Italian Wedding Soup
Italian Wedding Soup has the classic comforts of meatballs and pasta in a creamy, rich broth but it’s also loaded with veggies!
Servings: 8 bowls
Calories: 336kcal
Ingredients
- 1/2 onion finely diced
- 1/2 cup italian parsley chopped
- 2 cloves garlic minced
- 1 egg
- 1 t. salt
- 1 t. pepper
- 3/4 cup bread crumbs
- 1/2 cup parmesan
- 1 lb. ground turkey
- 2 T olive oil
- 1 1/2 onions diced
- 3 carrots diced
- 2 stalks celery diced
- 1 clove garlic minced
- 12 cups chicken broth
- 1 lb spinach ribboned
- 1 cup acini de pepe or other small pasta
- parmesan for serving
Instructions
- Preheat oven to 350°.
- Meatballs first! Combine all the meatball ingredients in a big bowl. This is a good time to get your hands dirty and really make sure everything’s mixed well.
- Roll into meatballs about the size of a nickel and place on a baking sheet. You want the final meatball to be bite-sized, but keep in mind they’ll shrink while baking.
- Bake at 350° for around 20 minutes, until just barely cooked through.
- While the meatballs are baking, get started on chopping the onions, carrots, celery, and garlic.
- Sauté the vegetables in a big stockpot for five minutes or until the onions are just turning translucent.
- Add the chicken broth and simmer for 10-15 minutes, until the carrots and celery are almost cooked through.
- Stir in the acini de pepe followed by the spinach. Cook for 5-7 minutes, until the pasta is just barely al dente – it will continue to cook in the hot broth.
- Ladle into bowls, add meatballs, and top with parmesan.
Notes
This recipe makes quite a lot of soup and freezes beautifully. It’s worth making the whole batch and saving some for later (because rolling all those tiny meatballs does take some time, and if you’re going to do it, better make a hundred or so!). Go ahead and make the broth as usual, but freeze the meatballs separately and add them after you’ve reheated the soup.
This can also be prepped ahead of time up until adding the acini de pepe and spinach.