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To make this hearty soup, gather the following ingredients: - 1 cup small pasta (acini di pepe or orzo) - 1 pound ground chicken or turkey - 1/2 cup parmesan cheese, grated - 1/4 cup fresh parsley, chopped - 1 egg, lightly beaten - 2 cloves garlic, minced - 1 small onion, finely chopped - 6 cups low-sodium chicken broth - 1 cup carrots, sliced - 1 cup spinach leaves, chopped - 1 teaspoon dried oregano - Salt and pepper to taste - Olive oil for sautéing If you can't find fresh ingredients, don't worry! You can swap some items for dried or frozen ones: - Use frozen spinach instead of fresh. - Dried parsley can replace fresh parsley in a pinch. - Grated cheese can be any hard cheese you enjoy. - Use any small pasta you like, such as ditalini or small shells. Garnishes can add flavor and look great on the table. Consider these options: - Extra grated parmesan cheese - Fresh parsley leaves for color - Crusty bread on the side for dipping - A drizzle of olive oil adds richness Follow the Full Recipe for a step-by-step guide to making this classic dish. Each ingredient plays a key role in bringing out the best flavors, so don't skip them! Start by gathering your ingredients. In a mixing bowl, combine the ground chicken or turkey, grated parmesan cheese, chopped parsley, minced garlic, and the beaten egg. Add a pinch of salt and pepper for flavor. Mix everything well until fully combined. This step is key to making tasty meatballs. Once mixed, form small meatballs, about one inch in diameter. Set these aside for now. Next, take a large pot and heat a drizzle of olive oil over medium heat. Add in the finely chopped onion and sliced carrots. Sauté them for about five minutes until they soften. This adds a nice base flavor for your soup. The smell will make your kitchen feel warm and inviting. Now it's time to cook the soup. Pour six cups of low-sodium chicken broth into the pot with the sautéed vegetables. Bring it to a gentle simmer. Then, carefully add your meatballs to the broth. Let them cook for 10 to 12 minutes, or until they are fully cooked. After that, add your pasta. Cook it according to the package directions until it is al dente. Finally, stir in the chopped spinach and dried oregano. Cook for an additional two minutes until the spinach wilts. Taste the soup and adjust seasoning with salt and pepper, if needed. For the full recipe, check out the section above. Serve the soup hot in bowls, garnished with extra parmesan and parsley for a lovely touch. Enjoy! To make great meatballs, use fresh ingredients. I love using ground chicken or turkey. Mix it well with grated parmesan, chopped parsley, and minced garlic. Make sure to add salt and pepper too. Form small meatballs, about one inch wide. This size helps them cook evenly. If the mixture feels too wet, add a bit of breadcrumbs. To boost the flavor, sauté onions and carrots in olive oil first. This step brings out their sweetness. Adding fresh garlic while cooking also makes a big difference. For extra depth, try using low-sodium chicken broth. It gives a rich base without too much salt. Don't forget to add oregano and fresh spinach at the end. They add a fresh taste and nice color. Serve the soup hot in bowls. I like to sprinkle extra grated parmesan on top. This adds creaminess and flavor. Fresh parsley is a great touch too. Pair the soup with crusty bread for a complete meal. You can also offer a light salad on the side. This makes it hearty and filling. For a special touch, you can drizzle a bit of olive oil over the top before serving. Check out the Full Recipe for more details! {{image_2}} You can make a tasty vegetarian version. Replace meatballs with chickpeas or lentils. Use vegetable broth instead of chicken broth. Add more veggies like zucchini and bell peppers for texture. You can also use tofu for protein. For a vegan version, skip the egg and use a flaxseed mixture as a binder. While ground chicken or turkey is common, you can use other meats. Ground beef or pork adds rich flavor. You can also mix meats for a unique taste. For a lighter option, try ground turkey. Each meat brings its own flavor, so feel free to experiment. While acini di pepe or orzo is traditional, you can swap in different pasta. Small shells or ditalini work well and add fun shapes. If you want a gluten-free option, use rice or quinoa. These choices make the soup your own and keep it exciting. For the full recipe, check the details above. After enjoying your Italian wedding soup, store leftovers in an airtight container. Let the soup cool down first. It will stay fresh in the fridge for three to four days. If you notice any pasta getting too soft, you can always add fresh pasta when reheating. To freeze the soup, place it in a freezer-safe container. Leave some space at the top for expansion. This soup can last in the freezer for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat the soup on the stove over medium heat. If it’s too thick, add a splash of broth or water. Stir often to heat evenly. For microwave reheating, use a microwave-safe bowl. Cover it loosely to avoid splatters. Heat in one-minute intervals, stirring in between. For the full recipe, check out the link and enjoy every bite! Classic Italian Wedding Soup is a warm, hearty dish. It combines small meatballs, pasta, and greens in rich broth. This soup is not for weddings alone, despite its name. It’s a comforting meal for any day. You can make it using ground chicken or turkey, which adds lightness. The broth is flavored with garlic, onion, and herbs like oregano. Adding spinach gives it a fresh, vibrant taste. It’s simple yet full of flavor, making it perfect for family dinners or gatherings. Yes, you can make Italian Wedding Soup ahead of time. It tastes even better the next day as flavors meld. To prepare, follow the recipe and store the soup in the fridge. Just wait to add the pasta until you reheat it. This keeps the pasta from becoming mushy. When ready to serve, heat the soup on the stove. Add the pasta and let it cook until tender. This way, you enjoy a tasty meal without the stress of last-minute cooking. Many side dishes pair well with Italian Wedding Soup. A classic choice is crusty bread, perfect for dipping. You might also serve a light salad with mixed greens and vinaigrette. Garlic bread is another great option, adding crunch and flavor. For a heartier touch, consider serving a cheese platter. A glass of white wine or sparkling water complements the soup nicely. Each of these sides enhances the meal, making it even more enjoyable. You can find more ideas in the Full Recipe. This blog post covered all you need to know to make Italian Wedding Soup. We explored the best ingredients, how to prepare them, and offered some great tips. Remember to consider substitutions and variations to fit your taste. Storing and reheating leftovers is simple, which is a bonus. I hope you feel ready to cook this hearty dish. It’s comforting, flavorful, and easy to share. Enjoy making and serving it to your loved ones!

Classic Italian Wedding Soup

Experience the cozy goodness of Italian Wedding Soup with this delightful recipe! Packed with tender meatballs, nutritious spinach, and flavorful herbs, it’s a heartwarming meal perfect for any occasion. Learn how to create this comforting dish in just 30 minutes with easy-to-follow steps and fresh ingredients.
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Ingredients
  

1 cup small pasta (acini di pepe or orzo)

1 pound ground chicken or turkey

1/2 cup parmesan cheese, grated

1/4 cup fresh parsley, chopped

1 egg, lightly beaten

2 cloves garlic, minced

1 small onion, finely chopped

6 cups low-sodium chicken broth

1 cup carrots, sliced

1 cup spinach leaves, chopped

1 teaspoon dried oregano

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

In a mixing bowl, combine ground chicken (or turkey), grated parmesan, chopped parsley, minced garlic, egg, and a pinch of salt and pepper. Mix until well combined.

    Form small meatballs (about 1 inch in diameter) from the mixture and set aside.

      In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion and carrots and sauté until softened (about 5 minutes).

        Pour in the chicken broth and bring to a gentle simmer.

          Carefully add the meatballs to the simmering broth and cook for 10-12 minutes, or until they are cooked through.

            Once the meatballs are cooked, add the pasta and cook according to package directions, until al dente.

              Stir in the chopped spinach and oregano, and allow to cook for an additional 2 minutes until the spinach is wilted.

                Adjust seasoning with salt and pepper to taste before serving.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                    - Presentation Tips: Serve hot in bowls, garnished with additional grated parmesan cheese and a sprinkle of fresh parsley for a burst of color. Enjoy with crusty bread on the side!