Italian Wedding Soup Firehouse Style
Warm, hearty, and brimming with bold flavor, Italian Wedding Soup Firehouse Style takes a beloved classic to the next level with its robust meatballs and aromatic broth. Crafted with a comforting blend of ground beef and pork, seasoned breadcrumbs, and Parmesan cheese, these tender meatballs are seared to perfection before simmering alongside a medley of sautéed vegetables, savory chicken broth, and delicate orzo pasta. A handful of baby spinach and a splash of fresh lemon juice provide a vibrant finish, elevating every spoonful with just the right balance of richness and freshness. Ideal for chilly evenings or satisfying large gatherings, this firehouse-inspired recipe combines homestyle tradition with a hearty kick, making it the ultimate crowd-pleasing soup. Serve with crusty bread and extra Parmesan for a comforting meal that's sure to impress! Perfect for cozy dinners, meal prep, or feeding a crowd.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1 cup Italian breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 cloves finely minced garlic
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 stalks chopped celery
- 2 medium carrots, diced
- 10 cups chicken broth
- 5 oz baby spinach
- 1 cup dry orzo pasta
- 2 tbsp fresh parsley, chopped
- 1 lemon, juiced
Instructions
In a large mixing bowl, combine ground beef, ground pork, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix well until all ingredients are evenly combined.
Using your hands or a small scoop, form the meat mixture into small, bite-sized meatballs (about 1 inch in diameter) and place them on a large plate or tray.
Heat 2 tablespoons of olive oil in a large Dutch oven or stockpot over medium heat. Working in batches, sear the meatballs until browned on all sides, about 2 minutes per side. Remove the meatballs and set them aside on a plate.
In the same pot, add diced onion, celery, and carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Pour in the chicken broth and bring the soup to a boil over high heat. Once boiling, reduce heat to medium and carefully add the browned meatballs back into the pot.
Simmer the soup for 15 minutes, allowing the meatballs to cook through and flavor the broth.
Add the orzo pasta to the pot and cook for an additional 8-10 minutes until the pasta is tender, stirring occasionally to prevent sticking.
Stir in the baby spinach, chopped parsley, and lemon juice. Cook for another 2 minutes until the spinach is wilted.
Taste the soup and adjust seasoning with additional salt and pepper, if needed.
Serve the soup hot with extra grated Parmesan cheese and crusty bread on the side, if desired.
Nutrition Facts
Calories |
4830 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.4 g | 302% | |
| Saturated Fat | 85.8 g | 429% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 935 mg | 312% | |
| Sodium | 11230 mg | 488% | |
| Total Carbohydrate | 381.3 g | 139% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 41.8 g | ||
| Protein | 304.3 g | 609% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1333 mg | 103% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 4811 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
