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To make Italian Wedding Soup, you need simple, fresh items. Here’s the list of required ingredients: - 1 pound ground turkey or chicken - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and pepper to taste - 8 cups chicken broth - 2 cups chopped kale or spinach - 1 cup diced carrots - 1 cup diced celery - 1 small onion, finely chopped - 1 cup small pasta (like acini di pepe or orzo) - Extra Parmesan cheese for serving - Fresh parsley, chopped for garnish Now, let’s talk about why each ingredient matters. The ground turkey or chicken gives a nice base flavor. Breadcrumbs add texture and help bind the meatballs. Grated Parmesan cheese brings a salty kick. The egg helps hold everything together. Garlic and Italian seasoning infuse great taste. Chicken broth is key. It forms the soup's heart. Kale or spinach adds nutrition and color. Carrots, celery, and onion build a sweet base. Small pasta makes the soup hearty and filling. Finally, fresh parsley and extra Parmesan add a nice touch when serving. Gathering these ingredients sets you up for a delightful cooking experience. Each one plays a role in creating that cozy, flavorful bowl of soup. {{ingredient_image_1}} To start, I mix the meatball ingredients in a large bowl. I use 1 pound of ground turkey or chicken. Then, I add 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Next, I crack in 1 large egg and add 2 cloves of minced garlic. I also sprinkle in 1 teaspoon of Italian seasoning, along with salt and pepper to taste. I mix everything together until it's well combined. It should feel moist but not sticky. After mixing, I form the mixture into small meatballs, about 1 inch in size. I set these aside on a plate for later. Next, I cook the soup base in a large pot. I drizzle some olive oil into the pot and heat it over medium heat. I add the chopped onion, diced carrots, and diced celery. I sauté these for about 5-7 minutes until they soften and smell great. Once the veggies are tender, I pour in 8 cups of chicken broth. I bring this to a gentle boil. The broth adds rich flavor to the soup. Now, it’s time to add the meatballs. I carefully drop them into the boiling broth. I reduce the heat to a simmer and cook for about 10 minutes. This cooks the meatballs all the way through. Next, I stir in 2 cups of chopped kale or spinach and 1 cup of small pasta, like acini di pepe or orzo. I then let it cook for another 5-7 minutes until the pasta is tender. Finally, I check the seasoning. If it needs more salt or pepper, I adjust it at this stage. Now, my soup is ready to serve! I ladle it into bowls and top it with fresh parsley and extra Parmesan cheese. To make great meatballs, keep the mix moist. Start with 1 pound of ground turkey or chicken. Add 1/2 cup of breadcrumbs and 1/4 cup of grated Parmesan cheese. Use 1 large egg to bind it all. Mix in 2 cloves of minced garlic and 1 teaspoon of Italian seasoning. Don't forget salt and pepper to taste. Make your meatballs about 1 inch wide. This size cooks quickly and stays juicy. You can also make smaller ones if you prefer bite-sized pieces. Herbs and spices bring life to your soup. Add fresh parsley when serving for a pop of color. You can also sprinkle extra Parmesan cheese on top. For a rich taste, cook your soup for about 40 minutes total. Start by sautéing your veggies for 5-7 minutes. Then, let the meatballs simmer in the broth for 10 minutes. Finally, add the kale and pasta and let them cook for 5-7 more minutes. Garnish your soup with chopped parsley and extra Parmesan. It adds a nice touch and flavor. For sides, serve Italian bread or crusty rolls. They soak up the broth well. You could also have a light salad for freshness. Enjoy every hearty spoonful! Pro Tips Use Fresh Herbs: Fresh parsley or basil can elevate the flavor of your soup significantly. Add them just before serving for a burst of freshness. Customize Your Greens: Feel free to switch out kale or spinach for other greens like Swiss chard or collard greens, depending on your preference. Make Ahead: This soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors will deepen, making it even tastier! Control the Pasta Cook Time: To prevent overcooking, add the pasta to the soup in the last few minutes of cooking, so it remains al dente. {{image_2}} You can easily make Italian Wedding Soup vegetarian. Instead of meat, use plant-based ingredients. Try lentils or chickpeas for protein. They add a nice texture. Use vegetable broth for the soup base. This keeps all the flavors while making it meat-free. If you want a vegan version, swap out the egg and cheese. Use a flax egg or a vegan egg substitute. Nutritional yeast can replace cheese for that cheesy flavor. Different regions of Italy have unique twists on this soup. You can change the pasta type to fit your taste. Use small shells, ditalini, or even gluten-free pasta. Each choice adds its own charm. Local greens also add flavor. Instead of kale, try Swiss chard or collard greens. You can mix and match vegetables too. Zucchini or peas are great additions. Feel free to swap proteins based on what you have. Ground beef or pork works well in this soup. If you want a lighter option, try ground chicken or turkey. For a smoky flavor, add pancetta or sausage. You can also change the broth. Use beef broth for a richer taste or homemade broth for freshness. These swaps keep the soup exciting and new each time you make it. To store your Italian Wedding Soup, let it cool first. Transfer the soup into an airtight container. This keeps it fresh and tasty. You can store it in the fridge for about 3 to 4 days. Always remember to label the container with the date. This way, you will know when to use it. If you want to save the soup for later, freezing is a great option. Pour the soup into freezer-safe bags or containers. Leave some space at the top for expansion. Seal tightly to avoid freezer burn. You can freeze the soup for up to 3 months. When you’re ready to eat, thaw the soup in the fridge overnight. To reheat, pour the soup into a pot and warm it on low heat. Stir often to keep it smooth. You can also add a splash of broth if it seems too thick. Italian Wedding Soup is a warm dish full of flavor. Many think it comes from weddings, but that’s not true. The name comes from the Italian phrase "minestra maritata," which means "married soup." It tells how the rich flavors of meat and greens blend so well together. This soup has roots in Southern Italy. It mixes meatballs, greens, and broth in a comforting way. Yes, you can make Italian Wedding Soup ahead of time. It actually tastes better the next day! To prepare, cook the meatballs and soup base, but leave out the pasta and greens. Store them separately in the fridge. When you are ready to eat, add the pasta and greens to the warm broth. This keeps the pasta from getting soggy. Many sides pair well with Italian Wedding Soup. Here are some tasty ideas: - Crusty bread for dipping. - Garlic bread for a flavor boost. - A fresh salad for a light touch. These sides make the meal complete and add more taste. Italian Wedding Soup is quite healthy! Here’s a quick look at its nutrition: - Lean protein: Ground turkey or chicken provide great protein. - Vitamins: The kale or spinach gives vitamins A and C. - Fiber: Carrots and celery add fiber for digestion. - Low in calories: This soup is low in calories and filling. Overall, it’s a delicious choice for a balanced meal! Italian Wedding Soup is a tasty blend of healthy flavors. We learned how to prepare meatballs, sauté veggies, and cook the soup. Tips helped improve flavor, and variations offered new ideas. Proper storage keeps leftovers fresh. In my view, this soup warms the heart and body. Whether you make it for a meal or a gathering, it brings joy. Enjoy cooking and make it your own!

Cozy Italian Wedding Soup

A comforting soup featuring meatballs, vegetables, and pasta in a flavorful broth.
Print Recipe Save Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey or chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 8 cups chicken broth
  • 2 cups chopped kale or spinach
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 small onion, finely chopped
  • 1 cup small pasta (like acini di pepe or orzo)
  • to taste Extra Parmesan cheese for serving
  • to taste Fresh parsley, chopped for garnish

Instructions
 

  • In a large bowl, combine the ground turkey, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
  • Form the mixture into small meatballs about 1 inch in diameter and set aside.
  • In a large pot over medium heat, add a drizzle of olive oil and sauté the chopped onion, carrots, and celery until softened, about 5-7 minutes.
  • Add the chicken broth to the pot and bring it to a gentle boil.
  • Carefully add the meatballs to the boiling broth and reduce the heat to a simmer. Cook for about 10 minutes or until meatballs are cooked through.
  • Stir in the chopped kale (or spinach) and pasta, and cook for an additional 5-7 minutes until the pasta is tender.
  • Check the seasoning and adjust salt and pepper if needed.
  • Serve the soup hot, garnished with fresh parsley and a sprinkle of extra Parmesan cheese.

Notes

Feel free to substitute with your favorite greens or pasta.
Keyword Italian, meatballs, soup