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Italian Wedding Soup

Italian Wedding Soup - recipe card
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A comforting Italian-American soup featuring tender chicken meatballs, fresh spinach, and tiny pasta in a rich, savory broth. The meatballs are juicy and flavorful, while the escarole adds a pleasant bitterness that balances the broth. Perfect as a hearty first course or a light main meal.

Ingredients

Scale
  • For the meatballs:
  • 1 lb ground chicken (preferably dark meat)
  • 1/2 cup plain breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 large egg, lightly beaten
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • For the soup:
  • 2 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 8 cups low-sodium chicken broth
  • 1 cup acini di pepe pasta (or other small pasta)
  • 4 cups chopped escarole or spinach, packed
  • 1/2 cup grated Parmesan cheese, for serving
  • Kosher salt and black pepper, to taste

Instructions

  1. In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, oregano, salt, and pepper. Mix gently with your hands until just combined; do not overmix, or the meatballs will become dense. Roll the mixture into 1-inch meatballs (about 24-30 meatballs) and place them on a plate or baking sheet.
  2. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and bring to a simmer over medium-high heat. Reduce the heat to medium-low and carefully add the meatballs to the pot. Simmer gently for 10 minutes, or until the meatballs are cooked through and float to the surface. Do not boil vigorously, or the meatballs may break apart.
  4. Add the acini di pepe pasta to the pot and cook for 8-10 minutes, or until al dente. Stir occasionally to prevent sticking. If the soup becomes too thick, add a little more broth or water.
  5. Stir in the chopped escarole or spinach and cook for 3-5 minutes, until wilted and tender. Taste the soup and season with additional salt and pepper as needed.
  6. Ladle the soup into bowls and top with grated Parmesan cheese. Serve hot with crusty bread, if desired.

Notes

Storage: Cool soup completely, then transfer to airtight containers. Refrigerate for up to 3 days or freeze for up to 2 months. To reheat, thaw in refrigerator overnight if frozen, then warm gently on stovetop over medium-low heat until heated through. The pasta will absorb broth upon standing; add extra broth when reheating if desired.

Nutrition

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Find it online: https://gordonramsayeats.com/italian-wedding-soup-recipe/