Go Back

Italian Wedding Soup

A warm and comforting Italian classic made with tender meatballs, vegetables, and vibrant greens in flavorful chicken broth. Perfect for chilly evenings and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 pound ground beef or turkey Feel free to substitute ground turkey for a leaner option.
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
For the Soup
  • 6 cups chicken broth Can use vegetable broth for a lighter version.
  • 1 small onion, chopped
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 cup small pasta (like acini di pepe or orzo) Can use mini shells or ditalini for a fun twist.
  • 2 cups fresh spinach or kale Swiss chard can be substituted.

Method
 

Preparation
  1. In a bowl, combine ground meat, egg, Parmesan cheese, and a pinch of salt and pepper. Form into small meatballs.
  2. In a large pot or slow cooker, heat olive oil over medium heat. Sauté onions, carrots, and celery until they soften, about 5-7 minutes.
  3. Add minced garlic and sauté for another minute, allowing the flavors to meld.
Cooking
  1. Pour in the chicken broth and bring to a simmer.
  2. Add the meatballs and cook for about 10-15 minutes, ensuring they are cooked through.
  3. Stir in the pasta and cook according to package instructions until al dente.
  4. Finally, add the spinach or kale and let it wilt in the soup for a couple of minutes.
  5. Season with oregano, salt, and pepper to taste. Serve hot.

Notes

Serve with a side of crusty garlic bread or a fresh salad. For a cozier evening, pair with a glass of red wine. This dish is suitable for meal prep.