Italian Wedding Soup

5 from 9 ratings

from kristineskitchenblog.com

This Italian Wedding Soup has tiny meatballs, veggies and pasta in a flavorful broth. It's a hearty, comforting meal that the whole family will love.

Prep Time30

Cook Time22

Total Time52

Servings: servings

Calories: 422kcal

Author: Kristine Rosenblatt

Ingredients

For the Meatballs

canola oil for greasing the baking sheet
1 large egg
½ cup grated Parmesan cheese
¼ cup Italian seasoned breadcrumbs
2 cloves garlic minced
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
8 ounces ground turkey
8 ounces Italian sausage pork, chicken or turkey, removed from casings

For the Soup

2 tablespoons olive oil
1 cup chopped yellow onion
2 large carrots chopped into ¼-inch pieces
2 ribs celery chopped
3 cloves garlic minced
6 cups low sodium chicken broth
1 teaspoon Italian seasoning
¼ teaspoon black pepper
¾ cup dry acini de pepe pasta or orzo or ditalini
3 ounces fresh spinach chopped
fresh parsley and/or grated Parmesan cheese optional, for serving

Instructions

Make the Meatballs

Preheat oven to 450° F. Grease a large rimmed baking sheet with canola oil.
In a large bowl, combine the egg, grated Parmesan, Italian breadcrumbs, minced garlic, garlic powder, salt and pepper. Mix with a fork until well combined.
Add the ground turkey and Italian sausage to the bowl. Mix with your hands until well combined.
Form the mixture into small meatballs that are ¾ to 1-inch wide and place them on the greased baking sheet. (You should get about 50 small meatballs.)
Bake meatballs in the preheated oven for 8 minutes, until cooked to 165° F.

Make the Soup

While the meatballs bake, heat the olive oil in a large Dutch oven or other heavy pot over medium heat. Add the onion, carrot and celery and cook for 4-5 minutes, until softened, stirring occasionally.
Add the garlic and cook for 30 seconds, stirring.
Stir in the broth, Italian seasoning, black pepper and cooked meatballs. Bring the soup to a boil and then reduce the heat to a simmer. Cover the pot and simmer for 10 minutes, until carrots are almost soft.
Stir in the pasta, cover the pot, and simmer until the pasta is just al dente, 9-10 minutes or according to the pasta package directions.
Uncover the pot, stir in the chopped spinach and cook for 1-2 minutes, until the spinach wilts. Taste the soup and season with additional salt or pepper, if needed. Serve with fresh parsley and/or Parmesan cheese, or as desired.

Video

Notes

Store leftover soup in an airtight container in the refrigerator for up to 3 days.
To Freeze: If you plan to freeze the soup, it’s best to freeze it without the pasta. You can take out a few portions of soup for the freezer before adding the pasta (reduce the amount of pasta for a smaller quantity of soup). Soup may be frozen in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating. If desired, add pasta to the soup when reheating on the stove.

Nutrition

Nutrition information is only an estimate.

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