Mini Meatballs in your Vegetable Soup!
I attend a lot of meetings. Slow Food Edmonton Meetings, Slow Food Canada Meetings, Alberta Culinary Tourism Meetings, Eat Alberta Meetings, all interrelated, yet each requires meeting. Often, they are right after work when everyone is starving and can hardly focus on what is being said. I like to feed people. I like to feed people a lot. Soup is my go-to meal for meeting nourishment. 
I often throw everything into a pot that is in my fridge on top of fragrant sauteed aromatics, top off with stock from my freezer and create some kind of tasty concoction. Pureed. Seasoned. Loaf of homemade bread. Butter. Pack it all in the car wrapped in a thick towel. Steaming cups of soup to dunk butter-slathered bread into is always appreciated. 
This time, I decided to do something different. Eat Alberta is moving into its fourth year and the dynamic team of organizers I have come to know as friends is stepping down. Three years is a fair time commitment. None expected to be working at this that long, yet every one has decided to stay an extra year to work with the new organizing team: transition the work, the learning, and develop documents for succession planning. I feel so blessed. As I am staying on. I am just not ready to let it go, yet.
Not only have I worked with this team, and grown to respect each one of them, I have grown to love each one of them. Now, there’s a confession that is unusual on a volunteer board. That is really saying something. We have found six incredible people who will be shadowing, collaborating, interning, learning, and contributing to the event for 2014 and eager to step into the position of each board member year five, in 2015. Each of these people is exceptional. I am beyond thankful for their commitment to this work. 
Snowy Monday, after work, was our first meeting together. Dark. Headlights reflecting a thick blanket of flakes. Slow, treacherous roads. Yet, each arrived. Frozen. Bundled. Red cheeked. And I had a special soup. Not the bottom of my fridge meeting soup, but Italian Wedding Soup with Beef Meatballs and Spinach. And bread and butter.
The night before I watched TV with Vanja and rolled 196 miniature meatballs onto parchment covered cookie sheets and thought about this new beginning and this transition for Eat Alberta. I was also thinking about my husband. He loves brothy soups and he loves meatballs; I was hoping this soup would be right up his alley. There was a lot of love rolled into these little morsels. A new beginning for Eat Alberta and a slow farewell. And, no doubt about it, there were more than a few meatballs rolled with Vanja’s name on them. 
The beauty with this soup, is that after rolling the meatballs, it is effortless. So, if the meatballs are in the freezer, there is fresh Italian Wedding Soup with Beef Meatballs and Spinach almost effortlessly, any time. The Acini de Pepe is key. You can find it at The Italian Centre Shops in Edmonton. Some people think it is Israeli couscous, but it is Italian pasta in pearl sized balls that create a lush mouth feel.
The carrots, onion and garlic are sauteed in butter. Seriously, it is that simple. Chicken broth is added. Frozen meatballs plopped into the hot broth, and shredded or chopped spinach wilted into it at the end. I was surprised at the complexity of flavour with these simple ingredients and that is why this soup is called Italian Wedding Soup. Because there is such an incredible marriage of flavours amongst the ingredients. Together, they create a wholesome, satisfying and unexpectedly deliciously soup.
Fresh spinach isn’t necessary. Frozen will work when not in season.
And because the road to hell is paved with good intentions, just before leaving for the meeting, I added the pasta. Don’t hold the measuring cup over the soup when adding acini di pepe. The bag slipped and all of the pasta fell into the pot. Not the one cup I needed, but three. I was able to fish about 1/2 a cup out. Bought 3 more litres of stock along the way to the meeting and added it upon arriving. 
It worked. It was tasty. We broke bread, slurped soup and worked to create an event that will really make a difference on one of Edmonton’s snowiest evenings of the season. Even with 3 times as much pasta and stock, there was an amazing amount of flavour in this soup. I tasted this broth before the pasta went in. This is one recipe that I have overlooked most of my life because the ingredients are so basic, I had never tasted a homemade version, and I did not believe that it would be even half as tasty as it is, so I never made it. Until now. This is my new favourite soup. Ragan gave it a 10 out of 10. Vanja gave it a 9. (They had the version without the pasta spill.) This is a tough crowd to please. I also enjoyed it, a lot. The broth is rich as juices of the meatballs cooked in it are yummy. The pasta adds happiness on the tongue and is pleasurable to squish. The meatballs are flavourful and satisfying. The spinach spells h-e-a-l-t-h-y. This recipe of Italian Wedding Soup with Beef Meatballs and Spinach has it going on. I really hope you try it and let me know what you think. Meanwhile, here is to the marriage of the old and new Eat Alberta teams as we swing into the 2014 event plan: Italian Wedding Soup with Beef Meatballs and Spinach was a good place to start.
Italian Wedding Soup with Beef Meatballs and Spinach
Italian Wedding Soup is a misnomer. This is not the soup served at traditional Italian weddings. Research on the origin of the name indicate the elements of the soup complement each other, or create the perfect marriage of flavour.
Ingredients
Ingredients for Meatballs (can be done ahead of time)
- 1 pound grass-fed know-your-farmer ground beef , thawed
- 1/2 cup onion , chopped (about 1/2 medium onion)
- 1 clove local garlic , peeled and minced
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 cup panko bread crumbs or saltine cracker crumbs
- 1 teaspoon dried basil
- 1 tablespoon fresh flat leafed parsley , minced
- 1 egg
Ingredients for Soup:
- 2 tablespoons butter
- 1 cup onion , chopped (1 medium onion)
- 1 cup carrot , peeled and diced (1 medium carrot)
- 1 clove local garlic , peeled and minced
- 3 litres homemade organic chicken broth
- Salt and pepper for seasoning
- 1 cups acini di pepi
- 1 pound fresh tender spinach , chopped
Instructions
Instructions for Meatballs:
-
In a large bowl, mix together beef, onion, garlic, cheese, salt, bread crumbs, basil, parsley, and egg until combined
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Shape into tiny bite-sized meatballs, roughly 1/2 inch in diameter; place onto parchment covered cookie sheet and refrigerate until ready to use
-
(Refrigerating is important as it will keep them from falling apart)
Instructions for Soup:
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In a large stock pot, melt butter; add onion, carrots, and garlic
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Saute until tender, but not soft (about 5 minutes)
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Add chicken broth; bring to a boil
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Turn to simmer, cover, and cook 30 minutes
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Taste and season with salt and pepper, to taste
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Drop meatballs into broth; cook 7 minutes
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Add acini di pepi and cook 5 minutes
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Add spinach and cover; simmer for 30 minutes to meld flavours, adding more broth, if needed
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Serve with crusty loaf and hearty appetite
Recipe Notes
Freezing Meatballs
Place on parchment covered cookie sheets and fast freeze overnight
Package in well designed environmentally friendly freezer containers (I package 12 in each as I estimate 5-7 meatballs per serving depending upon starter or luncheon size)
Remove from freezer and place in fridge overnight
If plopping into the broth frozen, the 7 minute cooking time must be increased by 2-3 minutes
!Smaller Crowd Suggestion
For a group of 3-4, reduce soup ingredients by 1/3:
1/3 cup small dice onion
1/3 cup small dice carrot
2 teaspoons butter
1 clove garlic, minced
1 litre chicken broth
6 ounces fresh spinach
1/3 cup pasta
10-11 tiny meatballs per person, or 33 meatballs for 3-4 people
Follow instructions as written, otherwise.
I love this soup and make it often. It’s a perfect soup to eat on the cold days ahead.
It certainly is! How is your recipe different than mine, Liliana! I know you have an authentic Italian recipe and would love to hear how it differs.
🙂
V
I haven’t made this kind of soup myself, but what’s holding me back.
Probably the same thing that held me back… read the recipe and go for it!
🙂
V
I have never made this soup before and should. It looks full of flavors. That was so nice of you to have this soup ready for them.
Oooh I love this soup and love those tiny meatballs! And both spinach and the tiny pearl pastas are fabulous editions to this wonderful soup… the perfect meal. Yet another bookmarked recipe!
Jamie, Isn’t that the truth. I have so many recipes “to make” that are bookmarked… this was never one of them, but it is one of the best soups I have even made.
🙂
V
This soup is comfort food at its best! Love this recipe 🙂
~Andrés
You are so right, Andrés!
Cannot get this soup outta my head!
🙂
V
Just finished this recipe – fantastic! Thank you for making so many recipes approachable. I especially love your section on cheese!
Erin!
Thank you so much for validating that this recipe will work for anyone! I am tickled pink. It is so easy (after the meatballs) and so delicious. Thrilled you were motivated to make it and that you really enjoyed it. I have taken a brief hiatus from cheese making as my cheese making partner is in away until February. Of course I can make it on my own. But, it isn’t nearly as much fun! I do make fresh cheeses consistently, and still have a huge cache of hard cheeses in my cave for the holidays, so am OK in the cheese end… just missing the fun!
🙂
Valerie
Jealous! I have a family history of cheese making but precious little personal experience and I look forward to having my own cache of hard cheeses. One day!
I saw pictures of it and it looked delicious! but… it was EVEN BETTER in real life! i LOVE it and will definitely have to make it. thanks for making it for us mom! xo
I had to share this soup over the holidays as it is so so so easy to make (once the meatballs are in the freezer) and simply delicious. Glad you agreed.
XO
i never “starred” this yet and i must!! FIVE STARS ALL THE WAY! and i am going to make this someday, i promise!
I was thrilled you liked it…. I should have made it in front of you so you could truly marvel at how easy this dish – complex in flavour and texture – is to put together.
(with the exception of making the meatballs.)
XO
This recipe was absolutely PERFECT! I didn’t change a thing! This is a keeper, thank you for sharing.
Alexandra
This is wonderful to hear. I am so happy – as this is exactly what we think about this recipe. Definitely one of my personal favourites! You have now given confidence to future readers, which I sincerely appreciate! (Did you give the recipe some “gold stars”?
;0
Valerie
Loved this recipe – on second batch this month.
Dear Phyllis,
Music to my ears! This is the winning recipe we thought it was with this kind of feedback, I am so thankful!
🙂
Valerie
Hi Valerie – a friend made this soup and gave me some, yummy in my tummy. How about advising on how to make broth from scratch ?
Cheers
send me instruction at my email please
HI, Hazel
If you look at my turkey soup or homemade chicken soup recipes, both include instructions for making stock from scratch.
This soup is a “from scratch” recipe already, as the meatballs are actually cooked in the broth and bring a rich life to it, and I would never use my homemade stock in this soup for that reason. I really like President’s Choice Organic Chicken stock: no preservatives, good flavour, and it works very well. But, if you are hard core, I have the stock recipes there for you.
Let me know how it goes. Glad you enjoyed this soup!
Sincerely,
Valerie
I was looking for a recipe for Italian Wedding Soup and I’m so glad I came across your website – thank you!!!
When you use frozen meatballs, do you let them thaw first or just plunk them into the soup frozen?
Hi Jane,
Just plunk them into the hot broth frozen. They are very small, so still cook quickly. Let me know how it goes – this recipe is a definite hit amongst our family and friends!
🙂
V
Absolutely delicious!!!
Thrilled to hear this, Mirella!
Thank you so much!
Valerie
Sorry to such a stupid question but how do you know when the meatballs are done.
They are really small, Sara, so the cooking instructions are good. Twelve minutes of cooking is plenty for these bitty balls. They would most likely be cooked through in 5 minutes.
🙂
Valerie
Can the Recipe be just doubled if I need a bigger batch
I have doubled it and it works well.
🙂
So glad I found this recipe, looks delicious and I want to try it. Please tell me – is there a lot of grease that comes off the meatballs? Does this soup reheat well or should it be served the same day? I don’t want to sacrifice the flavour of cooking the meatballs in the broth but my health conscious friends won’t want any visible grease so I wondering if I cool, remove fat and then reheat and add spinach….
Hi Barb,
I have already sent you an email response – but want to be sure everyone sees the answer. I use lean beef and the fat that comes off of it is minimal, yet necessary and taaaasty! I would definitely recommend serving the soup fresh – not reheated. Of course, I do reheat portions for the family, but I actually try to only make what we will eat when preparing it. The meatballs are in the freezer, and it is, oh, so easy to prepare this soup, that it makes no sense to even make enough for leftovers.
Hope this helps!
🙂
Valerie
Hi Valerie,
I realized today that I never posted back, but wanted to let you know I have made this soup many times now, and it is delicious. I try to have some meatballs in my freezer so I can whip it up any time. Thank you for the recipe!
Barb
I do exactly the same thing, Barb!
Thank you so much for posting back, it means a great deal and offers other readers greater confidence in the recipe.
Hugs,
Valerie
Valerie-I made this last March and thought that I lost this recipe when I started looking today. I panicked thinking I lost it. I am so glad I found it. It was delicious to the last drop. Thinking of making it for Christmas!
Carol,
Thank you for chiming in! This recipe is a hit with everyone who tries it, thankfully! And, I am just rolling up a kilogram of little balls for the freezer so we can enjoy the soup on a blustery day with the twinkly lights on, too!
It is a great cold weather “all the love I have for you is in this bowl” kind of soup for your family!
Hugs,
Valeire
Thank you, Valerie-I’m looking forward to making it again. I plan on doubling the recipe for Christmas and making the meatballs early to freeze. Thanks so much again!
~ carol
Hi Valerie–
I’ve been meaning to get back and tell you that I made your Italian wedding soup for my Christmas Party. I had 35 family members over who absolutely loved this soup. I made enough which allowed everyone to bring a container home for later–they were all very very happy. My dad loved loved it-which pleased me!
So, I just wanted to tell you how grateful I am for your helpful directions and wonderful foodie blog. Looking forward to many more recipes! 🙂
Carol
recipe looks amazing. I’m on weight watchers would you know the nutritional value on this soup
HI Andrea
Really, I have no idea. It would be possible to figure out with the internet information at our fingertips, but I don’t think I will take the time as It would take a while to do that….
🙂
Valerie
Hello. Can you cook this in crockpot? Thx lsurie
HI Laurie
That wouldn’t be a good idea.
🙂
Valerie
Italian wedding Is my husband’s all time favourite soup. After surfing the intermit, I chose your recipe. I have just finished making it. The smell is so tempting that I helped myself to a bowl. Excellent. I would not change a thing. Can’t wait for my sweetie to get home. Many thanks.
Dear Sadie!
What a lovely comment to wake up to this morning! Thrilled to hear you love this recipe and I hope your hubby did as well. Mine does!
🙂
Valerie
Could you make this soup and just add browned ground beef with the meatball seasonings instead of forming meatballs? 🙂
Hi Natasha
If you do that, it would not be Italian Wedding Soup as that soup always has these little meatballs – but as with any recipe, you can do whatever you want but I would imagine it would not feel very good in the mouth – though it would taste ok simply due to the construction of the soup. The broth is intended to be a broth. I have a great recipe for hamburger soup, though it is tomato-based, it is deadly delicious! Let me know what you did here.
🙂
Valerie
Our family made this soup last week and it is literally THE BEST SOUP WE HAVE EVER MADE. And we make a lot of home-made soup. We made egg-free meatballs (due to an egg allergy) using our own simple recipe ahead of time and froze them, used frozen chopped spinach because we had some in the freezer, and used organic beef broth (due to a chicken allergy). But other than that… we stuck to the recipe. And oh my goodness… I love this soup like I have loved no other. This is going to become a family classic. Thank you so much for this recipe!
It is one of our favourites, too, Karen!
🙂
Valerie
A very good recipe. I’ve made it often.
Lovely to hear, Denise.
We love it, too!
I haven’t found a better recipe.
Valerie
my most favourite soup to make- love this recipe, it will keep us warm on this crazy cold day!
So happy to hear that Melissa!
💖
Hi. Been making this for a while and today needed something for a friend who is losing her brother to COVID and I made her a nice pot of your soup. I am sure she will love it as much as we do. Today I added the juice of 1/2 a lemon, it gave it a nice spring flavour
Thanks for the suggestion, Carol! Everyone’s best idea can always be made better by someone else so will give it a go!
So kind of you to make a pot for a friend.
These are unprecedented times – but what is tried and true is the gift of time and service.
Good for you
Hugs
Valerie