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Italian Wedding Soup with Chicken Meatballs

Good Life Eats Recipe by

Italian Wedding Soup with Chicken Meatballs

A delicious and hearty soup for a cool fall evening. Goes great with garlic bread and a big green salad. This recipe serves a crowd. 0 6-8 as a main dish

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  • Prep Time 30 min
  • Total Time 60 min
  • Servings 0

Italian Wedding Soup  

As prepared by Good Life Eats

With the arrival of Fall comes the start of soup season. 

Soups are my favorite winter meal to prepare for dinner. They're what comfort food is to me and so nice to sit down to after a long, cold day. More often than not, many soup recipes are a one pot meal. I think everyone always loves a recipe that generates fewer dirty dishes!

Not only are they frequently a one pot meal, they're also a one dish dinner because soups are so often a complete meal. And this recipe for Italian Wedding Soup certainly is. It's full of vegetables, starch, and protein. You don't really to make anything else to go with this recipe unless, of course, you want to.



Traditionally Italian Wedding Soup is green vegetables and meat (meatballs or sausage) in a clear, chicken broth. Sometimes the recipe also includes pasta. Italian Wedding Soup is a flexible recipe. If you'd like, switch up the greens. This recipe uses spinach, but kale or escarole also works well. I've made chicken meatballs to go with this recipe, but you can substitute ground turkey, ground beef, or a mix in the meatball recipe. I've chosen to add carrots, celery and diced tomatoes to add more vegetables and truly make this recipe a one dish dinner.

A little tidbit of knowledge that I just learned about: "wedding soup" is actually a mistranslation of the soup's name. Minestra maritata is actually translated to mean "married soup," referencing the compatibility of the green vegetables and the meat. What you call this recipe doesn't matter. It's just as tasty on a fall night.



Katie Goodman believes that part of the goodness in life is sharing good food with friends and family. She's a work-at-home mom determined to make family meal time a priority while providing a variety of healthy and delicious food choices. She blogs at goodLife {eats}, where she shares what she finds good in the kitchen and in life.
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Italian Wedding Soup with Chicken Meatballs

Ingredients

For
the Chicken Meatballs:
ground
1 pound chicken
Progresso
1/2 cup Breadscrumbs - Italian, Parmesan, or Garlic & Herb
medium
2 eggs, beaten
fresh
1/3 cup grated parmesan
chopped
3 tablespoons fresh parsley (or 1 tablespoon dried)
Italian
1/2 teaspoon Seasoning
garlic
1/2 teaspoon powder
black
1/2 teaspoon pepper
3/4 teaspoon salt
For
the Soup:
olive
1 tablespoon oil
yellow
1 onion, chopped
garlic,
3 cloves minced
carrots,
1 cup chopped (about 3-4 whole carrots)
chicken
6 cups or vegetable broth, or a combination
2 cups water
celery,
2 stalks chopped
Muir
1 - 14.5 ounce can Glen Diced Tomatoes with Basil and Garlic
Progresso
1 1/2 teaspoons Balsamic Vinegar
chopped
3 tablespoons fresh parsley (or 1 tablespoon dried)
Italian
2 teaspoons Seasonings
orzo,
8 ounces or other small pasta (such as Ditalini)
Cascasian
6 ounces Farms frozen spinach

Directions

  • 1 Preheat oven to 350 degrees F. Line a large baking sheet with foil and spray with nonstick cooking spray. Set aside.
  • 2 Combine breadcrumbs, eggs, Parmesan, parsley, Italian seasoning, garlic powder, salt, and pepper with the ground chicken. Mix well. Form into small balls, about 2 teaspoons of mixture per meatball. Roll into balls and place on the prepared pan. Repeat with remaining mixture.
  • 3 Bake meatballs at 350 degrees F until the meatballs are cooked through, about 15-20 minutes. To test doneness, cut one meatball in half. If no pink remains, the meatballs are done.
  • 4 In a large stock pot, heat the olive oil over medium high heat. Add the chopped onion and saute for 5 minutes. Add the garlic and saute for another 2 minutes. Add the carrot and celery and saute for 2 more minutes.
  • 5 Add the broth, water, and tomatoes to the stock pot. Stir in the balsamic vinegar, parsley and seasonings. Bring to a boil. Reduce heat to a gentle boil (medium-low heat) and cook for 5 minutes.
  • 6 Add the pasta to the stock pot and cook until pasta is tender, according to the package recommendations. When pasta is tender, stir in the spinach and meatballs. Cook until the spinach is heated through and slightly wilted. Serve with freshly grated Parmesan, if desired.
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