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Italian Wedding Soup

A comforting, herb-rich soup filled with tender meatballs, fresh greens, and delicate pasta, perfect for cozy gatherings and weeknight dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 260
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup small meatballs (homemade or store-bought) These little bites are the heart of the soup.
  • 1 cup tiny pasta (such as acini di pepe or orzo) These petite shapes soak up the broth beautifully.
  • 4 cups chicken broth Use low-sodium to control seasoning.
  • 2 cups fresh spinach Adds color and nutrients.
  • 1/2 cup diced onion Infuses flavor as it sautés.
  • 2 cloves garlic, minced Elevates the dish with its aroma.
  • 1 large carrot, diced Contributes natural sweetness.
  • 1 stalk celery, diced Adds crunch and depth of flavor.
  • Salt and pepper to taste Essential for highlighting flavors.
  • Parmesan cheese for serving A sprinkle for a nutty finishing touch.

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Toss in the diced onion, minced garlic, diced carrot, and diced celery. Sauté them until they soften, about 5 minutes.
Cooking the Soup
  1. Pour in the chicken broth and bring it to a gentle boil.
  2. Carefully add your meatballs and pasta to the pot. Stir gently and cook according to the pasta package instructions, about 8-10 minutes.
  3. Stir in the fresh spinach and let it wilt for a minute.
  4. Taste and season with salt and pepper to your liking.
Serving
  1. Ladle the soup into bowls and sprinkle with fresh Parmesan cheese.

Notes

For added flavor, use homemade chicken broth. Make meatballs from scratch for a personal touch. Adjust the greens if desired.