Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: Italian-inspired
Ingredients: ¼ cup breadcrumbs; ¼ cup grated Parmesan cheese; ¼ tsp black pepper; ½ cup acini di pepe pasta; ½ tsp salt; 1 large egg; 1 lb ground chicken; 1 small onion, diced; 2 cloves garlic, minced; 2 tbsp olive oil; 4 cups fresh baby spinach; 8 cups low-sodium chicken broth; Optional garnish: extra Parmesan, fresh parsley

Savor Italian Wedding Soup, a healthy, comforting dish with tender meatballs, spinach, and pasta in a savory broth. This hearty, Italian-inspired meal is perfect for cozy dinners, offering wholesome flavors with minimal effort.

Why You’ll Love This Recipe

Italian Wedding Soup is a soul-warming classic that combines juicy, bite-sized meatballs, nutrient-packed spinach, and delicate pasta in a rich, savory broth. This healthy, one-pot meal is perfect for chilly evenings or family gatherings, delivering authentic Italian flavors with a wholesome twist. Easy to prepare, it’s ideal for busy weeknights, and its balanced ingredients make it both satisfying and nutritious. The recipe is versatile, allowing for ingredient swaps to suit dietary needs, and it’s a crowd-pleaser that pairs beautifully with crusty bread, making it a family favorite you’ll return to again and again.

Recipe Tips and Tricks

Form Small Meatballs: Keep meatballs bite-sized (about 1 tsp each) for even cooking and easy eating.
Brown Meatballs: Sear meatballs lightly for richer flavor before adding to the soup.
Don’t Overcook Pasta: Add pasta near the end to prevent it from becoming mushy.
Skim Broth: Remove excess fat from the broth for a cleaner, lighter taste.
Add Greens Last: Stir in spinach just before serving to retain vibrant color and texture.
Taste and Adjust: Season broth at the end, as broth and Parmesan can vary in saltiness.

Yield: 8 Servings

Italian Wedding Soup

Italian Wedding Soup, a hearty, healthy dish with meatballs, spinach, and pasta, perfect for cozy dinners.

Prep Time 20 minutes

Cook Time 30 minutes

Additional Time 10 minutes

Total Time 1 hour

Ingredients

¼ cup breadcrumbs
¼ cup grated Parmesan cheese
¼ tsp black pepper
½ cup acini di pepe pasta
½ tsp salt
1 large egg
1 lb ground chicken
1 small onion, diced
2 cloves garlic, minced
2 tbsp olive oil
4 cups fresh baby spinach
8 cups low-sodium chicken broth
Optional garnish: extra Parmesan, fresh parsley

Instructions

Mix Meatballs: In a bowl, combine ground chicken, breadcrumbs, egg, Parmesan, salt, and pepper; mix gently.
Form Meatballs: Roll mixture into small, 1-tsp-sized meatballs for bite-sized perfection.
Brown Meatballs: Heat olive oil in a skillet; sear meatballs for 2-3 minutes until golden, then set aside.
Sauté Aromatics: In the same skillet, sauté onion and garlic for 3-4 minutes until soft and fragrant.
Heat Broth: In a large pot, bring chicken broth to a simmer over medium heat.
Add Meatballs: Gently add browned meatballs to the simmering broth; cook for 10 minutes.
Cook Pasta: Stir in acini di pepe pasta and simmer for 8-10 minutes until al dente.
Add Spinach: Stir in fresh spinach and cook for 1-2 minutes until just wilted.
Adjust Seasoning: Taste broth and adjust salt or pepper as needed for perfect flavor.
Serve with Flair: Ladle into bowls, sprinkle with Parmesan and parsley, and enjoy this cozy soup!

Notes

Keep meatballs small for even cooking and to fit easily in each spoonful.
Cook pasta separately if making ahead to prevent it from absorbing too much broth.
Leftovers are great with a side of crusty bread or a light salad.
Skim any foam from the broth during cooking for a cleaner presentation.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 246Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 9gCholesterol 87mgSodium 374mgCarbohydrates 12gFiber 1gSugar 1gProtein 22g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Ground Chicken: Lean ground chicken makes tender meatballs; turkey or beef can substitute.
Acini di Pepe: Tiny pasta adds delicate texture; orzo or ditalini are good alternatives.
Spinach: Fresh baby spinach adds nutrients; kale or escarole can substitute for variety.
Chicken Broth: Low-sodium broth controls saltiness; vegetable broth works for a vegetarian option.
Onion: Diced yellow onion provides a savory base; shallots offer a milder flavor.
Garlic: Freshly minced garlic adds bold aroma; garlic powder is a quick substitute.
Parmesan: Freshly grated Parmesan adds nutty depth; Pecorino Romano is a sharper alternative.
Breadcrumbs: Panko or regular breadcrumbs bind meatballs; use gluten-free if needed.

Variations and Substitutions

Protein Swap: Use ground turkey, beef, or plant-based meat for vegetarian meatballs.
Pasta Alternatives: Swap acini di pepe for orzo, couscous, or gluten-free pasta.
Greens Variations: Replace spinach with kale, escarole, or Swiss chard for different flavors.
Vegetarian Option: Use vegetable broth and plant-based meatballs for a meat-free version.
Gluten-Free: Use gluten-free breadcrumbs and pasta; ensure broth is gluten-free.
Spicy Kick: Add red pepper flakes or a pinch of cayenne to the broth.
Creamy Twist: Stir in a splash of cream for a richer, velvety broth.

Storage Options

Refrigerator: Store in an airtight container for up to 4 days; reheat gently on the stovetop.
Freezer: Freeze without pasta for up to 3 months; add fresh pasta when reheating.
Reheating: Warm with a splash of broth to maintain consistency; avoid boiling to preserve texture.
Meal Prep: Store meatballs, broth, and pasta separately for easy assembly and freshness.