Description
Italian Wedding Soup is the ultimate comfort food—a harmonious blend of tender meatballs, fresh spinach, delicate pasta, and a flavorful broth. Perfect for family dinners or warming up a chilly evening, this soup is hearty, satisfying, and easy to make.
Ingredients
For the Meatballs:
- Canola oil (for greasing the baking sheet)
- 1 large egg
- ½ cup grated Parmesan cheese
- ¼ cup Italian seasoned breadcrumbs
- 2 cloves garlic, minced
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 8 ounces ground turkey
- 8 ounces Italian sausage (pork, chicken, or turkey)
For the Soup:
- 2 tablespoons olive oil
- 1 cup yellow onion, chopped
- 2 large carrots, chopped
- 2 ribs celery, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- ¾ cup acini de pepe pasta (or orzo/ditalini)
- 3 ounces fresh spinach, chopped
- Fresh parsley or Parmesan (optional, for serving)
Instructions
- Prepare the Meatballs:
- Preheat the oven to 450°F and grease a large rimmed baking sheet with canola oil.
- In a large bowl, whisk together the egg, Parmesan, breadcrumbs, garlic, garlic powder, salt, and pepper.
- Add the ground turkey and Italian sausage to the mixture. Use your hands to gently mix until just combined.
- Roll the mixture into small meatballs (about ¾ to 1 inch wide). You should get about 50 meatballs.
- Place the meatballs on the prepared baking sheet and bake for 8 minutes, or until cooked through (internal temperature of 165°F).
- Cook the Vegetables:
- Heat olive oil in a large Dutch oven or heavy pot over medium heat.
- Add the onion, carrots, and celery. Cook for 4–5 minutes, stirring occasionally, until softened.
- Stir in the minced garlic and cook for an additional 30 seconds.
- Build the Broth:
- Pour in the chicken broth and stir in the Italian seasoning and black pepper.
- Add the cooked meatballs to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cover and let simmer for 10 minutes to blend the flavors.
- Add the Pasta and Spinach:
- Stir in the acini de pepe (or your chosen pasta) and cover. Simmer for 9–10 minutes, or until the pasta is al dente.
- Uncover and stir in the chopped spinach. Cook for 1–2 minutes until the spinach wilts.
- Taste and Serve:
- Adjust the seasoning with more salt or pepper if needed.
- Ladle the soup into bowls and garnish with fresh parsley or grated Parmesan cheese.
Notes
- Pair with crusty bread or a side salad for a complete meal.
- Serve with a glass of Chianti for an authentic Italian dining experience.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Italian