Homemade Italian Wedding Soup

Homemade Italian Wedding Soup is a classic and comforting dish, perfect for a cozy meal. This recipe features tender chicken meatballs, rich in flavor from Parmesan cheese and fresh herbs, swimming in a savory broth with vegetables and pasta.

The addition of basil pesto and a splash of lemon juice adds a delightful depth of flavor. Topped with shaved Parmesan and served with a light drizzle of olive oil, this soup is both hearty and satisfying, making it an ideal choice for a wholesome family dinner.

Homemade Italian Wedding Soup

Ingredients

MEATBALLS

1 pound ground chicken

1/2 cup grated Parmesan cheese

1/2 cup Panko breadcrumbs

1 tablespoon fresh Italian parsley leaves, chopped

2 tablespoons olive oil

1 large egg

1 garlic clove, pressed or minced

1 teaspoon dried onion flakes

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

1/4 teaspoon freshly-ground black pepper

1/4 teaspoon crushed red pepper flakes

SOUP

2 tablespoons virgin olive oil

1 1/4 cups yellow onion, chopped

1 1/4 cups petite carrots, sliced

1 1/4 cups celery, chopped

1 1/2 tablespoons fresh thyme leaves

1 1/2 tablespoons fresh sage, chopped

12 cups chicken broth or chicken stock

1/2 cup basil pesto, homemade or store-bought

3 tablespoons lemon juice

12 ounces baby spinach, stems removed (or baby kale, chopped)

Salt to taste

Pepper to taste

1 pound short-cut pasta

1 1/2 cups shaved Parmesan cheese

Instructions

Chicken Meatballs

Position the oven rack in the center and preheat the oven to 400°F (200°C).

Combine all meatball ingredients in a bowl. Mix thoroughly with a spoon or spatula.

Shape the mixture into 35 meatballs using a small scoop or your hands. Arrange them on a lined baking sheet, spacing them slightly apart.

Bake for about 25 minutes, or until the meatballs are golden and fully cooked.

Soup

Cook the pasta in salted water according to the package directions until al dente.

Heat olive oil in a large pot over medium-high heat. Sauté the onion until it begins to caramelize, about 5 minutes. Lower the heat and add the carrots, celery, and herbs.

Cook for an additional 5 minutes. Stir in the pesto, lemon juice, and chicken broth. Simmer for 15-20 minutes.

Add the spinach to the pot, stirring until wilted. Season with salt and pepper as desired.

Incorporate the meatballs and pasta into the soup. Optionally, drizzle with a bit of olive oil.

Serve the soup in bowls, garnished with shaved Parmesan and fresh lemon wedges.

Notes:

Meatball Texture: For the best texture, ensure the chicken meatballs are not overmixed. Mix the ingredients until just combined to keep the meatballs tender.

Baking Meatballs: Baking the meatballs at 400°F (200°C) helps them cook evenly and develop a nice golden color. Make sure to leave space between them on the baking tray to prevent them from sticking together.

Vegetable Preparation: Cutting the carrots and celery into similar-sized pieces ensures even cooking and a consistent texture in the soup.

Herb Freshness: Fresh thyme and sage add vibrant flavors to the soup. If you use dried herbs, adjust the quantities as dried herbs are more concentrated in flavor.

Pasta Cooking: Cook the pasta al dente as it will continue to absorb broth while the soup is simmering, preventing it from becoming too soft.

Spinach Addition: Add the spinach towards the end of cooking to keep it bright green and prevent it from overcooking.

Seasoning Adjustments: Taste the soup before serving and adjust the seasoning with salt and pepper as needed. The amount of seasoning can vary based on personal preference and the saltiness of the chicken broth used.

Pesto: Homemade pesto can enhance the flavor, but store-bought is a convenient substitute.

Serving: Garnish each bowl with shaved Parmesan cheese and a squeeze of fresh lemon for added flavor and presentation.

Storage: This soup can be stored in the refrigerator for up to 3 days. If you plan to freeze it, consider cooking the pasta separately and adding it when reheating to prevent it from becoming mushy.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of meat for the meatballs?

Yes, you can use ground beef, pork, or a combination of meats if you prefer.

Just adjust the cooking time as needed.

Can I make the meatballs ahead of time?

Absolutely. You can prepare and bake the meatballs up to 2 days in advance.

Store them in the refrigerator and add them to the soup when you’re ready to serve.

Can I freeze the soup?

Yes, this soup freezes well.

Allow it to cool completely, then transfer to an airtight container and freeze for up to 3 months.

Thaw in the refrigerator before reheating.

What can I use instead of short-cut pasta?

You can use any small pasta shape like orzo, ditalini, or even rice if you prefer.

Can I use a different type of cheese?

Yes, you can substitute the Parmesan with Pecorino Romano or another hard cheese if you like.

Just ensure it is a good melting cheese.

How do I make this soup vegetarian?

Use vegetable broth instead of chicken broth, and substitute the meatballs with a plant-based version or omit them entirely.

You can add extra vegetables or beans for protein.

Can I make this soup in a slow cooker?

Yes, you can. Brown the meatballs and sauté the vegetables beforehand, then combine everything in a slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours.

Can I use pre-cooked pasta?

It’s best to cook the pasta separately and add it to the soup just before serving.

This helps prevent the pasta from becoming too mushy as it simmers.

What should I do if the soup is too thick?

If the soup becomes too thick, you can add more chicken broth or water to reach your desired consistency.

How can I adjust the seasoning?

Taste the soup before serving and adjust the salt, pepper, or additional herbs as needed.

You can also add more lemon juice for a brighter flavor.