Italian Wedding Soup
Italian wedding soup brings together juicy chicken meatballs, pasta, spinach, and veggies in a hearty broth. This homemade version is cozy, filling, and full of flavor.
Servings: 6
Equipment
- Pot Large
Ingredients
For the Meatballs
- 1 Pound ground chicken
- 1/2 Cup breadcrumbs Italian style
- 1/3 Cup parmesan cheese freshly shredded
- 1 egg
- 2 Tablespoons heavy cream
- 2 Tablespoons butter
- 2 Tablespoons olive oil
- 1 Tablespoon parsley freshly chopped
- 1 Teaspoon garlic powder
- 1/2 Teaspoon dried basil
- 1/2 Teaspoon onion powder
- 1/2 Teaspoon paprika
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/4 Teaspoon red pepper flakes
For the Soup
- 8 Cups chicken broth 4 Pints
- 3 Cups baby spinach fresh
- 1 1/4 Cups acini de pepe pasta dried
- 1 onion yellow, chopped
- 1 1/2 Cup carrot chopped
- 3/4 Cup celery
- 1 lemon
- 2 Tablespoons garlic minced
- 2 Tablespoons parsley freshly chopped
- 1 Tablespoon white wine vinegar
- 1 Teaspoon Italian seasoning
- 1 Teaspoon onion powder
- 1/2 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/4 Teaspoon red pepper flakes crushed
Instructions
Make the Meatballs
- In a bowl mix together the ground chicken, breadcrumbs, heavy cream, parmesan cheese, egg, and all of the spices until fully combined.
- Spoon a small amount of the chicken mixture into the palm of your hand. Roll the mixture into a ball about 1” in size. Set the ball down on a tray then repeat until all of the mixture has been formed into meatballs.
- In the bottom of a soup pot, melt the butter and oil over medium high heat. Working in batches as to not overcrowd, sear the meatballs on all sides. Once all sides have been seared remove the meatballs from the pot.
Sauté the Vegetables
- Once all of the meatballs have been seared, leave the pot on the heat and pour in the carrots, onions, celery, and soup seasonings (except for the fresh parsley).
- Sauté the vegetables for 5 minutes, then add in the garlic and sauté for another 5 minutes.
Make the Soup
- Pour in the white wine vinegar, juices from ½ of the lemon, and chicken broth, bring to a light boil.
- Add the meatballs back into the soup and let it boil for a couple of minutes minutes.
- Add the acini di pepe pasta and cook until tender.
- Carefully taste the soup and add in any additional seasoning as preferred. Depending on the type of chicken broth you used, you may need to add extra salt at this time.
- Add in the spinach and fresh parsley just before serving.
- Garnish with fresh parsley and a slice from the remaining ½ of the lemon.
Notes
Use authentic ingredients: It's worth using acini de pepe pasta and freshly shredded parmesan cheese for the most authentic flavors.
Season to taste: The amount of salt and pepper to add at the end depends on the seasonings in your choice of chicken broth.
Don't overcook the spinach: Add it just before serving the soup. You don't need to wilt it first, it will wilt a little anyway as the soup is hot. The same applies to the fresh parsley.
Season to taste: The amount of salt and pepper to add at the end depends on the seasonings in your choice of chicken broth.
Don't overcook the spinach: Add it just before serving the soup. You don't need to wilt it first, it will wilt a little anyway as the soup is hot. The same applies to the fresh parsley.
Nutrition
Calories: 362kcal | Carbohydrates: 32g | Protein: 23g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 1803mg | Potassium: 1008mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7224IU | Vitamin C: 44mg | Calcium: 178mg | Iron: 4mg
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