Description
This Italian Wedding Soup is one of those recipes that tastes far more impressive than the effort it requires. With tender bite-sized meatballs, a flavorful broth, and soft greens that melt into every spoonful, it’s the kind of dish that feels homemade in the best way. The tiny pasta adds just enough body without weighing the soup down, and everything comes together in perfect harmony. It’s the soup I make when I want something nourishing, comforting, and deeply satisfying—especially on chilly evenings or quiet weekends. If you love food that brings people together, this soup deserves a spot on your rotation.
Ingredients
- Ground chicken or turkey
- Breadcrumbs
- Milk
- Egg
- Grated Parmesan
- Garlic
- Italian herbs
- Salt and pepper
- Olive oil
- Onion
- Carrot
- Celery
- Chicken broth
- Acini di pepe or tiny pasta
- Fresh spinach or escarole
Instructions
- Combine meatball ingredients and mix gently.
- Roll tiny meatballs and set aside.
- Sauté onion, carrot, and celery in olive oil.
- Add broth and bring to a gentle simmer.
- Add meatballs and cook until they float.
- Stir in pasta and cook until tender.
- Add greens and simmer briefly until wilted.
- Taste and adjust seasoning before serving.
Notes
- For clearer broth, keep the simmer gentle and avoid stirring too vigorously. Add pasta only to the servings you plan to eat immediately to prevent mushiness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 275
- Sugar: 3g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg