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To make a cozy bowl of Italian Wedding Soup, you need the following ingredients: - 1 pound ground turkey or chicken - 1/2 cup breadcrumbs - 1/4 cup finely grated Parmesan cheese - 1 large egg, beaten - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - Salt and freshly ground pepper to taste - 8 cups low-sodium chicken broth - 2 cups chopped kale or baby spinach - 1 cup diced carrots (about 2 medium-sized) - 1 cup diced celery (about 2 stalks) - 1 small onion, finely chopped - 1 cup small pasta (such as acini di pepe or orzo) - Additional Parmesan cheese for serving - Fresh parsley, finely chopped, for garnish You can swap ground turkey or chicken with other meats. Try ground beef or pork for a richer flavor. If you want a lighter option, use ground chicken. For a vegetarian twist, consider using lentils or chickpeas. These options still give you a satisfying bite without losing the soup's charm. Herbs and spices add great flavor to your soup. Fresh parsley brightens each bowl. You can also add fresh basil for a sweet touch. Thyme and oregano work well too. For a kick, sprinkle in some red pepper flakes. This soup is all about balance, so feel free to experiment with what you like! {{ingredient_image_2}} To start, grab a large mixing bowl. Add 1 pound of ground turkey or chicken. Then, mix in 1/2 cup of breadcrumbs and 1/4 cup of finely grated Parmesan cheese. Crack in 1 large beaten egg, and add 2 cloves of minced garlic. Sprinkle in 1 teaspoon of Italian seasoning. Season with salt and freshly ground pepper to taste. Now, use your hands to mix everything gently. Be careful not to overmix. After mixing, shape the mixture into small meatballs about 1 inch wide. Place them on a plate and set them aside. Next, take a large pot and heat a drizzle of olive oil over medium heat. Once the oil is warm, add 1 finely chopped onion, 1 cup of diced carrots, and 1 cup of diced celery. Stir the vegetables occasionally. Sauté them until they soften and the onion turns translucent, which takes about 5 to 7 minutes. This step builds a great base for your soup. Now, pour in 8 cups of low-sodium chicken broth. Bring this mixture to a gentle boil. Once boiling, carefully add the meatballs you prepared earlier. Reduce the heat to low and let it simmer. Cook the meatballs in the broth for about 10 minutes, until they are fully cooked. Then, stir in 2 cups of chopped kale or baby spinach and 1 cup of small pasta, like acini di pepe or orzo. Continue to simmer for another 5 to 7 minutes. The pasta should be al dente, and the greens wilted. Taste the soup and adjust the seasoning if needed. Finally, serve the soup hot, garnishing each bowl with fresh chopped parsley and an extra sprinkle of Parmesan cheese. Enjoy! To shape meatballs, start with clean hands. Take a small amount of the meat mixture. Roll it gently into a ball, about one inch wide. Make sure to keep them even in size for even cooking. Avoid packing the meat too tight; this keeps them tender. If the mixture is sticky, wet your hands with a bit of water. This helps prevent sticking and makes shaping easier. If your soup is too thick, add more chicken broth or water. Stir it in slowly until you reach the desired thickness. For a heartier texture, let it simmer longer to blend the flavors. If it's too thin, let it cook uncovered for a few minutes. This allows some liquid to evaporate, thickening the soup naturally. Remember to taste as you adjust, ensuring the flavors remain balanced. To kick up the flavor, try adding fresh herbs like basil or thyme. A squeeze of lemon juice adds brightness and depth. You can also add a pinch of red pepper flakes for some heat. Use high-quality chicken broth for the best taste. Finally, don’t skip the extra Parmesan cheese on top. It brings a rich, savory note that enhances the whole dish. Enjoy exploring these tips for a delicious bowl of comfort! Pro Tips Use Fresh Herbs: Fresh parsley not only enhances the flavor but also adds brightness to your soup. Consider adding a squeeze of lemon for extra zest. Make-Ahead Meatballs: Prepare the meatballs a day in advance and refrigerate them. This allows the flavors to meld and saves you time on the day of serving. Customize Your Greens: Feel free to substitute kale or spinach with other greens like Swiss chard or collard greens for a different taste and texture. Control the Broth Flavor: Use low-sodium chicken broth as a base and adjust the seasoning as needed to ensure a balanced flavor profile in your soup. {{image_4}} You can create a vegetarian version of this soup. Start by swapping the meat for plant-based protein. I recommend using cooked lentils or chickpeas. These give a nice texture and protein boost. Keep the breadcrumbs and Parmesan cheese, but use a vegetarian option for the cheese. For broth, choose vegetable broth. The flavors from the veggies will still shine through. Different regions in Italy have unique takes on this soup. In some areas, you might find different greens, like Swiss chard or even cabbage. Others may add beans for more protein. Some regions prefer a richer broth, adding more spices. Feel free to adjust based on what you have or like best. This soup is all about personal taste. You don’t need to stick to just one type of pasta. While acini di pepe or orzo are classic choices, you can use any small pasta you love. Try ditalini, tubetti, or even whole wheat pasta. Each will change the soup’s texture a bit but will still taste great. Experiment and find your favorite! To store leftover soup, let it cool first. Then, pour it into an airtight container. Seal it well to keep out air. You can store it in the fridge for up to three days. Always label your container with the date. This helps you track freshness. If you want to freeze the soup, use a freezer-safe container. Leave some space at the top. Soup expands when frozen. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. This helps keep the texture nice. To reheat, pour the soup into a pot. Warm it over medium heat. Stir often to avoid sticking. If it's too thick, add a splash of broth or water. For microwave reheating, use a microwave-safe bowl. Heat in short intervals, stirring in between. Enjoy your warm, cozy soup! Italian Wedding Soup does not come from weddings. It began in Italy, where families made it for special occasions. The name "wedding" comes from the word "wedded." It means a blend of flavors from meat and greens. This soup brings together many tastes, creating a warm and cozy meal. Yes! You can use many veggies. Try zucchini, peas, or even bell peppers. Just chop them small so they cook well. The key is to keep the balance of flavors in the soup. Feel free to mix what you have at home to make it your own. To boost nutrition, add beans or lentils. They add protein and fiber. You can also increase the greens. Try adding more kale or spinach. These greens are full of vitamins. A squeeze of lemon juice at the end adds a fresh taste and extra nutrition. Absolutely! You can make the meatballs a day ahead. Just store them in the fridge. When you're ready to cook, add them to the soup. This saves you time and allows the flavors to blend well. You can also freeze them for later use. Crusty bread is the best choice. A nice Italian loaf, ciabatta, or even garlic bread works great. The bread soaks up the broth and adds texture. Serve it on the side for a complete meal. Enjoy dipping it into the soup for a tasty treat! This article covers essential ingredients and tips for making Italian Wedding Soup. You learned about substitutions for ground meat and how to shape perfect meatballs. We explored variations, including vegetarian options, and discussed how to store leftovers. Italian Wedding Soup is versatile and can suit your tastes. With practice, you can create a delicious meal that friends and family will love. Enjoy your cooking journey!

Cozy Italian Wedding Soup

A comforting Italian soup filled with meatballs, vegetables, and pasta.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 pound ground turkey or chicken
  • 0.5 cup breadcrumbs
  • 0.25 cup finely grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and freshly ground pepper
  • 8 cups low-sodium chicken broth
  • 2 cups chopped kale or baby spinach
  • 1 cup diced carrots (about 2 medium-sized)
  • 1 cup diced celery (about 2 stalks)
  • 1 small onion, finely chopped
  • 1 cup small pasta (such as acini di pepe or orzo)
  • to taste Additional Parmesan cheese for serving
  • to taste Fresh parsley, finely chopped, for garnish

Instructions
 

  • In a large mixing bowl, combine the ground turkey (or chicken) with breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, Italian seasoning, and a pinch of salt and pepper. Use your hands to mix the ingredients until they are well combined but be careful not to overmix.
  • Shape the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
  • In a large pot over medium heat, add a drizzle of olive oil. Once it's warmed, add the chopped onion, diced carrots, and diced celery. Sauté the vegetables, stirring occasionally, until they are softened and the onion is translucent, approximately 5-7 minutes.
  • Pour in the chicken broth and bring the mixture to a gentle boil.
  • Once boiling, carefully add the meatballs to the broth. Reduce the heat to low, maintaining a simmer. Allow the meatballs to cook in the broth for about 10 minutes or until they are fully cooked through.
  • Stir in the chopped kale (or spinach) and small pasta. Continue to simmer for an additional 5-7 minutes, or until the pasta is al dente and the leafy greens have wilted.
  • Taste the soup and adjust the seasoning with more salt and pepper if necessary. Take care to ensure the flavors balance perfectly.
  • Serve the soup hot in bowls, garnishing each serving with a sprinkle of fresh chopped parsley and an extra dusting of Parmesan cheese for added flavor.

Notes

For a beautiful presentation, serve the soup in rustic bowls and add a sprig of parsley on top for a pop of color. Pair with crusty bread for an authentic Italian touch.
Keyword comfort food, Italian, meatballs, soup