If you’ve ever stepped into an Olive Garden and been greeted by that warm, comforting bowl of Wedding Soup to start your meal, you know exactly what I’m talking about. This hearty, flavorful soup is often a guest favorite, and for good reason! It’s the perfect combination of savory broth, tender meatballs, fresh greens, and just the right amount of seasoning. But here’s the thing-making this soup at home doesn’t require a trip to a restaurant or a secret family recipe. It’s totally doable in your own kitchen, and once you taste your homemade version, you might just prefer it to the original!
This Olive Garden-inspired Wedding Soup recipe is simple yet packed with flavor. I’ll walk you through everything from the ingredients you’ll need to how to cook it, and even throw in some expert tips and variations to make it your own. Ready to dive in?
Olive Garden Wedding Soup Recipe
This recipe captures the heart of Olive Garden’s Wedding Soup, which is essentially a blend of tender meatballs, fresh spinach, and a flavorful broth. Let’s break it down so you can make your own delicious bowl.
Ingredients Needed
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For The Meatballs
- Ground beef (or a mix of beef and pork for more flavor)
- Breadcrumbs (preferably Italian-style)
- Parmesan cheese (freshly grated is best)
- Garlic (minced, because garlic makes everything better)
- Egg (to bind everything together)
- Fresh parsley (chopped)
- Salt and pepper (to taste)
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For The Soup Base
- Chicken broth (you can use low-sodium if you prefer)
- Fresh spinach (baby spinach works best, but regular spinach is fine too)
- Carrots (chopped, for sweetness and color)
- Celery (adds a nice crisp texture)
- Onion (diced, for a savory base)
- Garlic (yes, more garlic! It’s essential)
- Olive oil (to sauté the veggies)
- Salt and pepper (adjust according to your taste)
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Optional Add-ins
- Parmesan cheese (for sprinkling on top)
- Crushed red pepper flakes (for a little heat)
- Fresh basil (chopped, for an aromatic boost)
Cooking Instructions
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Prepare The Meatballs
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, minced garlic, egg, chopped parsley, salt, and pepper.
- Mix everything together until fully combined. The mixture should be moist but not too wet.
- Roll the mixture into small meatballs (about 1 inch in diameter). This will yield around 20-25 meatballs depending on size.
- Place the meatballs on a baking sheet and bake at 375°F (190°C) for about 12-15 minutes or until golden brown. This will help them stay intact when added to the soup.
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Make The Soup
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the veggies start to soften.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Once simmering, carefully add the cooked meatballs to the broth.
- Stir in the spinach and let the soup cook for another 5-10 minutes, allowing the flavors to meld together.
- Taste and adjust the seasoning with salt and pepper as needed.
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Serve And Garnish
- Ladle the soup into bowls, and if you’re feeling fancy, sprinkle some freshly grated Parmesan cheese on top and garnish with chopped fresh basil.
- For a little kick, you can sprinkle some crushed red pepper flakes over the top.
Ingredient Insights
- Ground Beef & Pork: The combination of beef and pork gives the meatballs a more complex, rich flavor. Pork fat adds juiciness and tenderness, while beef provides a hearty, meaty base.
- Breadcrumbs: These act as a binder to keep the meatballs from falling apart while they cook, and they help keep the meatballs tender. Italian-style breadcrumbs bring a little extra flavor with herbs and seasoning already included.
- Spinach: The leafy greens are the hallmark of this soup, giving it that vibrant color and fresh flavor. Baby spinach is ideal because it’s tender and wilts perfectly into the broth without becoming mushy.
- Chicken Broth: A rich, flavorful chicken broth serves as the soup’s base. Opt for low-sodium or homemade broth to control the salt levels in the dish.
Expert Tips
- Don’t Overmix the Meatball Mixture: Overworking the meat mixture can result in dense, tough meatballs. Mix gently until just combined.
- Use a Cookie Scoop: For uniform meatballs, use a cookie scoop to measure out the portions. This will help them cook evenly.
- Sauté the Veggies First: Giving the carrots, celery, and onion a head start by sautéing them helps bring out their natural sweetness and flavor.
- Simmer the Soup Gently: Once the meatballs are in, don’t rush the cooking process. A slow simmer allows the meatballs to absorb the flavors of the broth while keeping them tender.
Recipe Variations
- Meatball Variations: Try swapping the beef and pork for ground turkey or chicken for a lighter version of the soup. You can also use a combination of different meats for a more nuanced flavor.
- Add More Veggies: If you want to make the soup even more filling, add other vegetables like zucchini, peas, or mushrooms to the broth.
- Cheese Variations: Experiment with different cheeses in the meatballs. You could use Pecorino Romano for a sharper flavor or even mozzarella for a cheesy surprise in each bite.
- Spicy Kick: If you enjoy a little heat, add a pinch of red pepper flakes or a diced jalapeño when sautéing the onions and garlic.
Final Words
This Olive Garden-inspired Wedding Soup is like a warm hug in a bowl. It’s the perfect comfort food-hearty, flavorful, and nourishing. Whether you’re making it for a cozy weeknight dinner or serving it at a family gathering, this soup never fails to impress. The homemade meatballs are the star of the show, and the fresh spinach and savory broth elevate the dish to something truly special.
FAQs
What Are The Main Ingredients In Olive Garden Wedding Soup?
The main ingredients in Olive Garden Wedding Soup include ground chicken or turkey, spinach, carrots, onions, garlic, Parmesan cheese, chicken broth, and small pasta like acini di pepe.
Can I Use A Different Type Of Meat In Olive Garden Wedding Soup?
Yes, you can substitute the ground chicken or turkey with ground beef, pork, or a blend of meats. However, chicken or turkey are the most commonly used for their light flavor.
How Can I Make Olive Garden Wedding Soup Vegetarian?
To make the soup vegetarian, use vegetable broth instead of chicken broth, and substitute the meatballs with vegetarian meatballs made from lentils or plant-based protein.
Can I Make Olive Garden Wedding Soup Ahead Of Time?
Yes, you can prepare Olive Garden Wedding Soup ahead of time. The soup can be stored in the refrigerator for up to 3 days, and the flavors will deepen. For best results, add the spinach and pasta just before serving to prevent them from becoming too soft.
What Type Of Pasta Should I Use In Olive Garden Wedding Soup?
The recipe traditionally uses acini di pepe, a small, round pasta. However, you can substitute it with other small pasta like orzo or ditalini if acini di pepe is unavailable.
How Do I Make The Meatballs For Olive Garden Wedding Soup?
The meatballs for the soup are made by mixing ground meat with breadcrumbs, Parmesan cheese, egg, garlic, and seasonings. They are shaped into small balls and then simmered in the broth until cooked through.
Can I Use Frozen Spinach In Olive Garden Wedding Soup?
Yes, frozen spinach works well in Olive Garden Wedding Soup. Make sure to thaw and drain the spinach to remove excess moisture before adding it to the soup.
Is Olive Garden Wedding Soup Gluten-free?
Olive Garden Wedding Soup is not gluten-free if it contains traditional pasta and breadcrumbs in the meatballs. To make it gluten-free, use gluten-free pasta and gluten-free breadcrumbs or omit the breadcrumbs entirely.
Can I Freeze Olive Garden Wedding Soup?
Yes, you can freeze Olive Garden Wedding Soup. However, the texture of the pasta and spinach may change after freezing and reheating. It is best to freeze the soup without the pasta and add fresh pasta when reheating.
How Do I Store Olive Garden Wedding Soup?
Store Olive Garden Wedding Soup in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the soup without pasta and spinach for up to 3 months.