Italian Wedding Soup


I love soup season. The second there is the first chill in the air, I dream of my first brothy creation. Comforting and delicious, it's irresistible. Here's my version of what I consider a classic - Italian Wedding Soup. Little chicken meatballs, baby spinach, and some veggies are the perfect add-ins to the delicious broth. Each spoonful is delicious when sprinkled with freshly grated parmesan cheese. And if you happen to have some homemade chicken soup to use, this soup will go from delicious to sublime.


Ingredients for Italian Wedding Soup:


Soup:

10 cups homemade chicken broth

1 cup diced carrots

1 cup diced celery

1 1/2 cups diced onions

10 ounces baby spinach

1 cup ditalini

parmesan cheese for serving


Meatballs:

1 pound ground chicken

1/2 pound chicken sausage casings removed

1 egg

4 tablespoons olive oil

3 cloves minced garlic

1/2 cup grated Parmigiano Reggiano cheese

1/3 cup plain panko

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

pinch of nutmeg

Time-Saving Tip: Dice the vegetables a day in advance.


Let's see what we need.


We're ready to cook.



Combine the meatball ingredients in a small bowl. Shape into 40-44 equal-sized meatballs. If the mixture seems soft, refrigerate for an hour and then continue.


Bake in a preheated 350-degree oven until just cooked and lightly golden; about 20-30 minutes. Do not overcook.


Combine the carrots, celery, onions, and oil in a large pot. Saute until the vegetables soften; about 6-8, minutes.


Add the broth and bring to a boil, reduce to a simmer and cook a couple of minutes.


Stir in the ditalini and cook until tender. Add the meatballs and spinach. Stir until the spinach is wilted. Serve the soup with extra cheese.


It's ready! Italian Wedding Soup is always a crowd-pleaser. Meatballs swimming in a delicious broth is so delicious and makes the perfect comfort food.



Enjoy!



Italian Wedding Soup:


Soup:

  • 10 cups homemade chicken broth

  • 1 cup diced carrots

  • 1 cup diced celery

  • 1 1/2 cups diced onions

  • 10 ounces baby spinach

  • 1 cup ditalini

  • parmesan cheese for serving


Meatballs:

  • 1 pound ground chicken

  • 1/2 pound chicken sausage casings removed

  • 1 egg

  • 4 tablespoons olive oil

  • 3 cloves minced garlic

  • 1/2 cup grated Parmigiano Reggiano cheese

  • 1/3 cup plain panko

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • pinch of nutmeg

  • Combine the meatball ingredients in a small bowl. Shape into 40-44 equal-sized meatballs. If the mixture seems soft, refrigerate for an hour and then continue.

  • Bake in a preheated 350-degree oven until just cooked and lightly golden; about 20-30 minutes. Do not overcook.

  • Combine the carrots, celery, onions, and oil in a large pot. Saute until the vegetables soften; about 6-8, minutes.

  • Stir in the ditalini and cook until tender. Add the meatballs and spinach. Stir until the spinach is wilted. Serve the soup with extra cheese.

  • Add the broth and bring to a boil, reduce to a simmer and cook a couple of minutes.

  • Time-Saving Tip: Dice the vegetables a day in advance.


2 comments