Italian Wedding Soup
Italian Wedding Soup is a hearty, classic soup that comes together quickly for the perfect weeknight meal! Add a big piece of crusty bread and a fresh salad to round out the meal!
Fall and Winter = Soup for dinner!
This time of year, soup is a go-to meal for us. On a bone-chilling cold night, there’s nothing better than wrapping both hands around a warm, steaming bowl of soup! Normally we go for a creamy chicken & mushroom or slow-cooker cheeseburger soup, but lately I’ve been getting requests for a classic Italian Wedding soup.
Italian Wedding Soup is an American-Italian soup with spinach, pasta and delicious meatballs. Traditionally, acini di pepe pasta is used, which looks like little pearls. If you can’t find that pasta, ditalini (which is what I had on hand) or orzo pasta could be used.
Seriously though, it is such a simple, easy soup to make.
- Soften onions, carrots & celery. Add herbs and seasonings.
- Stir in broth, meatballs and pasta and cook until pasta is tender.
- Add spinach and serve.
Can I use frozen meatballs?? YES! In fact, I often use frozen mini-meatballs that I find at Target. It makes making this soup go that much faster! Just make sure you’re using the small meatballs.
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with!
Italian Wedding Soup
- Frozen mini-meatballs thawed
- 1 Tablespoons olive oil
- 1 medium yellow onion minced
- 2 large carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried dill
- 1/2 cup dry white wine
- 9 - 10 cups chicken broth
- 1 cup dried acini di pepe pasta or whatever you have
- 5 ounces chopped baby spinach
- shredded Parmesan cheese for serving
Add 1 Tablespoon olive oil to a dutch oven and turn heat to medium low. Add the onion, carrots and celery and cook 5 minutes, until softened.
Add garlic and cook 30 seconds, or until fragrant. Season with salt, pepper, and dill.
Add wine and deglaze the pan, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add the chicken broth and bring to a boil.
Add pasta and meatballs to the pot and cook 8-10 minutes, until pasta is tender and meatballs are cooked through. During the last minute of cooking, add spinach and let it wilt.
Serve hot, sprinkled with shredded Parmesan cheese.