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- Ground turkey or chicken - Small pasta (acini di pepe or orzo) - Fresh spinach Italian wedding soup is all about its simple yet tasty ingredients. I love using ground turkey or chicken for the meatballs. They give the soup a light touch while keeping it hearty. The small pasta, like acini di pepe or orzo, adds a fun texture. It soaks up the broth well and makes every bite delightful. Fresh spinach is a must! It adds color and nutrition to the dish. - Low-sodium chicken broth - Dried oregano and thyme - Salt and pepper The broth is the heart of this soup. I choose low-sodium chicken broth to control the salt level. Dried oregano and thyme bring warmth and depth to the flavor. A pinch of salt and freshly cracked black pepper rounds out the taste, making each spoonful comforting. - Extra virgin olive oil - Onion, garlic, carrot, and celery - Parmesan cheese and breadcrumbs Extra virgin olive oil is my go-to for sautéing. It gives a rich flavor to the veggies. I finely chop onion, garlic, carrot, and celery for a tasty base. These vegetables add sweetness and aroma. The Parmesan cheese adds a creamy finish, while breadcrumbs help bind the meatballs. Together, these elements create a bowl of pure joy that warms the soul. To start, I combine ground turkey, breadcrumbs, egg, and seasoning in a large bowl. I use my hands to mix the ingredients until just combined. Then, I shape the mixture into small meatballs, about one inch in diameter. I place them on a plate and set them aside. This step is key for a juicy meatball. Next, I heat olive oil in a large pot over medium heat. Once hot, I add the finely chopped onion, minced garlic, diced carrot, and diced celery. I sauté the mixture for about five minutes. I stir occasionally until the vegetables soften and become fragrant. This adds a wonderful flavor base to my soup. Now, I carefully pour in six cups of low-sodium chicken broth into the pot. I bring it to a gentle boil. Once boiling, I stir in dried oregano and thyme. These herbs infuse the broth with rich flavor, enhancing the overall taste. I gently drop the prepared meatballs into the simmering broth. Then, I reduce the heat to a low simmer. I cook them for about ten minutes until they are fully cooked and no longer pink inside. The meatballs absorb delicious flavors from the broth. Next, I stir in the small pasta. I let the soup simmer according to the pasta package's cooking instructions, usually about seven to ten minutes. I want the pasta to be tender but not mushy, as this adds heartiness to the soup. In the last minute of cooking, I add the chopped spinach to the pot. I stir gently until the spinach wilts and brightens in color. This adds a pop of green and boosts nutrition in my comforting bowl of soup. - Use chilled ingredients for better texture. Cold meat and eggs help the meatballs hold shape. - Avoid overmixing the meatball mixture. Mix just until combined to keep them tender. - Garnish with fresh parsley and extra Parmesan. This adds color and a burst of flavor. - Pair with crusty bread for a complete meal. The bread soaks up the tasty broth. - Taste and adjust seasoning as needed. Add more salt or pepper for your taste. - Add lemon zest for brightness. It lifts the flavors and adds a nice zing. {{image_4}} You can switch up the meat in this soup. Ground beef or pork works well. They add a richer flavor to the meatballs. If you prefer, try vegetarian options. Use lentils or plant-based crumbles for a tasty twist. This makes it a great option for everyone. If you want a gluten-free meal, swap the small pasta for quinoa or rice. This keeps the dish hearty while catering to gluten-free diets. You can also try larger pasta shapes. Shells or ditalini add fun texture and make it more filling. You can change the broth to fit your taste. Substitute chicken broth with vegetable broth for a lighter flavor. This works perfectly for veggie lovers. Want more flavor? Add fresh herbs like basil or rosemary. It makes the soup smell amazing and taste even better. You can keep any leftover soup in an airtight container. It stays fresh in the fridge for about 3 to 4 days. This soup is best enjoyed when it is fresh, but it still tastes good after a few days. Just remember to check for any changes in smell or color before eating. If you want to save some soup for later, freezing is a great choice. Pour the soup into meal-sized portions in freezer-safe containers. This makes it easy to grab a single serving when you're hungry. To enjoy, simply thaw the soup in the refrigerator overnight. When you’re ready to eat, gently reheat the soup on the stove. It’s best to do this slowly to keep the flavors intact. If it thickens too much while sitting, just add a splash of broth or water. This will bring it back to the right consistency. Enjoy your warm, comforting bowl of Italian wedding soup! Italian Wedding Soup is a comforting dish with roots in Italian-American culture. It is not actually served at weddings. The name comes from the Italian phrase "minestra maritata," meaning "married soup." This refers to the perfect blend of flavors from meat and greens. The soup features small meatballs, fresh vegetables, and pasta in a savory chicken broth. It's warm, filling, and great for gatherings. Yes, you can prepare Italian Wedding Soup in advance. Make the meatballs and soup base, then store them separately. Keep the pasta and spinach out until you’re ready to serve. This way, the pasta won’t get mushy. When you want to enjoy your soup, just heat the broth and meatballs, then add the pasta and spinach. You can easily adjust Italian Wedding Soup for dietary needs. For a gluten-free version, use gluten-free pasta and breadcrumbs. To make it low-fat, choose lean ground turkey or chicken. For a vegetarian option, replace meat with plant-based protein. You can also use vegetable broth instead of chicken broth for extra flavor. Italian Wedding Soup stays fresh in the fridge for 3 to 4 days. Store it in an airtight container. The flavors will deepen as it sits. If you want to keep it longer, consider freezing it. Yes, frozen meatballs work well in Italian Wedding Soup. Just drop them in the simmering broth. Cook them according to the package directions. This saves time and still gives you a tasty soup. For Italian Wedding Soup, small pasta shapes work best. Acini di pepe or orzo are great choices. These shapes hold the broth well and fit perfectly in a spoon. You can also use ditalini or tiny shells for a fun twist. Italian Wedding Soup is a warm hug in a bowl. We started with key ingredients like ground turkey, small pasta, and fresh spinach. The broth, seasoned with herbs and spices, brings everything to life. We covered steps from making meatballs to cooking pasta, helping you create a delicious dish. Experiment with variations and adjust flavors to suit your taste. Store leftovers easily for future meals. This soup is not just comforting; it’s customizable. Enjoy making your own version today!

Italian Wedding Soup

Warm up your kitchen with the delicious Italian Cozy Celebration Soup that’s perfect for any gathering or family dinner. This hearty soup, loaded with small pasta, fresh veggies, and flavorful meatballs, will have everyone asking for seconds! In just 40 minutes, you can create a comforting dish that's rich in taste and tradition. Click to explore the full recipe and bring a taste of Italy to your table!
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Ingredients
  

1 cup small pasta (such as acini di pepe or orzo)

1 tablespoon extra virgin olive oil

1 medium onion, finely chopped

2 cloves of garlic, minced

1 large carrot, diced

1 large stalk of celery, diced

6 cups low-sodium chicken broth

1 teaspoon dried oregano

1 teaspoon dried thyme

1 cup fresh spinach, roughly chopped

1 cup freshly grated Parmesan cheese

1 pound ground turkey or chicken

1/4 cup plain breadcrumbs

1 large egg

Salt and freshly cracked black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Meatballs: In a large mixing bowl, combine the ground turkey (or chicken), plain breadcrumbs, egg, and a generous pinch of salt and pepper. Using your hands, mix the ingredients until they are just combined. Shape the mixture into small meatballs, each about 1 inch in diameter. Place them on a plate and set aside.

    Sauté the Vegetables: In a large pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion, minced garlic, diced carrot, and diced celery. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables are softened and fragrant.

      Build the Soup Base: Carefully pour in the 6 cups of low-sodium chicken broth into the pot, and bring it to a gentle boil. Once boiling, stir in the dried oregano and thyme to infuse the broth with flavor.

        Cook the Meatballs: Gently drop the prepared meatballs into the simmering broth. Reduce the heat to a low simmer and cook for approximately 10 minutes until the meatballs are fully cooked and no longer pink in the center.

          Add the Pasta: Stir in the small pasta, and let the soup continue to simmer based on the pasta package's cooking instructions (usually about 7-10 minutes) until the pasta is tender.

            Incorporate the Spinach: In the last minute of cooking, add the chopped spinach to the pot. Stir gently until the spinach wilts and brightens in color.

              Finalize the Soup: Remove the pot from heat, and stir in the freshly grated Parmesan cheese until it melts into the soup. Taste and adjust the seasoning with additional salt and freshly cracked black pepper if needed.

                - Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 6

                  - Presentation Tips: Serve the soup hot in deep bowls, each garnished with a sprinkle of fresh parsley and an extra dusting of Parmesan cheese. For a heartier meal, serve alongside slices of warm, crusty bread for dipping!