Classic Italian Wedding Soup
A cozy and comforting Italian soup featuring tender chicken meatballs, tiny pasta, and fresh spinach.
enzo81.xyzItalian Wedding Soup is one of my favorite meals to make when the weather turns chilly. It is a hearty classic that combines savory chicken meatballs with delicate acini di pepe pasta and nutritious greens in a light, flavorful broth.
This recipe is a wonderful way to bring the family together at the dinner table. If you want to save time, you can roll the meatballs in advance and store them in the fridge until you are ready to start cooking.
Ingredients
- 1 pound ground chicken
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 8 cups chicken broth
- 1/2 cup acini di pepe pasta
- 2 cups chopped carrots
- 3 cups fresh spinach leaves
- Salt and black pepper to taste
6Instructions
- 1
In a medium bowl, mix the ground chicken, breadcrumbs, Parmesan, egg, and parsley until well combined.
- 2
Shape the chicken mixture into small, bite sized meatballs and set them aside on a plate.
- 3
Bring the chicken broth to a gentle boil in a large pot over medium heat.
- 4
Add the carrots and acini di pepe to the broth, letting them cook for about 8 to 10 minutes until the pasta is tender.
- 5
Gently drop the chicken meatballs into the simmering soup and cook for another 5 to 7 minutes until they are cooked through.
- 6
Stir in the fresh spinach and cook just until it wilts, then season the soup with salt and pepper before serving.
Tips
Serve this soup warm with a side of crusty bread for dipping. Any leftovers can be stored in an airtight container in the refrigerator for up to three days, though the pasta may soak up some of the broth as it sits.
Made this recipe? Let us know how it went.
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