Hey, soup lovers! I’m excited to share my version of Easy Italian Wedding Soup. This recipe is perfect for busy weeknights but still delivers all the comforting flavors you crave. Using a few clever shortcuts, like frozen meatballs, we can have this soup on the table in about 30 minutes!1.
-
: Ready in about 30 minutes, thanks to simple ingredients and smart shortcuts1.
-
: A rich broth, savory meatballs, and fresh spinach combine for a satisfying taste31.
-
: There’s nothing like a warm bowl of Italian Wedding Soup to soothe the soul7.
-
: Easily adaptable to your preferences and dietary needs6.
-
Prep time: 10 minutes
-
Cook time: 20 minutes
-
Serving size: 6-8
-
2 Tbsp olive oil1
-
2 1/2 cups mirepoix (chopped onions, celery, carrots)1
-
3 cloves garlic, minced1
-
8 cups chicken broth (good quality)1
-
2 cups water1
-
3/4 cups dry ditalini pasta1
-
12 oz frozen meatballs1
-
6-7 cups fresh spinach, roughly chopped1
-
1/4 cup fresh chopped parsley, plus extra for serving1
-
Freshly grated Parmesan cheese, for serving1
-
Kosher salt and fresh black pepper, to taste1
-
: Heat olive oil in a large pot or Dutch oven over medium heat. Add the mirepoix with a pinch of salt and cook for 5-7 minutes, until the onions are soft, stirring occasionally. Stir in garlic and cook for 30 seconds until fragrant1.
-
: Add chicken broth and water, and bring to a simmer. Season the broth with salt and pepper to taste. Add pasta and cook for 5 minutes, uncovered, stirring occasionally1.
-
: Drop in the meatballs one by one and continue to simmer for an additional 5-10 minutes, or until the pasta is tender and meatballs are cooked through1.
-
: During the last minute of cooking, stir in spinach. Taste the soup for salt. Turn off the heat and stir in fresh parsley1.
-
: Serve hot with freshly grated Parmesan cheese and extra parsley, if desired1.
-
: Save time by buying pre-diced veggies6.
-
: Use a good-quality chicken broth for the best flavor1.
-
: Adjust cooking time depending on the size of your meatballs1.
-
: Partially cook the pasta before adding the meatballs to prevent it from becoming too soft1.
-
: Serve with crusty bread for dipping2.
-
: Pair with a simple side salad for a light meal.
-
: Sprinkle generously with Parmesan cheese1.
-
: Use ground beef, ground pork, or Italian sausage for the meatballs546.
-
: Ditalini is classic, but you can also use acini de pepe or other small pasta shapes1.
-
: Instead of spinach, try escarole or kale6.
-
: Add a pinch of red pepper flakes for a little heat.
Yes, this soup tastes even better the next day! Store it in the refrigerator for up to 3 days.2.
Yes, but I recommend cooking the pasta separately and adding it when you reheat the soup to prevent it from getting mushy2.
Absolutely! Brown the meatballs first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.2.
Enjoy this simple, delicious take on Italian Wedding Soup!
