Description
A cozy and comforting Italian Wedding Soup with Parmesan Meatballs recipe featuring tender meatballs, fresh spinach, and acini di pepe pasta in savory chicken broth. Perfect for family dinners or meal prep, this homemade soup is hearty, healthy, and full of flavor.
Ingredients
1 lb ground chicken or turkey
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup breadcrumbs
1 large egg
1 tsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 medium carrots, diced
2 stalks celery, diced
8 cups low-sodium chicken broth
2 cups fresh spinach or escarole
3/4 cup acini di pepe or orzo pasta
Instructions
1. In a mixing bowl, combine ground chicken or turkey, Parmesan, garlic, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix until just combined and roll into small meatballs.
2. Heat olive oil in a large soup pot over medium heat. Brown the meatballs in batches until golden but not fully cooked. Remove and set aside.
3. In the same pot, add more olive oil if needed. Sauté the diced carrots and celery for 5 minutes until slightly softened.
4. Pour in the chicken broth and bring to a simmer. Return the meatballs to the pot and cook for 10 minutes.
5. Add the pasta and cook until al dente, about 7–9 minutes. A few minutes before the pasta finishes, stir in the spinach or escarole.
6. Taste and adjust seasoning if needed. Serve hot with extra Parmesan on top.
Notes
This soup freezes well, but store the pasta separately to avoid it becoming too soft.
You can substitute kale for spinach if desired.
Make smaller meatballs for even cooking and better bite-size texture in the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 340
- Sugar: 2g
- Sodium: 760mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 110mg