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Italian Wedding Soup

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A heartwarming Italian Wedding Soup loaded with savory meatballs, vibrant vegetables, and tender pasta in a flavorful chicken broth.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 6 cups chicken broth
  • 1 cup uncooked small pasta (like acini di pepe)
  • 1 cup cooked meatballs (beef, pork, or turkey)
  • 2 cups fresh spinach
  • Salt and pepper to taste
  • Grated Parmesan cheese for serving

Instructions

  1. Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery, and sauté until the vegetables are tender and fragrant, about 5 minutes.
  2. Add the broth: Pour in the chicken broth and bring to a rolling boil.
  3. Cook the pasta: Add the uncooked small pasta to the boiling broth and cook according to package directions until al dente, about 7-9 minutes.
  4. Combine meatballs and spinach: Stir in the cooked meatballs and fresh spinach, letting the greens wilt into the soup, about 2-3 minutes.
  5. Season to perfection: Add salt and pepper to taste, adjusting as needed.
  6. Serve and garnish: Serve hot, garnished with freshly grated Parmesan cheese.

Notes

Pairs beautifully with crusty Italian bread or garlic knots. Can be stored in the refrigerator for up to 4 days or frozen without the pasta for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/italian-wedding-soup/

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