Yield: 6 servings
Italian Wedding Soup
This easy Italian Wedding Soup dresses up frozen meatballs in the most delicious way! Hearty meatballs are floating in a rich and brothy soup with a bounty of fresh veggies and tender bites of pasta. Made in under an hour, this easy soup recipe always hits the spot!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 3 celery ribs, diced
- 1 tablespoon minced garlic
- 1 (16 oz) bag frozen Italian meatballs
- 1 (14.5 oz) can diced fire roasted tomatoes, do not drain
- 8 cups chicken broth
- ½ cup ditalini pasta, acini di pepe, or any small pasta
- Salt and freshly cracked pepper, to taste
- 3 cups packed fresh baby spinach
- Parmesan cheese, optional garnish
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Instructions
- Heat the oil in a large, heavy bottomed pot (like a Dutch oven) over medium heat. Add the onion, carrots and celery, cook for 5 minutes, stirring occasionally.
- Stir in the minced garlic and meatballs, and continue to cook over medium heat, stirring often for 5 minutes.
- Add the tomatoes and chicken broth, stir and bring to a simmer. Cook for 20 minutes, stirring occasionally.
- Bring the soup to a low boil and add the pasta. Cook for 8 to 10 minutes, until the pasta is al dente.
- Stir in the spinach and serve immediately. Serve with warm crusty bread and extra parmesan cheese on top!
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Notes
Store: Refrigerate leftovers in an airtight container for up to 5 days. We like to cook our pasta separately when we are planning for leftovers. Otherwise, the pasta will soak up a good amount of broth overnight.
Reheat: If you stored soup with the pasta, you may want to add more broth when you reheat it. We usually reheat a single bowl in the microwave, or multiple servings on the stovetop. If you stored the pasta and soup separately, add a little pasta to a bowl and cover it with the soup. Heat as normal.
Freeze: This Italian wedding soup recipe freezes really well as long as you keep the pasta separate. Store your soup in a freezer safe bag frozen flat for up to three months.
Greens: Wait until just before serving the soup to add the spinach. It wilts really quickly and if you add it too soon, it can get too soft and a little mushy. If you prefer a heartier green like kale or Swiss chard, you can add it when you stir in the chicken broth as Kale needs a longer cook time.
Pasta: If you’re planning on having a lot of leftovers, you may want to boil your pasta separately from the soup. Pasta will soak up a lot of the broth in the fridge and freezer, which changes the consistency of the noodles and the overall soup.
Parmesan Rind: To add even more depth of flavor, you can add a parmesan rind and let it simmer away. Remove and discard the rind right before serving.
Nutrition
Serving: 1 serving, Calories: 327kcal, Carbohydrates: 20g, Protein: 18g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 61mg, Sodium: 1340mg, Potassium: 491mg, Fiber: 2g, Sugar: 5g, Vitamin A: 5099IU, Vitamin C: 9mg, Calcium: 76mg, Iron: 2mg