Cheesy Italian Wedding Soup: A Thanksgiving Tradition with a Flavorful Twist
If you’re seeking a heartwarming dish to grace your Thanksgiving table or any meal where comfort is a priority, this Cheesy Italian Wedding Soup is the answer. For the past three years, this recipe has been the centerpiece of our Thanksgiving celebrations, and it never fails to bring joy and satisfaction. While it’s a cherished tradition in our home, this delightful soup is perfect for any occasion. With its rich, savory flavors and cheesy goodness, it’s bound to become a favorite in your kitchen as well.
Ingredients
To create this delectable soup, you’ll need the following ingredients:
- 1 package (10 ounces) frozen chopped spinach
- 3 cans (14.5 ounces each) chicken broth
- 2 cups pasta (such as orzo or small pasta shapes)
- 1 pound lean ground beef
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup Romano cheese, grated
- 1/2 cup Parmesan cheese, grated
Instructions
1. Prepare the Meatballs:
- In a medium bowl, combine the lean ground beef with onion powder and garlic powder. Mix thoroughly until the seasonings are evenly distributed throughout the meat.
- Form small meatballs, approximately 3/4 teaspoon each. While small meatballs work best for this soup, you can adjust the size based on your preference.
- Heat olive oil in a frying pan over medium heat. Add the meatballs and cook until they are browned and cooked through. If desired, adjust the seasoning with additional garlic powder or onion powder during cooking.
- Once cooked, remove the meatballs from the pan, pouring off any excess drippings. Increase the heat to brown the meatballs for extra flavor. Set the meatballs aside.
2. Prepare the Soup Base:
- In a large soup pot, pour in two cans of chicken broth. If the frozen spinach is not thawed, cut it into smaller chunks for easier mixing.
- Add the frozen spinach to the pot with the chicken broth. Stir until the spinach is completely thawed and well combined with the broth.
- Gently add the cooked meatballs to the pot with the spinach and broth. Set aside while you prepare the pasta.
3. Cook the Pasta:
- In a separate saucepan, combine the remaining can of chicken broth with one can of water. Season with salt to taste.
- Bring the mixture to a boil over medium-high heat. Add the pasta and cook until tender, according to the package instructions.
- Once the pasta is cooked, drain it and add it to the large pot with the soup base. Stir well to incorporate.
4. Combine and Serve:
- Heat the soup over medium heat, stirring occasionally, until it reaches a gentle simmer.
- Ladle the soup into small bowls and top generously with grated Parmesan and Romano cheese. Adjust the seasoning with additional salt and pepper to taste.
- For an extra touch of flavor, make sure not to skimp on the cheese – it’s what makes this recipe so irresistibly good!
Nutritional Information
- Calories: 252.7 per serving
- Fat Content: 10.5 grams
- Saturated Fat: 3.1 grams
- Cholesterol: 36.9 milligrams
- Sodium: 572.6 milligrams
- Carbohydrates: 19.5 grams
- Fiber: 1.8 grams
- Sugar: 1.3 grams
- Protein: 19 grams
Serving Suggestions
This Cheesy Italian Wedding Soup is best enjoyed hot and fresh. It pairs beautifully with crusty bread or a light salad, making it a versatile addition to any meal. For a truly comforting experience, serve it as the main course or as a delicious starter before your Thanksgiving feast.
Enjoy this timeless recipe that’s not only a celebration of flavors but also a treasured tradition in our home. With its rich, cheesy broth and savory meatballs, this soup will undoubtedly bring warmth and satisfaction to your table. Happy cooking and bon appétit! 🥄🍲🧀
