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To make Italian Wedding Soup, you need the following ingredients: - 1 cup small pasta (like acini di pepe or orzo) - 6 cups chicken broth - 1 cup fresh spinach, chopped - 1 cup carrots, diced - 1 cup celery, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 pound ground turkey or chicken - 1/2 cup grated Parmesan cheese - 1/4 cup breadcrumbs - 1 egg - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil - Fresh parsley, chopped for garnish You can change some ingredients if you need to. Here are a few ideas: - Use beef or pork instead of turkey or chicken for meatballs. - Swap spinach for kale or Swiss chard for a different taste. - Use vegetable broth if you want a vegetarian soup. - Try orzo or ditalini pasta if you can't find acini di pepe. - Replace Parmesan with Pecorino Romano for a sharper flavor. Italian Wedding Soup can change with the seasons. Here’s how: - In spring, add fresh peas and asparagus for a bright touch. - In summer, use zucchini or other summer squash for a fresh bite. - In fall, try adding butternut squash or sweet potatoes for warmth. - In winter, root vegetables like turnips or parsnips add heartiness. These variations keep the soup exciting all year long! {{ingredient_image_2}} To start, gather your ingredients for the meatballs. In a bowl, mix together: - 1 pound ground turkey or chicken - 1/4 cup breadcrumbs - 1 egg - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - Salt and pepper to taste Using your hands, blend these ingredients well. Shape the mixture into small balls, about 1 inch wide. This gives them a nice bite in the soup. Next, take a large pot. Heat up 2 tablespoons of olive oil over medium heat. When the oil is hot, add: - 1 small onion, finely chopped - 2 cloves garlic, minced Sauté these for about 2 minutes, until they smell great. Then, add: - 1 cup carrots, diced - 1 cup celery, diced Cook these veggies for 5 to 7 minutes. Stir them often, until they soften and the onions turn clear. Now, it’s time for the meatballs. Carefully add them to the pot. Cook for about 5 to 6 minutes, turning them so they brown on all sides. Once they look good, pour in: - 6 cups chicken broth Bring this mix to a gentle boil. Add in: - 1 cup small pasta (like acini di pepe or orzo) Stir gently and cook according to the package instructions, usually around 6 to 8 minutes. In the last 2 minutes of cooking, toss in: - 1 cup fresh spinach, chopped Stir it in gently. This will make the soup vibrant and healthy. Once everything is cooked, taste the soup. Adjust the flavor with more salt and pepper if needed. When ready to serve, ladle the soup into bowls. Garnish with freshly chopped parsley for a lovely touch. Enjoy your hearty Italian Wedding Soup! To make the best meatballs, use fresh ground turkey or chicken. Mix the meat with breadcrumbs, egg, and Parmesan cheese. Add dried oregano for flavor. Use your hands to blend the ingredients well. Form small balls, about one inch wide. This size cooks evenly and stays juicy. If you want extra flavor, let the meatballs chill for 30 minutes before cooking. This helps them hold their shape better. Start by sautéing the onion and garlic in olive oil. This step builds a flavorful base. Once the onion is soft, add diced carrots and celery. Cook until they soften, about 5 to 7 minutes. Then, brown the meatballs in the same pot. This adds depth to the soup. After browning, pour in the chicken broth and bring it to a boil. Add the pasta and cook until it is al dente. In the last two minutes, stir in the chopped spinach. This keeps the greens bright and fresh. Serve your Italian wedding soup in rustic bowls. A drizzle of olive oil on top adds richness. Sprinkle extra Parmesan cheese for a tasty finish. Pair this soup with crusty bread for dipping. A simple green salad adds crunch. If you enjoy wine, a light white pairs well with the soup’s flavors. This meal warms you up and brings joy to any table. Pro Tips Use Fresh Ingredients: Opt for fresh spinach and high-quality chicken broth for the best flavor in your soup. Chill the Meatball Mixture: Let the meatball mixture rest in the fridge for about 15 minutes before shaping. This helps the meatballs hold their shape while cooking. Customize Your Veggies: Feel free to add other vegetables like zucchini or peas for added nutrition and flavor. Store Properly: If you have leftovers, store the soup and pasta separately to prevent the pasta from becoming mushy. {{image_4}} You can make a great vegetarian version of Italian wedding soup. Replace meatballs with plant-based options. Use lentils or chickpeas for protein. You can also use tofu or tempeh. For flavor, add herbs like thyme and basil. Use vegetable broth as your base. Keep the veggies like carrots, celery, and spinach. For pasta, choose small shapes like orzo or ditalini. This version tastes rich and hearty too. If you need a gluten-free option, it's easy to adapt. Use gluten-free pasta instead of regular pasta. Many brands offer small shapes that work well. Check the ingredients in the broth. Make sure it's gluten-free. You can also use rice instead of pasta for a different texture. The meatballs can be made with gluten-free breadcrumbs. This way, you keep the flavor while being gluten-free. Italian wedding soup has many regional twists. In Naples, they might add sausage for extra flavor. Some areas use escarole instead of spinach. In Sicily, you might find small meatballs made with fish. Each version adds its own flair to the dish. You can even change the herbs based on what you have. These variations show how this soup can fit different tastes and traditions. After enjoying your Italian wedding soup, storing leftovers is easy. First, let the soup cool down to room temperature. Then, place it in airtight containers. You can fill them about three-quarters full, as liquids expand when frozen. Store the soup in the fridge for up to three days. This keeps it fresh and ready for your next meal. Freezing Italian wedding soup is a great way to save it for later. Use freezer-safe containers or bags. Make sure to leave some space at the top to allow for expansion. You can freeze it for up to three months. Label the containers with the date. This way, you know when to use them. When you're ready to enjoy your frozen soup, take it out of the freezer. Thaw it in the fridge overnight for best results. To reheat, pour the soup into a pot over medium heat. Stir occasionally until it warms up. If the soup seems thick, add a splash of chicken broth or water to loosen it. Enjoy your warm, comforting bowl! Italian Wedding Soup is a warm, hearty dish. It blends meatballs, greens, and pasta in a rich broth. Despite its name, it is not served at weddings. The name comes from the Italian phrase "minestra maritata," meaning "married soup." The flavors and textures marry well in each bowl. You will find it comforting and satisfying, perfect for any meal. Yes, you can use different meats for your meatballs. Ground beef, pork, or even a mix are great choices. I prefer ground turkey or chicken for a lighter option. You can also try plant-based meats for a vegetarian twist. Just ensure the meat is fresh and well-seasoned for the best flavor. Making Italian Wedding Soup in a slow cooker is easy. Start by browning your meatballs in a skillet. Then, add them to the slow cooker with your broth and veggies. Set it on low for 6-8 hours or high for 3-4 hours. Add the pasta and spinach in the last 30 minutes of cooking. This method gives a deep, rich flavor. The best pasta for Italian Wedding Soup is small shapes. I recommend acini di pepe or orzo. They fit well in the soup and soak up the broth nicely. You can also use ditalini or small shells. Just make sure to adjust the cooking time based on the pasta you choose. To make Italian Wedding Soup, I shared key ingredients, easy steps, and helpful tips. You can substitute ingredients or try seasonal variations for extra taste. Preparing perfect meatballs and cooking techniques are vital for success. I also covered vegetarian and gluten-free options for all diets. Proper storage tips ensure leftovers stay fresh. Enjoy this comforting soup, share it with others, and explore your own variations!

Italian Wedding Soup Delight

A hearty and flavorful soup featuring meatballs, vegetables, and pasta in a savory chicken broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 300 kcal

Ingredients
  

  • 1 cup small pasta (such as acini di pepe or orzo)
  • 6 cups chicken broth
  • 1 cup fresh spinach, chopped
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey or chicken
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs
  • 1 egg egg
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Prepare the Meatballs: In a mixing bowl, combine the ground turkey or chicken with breadcrumbs, egg, grated Parmesan cheese, dried oregano, salt, and pepper. Using your hands, mix the ingredients thoroughly until well blended. Shape the mixture into small meatballs, approximately 1 inch in diameter.
  • Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion and minced garlic. Sauté for about 2 minutes until fragrant, then add the diced carrots and celery. Continue to sauté for an additional 5-7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent.
  • Brown the Meatballs: Carefully add the meatballs to the pot, ensuring they are evenly distributed. Cook for about 5-6 minutes, turning occasionally, until the meatballs are browned on all sides.
  • Cook the Soup: Pour in the chicken broth and bring the mixture to a gentle boil. Once boiling, add the small pasta, stirring gently. Cook according to the package instructions until the pasta is al dente, typically around 6-8 minutes.
  • Add the Spinach: In the final 2 minutes of cooking, add the chopped spinach to the soup. Stir gently to incorporate, allowing the spinach to wilt into the broth.
  • Season the Soup: Taste the soup and adjust the seasoning with additional salt and pepper if needed.
  • Serve and Garnish: Remove the pot from heat. Ladle the soup into bowls and garnish with freshly chopped parsley for a burst of color and flavor.

Notes

Serve the soup in rustic bowls, drizzling a little extra olive oil on top and adding a sprinkle of Parmesan cheese for that authentic Italian flair.
Keyword Italian, meatballs, soup