Olive Garden Italian Wedding Soup
Olive Garden’s Italian Wedding Soup is a comforting and flavorful Italian-American classic that combines tender meatballs, fresh greens, and a rich chicken broth. With its satisfying balance of savory flavors, this soup is the perfect dish for cozy nights in or special gatherings. Whether you're preparing it for the first time or making a batch for the whole family, this easy-to-follow recipe will bring the tastes of Olive Garden into your kitchen.
Equipment
- 1 large mixing bowl
- 1 Large Pot (for simmering the soup)
- 1 Baking Sheet (for baking meatballs)
- 1 Large Skillet (if frying the meatballs)
- 1 Spoon or Ladle (for stirring)
- Measuring spoons
- Measuring cups
- Sharp Knife (for chopping vegetables)
- Cutting Board
Ingredients
For the Meatballs:
- 1 lb Ground Beef or beef and pork mixture
- 1/2 cup Breadcrumbs
- 1 Large Egg
- 1/2 cup Parmesan Cheese grated
- 2 cloves Garlic minced
- 2 tbsp Fresh Parsley chopped
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
For the Soup:
- 6 cups Chicken Broth low-sodium preferred
- 2 Large Carrots sliced
- 1 Onion chopped
- 2 cloves Garlic minced
- 5 cups Fresh Spinach or Escarole
- 1 tbsp Olive Oil for sautéing
- 1/2 tsp Salt to taste
- 1/4 tsp Black Pepper to taste
For Garnish:
- 1/4 cup Parmesan Cheese freshly grated
- 1 tbsp Fresh Parsley chopped
Instructions
Make the Meatballs:
- Preheat the oven to 375°F (190°C). In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, garlic, parsley, salt, and pepper. Mix gently to combine. Form the mixture into small meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until they are golden brown and cooked through.
Prepare the Soup Base:
- In a large pot, heat olive oil over medium heat. Add the chopped onions and carrots and sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant. Pour in the chicken broth, bring to a simmer, and let it cook for about 10 minutes to allow the flavors to develop.
Cook the Meatballs in the Soup:
- Add the cooked meatballs to the simmering broth. Stir gently to incorporate. Let the meatballs cook in the broth for 10 minutes, so they can absorb the flavors.
Add the Greens:
- Stir in the fresh spinach (or escarole) and cook for another 3-4 minutes, until the greens are wilted and tender. Taste the broth and adjust seasoning with salt and pepper if needed.
Serve:
- Ladle the soup into bowls and top with freshly grated Parmesan cheese and a sprinkle of chopped parsley. Serve hot and enjoy!
Notes
- Meatball Variations: You can use ground turkey or chicken for a leaner option, or substitute with plant-based meat for a vegetarian version.
- Greens: If you prefer a more bitter flavor, use escarole instead of spinach.
- Freezing: This soup freezes well without the pasta. Store it in an airtight container for up to 3 months. When reheating, cook fresh pasta and add it when serving.
- Adding Pasta: If you want to add pasta to your soup, small pasta shapes like ditalini or acini di pepe work best. Cook the pasta separately and stir it into the soup just before serving to avoid it soaking up too much liquid.