Freezing Italian Wedding Soup: A Smart Way To Preserve Deliciousness

Italian wedding soup is a hearty, flavourful dish that can be frozen for later. It's a great option if you're looking to stock up your freezer with tasty, healthy meals that are easy to prepare. The soup typically includes meatballs, vegetables, broth, and pasta, and it can be customised to your liking.

Freezing Italian wedding soup is a convenient way to have a delicious meal ready to go whenever you need it. However, it's important to note that the pasta should be left out of the soup before freezing to avoid it becoming mushy during reheating. The soup can be frozen in individual serving sizes or larger portions, depending on your preference.

When it comes to reheating, it's best to thaw the soup in the refrigerator overnight and then use the defrost setting on your microwave. You can also reheat the soup on the stove over medium-low heat or in the microwave for smaller portions.

So, if you're looking for a tasty, freezer-friendly meal option, Italian wedding soup is a great choice!

How to freeze Italian wedding soup

Italian Wedding Soup is a great dish to make in bulk and freeze for later. Here is a step-by-step guide on how to freeze Italian Wedding Soup:

Preparing the Soup

Before you can freeze your soup, you'll need to prepare and cook it. Italian Wedding Soup typically includes vegetables such as carrots, celery, and onion, cooked in broth with small meatballs, pasta, and greens such as spinach or escarole. You can make the meatballs from scratch or use frozen ones as a shortcut.

Freezing the Soup

Allow the soup to cool completely before freezing. This is important to preserve the integrity of the ingredients and to prevent the soup from lingering in the "danger zone" temperature range, which can promote bacterial growth.

Once cooled, transfer the soup to freezer-safe containers. You can use plastic quart containers or large zip-top bags, which can be laid flat on a tray in the freezer to save space. If using bags, be sure to remove as much air as possible before sealing.

Storing and Thawing

Label the containers with the name of the meal, cooking instructions, and a "use by" date. Italian Wedding Soup can be stored in the freezer for up to three months.

When you're ready to enjoy your frozen soup, thaw it overnight in the refrigerator, then reheat it on the stove or in the microwave according to your preferred method.

Tips and Tricks

• It's recommended to cook the pasta separately and add it to serving bowls before ladling the soup on top. This ensures the pasta doesn't get mushy during reheating or absorb too much broth during storage.
• If you're making a large batch, you can freeze the soup in individual serving sizes using portioned containers or Souper Cubes.
• For an even quicker defrosting process, try freezing the soup in a shallow layer so it freezes flat. This will reduce the time needed to thaw the soup before reheating.
• If you're freezing leftovers, you may include the pasta and greens in the frozen soup, but be aware that the pasta may not retain its texture as well as fresh pasta.

How to make Italian wedding soup in a slow cooker

Italian Wedding Soup is a hearty, warm and comforting dish. This soup is made with juicy, herb-Parmesan infused pork meatballs, acini de pepe, carrots, celery, and spinach all simmered in a bold, rich, aromatic broth. Here is a simple way to make Italian Wedding Soup in a slow cooker.

Ingredients:

• 1 lb lean ground chicken
• ¾ lb Jennie-O Sweet Italian Turkey Sausage, casings removed
• 1 ½ slices slightly stale white bread, processed into crumbs
• ⅓ cup finely grated parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 3 tbsp fresh parsley, chopped
• ¼ tsp each: salt and pepper
• 16 oz dry cavatelli pasta or other small pasta
• 64 oz Swanson Chicken Cooking Stock
• 32 oz Unsalted Swanson Chicken Cooking Stock
• ½ cup dry white wine
• 4 cups baby spinach, roughly chopped
• 4 carrots, diced
• 3 stalks celery, diced
• 1 small onion, chopped
• 3 cloves garlic, minced
• 2 tsp Flavor God Garlic Lover's Seasoning
• Salt and pepper to taste

Method:

• Add all meatball ingredients to a bowl and use your hands to mix and combine all ingredients. Ensure the meats are well incorporated, but be careful not to overwork it. Roll into 1-inch meatballs.
• If you want to bake rather than boil the meatballs (I prefer to bake them since I find it more flavorful), pre-heat oven to 350° and line a large baking sheet with SILPAT or foil. Arrange meatballs in a single layer, spray with olive oil or cooking spray, and bake for 25-30 minutes or until just cooked through.
• In a large pot or Dutch oven, heat olive oil over medium-high heat until shimmery. Add garlic, onion, celery, and carrots. Season with salt and sauté for 3-4 minutes until onions are tender.
• Add white wine to the pot to deglaze, scraping up any browned bits off the bottom of the pot. Add chicken stock, Flavor God seasoning, and oregano, then cover the pot and bring to a boil.
• If you'll be cooking the meatballs in the broth, drop them in the boiling broth now, cover, and cook for 8-10 minutes. If you're baking the meatballs, leave them out for now.
• If you're planning to freeze some or all of the soup, cook the pasta separately. Bring salted water to boil and add the pasta for 4 minutes, then drain and rinse in cold water. Toss lightly with olive oil.
• If you won't be freezing the soup, add the dry, uncooked pasta to the broth when there are 4 minutes of cook time left for the meatballs. Stir to ensure the pasta is submerged and cover the pot.
• Add the spinach with about 1 minute of cook time remaining. If you baked the meatballs, add them now too. Remember that even once you remove the soup from the heat, the carryover heat will continue to cook the soup components.
• Remove from heat. If you'll be freezing some of the soup, divide it into freezer-safe containers and allow to cool completely before freezing. For any servings that will be eaten now, add pasta to the hot soup and allow to rest for a few minutes to finish cooking the noodles. Serve with fresh parsley and fresh grated parmesan cheese on top, if desired.

How to make the meatballs for Italian wedding soup

Making the meatballs for Italian wedding soup is a fun and simple process. Here is a step-by-step guide:

Ingredients:

Firstly, gather your ingredients. For the meatballs, you will need:

• Ground beef
• Ground pork or Italian sausage
• Breadcrumbs (preferably fresh)
• Parmesan cheese
• Garlic
• Fresh herbs such as parsley, basil, oregano, and chives
• Egg
• Salt and pepper
• Olive oil

Step 1: Mix the Meatball Ingredients

In a large bowl, combine the ground beef, ground pork or Italian sausage, breadcrumbs, Parmesan cheese, garlic, herbs, egg, and season with salt and pepper. Use your hands to gently mix and combine all the ingredients, being careful not to overwork the meat.

Step 2: Shape the Meatballs

Shape the meat mixture into small, uniform meatballs. They should be about 1-inch in diameter or smaller. Place the shaped meatballs on a baking sheet or cutting board lined with parchment paper to prevent sticking.

Step 3: Brown the Meatballs (Optional)

Browning the meatballs before adding them to the soup is optional but adds extra flavour. Heat some olive oil in a large skillet over medium-high heat. Add the meatballs in batches and cook until lightly browned on all sides, turning occasionally. Transfer the browned meatballs to a plate lined with paper towels and set aside.

Step 4: Assemble the Soup

In a separate large pot or Dutch oven, heat some olive oil over medium-high heat. Add diced onions, carrots, and celery, and sauté until softened. Then, add minced garlic and sauté for a minute.

Step 5: Simmer the Meatballs

Pour in chicken broth and other desired seasonings, and bring the mixture to a boil. At this point, you can add the raw meatballs to the broth and simmer until cooked through. Alternatively, if you've already browned the meatballs, add them now and simmer for a few minutes to warm them through.

Step 6: Add Pasta and Greens

Finally, add small pasta shapes such as acini de pepe, orzo, or ditalini, and cook until al dente. Stir in fresh spinach or other greens and simmer until wilted.

And that's it! You've made delicious meatballs for your Italian wedding soup. Enjoy!

How to make the broth for Italian wedding soup

Making the broth for Italian wedding soup is a simple process. Here is a step-by-step guide on how to make it:

Firstly, gather your ingredients. You will need a combination of chicken and beef broth as the base for your soup. You can also add in some dry white wine to give it a touch of acidity. If you prefer a vegetarian option, you can use vegetable broth, but the soup may not be as rich and flavourful.

Next, prepare your vegetables. The classic combination is onion, carrots, and celery, but you can also add in garlic for some extra savouriness. Chop these up into small pieces and get them ready to be sautéed.

Now, heat some olive oil in a large pot or Dutch oven over medium heat. Add your chopped vegetables and cook until they are softened, this usually takes around 8 minutes.

Once your vegetables are nice and soft, it's time to add in the liquids. Pour in your chicken and beef broth, along with the white wine if you're using it. You can also add a bay leaf at this stage for some extra flavour. Bring the mixture to a boil.

At this point, you can also add in your pasta. Italian wedding soup typically uses small pasta shapes like ditalini, orzo, or acini de pepe. Cook the pasta until it is al dente, which usually takes around 8-10 minutes.

Finally, it's time to add in your meatballs. These can be made with a combination of ground beef and Italian sausage, or you can use ground turkey or chicken if you prefer. Make sure your meatballs are cooked through before adding them to the soup. Let them simmer in the broth for a few minutes, and then your Italian wedding soup is ready to be served!

How to store Italian wedding soup

Italian wedding soup is a hearty Italian soup that combines meatballs, vegetables, and pasta in a rich and flavorful broth. It can be stored in the refrigerator or freezer for future consumption. Here is a detailed guide on how to store Italian wedding soup:

Refrigerating Italian Wedding Soup:

• Allow the soup to cool down: Before storing Italian wedding soup in the refrigerator, it is important to let it cool down to room temperature. This helps preserve the integrity of the ingredients and prevents the soup from lingering in the "danger zone" temperature range, which can promote bacterial growth.
• Store in an airtight container: Transfer the cooled soup to an airtight container. This prevents the soup from absorbing other odours in the refrigerator and also avoids spillage.
• Refrigerate for up to 4 days: Italian wedding soup can be safely stored in the refrigerator for up to 4 days. It is important to consume it within this timeframe to ensure optimal freshness and food safety.
• Add broth when reheating: When you're ready to enjoy your refrigerated Italian wedding soup, you may need to add some additional broth or water. This is because the pasta tends to soak up the broth during storage. Simply reheat the soup on the stove or in the microwave until warmed through, and adjust the consistency to your liking.

Freezing Italian Wedding Soup:

• Cool the soup completely: As with refrigeration, it is crucial to let the soup cool down to room temperature before placing it in the freezer. This helps maintain the quality of the ingredients.
• Package the soup: Transfer the cooled soup to freezer-safe containers or bags. If using bags, it is recommended to freeze the soup flat, as it will save space and facilitate quicker thawing.
• Freeze for up to 3 months: Italian wedding soup can be stored in the freezer for up to 3 months. Label the containers or bags with the date, so you know when it's time to enjoy it.
• Thaw and reheat: When you're ready to indulge in your frozen Italian wedding soup, thaw it overnight in the refrigerator. Then, reheat the soup on the stove or in the microwave until warmed through. Similar to refrigeration, you may need to add some broth or water when reheating to adjust the consistency.
• Freeze without pasta: It is recommended to freeze Italian wedding soup without the pasta. Pasta tends to become mushy when frozen and thawed. Instead, cook the pasta fresh when you're ready to serve the soup.

Frequently asked questions