Big Pot of Italian Wedding Soup

Big Pot of Italian Wedding Soup is a comforting and hearty dish that combines flavorful mini meatballs with a delicious, nourishing broth. This classic Italian-American soup features a medley of fresh vegetables and tender pasta, all simmered to perfection.

Ideal for family gatherings or cozy weeknight dinners, this recipe brings together the rich flavors of ground meats and aromatic herbs, making it a delightful bowl of warmth that everyone will enjoy!

Big Pot of Italian Wedding Soup

Ingredients

For the Mini Italian Meatballs:

1/2 pound Italian turkey sausage

1/2 pound ground sirloin

1/2 pound ground veal

1 teaspoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup chopped parsley

1/3 cup milk-soaked bread crumbs (soak bread crumbs in milk until mushy)

2 large eggs

For the Soup:

2 (32 oz) boxes of chicken stock or bone broth

1 small bunch bok choy, chopped (or Tuscan kale or spinach)

1 stalk celery, sliced on the bias

1/2 large sweet onion, chopped (or 1 small onion)

1 small bulb of fennel, sliced (core removed)

1/3 package ditalini or small-shaped pasta (like orecchiette)

1 tablespoon Vegeta soup seasoning

1 Parmesan Reggiano rind

Salt and pepper to taste

Olive oil (for sautéing)

Instructions

1. Prepare the Meatballs:

Preheat the oven to 375°F (190°C).

In a large bowl, combine the turkey sausage, ground sirloin, ground veal, Italian seasoning, salt, pepper, oregano, garlic powder, onion powder, chopped parsley, milk-soaked bread crumbs, and eggs.

Mix gently with your hands until just combined; do not overmix.

Cook a small patty in a frying pan to taste for seasoning and adjust if necessary.

Form tiny meatballs and place them on a non-stick or lightly greased baking pan.

Bake for 20 minutes or until cooked through.

2. Make the Soup:

In a large pot over medium heat, add a tablespoon of olive oil.

Sauté the onion, fennel, celery, and bok choy (or greens) along with the Vegeta seasoning until the vegetables soften slightly.

Add the first box of chicken stock and the Parmesan rind. Simmer to allow the flavors to meld.

In a separate pot, bring water to a boil and cook the ditalini or small pasta according to package directions. Drain and set aside, tossing with a drizzle of oil to prevent sticking.

3. Combine:

Add the baked meatballs to the soup pot, along with more chicken stock as needed.

Let the soup simmer on low for at least 30 minutes.

Before serving, remove the Parmesan rind.

4. Serve:

In each bowl, add a portion of pasta, spoon in the soup, and top with freshly grated Parmesan cheese. Enjoy!

Tips:

Greens: Feel free to use your favorite greens, like spinach or kale.

Seasoning: Adjust the spices to your taste, adding more garlic or red pepper flakes if desired.

Meat Variations: Use different combinations of meats for the meatballs based on your preference.

Storage: Leftover soup can be stored in the refrigerator for a few days and freezes well.

Notes:

Meat Variations: Feel free to mix and match different ground meats, such as pork or chicken, based on your preference.

Breadcrumb Soaking: Ensure the breadcrumbs are well-soaked in milk to keep the meatballs tender and moist.

Greens Options: While bok choy is great, you can also use kale, spinach, or Swiss chard. Just add them towards the end of cooking to retain their vibrant color.

Cooking Pasta Separately: Cooking the pasta separately helps prevent it from becoming mushy in the soup. Add it just before serving for the best texture.

Seasoning Adjustments: Taste and adjust the seasoning as you go, adding more garlic, red pepper flakes, or herbs if desired.

Using Rinds: The Parmesan rind is key for adding depth of flavor. If you don’t have one, you can substitute with grated Parmesan, but add it towards the end of cooking.

Make-Ahead Option: This soup can be made ahead of time and stored in the refrigerator for a few days. The flavors will deepen as it sits.

Freezing: The soup freezes well. Just make sure to add the pasta fresh when serving after thawing.

Serving Suggestions: Garnish with freshly grated Parmesan cheese and a drizzle of olive oil for an extra touch.

Leftover Meatballs: If you have leftover meatballs, they can be frozen for future use in other dishes or soups.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of meat for the meatballs?

Yes! You can mix and match ground meats like beef, pork, chicken, or turkey based on your preference.

What can I substitute for bok choy?

You can use Tuscan kale, spinach, or Swiss chard instead.

Just add the greens towards the end of cooking to keep them vibrant.

How do I keep the pasta from getting mushy?

Cook the pasta separately according to package directions and add it to the soup just before serving.

Can I make this soup ahead of time?

Absolutely! You can prepare the soup in advance and refrigerate it.

The flavors will deepen as it sits.

How long can I store leftovers?

Leftover soup can be stored in an airtight container in the refrigerator for about 3-4 days.

It can also be frozen for up to 3 months.

Do I need to use Parmesan rind?

While it adds great flavor, you can skip it if you don’t have one.

Just add grated Parmesan towards the end of cooking for a cheesy taste.

Can I add more vegetables?

Yes! Feel free to add other vegetables like carrots, peas, or zucchini for added nutrition and flavor.

Is this recipe gluten-free?

The recipe is not inherently gluten-free due to the pasta. However, you can use gluten-free pasta as a substitute.

What is Vegeta seasoning?

Vegeta is a vegetable-based seasoning mix.

If you can’t find it, you can use a combination of salt, pepper, and your favorite herbs.

How can I make the soup spicier?

You can add red pepper flakes or hot sauce to increase the heat to your liking.