Italian Wedding Soup, despite its romantic-sounding name, isn’t actually served at Italian weddings. It’s a comforting and flavorful soup, and this version, inspired by The Pioneer Woman, Ree Drummond, is a guaranteed crowd-pleaser. This recipe takes the classic elements of Italian Wedding Soup – tiny meatballs, leafy greens, and a light broth – and makes them incredibly easy and approachable for home cooks. If you’re looking for a satisfying and flavorful soup that’s perfect for a chilly evening, look no further than this Pioneer Woman Italian Wedding Soup.
What Makes This Italian Wedding Soup Special?
This isn’t just any soup; it’s a hearty and wholesome meal in a bowl. The beauty of Italian Wedding Soup lies in its simplicity and the wonderful combination of textures and flavors. The tiny, savory meatballs are the star, complemented by tender pasta or couscous, and healthy spinach, all swimming in a rich and flavorful broth. A touch of lemon at the end brightens everything up, creating a truly delightful culinary experience. This Pioneer Woman version stays true to the classic while being easy enough for a weeknight dinner.
Key Ingredients for Pioneer Woman Italian Wedding Soup
To make this delicious soup, you’ll need a few key ingredients for both the meatballs and the soup itself. Here’s what you’ll gather:
For the Meatballs:
- Ground Beef and Italian Sausage: This combination provides the perfect flavor and texture for the meatballs. The sausage adds a depth of seasoning that elevates the meatballs beyond just ground beef.
- Parmesan Cheese and Breadcrumbs: These are essential for binding the meatballs and adding flavor and a tender texture. Panko or fresh breadcrumbs work equally well.
- Egg and Parsley: Egg acts as a binder, while fresh parsley adds a touch of freshness and herbaceousness.
- Garlic, Salt, and Pepper: Simple seasonings, but crucial for flavor. Freshly minced and mashed garlic is best.
For the Soup:
- Olive Oil: For sautéing the vegetables and building flavor from the base of the soup.
- Onion, Carrots, and Celery: The classic mirepoix, forming the aromatic foundation of the soup. Diced onion and chopped carrots and celery provide both flavor and texture.
- Garlic: Added later to prevent burning and maintain its pungent flavor.
- Chicken or Beef Broth (or a combination): A good quality broth is key to a flavorful soup. Using a combination of chicken and beef broth adds complexity. Bone broth can also be used for extra richness.
- Pearl Couscous or Small Pasta: Small pasta like ditalini or orzo, or pearl couscous, provides a comforting carbohydrate element.
- Fresh Spinach: Adds color, nutrients, and a slightly earthy flavor. Baby spinach is convenient, but regular spinach, with stems removed, works just as well.
- Lemon: A squeeze of fresh lemon juice at the end brightens the soup and balances the richness.
Step-by-Step Instructions for Pioneer Woman Italian Wedding Soup
Making this Pioneer Woman Italian Wedding Soup is easier than you might think! Here’s a breakdown of the steps:
Making the Meatballs:
- Preheat Oven: Preheat your oven to 450°F (232°C). Line a baking sheet with foil for easy cleanup.
- Combine Meatball Ingredients: In a bowl, gently combine the ground beef, Italian sausage, Parmesan cheese, breadcrumbs, egg, parsley, minced garlic, salt, and pepper. Mix until just combined – avoid overmixing.
- Form Meatballs: Divide the meat mixture into roughly 40 small meatballs, about 1-inch in diameter. Rolling them slightly smaller ensures they cook through quickly and are bite-sized in the soup.
- Bake Meatballs: Arrange the meatballs on the prepared baking sheet. Bake for 8 minutes, then broil for an additional 2 minutes, or until browned and cooked through (internal temperature of at least 160°F or 71°C). Set aside.
Making the Soup:
- Sauté Vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened, about 5 minutes.
- Add Garlic and Seasoning: Add the minced garlic to the pot and cook for another minute until fragrant. Sprinkle in salt and pepper.
- Add Broth and Pasta/Couscous: Pour in the chicken and/or beef broth and bring to a boil. Add the pearl couscous or small pasta, reduce heat to a simmer, and cook for 8 minutes, or until the pasta/couscous is just tender.
- Add Spinach and Meatballs: Stir in the fresh spinach and simmer for a minute until wilted. Add the cooked meatballs and simmer for a couple of minutes until they are heated through.
- Finish and Serve: Remove the soup from the heat and stir in the fresh lemon juice. Garnish with fresh Italian parsley and grated Parmesan cheese, if desired, before serving.
Tips for the Best Pioneer Woman Italian Wedding Soup
- Don’t Overmix Meatballs: Overmixing the meatball mixture can result in tough meatballs. Mix just until combined.
- Make Ahead Meatballs: The meatballs can be made ahead of time and stored in the refrigerator for a day or two, or frozen for longer storage. This makes weeknight soup preparation even faster.
- Broth Quality Matters: Use a good quality chicken or beef broth for the best flavor. Homemade broth is even better if you have it!
- Customize Your Greens: While spinach is classic, you can also use escarole or other leafy greens.
- Add More Vegetables: Feel free to add other vegetables like zucchini or small diced potatoes to the soup.
- Serving Suggestions: Serve this soup with crusty bread for dipping and a sprinkle of extra Parmesan cheese.
Enjoy Your Homemade Italian Wedding Soup
This Pioneer Woman Italian Wedding Soup recipe is a comforting and flavorful dish that’s perfect for any time of year. It’s a relatively simple recipe that delivers big on taste and is sure to become a family favorite. Gather your ingredients, follow these easy steps, and enjoy a warm and satisfying bowl of homemade Italian Wedding Soup!
