Italian Wedding Soup

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Prep Time10

Cook Time22

Total Time32

Course: 50 of the Best Easy Soup Recipes for Families

Cuisine: Italian

Keyword: italian, soup

Servings:

Author: Sweet Basil

Ingredients

Meatballs *See Note

3/4 Pound Turkey ground, or chicken
1/2 Pound Italian sausage casings removed
1/2 Cup Bread Crumbs White
1/3 Cup Parmesan freshly grated
1 1/2 teaspoons Italian seasoning
3 Cloves Garlic minced
1 Egg large
Kosher salt
Black Pepper freshly ground

For the Soup

2 Tablespoons Olive Oil extra-virgin, divided
1 Cup Yellow Onion chopped
2 Carrots medium, peeled and chopped
3/4 Cup Celery chopped
2 teaspoons Thyme freshly chopped, plus more for garnish
8 Cups Chicken Broth low sodium
1 Cup acini di pepe
4 Cups Baby Spinach
1 teaspoon Dill freshly chopped, for garnish
1/3 Cup Parmesan freshly grated, for serving

US Customary - Metric

Instructions

For the meatballs

In a large bowl, stir ground meats, bread crumbs, Parmesan, seasoning, garlic, and egg until combined. Season with salt, pepper. Form into meatballs approximately 1/2" in diameter.
3/4 Pound Turkey, 1/2 Pound Italian sausage, 1/2 Cup Bread Crumbs, 1/3 Cup Parmesan, 1 1/2 teaspoons Italian seasoning, 3 Cloves Garlic, 1 Egg, Kosher salt, Black Pepper
In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot with a slotted spoon and set aside on a plate.
2 Tablespoons Olive Oil

For the soup

Heat remaining oil and then add onion, carrots, celery, and thyme. Cook until fragrant about, 3 to 4 minutes. Add chicken broth and bring to a rapid boil. Add pasta and meatballs and lower to a simmer. Simmer until the pasta is cooked, 5 to 7 minutes. Add in the spinach and cook, stirring occasionally until wilted, about 1 minute more.
2 Tablespoons Olive Oil, 1 Cup Yellow Onion, 2 Carrots, 3/4 Cup Celery, 2 teaspoons Thyme, 8 Cups Chicken Broth, 1 Cup acini di pepe, 4 Cups Baby Spinach
Garnish each bowl with dill, thyme and more Parmesan.
1 teaspoon Dill, 1/3 Cup Parmesan, 2 teaspoons Thyme

Notes

Note: you can buy chicken meatballs in the freezer section at some stores.

This soup will keep for 3-5 days in the refrigerator.

INSTANT POT: Brown the meatballs in batches in saute mode then cook them all on high for 3-5 minutes. Add all the remaining ingredients except the pasta and spinach cook on high for 3 more minutes. Remove lid and add pasta and cook a final 3 min , stir in spinach and allow to sit for up to five minutes before serving to wilt the spinach.

SLOW COOKER: Cook the meatballs on the stove top as stated in the instruction. Add all the ingredients (except the pasta and spinach) to a crockpot on low for 5 hours or high for 2-3 hours. Add the pasta for the last hour and the spinach for the last 10 minutes.

Nutrition