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!

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.

  1. Soften onions, carrots & celery. Add herbs and seasonings.
  2. Stir in broth, meatballs and pasta and cook until pasta is tender.
  3. 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.

Italian Wedding Soup is a hearty, classic soup that comes together quickly for the perfect weeknight meal!!

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!

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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!
Course Soup
Cuisine American, Italian
Keyword carrots, celery, italian, meatball, soup, spinach
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 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

Instructions

  1. 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.
  2. Add garlic and cook 30 seconds, or until fragrant. Season with salt, pepper, and dill.
  3. 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.
  4. 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.
  5. Serve hot, sprinkled with shredded Parmesan cheese.


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