italian wedding soup

The BEST Italian Wedding Soup! Filled with homemade browned meatballs, fresh veggies and tiny bits of pasta. Total comfort food any day of the year!

Italian Wedding Soup

oz lean ground beef

oz pork

fresh hearty white bread crumbs*

parsley

oregano

parmesan

Salt and black pepper

olive oil

carrots

onion

celery

garlic (, minced (1 1/2 Tbsp))

(14.5 chicken broth

dry acini de pepe

oz fresh spinach (, chopped)

For the meatballs:

Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.

Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.

Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.

Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs (note that meatballs won&#x27;t be cooked through at this point, they&#x27;ll continue to cook through in the soup).

For the soup:

While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions and celery and saute until veggies have softened about 6 - 8 minutes, add garlic and saute 1 minute longer.

Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).

Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking. Serve warm, sprinkle each serving with parmesan cheese.

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Best Italian Wedding Soup! I used to be intimidated to make Italian Wedding Soup. I have no Italian lineage and my mom never made it growing up, so for whatever reason it seemed easy to mess up.

But I'm here to tell you it is so easy to make and following this simple recipe people may likely think it was passed down from an Italian Grandmother.

Italian Wedding Soup from Delish.com is a comforting bowl of goodness.

chicken

lb. chicken sausage,

c. panko bread crumbs

c. Parmesan,

garlic,

Kosher salt

black pepper

red pepper flakes (optional)

extra-virgin olive oil, divided

onion,

carrots,

celery,

thyme

chicken broth

c. small dry pasta (such

c. baby spinach

tbsp. dill,

Lemon wedges,

Wow! So yummy! I only made this recipe to get rid of my stock. Used chicken hotdogs instead of sausage but still brilliant flavour.

https://streaming.hearstdigitalstudios.com/87bd2e8d-1abb-4362-b95c-a7962955a7a2/video_rover_16x9_1080p_hd_1547848565_60501.mp4

This Italian wedding soup is loaded with delicious chicken meatballs, vegetables, and pasta. What's not to love?

Looking For A Cozy Dinner Recipe? Try This Hearty Italian Wedding Soup

This Italian wedding soup is truly a marriage of flavours and made quicker using a clever shortcut! This soup chock full of delicious meatballs, vegetables and star shaped pasta will leave you spellbound. 

Italian Wedding Soup Recipe

1tbsp

350 grams/12 ounces

italian

garlic

chicken stock

Parmesan cheese rind (optional)

grams/1/2 cup

pasta

grams/1cup

spinach (frozen can be used)

salt

Remove casing from sausages and cut them into 1 inch pieces, then roll each piece into a meatball. Sear the meatballs in a large soup pot in 1 tbsp of olive oil on high heat for approximately 5 minutes until golden all around but not cooked all the way through. Remove to a plate. Discard the fat but 1 tbsp.

To the same pot add chopped onion, celery and carrot and sauté for 5 minutes over low heat, then add pressed garlic clove and Italian seasoning and cook for 30 seconds longer. Pour in the chicken stock, Parmesan cheese rind if using, return the  meatballs back to the pot and bring the soup to a boil. Then add the pasta, stir and cook the pasta according to package directions for 5-7 minutes. Add the fresh spinach and chopped parsley, let the soup simmer for 2 minutes, then take off the heat. Discard the Parmesan rind and serve with shaved or grated Parmesan cheese.

This easy Instant Pot potato corn chowder recipe is amazing!! It only takes 15 minutes to make and is the perfect creamy corn soup to eat all year long. Served by itself for dinner or with a side of rolls it surely will be your new favorite pressure cooker soup. Your kids will think it's a winner too!&nbsp;

Instant Pot Potato Corn Chowder

potatoes

corn ((kernels removed from cob,

onion (diced)

c vegetable broth (can

cheddar cheese

c half and half

tbsp corn starch

tbsp butter

Dice all your veggies.&nbsp;

Put Instant Pot on saute and add butter until melted.&nbsp;

Add diced onions and cook until soft.&nbsp;

Add vegetable broth, diced potatoes, and corn removed from the cob.&nbsp;

Can add pinch of salt now.&nbsp; Close lid and close steam valve. Set to pressure high for 10 minutes.&nbsp;

When done do a quick release, carefully lift lid when steam is gone.&nbsp;

Whisk together a bit of water and cornstarch into a small cup until smooth.

Push saute on pressure cooker to allow mixture to boil.&nbsp;Add cornstarch mixture to pot and stir.

Add half and half and cheese slowly, stir and serve when it has thickened a bit.

Top with crispy bacon pieces to take it over the top!

https://embed.mediavine.com/videos/givvlvtzkoqs2zhypcou

Instant Pot potato corn chowder

Absolutely my favorite soup recipe to make for chilly days!

turkey

turkey sausage ((casings removed))

bread crumbs

Parmesan cheese

Italian parsley

milk

egg, (lightly beaten)

kosher salt and black pepper

carrots ((about 3 medium))

celery ((about 2 large stalks))

dry white wine

dill

baby spinach ((trimmed, washed & patted dry))

Parmesan cheese, (for serving (optional))

Preheat the oven to 350 degrees F.

Place the ground meats, bread crumbs, Parmesan, parsley, garlic, milk, egg, 1 teaspoon salt and ½ teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1-inch meatballs onto a sheet pan lined with parchment paper (you’ll make somewhere around 40 meatballs). Bake for 30 minutes, until cooked through and lightly browned. Set aside.

PREPARE THE MEATBALLS:

Heat the olive oil over medium-low heat in a large stock pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken broth and wine and bring to a boil. Add the pasta to the simmering broth and cook an additional 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan cheese.

PREPARE THE SOUP:

https://embed.mediavine.com/videos/dixrxpyy5pubdwmza4oi

Ina Garten's (Barefoot Contessa) Italian Wedding Soup is hearty and delicious with plenty of meatballs and vegetables in a flavorful broth.

A comforting Italian wedding soup recipe! A flavorful marriage of healthy ingredients like tender turkey meatballs, spinach, carrots, and tortellini pasta.

Italian Wedding Soup with Turkey Meatballs

breadcrumbs

parmesan cheese (plus more for garnish)

Italian parsley leaves (finely chopped)

carrots (¼-inch dice)

celery (¼-inch dice)

unsalted chicken broth

cheese tortellini

baby spinach

black pepper (as needed for seasoning)

Set oven rack to the center position and preheat to broil.

Line a large sheet pan with foil and grease with olive oil. Set aside.

In a medium bowl combine ground turkey, egg, breadcrumbs, parmesan cheese, onion, parsley, oregano, garlic, black pepper, and salt.

Roll turkey meatball mixture into 2 tablespoon-sized balls (about 1 ¼-inch in diameter). Recipe makes about 20 to 22 meatballs.

Evenly place meatballs onto the greased sheet pan.

Broil meatballs for 8 to 10 minutes, until lightly browned on top. Remove from the oven and set aside.

Meatballs

Heat olive oil over medium heat in a large heavy-bottomed pot.

Add garlic, onion, carrots, and celery. Saute until vegetables have softened, about 5 minutes, stirring occasionally.

Add ½ teaspoon salt, stir and cook another 2 minutes.

Add chicken stock and bring to a boil over high heat. Once boiling, add the meatballs and cook 5 minutes.

Reduce heat to medium-high and add pasta. Cook for 7 minutes or according to manufacturer&#x27;s instructions. Turn off heat.

Add the spinach and stir into the soup until wilted, about 1 minute. Taste and season with more salt and pepper as needed.

Serve soup topped with grated parmesan cheese and freshly cracked black pepper.

Soup

This Italian Wedding Soup can be made on the Stove Top, Crock Pot, or the Instant Pot! Make it with homemade meatballs, or use frozen meatballs for an quick and easy dinner idea!

½ lb. ground beef (80% lean)

pork

egg (beaten)

Parmesan cheese (finely

garlic (finely diced)

parsley (roughly chopped)

salt & pepper

carrots (diced)

celery (diced)

garlic (minced)

chicken broth ()

Italian seasoning

salt/pepper

acini de pepe pasta, (uncooked)

spinach

Gently combine the meatball ingredients, don’t overwork the meat, we want tender meatballs.

Roll the meat into 1-inch balls.

Heat the olive oil in a large soup pot or dutch oven over medium-high heat.

Brown the meatballs in batches for 2-3 minutes. The inside of the meatball will finish cooking in the soup.

Remove the meatballs and set aside.

Add the onions, carrots, and celery and sauté for 5 minutes, until softened.

Add the garlic and sauté 1 minute.

Add the chicken broth, Italian seasoning, and season with salt and pepper if desired.

Bring to a boil.

Reduce the heat to medium. Add the meatballs and pasta.

Simmer for 10 minutes, until the meatballs are cooked through.

Stir in the spinach.

Garnish with fresh parsley and Parmesan cheese and serve!

Stove Top Method

Gently combine the meatball ingredients. Don&#x27;t overwork the meat.

This Crock Pot allows you to brown the meatballs on the stove top first. I recommend this as the brown bits left on the bottom of the pot transfer lots of flavor into the soup.

Add the onions, carrots, celery, garlic, chicken broth, Italian seasoning, and browned meatballs.

Cook on high for 4 hours or low for 8 hours.

Add the acini de pepe and cook on low for 30 minutes.

Stir in the Spinach.

Top with Parmesan cheese, fresh parsley, and serve!

Crock Pot Method

Set the Instant Pot to saute mode and add the olive oil.

Brown the meatballs in batches for about 3 minutes, until all sides are brown.

Remove the meatballs from the pot and add the onions, carrots, and celery. Saute for 5 minutes, until softened.

Add the garlic, saute for 1 minute.

Add the chicken broth. Run a silicone spatula along the bottom of the pot to release the brown bits, his helps mitigate the burn indicator that we tend to see with Instant Pots.

Add the Italian seasoning and meatballs.

Close the lid and seal the valve. Pressure Cook for 5 minutes.

Flip the quick release valve and allow the steam to escape.

Add the acini de pepe and press the saute button. Cook for 9 minutes.

Stir in the spinach, garnish with fresh Parmesan and parsley, and serve!

Instant Pot Method

https://embed.mediavine.com/videos/iIqyusBWk

A simple recipe for classic Italian Wedding Soup that comes together so quickly. Meatballs, pasta with spinach in a rich broth.

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Top Tags

Italian Wedding Soup

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Instant Pot Potato Corn Chowder

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Healthy Italian Wedding Soup

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The most viewed italian wedding soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine