grass again were shattered by a blanket of white. YAY.
Okay, I won’t gripe too much. I get the feeling that I’m annoying when I complain about the weather but still….I think the groundhog is gonna be seeing his shadow in Wisconsin for awhile. Just sayin’
And until he doesn’t, I plan to just keep my face firmly planted in a bowlful of this soup. #coping.
Okay, so Italian food. I’m clearly obsessed with it as you can plainly see if you’ve spent even 5 minutes on my blog. Comfort food. Can’t get ’nuff. Oh, my pants say they’ve definitely had enough, but I ignore them and take orders directly from my comfort-cravin’ tastebuds.
Since the frigid temps and knee-high snow outside are obviously calling for comfort, I would say that today is the DAY for this soup. In other news, I’ve been hiding this recipe for about 2 months now. SORRY!!
Oh, and if you’re currently residing some heat-wavish place like Florida or Cali where it’s above 10F degrees, I still think you need to make this soup. Slather on the sunscreen and take a bowl of this soup out to the lawnchair with you.
And feel sorry for Sarah who is currently buried under a pile of about 7 fuzzy blankets.
Okay, I promised that I wouldn’t complain too much in this post so I’ll try to stop my winter-moaning and get back the point. Which is soup. Italian Wedding Soup.
So romantic, so dang amazing for you and your sweetheart to dine in style.
HECK, yes.
So what the heck is Italian Wedding soup you may ask? Let me fill you in. It’s pretty much just a pot full of spot-on flavor and comfort.
So. Much. Goodness piled into one pot. A soup pot fulla’ zee LOVE.
We’ve got the veggies (carrots, parsnips, spinach, tomatoes, ect) we’ve got orzo pasta, and literally THE most melt-in-your mouth beef meatballs ever floating around in a rich, flavorful broth.
Give me ALL the seconds, thirds, and possibly even fourths.
With extra slices of the extra-crusty french bread.
You say it’s diet-season? I say this soup is WORTH IT.
‘Kay, so I was pretty disappointed, guys. When I first heard the name of this soup, I was like COOL! They probably used to eat this soup at weddings in Italy!
Well, um actually no. According to Cooks Illustrated, this soup’s name did NOT originate from it being served at ancient Italian weddings. Apparently, it was named Italian Wedding soup to refer to the “marriage” of so many flavorful ingredients into one stew.
And here I was mentally planning to serve this soup as the main course at my future wedding. BOO.
Either way, I still freakin’ love the name. And I freakin’ HEART this soup. Take that Mr. Winter!
You should make this for dinner tonight. I think we all need some comfort food. 🙂
Soup is ON.
Italian Wedding Soup
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Ingredients
- MEATBALLS:
- 2 lbs ground beef
- 1/2 cup fresh spinach minced
- 1/2 cup fresh parsley minced
- 4 cloves garlic minced
- 1 large egg
- 1/2 cup breadcrumbs
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- SOUP:
- 3 cups sliced carrots
- 3 cups peeled and diced parsnips
- 1 large onion finely diced
- 4 cloves garlic minced
- 2 tablespoons olive oil
- 1 can 28 oz Italian-style diced tomatoes
- 6 cups chicken broth
- 1 cup uncooked orzo pasta
- 2 cups coarsely chopped fresh spinach
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions
- Prepare the meatballs: Preheat oven to 350F. Lightly grease a baking sheet. Set aside.
- In a large bowl, combine all meatball ingredients until evenly incorporated. Roll meatball dough into 1-in balls and place on prepared baking sheet. Bake meatballs at 350F 20-25 minutes or until they register 165F. Set aside.
- Prepare the soup: In a large pot over medium-high heat, saute carrots, parsnips, onion, and garlic in olive oil until vegetables are fragrant and slightly browned, about 6-7 minutes. Stir in diced tomatoes, and chicken broth.
- Bring soup to a boil over medium-high heat, then stir in orzo pasta, spinach, parsley, and cooked meatballs. Reduce heat to low and simmer until pasta is cooked and vegetables are tender.
- Season soup with salt and pepper and let stand, covered for 30 minutes in order for the flavors to meld. Serve warm.
Bring on the SOUP.
Lasagna Soup — Dessert Now Dinner Later
Alice @ Hip Foodie Mom says
Sarah, well I’m here in WI too so I’ll be eating SOUP for the next few months to stay warm . . and this italian wedding soup is gorgeous!!! I want to dive in!!! yum!!!
Sarah says
Haha! You and me both, girlfriend! WI girls gotta stick together. 😉
katie says
This soup looks fantastic! I could eat it up right through the screen, yummmmm!
Sarah says
Thanks so much, Katie!
Kathy @ Olives & Garlic says
I am such a sucker for the italian wedding soup especially this time of the year, when its this cold.
Sarah says
You’ve gotta try this soup, Kathy! It definitely warms you right up. 🙂
Christin@SpicySouthernKitchen says
This Italian Wedding Soup looks amazing! I too thought it was served it weddings.
Stay warm!
Sarah says
Thanks Christin!
Mandie @ Mandie's Kitchen says
Pinned! I love Italian soups…Actually, I love soup, period. Definitely want to try this one….Oh, Sarah, how do you get the first few sentences of your post (and you Pinterest username) into the pin description of first photo on your posts?
Sarah says
I put the text I want in my pin description into the alternate text box in my images. Hope that helps! 🙂
Mandie @ Mandie's Kitchen says
Oh yes, of course! Haha, don’t know WHY I didn’t think of that. Thanks!
Amber @ Dessert Now, Dinner Later! says
Love your healthy veggie version of this soup! Pinned!
Sarah says
Thanks for the pin, girl!
Melissa says
Can I substitute sausage instead of the meatballs
Sarah says
Sure that would be fine!
DANIEL GADBOIS says
great recipe
CT says
I just made this soup and it is wonderful! Absolutely yummy, great flavors. I was especially excited to find organic parsnips, so my soup was completely organic with grass fed beef. I did add a heaping tsp of Simply Organic Italian Seasoning because I only had regular diced tomatoes. The meatballs are fabulous on their own, my man kept sneaking them off the cookie sheet.
I have your chocolate molasses crinkle cookies in the oven and I’ll get back to you on those, but they look and smell terrific.
Thank you!
Can’t wait to try your other recipes.
Sarah says
I’m so glad to hear that this soup was a hit! Enjoy the cookies as well! 🙂
Brenda says
One of the prettiest soups I’ve ever cooked! How can I post a pic?
Sarah says
Hi Brenda! If you have an Instagram, I’d love to see a picture! Just post it to your Instagram and tag @WholeHeavenly and use the hashtag #wholeandheavenlyoven
Cate says
Could I substitute potatoes for the parsnips?
Sarah says
Yes, that would work fine, Cate!