Italian Wedding Soup
Italian Wedding Soup is a classic soup recipe perfect for a chilly day. With chicken meatballs, pasta, and loads of veggies, it's hearty, satisfying, and packed with flavor!
Servings: 4 servings
Calories: 733kcal
Equipment
- Mixing bowls
- Baking trays
- Parchment paper
- Dutch oven
- Rubber spatula or wooden spoon
- Measuring cup
- measuring spoons
Ingredients
Meatballs
- ½ pound ground chicken
- ½ chicken sausage casing removed
- ½ cup breadcrumbs
- 2 cloves garlic minced
- 3 Tablespoons parsley chopped
- ¼ cup parmesan cheese grated
- 1 Tablespoon Italian seasoning
- 1 large egg
- 3 Tablespoons heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
Soup
- 1 cup yellow onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 1 garlic clove minced
- ½ cup dry white wine
- 4 sprigs thyme
- 1 bay leaf
- 10 cups chicken stock
- 1 cup small pasta such as tubetini, acini de pepe, or orzo
- 4 cups baby spinach washed and stemmed
- ¾ cup parmesan cheese grated
Instructions
- Preheat the oven to 350F. Line a sheet tray with parchment.
- For the meatballs, combine all the ingredients in a large mixing bowl and stir until combined. Roll into 1” meatballs and place onto the prepared sheet tray. Repeat. Bake for 15-18 minutes until lightly browned. Set aside.½ pound ground chicken, ½ chicken sausage, ½ cup breadcrumbs, 2 cloves garlic, 3 Tablespoons parsley, ¼ cup parmesan cheese, 1 Tablespoon Italian seasoning, 1 large egg, 3 Tablespoons heavy cream, 1 teaspoon salt, ½ teaspoon black pepper
- For the soup, place a Dutch oven over medium heat with a couple tablespoons of olive oil. When hot, saute the vegetables and garlic until soft, about 5-6 minutes. Deglaze with the white wine and reduce by half. Add the thyme, bay leaf, and chicken stock. Bring to a boil and add the pasta and meatballs.1 cup yellow onion, 1 cup carrot, 1 cup celery, 1 garlic clove, ½ cup dry white wine, 10 cups chicken stock, 4 sprigs thyme, 1 bay leaf, 1 cup small pasta
- Cook until the pasta is done and meatballs are cooked through, about 8 minutes. Season with salt and pepper. Add the spinach and let wilt, about 1 minute.4 cups baby spinach
- To serve, ladle into bowls and top with grated parmesan.¾ cup parmesan cheese
Nutrition
Serving: 1serving | Calories: 733kcal | Carbohydrates: 72g | Protein: 46g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 145mg | Sodium: 2176mg | Potassium: 1540mg | Fiber: 5g | Sugar: 16g | Vitamin A: 9073IU | Vitamin C: 21mg | Calcium: 459mg | Iron: 5mg