Description
Italian Wedding Soup is a comforting, classic Italian-American soup featuring tender baked chicken or pork meatballs, sautéed vegetables, pasta, and fresh spinach in a flavorful chicken broth. This hearty soup is perfect for a cozy dinner and can be made ahead for convenience.
Ingredients
Scale
For the Meatballs:
- 1 pound ground chicken or pork
- â…“ cup plain breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- ½ cup dry pasta (such as acini di pepe or orzo)
- 4 cups fresh spinach or escarole, chopped
- Salt and black pepper to taste
- Grated Parmesan for serving (optional)
Instructions
- Prepare the Meatballs: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine ground chicken or pork, breadcrumbs, grated Parmesan, egg, minced garlic, dried Italian seasoning, salt, and black pepper. Mix gently until just combined. Roll the mixture into 1-inch meatballs and place them evenly spaced on the prepared baking sheet. Bake for 15 to 18 minutes or until meatballs are lightly browned and cooked through.
- Sauté the Vegetables: In a large soup pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute to release its aroma.
- Simmer the Soup: Pour in the chicken broth and bring to a boil. Stir in the dry pasta and reduce the heat to a simmer. Let it cook for 8 to 10 minutes or until the pasta is tender.
- Combine and Finish: Add the baked meatballs and chopped spinach to the pot. Cook for 2 to 3 more minutes until the spinach wilts. Season the soup with salt and black pepper to your taste. Serve hot, garnished with grated Parmesan if desired.
Notes
- Meatballs can be prepared in advance and frozen for quick meal prep later.
- Substitute kale or escarole if fresh spinach is not available.
