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–+ servings
Shallow bowl of homemade Italian wedding soup with carrots, celery, onions, spinach, pasta and meatballs. Light blue background. White flour sack, kitchen towel on board.

Italian Wedding Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 -8 servings

Ingredients

Baked Chicken Meatballs

  • 1 lb ground chicken
  • ¼ cup bread crumbs store bought or homemade
  • 1 egg
  • ¼ cup parmesan or Italian blend cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper

Italian Wedding Soup

  • 2 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup peeled and diced carrots about 3 carrots
  • ¾ cup peeled and diced celery about 2 stalks
  • 10 cups low-sodium chicken stock
  • 1 cup small pasta like stars
  • 12 ounces baby spinach washed and ripped or cut into small pieces

Instructions

  • Meatballs
  • Preheat oven to 350 degrees.
  • Combine meatball ingredients in a medium bowl.
  • Form into golf ball sized meatballs and place on a lined baking sheet.
  • Bake for 20-25 minutes, until meat is thoroughly cooked, to 165 degrees internal temperature
  • Soup
  • Add olive oil to stock pot and warm oil on low to medium heat.
  • Peel and chop carrots and celery and set aside. Dice onion.
  • Add onions, celery and carrots to pot and sauté with a wooden spoon on medium heat until translucent.
  • Add chicken stock and bring to a boil for 10 minutes.
  • Add star pasta to boiling broth cook for 6 to 8 minutes.
  • Add meatballs and let soup simmer for 1-2 minutes.
  • Add in spinach and stir until wilted.
  • Serve with a ladle, adding a bit of cold water if necessary for right broth/soup ingredients ratio and to cool down soup to enjoy immediately!

Nutrition

Calories: 239kcal | Carbohydrates: 11g | Protein: 22g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 1195mg | Fiber: 2g | Sugar: 3g
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