Name: Copycat Olive Garden Italian Wedding Soup Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 5
Cuisine: Italian
Ingredients: ¼ cup store-bought or homemade breadcrumbs; ½ cup grated or powdered parmesan cheese; ⅛ tsp ground nutmeg; 10 oz minced & divided yellow onion; ½ lb ground beef or chicken; ½ lb ground pork; 1 egg; 5 tbsp divided olive oil; 3 minced garlic cloves; 1 large, minced onion; 2 tbsp all-purpose flour; 2 qt beef broth; ⅔ cup white wine; ½ lb pastina or orzo; 1 lb spinach; ½ tsp chili flakes; pinch salt; pinch pepper

This flavorful soup was made to be enjoyed on a chilly day. The name of this soup comes from its Italian name, which means “married soup”. As its name suggests, this soup is the “marriage” of meat and vegetables for a simple yet tasty soup.

Copycat Olive Garden Italian Wedding Soup Recipe Video

How To Make Copycat Olive Garden Italian Wedding Soup

3 from 3 votes

Prep: 15 mins

Cook: 1 hr

Total: 1 hr 15 mins

Serves:

CONTINUE READING BELOW

Ingredients

¼ cup breadcrumbs, store-bought or homemade
½ cup parmesan cheese, grated or powdered
⅛ tsp ground nutmeg
10 oz yellow onion, minced & divided
½ lb ground beef or chicken,
½ lb ground pork
1 egg
5 tbsp olive oil, divided
3 garlic cloves, minced
1 onion, large, minced
2 tbsp all-purpose flour
2 qt beef broth
⅔ cup white wine
½ lb pastina or orzo
1 lb spinach
½ tsp chili flakes
pinch salt
pinch pepper

Instructions

Form the meatballs first. Combine the bread crumbs, cheese, nutmeg, half of the onions, egg, and ground meats. Mix until evenly incorporated.
Cover, then transfer to a chilled area. Allow the proteins to firm up before forming meatballs, at least 15 minutes.
Shape the blended mince into roughly 3 oz meatballs, using either your hands or any tool of your choice.
Heat up a skillet with 2 tbsp oil. Add meatballs & saute until caramelized & fully cooked for roughly 8 to 10 minutes. Drain onto paper towels & set aside.
In a soup pot, heat up the remaining oil over medium heat. Saute the garlic and the remaining half of the onions until translucent.
Sprinkle the flour over the onion mixture and whisk as you make a roux. Roast until the flour turns a light brown, about 5 minutes.
Deglaze with white wine & reduce briefly.
Add the beef broth, pasta, chili flakes, and spinach. Simmer until the pasta is tender and spinach is cooked for roughly 10 to 15 minutes.
Return the meatballs to the soup and heat through, another 5 to 8 minutes. Adjust seasoning as desired.
Serve hot. Garnish with ¼ tsp basil leaves & 1 tsp parmesan cheese.