Italian Wedding Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Course
Main Course, Soup
Italian Wedding Soup
Description
This soup begins with browned chicken meatballs made from ground chicken, chicken sausage, panko, Parmesan, egg, and herbs like oregano and basil, seared in olive oil. The base includes diced onion, carrots, celery, and garlic sautéed until softened. Chicken stock and bay leaves create a broth that is brought to a boil before adding ditalini pasta, fresh thyme, rosemary, and the meatballs to simmer until cooked through.
Spinach and a squeeze of fresh lemon juice stir in near the end to introduce vibrant color and a bright flavor that contrasts with the savory broth. Parsley and additional Parmesan cheese sprinkled on top add freshness and a rich umami note. This soup serves as a wholesome, filling starter or light meal.
The method focuses on layering flavors: first searing meatballs to build texture, then slowly simmering with herbs and vegetables. The use of both ground chicken and chicken sausage adds seasoning complexity to the meatballs. Fresh herbs and proper seasoning ensure a well-rounded taste profile that is typical of this classic dish.
Ingredients
- 2 tablespoons olive oil divided
- 1 onion diced
- 3 carrot peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 8 cups chicken stock
- 2 bay leaf
- ½ cup ditalini pasta
- 3 prigs thyme fresh
- 1 prig rosemary fresh
- 3 cups baby spinach chopped
- 1 tablespoon lemon juice freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¼ cup Parmesan Cheese freshly grated
For the chicken meatballs
- ½ pound ground chicken
- ½ pound chicken sausage casing removed
- ⅓ cup panko
- ¼ cup Parmesan Cheese freshly grated
- 1 egg large
- ½ teaspoon oregano dried
- ½ teaspoon basil dried
- ½ teaspoon parsley dried
- ¼ teaspoon garlic powder
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
- Stir in chicken stock and bay leaves; bring to a boil.
- Stir in ditalini, thyme, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.
- Stir in spinach, lemon juice and parsley until spinach has wilted, about 2 minutes; season with salt and pepper, to taste.
- Serve immediately, garnished with Parmesan, if desired.
For the chicken meatballs
- In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste.
- Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
User Reviews
Overall Rating
5
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