Olive Garden Wedding Soup
This Olive Garden Wedding Soup Recipe is a heartwarming Italian-American classic that combines tender, flavorful meatballs, vibrant spinach, delicate pasta, and a rich chicken broth. Inspired by the iconic dish from Olive Garden, this homemade version delivers the perfect balance of savory, comforting, and satisfying flavors—ideal as a starter or a main course for a cozy family dinner.
Equipment
- 1 large mixing bowl
- (1) Baking sheet
- (1) Large pot or Dutch oven
- 1 cutting board
- 1 sharp knife
- (1) Wooden spoon
- (1) Ladle
Ingredients
For the Meatballs:
- 1 lb Ground Beef
- 1/2 lb Ground Pork
- 1 cup Breadcrumbs
- 1/2 cup Grated Parmesan Cheese
- 1 large Egg
- 3 cloves Garlic minced
- 1 tsp Italian Seasoning
- Salt and pepper to taste
For the Soup:
- 6 cups Chicken Broth low sodium preferred
- 3 cups Fresh Spinach chopped (or 2 cups frozen spinach)
- 1/2 cup Small Pasta acini di pepe or orzo
- 2 medium Carrots chopped
- 2 stalks Celery chopped
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 tbsp Italian Seasoning
- Salt and pepper to taste
- 1 tbsp Fresh Parsley chopped (for garnish)
- 1/4 cup Grated Parmesan Cheese for garnish
Instructions
Make the Meatballs:
- Preheat your oven to 375°F (190°C). In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, and Italian seasoning. Season with salt and pepper. Gently mix the ingredients until just combined. Form the mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until golden and cooked through.
Prepare the Soup Base:
- While the meatballs are baking, heat a tablespoon of olive oil in a large soup pot over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5 minutes or until softened. Add the minced garlic and cook for an additional 1-2 minutes.
Combine the Soup:
- Pour in the chicken broth and bring the soup to a gentle simmer. Add the baked meatballs to the pot. Stir in the pasta and cook for about 10-12 minutes, until the pasta is tender and the meatballs are heated through.
Add the Spinach:
- Add the chopped spinach to the pot and cook for 2-3 minutes, until the spinach wilts. Season with salt, pepper, and Italian seasoning to taste.
Garnish and Serve:
- Ladle the soup into bowls and garnish with freshly chopped parsley and grated Parmesan cheese. Serve with crusty bread or a side salad for a complete meal.
Notes
- Meatballs: You can make the meatballs ahead of time and store them in the refrigerator for up to a day before baking. This allows the flavors to meld and saves time when preparing the soup.
- Freezing: This soup can be made in bulk and frozen for later use. Store the soup in an airtight container for up to 3 months. Just be sure to cook the pasta separately if you're planning to freeze it, as pasta can become mushy when frozen in soup.
- Greens: If you don't have spinach, kale or Swiss chard can be substituted. Just make sure to remove the stems and chop the greens into bite-sized pieces.
- Pasta Options: Acini di pepe is the traditional choice, but orzo or small ditalini pasta works well too. Be sure to add the pasta near the end of the cooking process to avoid overcooking.