Rave Worthy Italian Wedding Soup
This Italian Wedding Soup will be your new go-to one-pot dinner! It is nourishing, flavorful, and comes together in less than an hour.
Here in Alabama, the temperature has been dropping below freezing and we’ve even seen snow this winter. Nothing sounds cozier on a cold day than a piping hot bowl of soup, and this Italian Wedding Soup recipe fits the bill. It is healthy, tasty, and so quick to make!
What Ingredients Are in Italian Wedding Soup?
This soup is simple and made even quicker with my favorite premade meatballs! All the flavors come together to make a delicious, comforting meal. To make it, you need the following ingredients:
- 3 tablespoons of extra virgin olive oil (You can also use avocado oil.)
- 1 1/2 cups chopped yellow onion (may use frozen)
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 4 cloves garlic, minced
- 5-6 cups chicken bone broth – I make my own bone broth, but you can also use store bought or regular chicken broth.
- 1 package Trader Joe’s frozen party meatballs (20 oz) – These are my favorite, but feel free to use the same amount of your favorite premade frozen party meatballs. I prefer a meatball with ground beef because it is more moist and flavorful, but you can also use ground turkey meatballs.
- 3/4 cup dry ditalini pasta
- 1 bag baby spinach, chopped into smaller pieces – Traditional Italian wedding soup is made with “escarole,” which is a leafy green similar to romaine lettuce. Spinach is much easier to find and is delicious in this soup!)
- 1/4 cup fresh parsley, chopped (or 2 tsp dried)
- 1/2 cup freshly grated parmesan cheese (divided)
- 2-3 tsp Kosher salt
- 2 tsp ground black pepper
- 1 tsp garlic powder
What Kind of Pasta Should I Use in Italian Wedding Soup?
I use ditalini pasta, which is a small, round, hollow pasta. The small but sturdy pasta is perfect for this soup because it cooks quickly, soaks up the flavors, and is easy to eat with a spoon. If you can’t find ditalini, feel free to use any small pasta like orzo, pastina, acini de pepe, or even pearled couscous.
What’s the Difference Between Italian Wedding Soup and Minestrone?
Italian Wedding Soup and Minestrone are both delicious Italian soups, but they have quite different flavor profiles. Minestrone is made with a variety of vegetables and beans and is sometimes made with Italian sausage or no meat at all. Italian Wedding Soup has meatballs and is made with less ingredients!
How Do I Make Italian Wedding Soup?
This recipe is so easy and requires only 10 minutes of prep time and 30 minutes of cook time! Start by heating your olive oil in a dutch oven or large soup pot on medium heat to medium-high heat. Add your chopped onion, carrots, and celery and sauté for about two minutes. Next, add the garlic, and sauté for 4-5 more minutes or until tender. Add in your meatballs, 1/4 cup of the grated parmesan, and bone broth. Stir in 2-3 teaspoons of salt to taste, 2 teaspoons of black pepper, and 1 teaspoon of garlic powder. Cover the pot and bring this mixture to a boil. Reduce it to a simmer, and let the soup cook for about 30 minutes. While the soup is cooking, boil your pasta until al dente and then set it aside. Add the remaining parmesan, spinach, and parsley to your soup and let it simmer for 5 more minutes. Lastly, add your pasta into the soup and simmer for 2-3 more minutes. Enjoy!
How Can I Store This Recipe?
Ladle any leftovers into an airtight Tupperware storage container and put them in the refrigerator. Like most soups, this one gets even better after it sits in the fridge a day or two! This soup keeps in the fridge for 4-5 days.
Can Italian Wedding Soup Be Frozen?
You can absolutely freeze Italian Wedding soup! Let your soup cool, then transfer it to a Ziploc bag or Souper Cube and keep in the freezer for up to 6 months.
How Should I Serve This Recipe?
You can serve as is, or garnish with a little squeeze of lemon juice, black pepper, fresh herbs, or extra parmesan. I love to bake sourdough, so I serve this soup with a thick slice of homemade sourdough bread for the ultimate comfort meal!
Watch Me Make Italian Wedding Soup:
Quick and Delicious Italian Wedding Soup
Ingredients
- 3 tablespoons of extra virgin olive oil (you can also use avocado oil)
- 1.5 cup chopped yellow onion (may use frozen)
- 3/4 cup diced carrot
- 3/4 cup diced celery
- 4 cloves garlic, minced
- 5 -6 cups chicken bone broth
- 1 package Trader Joe’s frozen party meatballs (20 oz) - These are my favorite, but feel free to use the same amount of your favorite premade frozen party meatballs.
- 3/4 cup dry ditalini pasta
- 1 bag baby spinach, chopped into smaller pieces
- 1/4 cup fresh parsley, chopped (or 2 tsp dried)
- 1/2 cup freshly grated parmesan cheese (divided)
- 2-3 tsp Kosher salt
- 2 tsp ground black pepper
Instructions
1. Start by heating your olive oil in a dutch oven or large soup pot on medium heat to medium-high heat.
2. Add your chipped onion, carrots, and celery and sauté for about two minutes. Add the garlic, and sauté for 4-5 more minutes or until tender.
3. Add in your meatballs, 1/4 cup of the grated parmesan, and bone broth.
4. Stir in 2-3 teaspoons of salt to taste, 2 teaspoons of black pepper, and 1 teaspoon of garlic powder.
5. Cover the pot and bring this mixture to a boil. Reduce it to a simmer, and let the soup cook for about 30 minutes.
6. While the soup is cooking, boil your pasta until al dente and then set it aside.
7. Add the remaining parmesan, spinach, and parsley to your soup and let it simmer for 5 more minutes.
8. Lastly, add your pasta into the soup and simmer for 2-3 more minutes. Enjoy!
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