Freezing Italian Wedding Soup: A Tasty Make-Ahead Treat

Italian wedding soup is a hearty, flavourful dish that can be frozen for later. The soup typically includes meatballs, pasta, vegetables and broth. Freezing the soup is a great way to preserve leftovers or prepare meals in advance. However, it is recommended to freeze the soup without the pasta to avoid it becoming mushy. The pasta can be cooked separately and added later, or fresh pasta can be boiled before serving.

How to freeze Italian wedding soup

Italian wedding soup is a great dish to make in bulk and freeze. Here is a step-by-step guide on how to freeze Italian wedding soup:

Step 1: Prepare the Soup

Firstly, prepare your Italian wedding soup. If you are making this soup specifically to freeze, it is recommended to omit the pasta and spinach and add them in when you reheat the soup. However, if you are freezing leftovers, you may freeze the soup with the pasta and spinach.

Step 2: Cool the Soup

Allow the soup to cool completely before freezing. This is important to preserve the integrity of the ingredients and to ensure the soup doesn't stay in the "danger zone" temperature range for too long.

Step 3: Package the Soup

Transfer the soup to a freezer-safe container or smaller containers. If you are using larger containers, it is recommended to freeze the soup in individual serving sizes. You can use freezer bags or ice cube trays for this purpose.

Step 4: Freeze the Soup

Label the containers with the name of the meal, cooking instructions, and a "use-by" date. Italian wedding soup can be frozen for up to 3 months.

Step 5: Reheat the Soup

When you are ready to eat the soup, thaw it overnight in the refrigerator and then reheat it on the stove or in the microwave. If you froze the soup with pasta, you may need to add some water to the soup while reheating to adjust the consistency.

How to make Italian wedding soup in a slow cooker

Ingredients:

• Ground beef
• Ground pork
• Italian breadcrumbs
• Parmesan cheese
• Garlic
• Parsley
• Salt
• Pepper
• Onion
• Carrots
• Celery
• Chicken broth
• Italian seasoning
• Acini de pepe pasta
• Spinach
• Olive oil
• Hot sauce
• Worcestershire sauce
• Mustard powder

Method:

• Combine the meatball ingredients: ground beef, ground pork, Italian breadcrumbs, Parmesan cheese, garlic, parsley, salt, and pepper.
• Roll the mixture into small meatballs, about 3/4-inch in diameter.
• Heat olive oil in a large skillet over medium-high heat.
• Brown the meatballs in batches for about 2 minutes. Remove and set aside.
• In the same pot, soften the onions, carrots, celery, and garlic.
• Add the Italian seasoning and chicken broth. Bring to a boil, then reduce to a simmer.
• Add the browned meatballs back to the pot and simmer gently for 10 minutes.
• If using a slow cooker, transfer the meatballs and vegetables to the slow cooker, and add the chicken broth. Cook on high for 4 hours or low for 8 hours.
• In the last 30 minutes of cooking, add the uncooked pasta.
• Stir in the spinach and let it cook until wilted, about 2-3 minutes.
• Serve the soup with freshly grated Parmesan cheese on top.

Tips:

• The meatballs can be baked in the oven instead of browned on the stovetop. Bake at 350°F for 25-30 minutes or until cooked through.
• For extra flavour, add 1 tsp each of hot sauce, Worcestershire sauce, and mustard powder to the soup.
• The pasta can be cooked separately and added to serving bowls to prevent it from absorbing too much broth during storage.
• This soup can be frozen for up to 3-4 months. For best results, freeze without the pasta and cook fresh pasta when serving.

How to make Italian wedding soup in an Instant Pot

Ingredients:

• Meatballs (you can make your own or buy frozen)
• Olive oil
• Onion
• Carrots
• Celery
• Garlic
• Chicken broth
• Pasta (e.g. orzo, acini de pepe, couscous, stars, shells)
• Spinach or kale
• Parmesan cheese
• Salt and pepper
• Optional flavour enhancers: hot sauce, Worcestershire sauce, mustard powder

Method:

• Turn your Instant Pot to the sauté setting. Add olive oil and heat until hot.
• Add onion, carrots, and celery and sauté for about 5 minutes, until softened.
• Add garlic and Italian seasoning and cook for 1 minute.
• Add chicken broth and meatballs. Close the lid and seal the valve. Set the soup button to 10 minutes and allow the pressure to build.
• Release the pressure carefully using the quick-release method, which will take about 5 minutes.
• Remove the lid and stir in pasta. Replace the lid, close the valve, and set the soup function for 3 minutes. Again, allow 10 to 15 minutes for pressure to build.
• Release the pressure carefully, which will take about 5 minutes. Remove the lid and stir in spinach. Let the soup sit for about 5 minutes, until the spinach is wilted and the pasta is fully cooked.
• Season with salt and pepper and ladle into bowls. Top with Parmesan cheese.

Tips:

• You can brown the meatballs in batches before adding the vegetables for extra flavour and colour.
• If you want to add extra vegetables, green beans, bell peppers, mushrooms, broccoli, cauliflower, potatoes, zucchini, corn, peas, and cabbage all work well.
• You can also add cannellini beans for a creamy texture.
• The soup can be frozen and stored in the refrigerator for 3-5 days.

How to make the meatballs for Italian wedding soup

Making the meatballs for Italian wedding soup is a simple process, but it can be time-consuming. Here is a step-by-step guide on how to make the meatballs:

Ingredients

Firstly, gather your ingredients. The exact ingredients may vary depending on the recipe, but you will typically need:

• Ground beef or turkey
• Pork, Italian sausage, or another ground meat
• Breadcrumbs (preferably fresh)
• Parmesan cheese
• Eggs
• Garlic
• Fresh herbs (such as parsley, basil, oregano, or chives)
• Salt and pepper
• Olive oil

Preparation

Once you have your ingredients, follow these steps:

• In a large bowl, combine the ground meat(s), breadcrumbs, Parmesan cheese, eggs, garlic, herbs, and seasonings. You can use your hands to mix the ingredients, but be careful not to overwork the meat.
• Roll the mixture into small meatballs, about 1 inch in diameter. You can use a small scoop or spoon to portion out the meat mixture and then roll it between your palms to form a ball. Place the meatballs on a baking sheet or plate.
• At this point, you have the option to bake or brown the meatballs. Baking the meatballs in the oven gives them a more flavourful crust, while browning them in a skillet adds fond (brown remnants) to the soup pot, enhancing the flavour of the broth. If you choose to bake the meatballs, preheat your oven to 350°F and line a baking sheet with foil. Place the meatballs in a single layer on the baking sheet, spray with olive oil or cooking spray, and bake for 15-18 minutes or until cooked through. If you prefer to brown the meatballs, heat a skillet or large pot over medium-high heat and add enough olive oil to coat the bottom of the pan. Add the meatballs in batches and cook for 2-4 minutes, turning occasionally, until browned on all sides.
• Whether you baked or browned the meatballs, set them aside while you prepare the rest of the soup.

Tips

• Use fresh breadcrumbs instead of dried breadcrumbs for juicier meatballs.
• Make the meatballs small and uniform in size for even cooking.
• If you plan to freeze the meatballs, place them in a single layer on a baking sheet and freeze until solid before transferring to a freezer bag or container.

How to make the broth for Italian wedding soup

The broth for Italian Wedding Soup is usually chicken broth, but you can use other broths such as beef broth or vegetable broth. You can make the broth from scratch or use store-bought broth. If you want to make it from scratch, you'll need to simmer chicken bones, vegetables, and herbs in water for a few hours to extract all the flavours. However, if you're short on time, you can simply use store-bought chicken broth and fortify it with wine and vegetables to give it a richer flavour.

Ingredients

• Chicken broth (or other broth of your choice)
• Dry white wine (optional)
• Vegetables (such as onions, carrots, celery, garlic)
• Herbs and seasonings (such as parsley, oregano, thyme, bay leaf, salt, and pepper)

Instructions

• If you're making your own broth from scratch, start by gathering your ingredients: chicken bones, vegetables, and herbs.
• Chop the vegetables and herbs into small pieces.
• Place the chicken bones, vegetables, and herbs in a large pot and cover them with water.
• Bring the water to a boil and then reduce the heat to a gentle simmer.
• Simmer the broth for at least 2 hours, skimming off any foam that rises to the surface. The longer you simmer the broth, the more flavourful it will be.
• After simmering, strain the broth through a fine-mesh sieve to remove the solids.
• If using store-bought broth, simply pour it into a large pot and place it on the stove.
• Add the dry white wine (if using) and bring the broth to a boil.
• Add the chopped vegetables and herbs to the broth.
• Simmer the broth for about 10-15 minutes, or until the vegetables are tender.
• Taste the broth and adjust the seasoning as needed.
• If you want a clearer broth, you can strain it again before using it in your Italian Wedding Soup.

Now that you have your delicious broth, you can continue with the rest of the Italian Wedding Soup recipe, adding in the meatballs, pasta, and any other ingredients you desire. Enjoy your hearty and flavourful soup!

Frequently asked questions