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This Italian Wedding Soup is the perfect cozy dish when you want something light yet satisfying. It combines tender meatballs with delicate pasta and fresh vegetables in a flavorful broth. This is a recipe I've returned to time and again especially on chilly evenings when a warm, comforting bowl feels just right.
I first made this soup when a friend suggested it as a family favorite and now my own family asks for it on rotation during fall and winter. It feels like a warm hug in a bowl every time.
Ingredients
- Ground chicken: lean and tender, making the perfect base for light meatballs fresh is best for flavor
- Fresh parsley and oregano: add bright herbal notes that lift the soup
- Italian breadcrumbs: help bind the meatballs while keeping them soft
- Garlic: both in the meatballs and soup, it creates depth and richness
- Chicken broth: forms the hearty base opt for low sodium if possible to control seasoning
- Celery, carrots, onion: classic mirepoix for a flavorful vegetable base
- Red pepper flakes: add a subtle hint of heat adjust amount to taste
- Acini de Pepe pasta: tiny and perfect for soups, but a small pasta like orzo works too
- Fresh spinach: adds color and a gentle earthiness kale can be a great substitute
Step-by-Step Instructions
- Sauté the Vegetables:
- Warm olive oil in a large pot over medium heat. Add diced onion, carrots, celery, minced garlic, salt and pepper. Cook this mixture slowly for 7 to 8 minutes stirring occasionally until vegetables become tender and aromatic. This forms a flavorful foundation for the soup.
- Prepare and Bake the Meatballs:
- In a large bowl, combine ground chicken, finely chopped parsley and oregano, egg, breadcrumbs, salt, pepper, and 3 minced garlic cloves. Mix everything gently until just combined to avoid tough meatballs. Using a small scoop or your hands, form into half-inch balls and place on a foil-lined baking sheet sprayed with nonstick spray. Bake at 400 degrees Fahrenheit for 14 to 15 minutes until golden but not necessarily cooked through; they will finish cooking in the soup.
- Build the Soup:
- Add fresh oregano and red pepper flakes to the softened vegetables and cook for another minute to release the herbs' fragrance. Pour in the chicken broth and bring to a boil. Once boiling, stir in the Acini de Pepe pasta and cook for 5 minutes until al dente. Then carefully add the partially baked meatballs and simmer everything together for 3 to 4 minutes. Reduce heat to low and let the soup gently simmer for 10 more minutes allowing flavors to meld and meatballs to fully cook.
- Finish and Serve:
- Toss in fresh spinach and cook just until wilted. This adds a fresh green touch and nutrition. Serve hot and enjoy the comforting harmony of flavors.
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The fresh oregano is my favorite part It gives the soup a bright, garden-fresh flavor that really wakes up the broth. One family dinner I remember most clearly was when my kids surprised me by helping roll the meatballs and eagerly waiting to see if they would “float” in the soup after cooking. It made the kitchen feel so alive and full of warmth.
Storage tips
Cool the soup completely before transferring to airtight containers. Store in the refrigerator for up to 3 days. If freezing, leave out the pasta and spinach, adding fresh when reheating to keep textures perfect.
Ingredient substitutions
You can swap ground chicken for turkey or pork if you want a different flavor. Orzo or another small pasta can replace Acini de Pepe. Kale works just as well as spinach for adding greens.
Serving suggestions
Serve this soup with a crisp green salad or crusty Italian bread to soak up the broth. A sprinkle of freshly grated Parmesan cheese on top adds a lovely finishing touch.
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Cultural background
Italian Wedding Soup, despite its name, has nothing to do with weddings but is called “minestra maritata” meaning “married soup” referring to the perfect pairing of greens and meat in the broth. It’s a beloved rustic classic in Italian-American homes.
Frequently Asked Questions
- → What type of meat is used for the meatballs?
Ground chicken is used to create tender, flavorful meatballs, seasoned with fresh herbs and garlic for a balanced taste.
- → Can I substitute the pasta used in the soup?
Yes, smaller pasta varieties like orzo can be used as an alternative to Acini de Pepe pasta, which cooks quickly and adds texture.
- → How do I ensure the meatballs are cooked properly?
Meatballs are baked until golden brown and then simmered in the broth, which finishes cooking them through to tender perfection.
- → What vegetables are included in the soup base?
The soup includes diced celery, carrots, sweet onion, and fresh spinach, which adds color and nutrition when gently wilted.
- → Is it possible to freeze the soup for later?
Yes, the soup can be frozen but it is recommended to do so before adding pasta or spinach to preserve texture upon reheating.
- → What herbs enhance the flavor of this soup?
Fresh oregano and parsley are key herbs that bring fragrant, aromatic notes complementing the broth and meatballs.