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–+ servings
Italian Wedding Soup

Italian Wedding Soup

Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Simple, quick and easy with homemade tender, juicy, chicken meatballs, hearty veggies and pasta. Freezer-friendly too!
5 stars (23 ratings)

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • ½ cup ditalini pasta
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 3 cups baby spinach, chopped
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons chopped fresh parsley leaves
  • Kosher salt and freshly ground black pepper, to taste
  • ¼ cup freshly grated Parmesan

For the chicken meatballs

  • ½ pound ground chicken
  • ½ pound chicken sausage, casing removed
  • ⅓ cup Panko
  • ¼ cup freshly grated Parmesan
  • 1 large egg
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • ½ teaspoon dried parsley
  • ¼ teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste

Equipment

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.