Italian Wedding Soup

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There’s nothing quite like a warm bowl of Italian Wedding Soup to bring comfort and nourishment to your day. This classic dish, known for its flavorful broth, tender meatballs, and vibrant greens, is a perfect balance of protein, vegetables, and pasta. Despite its name, the soup isn’t traditionally served at weddings but rather signifies the harmonious “marriage” of ingredients. The beauty of this soup lies in its versatility—whether you prefer beef, turkey, or sausage for the meatballs, or a different leafy green in place of spinach, you can easily tailor it to your preference.

What makes this soup special is the homemade meatballs, packed with herbs, Parmesan, and a touch of spice for extra flavor. They simmer in a broth filled with tender vegetables, delicate pasta, and fresh greens, making each bite hearty and satisfying. Whether you’re preparing it for a cozy family dinner or meal-prepping for the week, this soup is sure to be a staple in your kitchen.

Ingredients

For the Meatballs:

  • 1 1/2 pounds ground turkey (or beef, pork, or a mix)
  • 1/4 cup grated Parmesan cheese
  • 1 small onion, grated
  • 2 cloves garlic, minced
  • 1/2 cup breadcrumbs (use gluten-free if needed)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground fennel
  • 1 pinch red pepper flakes (adjust to taste)
  • 1 tablespoon chopped fresh parsley
  • 1 large egg
  • 1 tablespoon milk or heavy cream

For the Soup:

  • 1 tablespoon olive oil
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 4 cloves garlic, minced
  • 1/2 teaspoon ground fennel seeds (optional)
  • 1/2 teaspoon red pepper flakes (optional)
  • 8 cups chicken broth
  • 1 tablespoon Italian seasoning
  • 8 ounces small pasta (acini di pepe or pearl couscous, gluten-free if needed)
  • 1/4 cup grated Parmesan cheese
  • 5 ounces fresh spinach, chopped
  • 2 tablespoons lemon juice
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste

Instructions

For the Meatballs:

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, mix all the meatball ingredients thoroughly. Shape into small meatballs, about 1 tablespoon each.
  3. Arrange them on a baking sheet lined with parchment paper.
  4. Bake for 20-25 minutes, or until lightly golden and cooked through.

For the Soup:

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the diced onions, carrots, and celery. Sauté until softened, about 7-10 minutes.
  3. Stir in the minced garlic, fennel seeds, and red pepper flakes, cooking for another minute until fragrant.
  4. Pour in the chicken broth and add Italian seasoning. Bring the mixture to a boil.
  5. Add the pasta and baked meatballs, then reduce to a simmer. Cook for 8-10 minutes, or until the pasta is tender.
  6. Turn off the heat, then stir in the Parmesan cheese and chopped spinach, allowing the cheese to melt and the spinach to wilt.
  7. Add lemon juice and fresh parsley, season with salt and pepper to taste, and serve hot.

Nutrition and Dietary Information

This soup is an excellent source of protein from the meatballs and contains essential vitamins from the vegetables and spinach. The broth keeps it light, while the Parmesan and pasta add satisfying richness and texture. If you’re watching your carb intake, you can swap the pasta for a lower-carb alternative like cauliflower rice. For a dairy-free version, simply omit the Parmesan and use a dairy-free milk substitute in the meatballs.

Sharing and Commenting is Caring

If you enjoyed this recipe, don’t forget to share it with friends and family! Let us know in the comments if you made any modifications or tried different ingredients. Cooking is all about creativity, and we’d love to hear how you made this dish your own. Happy cooking!