Italian Wedding Soup

It’s been cold and rainy, so I prepared this easy Italian wedding soup recipe that I adapted from other recipes I found online. My kids devoured their soup, and my daughter asked if she could have the leftovers in her thermos for school tomorrow. I served this easy Italian meatball soup with freshly baked, crusty bread and an Italian salad.

Italian Wedding Soup

Meatballs:

• 1 lb ground beef
• 2 tbsp yellow onion, diced finely
• 2 tbsp Asiago cheese, shredded
• 2 tbsp fresh parsley, chopped
• 1 egg, well-beaten
• ¼ cup garlic and herb bread crumbs
• 3 cloves of garlic, minced
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked pepper, to taste

Soup:

• 1 tbsp olive oil
• ½ cup yellow onion, diced
• 3 carrots, diced
• 2 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 tsp chicken bouillon granules or chicken base
• 1 tsp dried basil
• ½ tsp dried oregano
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• 8 cups of chicken broth
• 1 cup of star-shaped pasta
• 10 oz baby spinach

Serving:

• Asiago cheese, grated for topping
• Fresh parsley, chopped for garnish

How to Make Italian Wedding Soup

Preheat the oven to 350 degrees.

Make the mini meatballs by combining all the ingredients gently with your fingers until well mixed. Roll into small meatballs.

Place the meatballs on a baking sheet lined with parchment paper that has been coated with olive oil cooking spray.

Bake the mini meatballs for 10 minutes. Remove from oven and set aside.

Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, for 3-4 minutes.

Add the minced garlic and cook for an additional 60 seconds, stirring constantly.

Add the chicken bouillon granules, basil, oregano, crushed red pepper flakes, sea salt, freshly cracked pepper, and chicken broth. Simmer for 45 minutes over low heat.

Finish the soup by turning the heat up to medium-high, then add the stars and meatballs; cook for an additional 10 minutes. Taste and re-season if needed.

Add the spinach, mix thoroughly, and ladle into serving bowls. Top with Asiago cheese and fresh parsley. Enjoy.

Italian Wedding Soup

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Course: Main, Soup

Cuisine: Italian

Servings: 8

Author: Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large Dutch oven

Ingredients

Meatballs:

• 1 lb ground beef
• 2 tbsp yellow onion diced finely
• 2 tbsp Asiago cheese shredded
• 2 tbsp fresh parsley chopped
• 1 egg well-beaten
• ¼ cup garlic and herb bread crumbs
• 3 cloves of garlic minced
• ½ tsp dried oregano
• ½ tsp dried basil
• Pinch of crushed red pepper flakes to taste
• Sea salt and freshly cracked pepper to taste

Soup:

• 1 tbsp olive oil
• ½ cup yellow onion diced
• 3 carrots diced
• 2 stalks of celery diced
• 3 cloves of garlic minced
• 1 tsp chicken bouillon granules or chicken base
• 1 tsp dried basil
• ½ tsp dried oregano
• Sea salt and freshly cracked pepper to taste
• Crushed red pepper flakes to taste
• 8 cups of chicken broth
• 1 cup of star-shaped pasta
• 10 oz baby spinach

Serving:

• Asiago cheese grated for topping
• Fresh parsley chopped for garnish

Instructions

• Preheat the oven to 350 degrees.
• Make the mini meatballs by combining all the ingredients gently with your fingers until well mixed. Roll into small meatballs.
• Place the meatballs on a baking sheet lined with parchment paper that has been coated with olive oil cooking spray.
• Bake the mini meatballs for 10 minutes. Remove from oven and set aside.
• Prepare the soup by heating the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, for 3-4 minutes.
• Add the minced garlic and cook for an additional 60 seconds, stirring constantly.
• Add the chicken bouillon granules, basil, oregano, crushed red pepper flakes, sea salt, freshly cracked pepper, and chicken broth. Simmer for 45 minutes over low heat.
• Finish the soup by turning the heat up to medium-high, then add the stars and meatballs; cook for an additional 10 minutes. Taste and re-season if needed.
• Add the spinach, mix thoroughly, and ladle into serving bowls. Top with Asiago cheese and fresh parsley. Enjoy.

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