Wedding Soup
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There’s something about a steaming bowl of soup that feels like home. And when that soup is filled with tender meatballs, vibrant vegetables and comforting pasta, you’ve got a meal that checks all the boxes. This Wedding Soup is hearty, nourishing and deeply satisfying. It is bound to become a family favorite.
Despite the name, this dish isn’t just for weddings. It gets its title from the marriage of flavors between the soup’s two main ingredients, meat and greens. Perfect for chilly evenings, family dinners or when you just need a big bowl of comfort, this soup is a great way to stretch your leftovers into a hearty meal or to share with those you love.
Making the Meatballs
Before making the soup, prep the meatballs. Fold together the ground beef, eggs, Parmesan cheese and Italian breadcrumbs until just combined and set aside.
Next it’s time to prepare the ingredients that will layer in some flavor. Using the 7-5/8" Petite Chef, mince the garlic.
Place the garlic in a blender, along with some diced onion, basil, olive oil, beef stock, salt and chili flakes. Pulse until the mixture turns into a pesto-like paste. Pour over the meat mixture and mix until everything is evenly combined.
Now for the fun part - shaping the meatballs. With damp hands (to keep the mixture from sticking), roll the meat into golf ball-sized rounds. Arrange them on a lightly oiled sheet pan and bake at 375 F for 10 to 14 minutes depending on size, just until cooked through. If you want your meatballs to be moist, I recommend drizzling broth over them before cooking them.
Making the Soup
Once the meatballs are out of the oven, it’s time to make the soup itself.
Start by adding olive oil to a large stockpot and warming it over medium-high heat. Using a 6″ Vegetable Knife, thinly slice the carrots and add them into the pot, letting them soften for about five minutes.
Using the 7-5/8" Petite Chef again, chop the spinach, adding it to the pot along with the chicken stock and orzo pasta. I always say, if you don’t plan on finishing all of your soup on the first day, cook the pasta separately and add it to each individual serving bowl as needed. After all, there is nothing worse than mushy pasta.
Bring everything up to a boil so the pasta begins to cook. Then reduce the heat to medium-low to add the meatballs into the pot. Let the soup simmer for a few minutes so all the flavors can marinate together.
To serve, ladle the soup into bowls and garnish with Parmesan cheese and some chopped basil.
This recipe brings together everything you crave when it comes to soup. With savory broth, tender meatballs, fresh herbs and a hearty helping of pasta, this Wedding Soup is the perfect balance of comfort and freshness.
Ingredients
For the meatballs:
- 2 pounds lean (80/20) ground beef
- 2 eggs, beaten well
- 1 cup fresh Parmesan cheese
- 1/2 cup Italian breadcrumbs
- 4 garlic cloves, minced (roasted is preferred)
- 1 small or half of a large yellow onion, diced
- 1/4 cup fresh basil
- 1/4 cup olive oil, more for sheet pan
- 1/2 cup beef stock (or water)
- 1 teaspoon sea salt and chili flakes
For the soup:
- 1 teaspoon olive oil
- 1 cup thinly sliced carrots
- 6 cups chicken stock
- 2 cups spinach, chiffonade
- 1/2 cup orzo pasta
- 1/2 cup grated Parmesan cheese
- 1/4 cup freshly chopped basil
Directions
Make the meatballs:
- Preheat oven to 375 F.
- Fold first four ingredients together, then set aside and add remaining ingredients to a blender.
- Blend into a pesto-like paste, then pour over the meat mixture and mix well.
- With wet hands, form your meatballs into the size of golf balls.
- Place them on an oiled sheet pan and bake at 375 F for about 10 minutes.
Make the soup:
- In a large stockpot over medium-high heat, add oil and carrots.
- Stir carrots for about 5 minutes.
- Add stock, spinach and pasta to the pot. Bring to a boil.
- Reduce the heat to medium-low and add in the meatballs.
- Simmer for an additional few minutes then serve with Parmesan cheese and freshly chopped basil.
Note: If you don't plan on finishing all of your soup on the first day, cook your pasta separately and add it to each individual serving bowl as needed.
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