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The heart of Italian Wedding Soup lies in its rich and flavorful ingredients. Here’s what you need: - 1 cup small pasta (like acini di pepe or orzo) - 1 tablespoon olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 4 cups chicken broth - 1 cup fresh spinach, chopped - 1 cup chopped carrots - 1 cup chopped celery - 1 teaspoon dried oregano - 1/2 teaspoon crushed red pepper flakes (optional) - Salt and pepper to taste - 1/2 cup grated Parmesan cheese (plus extra for serving) - 1 pound ground turkey or chicken (for meatballs) - 1/4 cup breadcrumbs - 1 egg - 1 teaspoon Italian seasoning These ingredients work together to create a warm and hearty dish. The small pasta adds texture, while the meatballs bring flavor. Fresh veggies like spinach, carrots, and celery add nutrition and crunch. You can adjust this soup to your taste. Here are some optional ingredients to consider: - Add more greens like kale or Swiss chard. - Substitute ground beef or pork for the turkey or chicken. - Use vegetable broth for a vegetarian version. - Include beans for added protein and fiber. Feel free to mix and match these options. Your soup can be as unique as you want! Italian Wedding Soup is not just tasty; it has health benefits too. Here’s a quick look at what you get per serving: - Calories: About 250 - Protein: 20g - Carbohydrates: 30g - Fat: 8g - Fiber: 3g This soup is a good source of protein from the meatballs and pasta. The veggies add fiber and vitamins, making it a balanced meal. Enjoy it knowing you’re nourishing your body while savoring every bite! {{ingredient_image_1}} To start, gather your ingredients for the meatballs. You need ground turkey or chicken, breadcrumbs, an egg, Italian seasoning, salt, and pepper. In a large bowl, combine these items. Mix gently until everything is just combined. Avoid overmixing; it keeps the meatballs tender. Now, shape the mixture into small meatballs, about one inch in size. This size helps them cook evenly. Next, heat a large pot over medium heat and add olive oil. Once the oil is hot, gently place the meatballs in the pot. Make sure to brown them on all sides. This should take about five to seven minutes. Browning adds flavor and keeps the meatballs juicy. Once browned, carefully remove them from the pot and set them aside. In the same pot, do not wash it! Add chopped onions, minced garlic, chopped carrots, and chopped celery. Sauté these for about five minutes. You want the veggies to soften but not brown. After that, pour in four cups of chicken broth and bring it to a gentle simmer. Stir in one cup of small pasta. Cook according to package instructions until it is al dente. Once the pasta is ready, return the browned meatballs to the pot. Add chopped spinach, dried oregano, and crushed red pepper flakes if you like heat. Cook everything together for three to four minutes. The spinach should wilt, and the meatballs will heat through. To get the best meatballs, use ground turkey or chicken. These meats keep the meatballs light. Mix the meat, breadcrumbs, egg, and seasonings gently. Over-mixing makes them tough. Form the meatballs into small balls, about one inch wide. This size helps them cook evenly. Start with good chicken broth for deep flavor. I like to add fresh herbs, like oregano. You can also toss in crushed red pepper flakes for a little heat. Sautéing the onion and garlic first brings out their natural sweetness. This step makes the broth taste rich and warm. Serve the soup in warm bowls to keep it cozy. I like to sprinkle extra Parmesan on top. A dash of black pepper adds flavor and looks nice. You can also add a slice of crusty bread on the side. This makes it a complete meal! Pro Tips Use Fresh Herbs: Incorporating fresh herbs like basil or parsley at the end of cooking can enhance the flavor of your soup and make it more aromatic. Customize Meatballs: Feel free to experiment with different ground meats or add finely chopped vegetables to the meatball mixture for added flavor and nutrition. Perfect Pasta: To prevent the pasta from becoming mushy, slightly undercook it in the soup, as it will continue to cook while sitting in the broth. Make Ahead: This soup tastes even better the next day, making it a great option for meal prep. Store the soup and meatballs separately to maintain texture. {{image_2}} You can make a tasty vegetarian version of Italian wedding soup. Start with vegetable broth instead of chicken broth. Use small pasta like acini di pepe or orzo. For protein, add chickpeas or lentils. Replace meatballs with veggie meatballs made from beans and grains. You can add more vegetables, like zucchini or bell peppers. These changes keep the soup hearty and satisfying. Different parts of Italy have unique takes on this soup. For example, in Naples, people may add escarole instead of spinach. In other regions, they might use different herbs like basil or parsley. Some may even stir in a splash of lemon juice for brightness. These small changes offer new flavors while keeping the heart of the dish. You don’t have to stick with turkey or chicken for meatballs. You can try beef or pork if you want a richer flavor. For a lighter option, use ground chicken breast. If you are looking for a twist, use seafood like shrimp. Each choice gives the soup a new taste, making it fun to explore different proteins. After enjoying your Italian wedding soup, let it cool first. Then, scoop the soup into airtight containers. This helps keep it fresh. Store the containers in the fridge. The soup stays good for about three to four days. If you want to save some for later, consider freezing it. When you're ready to enjoy the soup again, reheat it on the stove. Pour the soup into a pot over medium heat. Stir it often to avoid burning. You can also use a microwave. Just heat it in a bowl, covered, for about two to three minutes. Make sure to stir halfway through. Check the temperature before eating. It should be hot all the way through. To freeze the soup, let it cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as soup expands when it freezes. Label the bags with the date. You can freeze it for up to three months. When you're ready, thaw it overnight in the fridge. Then, reheat it using the tips above. Enjoy your delicious soup whenever you want! Italian Wedding Soup comes from Italy. Its name is a fun mix-up. It does not mean it is for weddings. The soup blends flavors from different regions. It features greens, meat, and pasta. People often think it is a special dish, but it is a common meal. The soup warms you up and fills you up. It celebrates unity and family, which is why it fits well with weddings. Yes, you can use different meats. Ground beef, pork, or chicken all work well. If you want a lighter option, try turkey. You can even mix meats for extra flavor. For a vegetarian twist, use plant-based meat substitutes. Adjust the seasonings to match your meat choice. Each option brings a unique taste to the soup. Feel free to get creative with your choice. To make Italian Wedding Soup gluten-free, simply swap the pasta. Use gluten-free pasta like rice noodles or quinoa. Check the breadcrumbs for gluten as well. You can use crushed gluten-free crackers instead. This way, you can still enjoy the soup's heartiness. Always read labels to ensure all ingredients are gluten-free. This keeps everyone safe and happy at the table. Italian wedding soup is a tasty mix of meatballs, greens, and broth. You can customize it with optional ingredients for your taste and dietary needs. I shared tips for perfect meatballs, rich flavors, and fun serving ideas. You can even try variations like vegetarian or regional styles. Don't forget about storage options for leftovers! This soup not only warms the heart but also brings families together. Try making it your own, and enjoy the delicious results!

Italian Wedding Soup Delight

A comforting soup featuring meatballs, pasta, and fresh vegetables in a savory broth.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup small pasta (like acini di pepe or orzo)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup fresh spinach, chopped
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 teaspoon dried oregano
  • 0.5 teaspoon crushed red pepper flakes (optional)
  • to taste salt and pepper
  • 0.5 cup grated Parmesan cheese (plus extra for serving)
  • 1 pound ground turkey or chicken (for meatballs)
  • 0.25 cup breadcrumbs
  • 1 egg egg
  • 1 teaspoon Italian seasoning

Instructions
 

  • In a large bowl, combine the ground turkey or chicken, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined. Form the mixture into small meatballs, about 1 inch in diameter.
  • In a large pot, heat the olive oil over medium heat. Add the meatballs to the pot and brown them evenly on all sides, about 5-7 minutes. Once browned, remove meatballs from the pot and set aside.
  • In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté the mixture for about 5 minutes until the vegetables start to soften.
  • Pour in the chicken broth and bring to a gentle simmer. Once simmering, stir in the small pasta. Cook according to the package instructions until al dente.
  • Once the pasta is cooked, return the meatballs to the pot along with the chopped spinach, oregano, and crushed red pepper flakes (if using). Cook for an additional 3-4 minutes until the spinach is wilted and the meatballs are heated through.
  • Stir in the grated Parmesan cheese, and season with salt and pepper to taste. Remove from heat and let it sit for a couple of minutes.

Notes

Serve warm with extra Parmesan cheese and freshly cracked black pepper.
Keyword Italian, meatballs, pasta, soup