Party Italian Wedding Soup Recipe

Ground beef: The base for the meatballs, providing a rich and savory flavor.

Breadcrumbs: Helps bind the meatballs together and adds texture.

Parmesan cheese: Adds a salty, nutty flavor to the meatballs.

Egg: Acts as a binder to hold the meatballs together.

Dried basil: Adds a sweet, herbal note to the meatballs.

Dried oregano: Provides a robust, earthy flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor.

Onion: Adds sweetness and depth to the soup base.

Garlic: Provides a pungent, aromatic flavor.

Chicken broth: Forms the base of the soup, adding a savory depth.

Carrots: Adds sweetness and color to the soup.

Celery: Adds a fresh, crisp texture.

Acini di pepe pasta: Small, round pasta that adds a delightful texture to the soup.

Baby spinach: Adds a fresh, vibrant touch to the soup.

When forming the meatballs, try to keep them uniform in size to ensure even cooking. Use a small ice cream scoop or a tablespoon to measure out the ground beef mixture before rolling it into balls. This will help the meatballs cook at the same rate and make for a more visually appealing dish.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar salty and tangy flavor profile.

• beaten egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoon water) can be used as a binder for a vegan option.

• dried basil - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note.

• dried oregano - Substitute with dried marjoram: Dried marjoram has a similar flavor profile and can be used interchangeably.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami boost.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor in a more convenient form.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good option for a vegetarian version of the soup.

• sliced carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter flavor.

• sliced celery - Substitute with fennel: Fennel provides a similar crunch with a mild anise flavor.

• acini di pepe pasta - Substitute with orzo: Orzo has a similar size and texture, making it a good alternative.

• baby spinach - Substitute with kale: Kale can provide a similar nutritional profile and a slightly different texture.

• Allow the soup to cool completely before storing. This prevents condensation, which can lead to a watery texture.

• Transfer the Italian Wedding Soup to airtight containers. For easy portioning, consider using individual serving-sized containers.

• If you plan to consume the soup within 3-4 days, store it in the refrigerator. Ensure the containers are sealed tightly to maintain freshness.

• For longer storage, freeze the soup. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag, as the soup will expand when frozen.

• Label the containers with the date of storage. This helps you keep track of how long the soup has been stored and ensures you consume it while it's still at its best quality.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the soup on the stovetop over medium heat. Stir occasionally to ensure even heating. If the pasta has absorbed too much broth, you can add a bit more chicken broth or water to reach your desired consistency.

• For a quick reheating option, use the microwave. Place the soup in a microwave-safe bowl, cover it loosely, and heat in 1-2 minute intervals, stirring in between, until hot.

• If you notice the spinach has become too wilted or the vegetables have lost their texture after freezing, you can freshen up the soup by adding a handful of fresh spinach or a few freshly sliced carrots and celery during reheating.

• Stovetop Method:

  1. Pour the leftover Party Italian Wedding Soup into a large pot.
  2. Heat over medium heat, stirring occasionally to ensure even heating.
  3. Once the soup begins to simmer, reduce the heat to low and continue to cook for an additional 5-10 minutes until thoroughly heated.
  4. Serve hot, and enjoy the flavors as if freshly made.

• Microwave Method:

  1. Transfer a portion of the soup into a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish and cover it with aluminum foil to prevent drying out.
  3. Heat in the oven for about 20-30 minutes, stirring halfway through.
  4. Once heated through, carefully remove from the oven and serve hot.

• Slow Cooker Method:

  1. Transfer the leftover soup into your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Heat for 2-3 hours, stirring occasionally to ensure even heating.
  4. Once the soup is hot, switch the slow cooker to the warm setting until ready to serve.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring it to a simmer.
  2. Place the soup in the top pot of the double boiler.
  3. Heat, stirring occasionally, until the soup is hot and evenly warmed.
  4. This method is gentle and helps prevent the soup from scorching.

• Large bowl: Use this to mix together the ground beef, breadcrumbs, parmesan, egg, basil, oregano, salt, and pepper to form the meatballs.

• Large pot: This is essential for cooking the soup. You'll use it to heat the olive oil, cook the onions and garlic, and simmer the broth with the vegetables and meatballs.

• Wooden spoon: Ideal for stirring the onions and garlic as they cook, as well as for mixing the soup as it simmers.

• Measuring cups: Necessary for accurately measuring the breadcrumbs, parmesan cheese, and pasta.

• Measuring spoons: Use these to measure out the dried basil, oregano, salt, and pepper.

• Knife: Essential for chopping the onion and slicing the carrots and celery.

• Cutting board: Provides a safe surface for chopping and slicing vegetables.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Whisk: Useful for beating the egg before adding it to the meatball mixture.

• Tongs: Helpful for gently adding the meatballs to the pot without breaking them apart.

• Ladle: Perfect for serving the hot soup into bowls.

Prepare ingredients in advance: Chop the onion, garlic, carrots, and celery ahead of time and store them in airtight containers.

Use pre-made meatballs: Save time by using store-bought meatballs instead of making them from scratch.

Pre-wash spinach: Wash and dry the baby spinach in advance to save time during cooking.

Quick-cook pasta: Use quick-cooking acini di pepe pasta to reduce cooking time.

Batch cook: Make a larger batch of chicken broth and freeze portions for future use.