Italian Wedding Soup with Roasted Garlic (dairy-free & gluten-free option)
There’s something so satisfying about a warm bowl of soup, especially when it’s as hearty and comforting as Italian wedding soup. But what makes this version stand out? The addition of roasted garlic! Adding roasted garlic to the broth gives this a creamy richness and depth of flavor that makes this soup addictive. Trust me, once you try it, you won’t go back. I’ve included options to make this both dairy and gluten-free so that everyone can enjoy this.
Quick Video
Why You’ll Love This Italian Wedding Soup
Unique Flavor: The roasted garlic adds a layer of sweetness and depth you don’t get in traditional recipes. You might be tempted to skip it since it adds extra time and work, but by the time you chop all your vegetables and form the meatballs, it will nearly be done and it’s worth it!
Easy to Make: Even though it looks fancy, this recipe is straightforward and uses simple ingredients.
Hearty and Healthy: Packed with protein from the meatballs and vitamins from fresh spinach, it’s a wholesome meal with all the components to fuel your nutrition.
Key Ingredients
Here’s a breakdown of the key ingredients that make this soup special. Whether you’re new to Italian wedding soup or looking to perfect your version, these ingredients are what you’ll need:
Fresh Spinach: Adds freshness and color as well as some textural variation. You could also use kale or escarole as a variation.
Ground Pork and Ground Beef: The combination of meats makes the meatballs tender and flavorful. You can also use all pork or all beef if preferred.
Pecorino Romano: Adds a salty, savory flavor to the meatballs. If you want to keep this dairy-free, you can simply omit this ingredients, or alternatively, you can sub in 2 Tablespoons of nutritional yeast to maintain the extra savory cheesy flavor.
Orzo or other small pasta: Italian wedding soup traditionally calls for a tiny pasta shape. Orzo is a classic in Italian wedding soup, but if you want to switch it up, feel free to use any other small pasta, such as ditalini or acini de pepe. To keep this recipe gluten-free, choose a gluten-free pasta option, as I have done.
Roasted Garlic: This is what sets this recipe apart! Roasting garlic transforms its flavor, giving the broth a thicker, creamier deep garlic flavor.
Step-by-Step Instructions
Making this Italian Wedding Soup is an easy process, though it’s not the quickest one thanks to having to form a whole lot of tiny meatballs. Here’s a step-by-step guide to walk you through the process:
1. Roast the Garlic
- Start by preheating your oven to 400°F. Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 40 minutes. Once it’s done, allow to cool enough to handle then squeeze out the soft cloves and mash them into a paste.
2. Make the Meatballs
- Combine ground pork, beef, breadcrumbs, egg, minced garlic, Pecorino Romano, and seasonings in a large bowl. Roll into small meatballs, about 1-inch in diameter. I ended up with 60 meatballs. Full disclosure, this takes some time. You can make it easier on yourself by putting a little olive oil on your hands to prevent sticking and use a teaspoon to help scoop and portion a consistent amount into your hand before shaping. Brown them in a hot skillet until golden on the outside. You don’t have to worry about cooking them the whole way through at this point – they’ll finish cooking in the broth later.
3. Prepare the Soup
- In a large pot, sauté diced onions, carrots, and celery in olive oil until softened. Stir in the roasted garlic paste, then pour in the chicken broth. Bring it all to a boil, then lower to a simmer.
4. Simmer and Add Pasta
- Add the browned meatballs and gluten-free orzo to the broth. Simmer for 10-15 minutes, until the meatballs are fully cooked through and the pasta is tender.
5. Add Spinach
- In the last couple of minutes, stir in fresh spinach until wilted. Serve hot and garnish with fresh parsley and extra Pecorino if you like!
Italian Wedding Soup with Roasted Garlic
Ingredients
For the Meatballs:
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/4 cup grated Pecorino Romano for dairy-free, omit this entirely or sub with 2 Tbsp nutritional yeast
- 1/3 cup breadcrumbs use a gluten-free version, if needed
- 1 large egg
- 3 cloves garlic minced
- 1/2 teaspoon ground fennel
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 tsp salt
- 1/4 tsp black pepper
- olive oil
For the Soup:
- 1 large head of garlic
- 2 tablespoons olive oil
- 8 cups 2 quarts chicken broth
- 1 medium yellow onion diced (about 1 cup)
- 2 large carrots diced
- 3 celery stalks diced
- 6 oz orzo or other small pasta use a gluten-free version, if needed
- 5 oz fresh spinach or kale
- Salt and pepper to taste
For Garnish: (optional)
- Freshly chopped parsley
- Extra Pecorino Romano grated
Instructions
Roast the Garlic:
- Preheat your oven to 400°F (200°C).
- Slice the top off a head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for about 40 minutes, or until the cloves are soft and golden brown.
- Once cool, squeeze out the garlic cloves and mash them into a smooth paste. Set aside.
Make the Meatballs:
- In a large bowl, combine the ground pork, beef, breadcrumbs, egg, minced garlic, Pecorino Romano, ground fennel, oregano, red pepper flakes, salt, and pepper.
- Mix gently until combined. Roll the mixture into tiny, bite-sized meatballs (about 1-inch in diameter – I ended up with about 60).
- Brown the meatballs in a hot skillet with a tablespoon of olive oil until they’re nicely browned on all sides (they don’t need to be fully cooked through). Set aside.
Prepare the Soup:
- In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened (about 8-10 minutes).
- Add the roasted garlic paste and stir it into the vegetables until fragrant (about 1 minute).
Simmer & Cook Pasta:
- Add the chicken broth to the pot and bring to a boil. Reduce heat and let it simmer.
- Add the meatballs and pasta to the broth and simmer for another 10-15 minutes, or until the meatballs are cooked through and pasta is cooked.
Add the Greens:
- In the final 2-3 minutes of cooking, stir in the fresh spinach (or greens of choice) until wilted.
Assemble and Serve:
- To serve, ladle the soup into bowls and garnish with fresh parsley and extra Pecorino Romano.
Frequently Asked Questions (FAQs)
What can I use instead of orzo in Italian wedding soup?
If you don’t have orzo or prefer something else, try using any other small pasta like ditalini, acini di pepe, or even small shells. Gluten-free options work great too!
How do I store and reheat Italian wedding soup?
Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat until heated through. You may need to add extra broth as the pasta absorbs liquid over time.
Can I make this soup dairy-free?
Yes! To make this dairy-free, omit the Pecorino Romano. You can substitute with nutritional yeast for a similar umami flavor.
Tried this Recipe? Leave a Rating and Comment!
If you made this Italian wedding soup, I’d love to hear how it turned out! Don’t forget to rate the recipe and drop a comment below. Your feedback helps me create more delicious recipes, and I love hearing from you!
