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Italian Wedding Soup

Ina Garten–inspired soup with tiny chicken meatballs, small pasta, and spinach in a cozy broth.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Soup
Cuisine Italian-American
Servings 6 to 8

Ingredients
  

For the Meatballs

  • ¾ lb ground chicken or turkey
  • ½ cup fresh white breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic minced
  • 2 Tbsp fresh parsley chopped
  • 1 tsp kosher salt
  • ½ tsp freshly ground black pepper
  • Olive oil for cooking

For the Soup

  • 2 Tbsp olive oil
  • 1 cup yellow onion chopped
  • 1 cup carrots diced
  • 1 cup celery diced
  • 8 to 10 cups good-quality chicken stock
  • ½ cup small pasta acini di pepe, ditalini, or orzo
  • 1 bunch fresh spinach roughly chopped
  • ¼ cup grated Parmesan cheese plus more for serving
  • Kosher salt and black pepper to taste

Instructions
 

  • In a large bowl, gently combine the ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix just until combined.
  • Roll into small, bite-sized meatballs (about 1 inch). Heat a drizzle of olive oil in a skillet over medium heat and lightly brown the meatballs on all sides. They don't need to cook through. Set aside.
  • In a large soup pot or Dutch oven, heat olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes until soft and fragrant.
  • Pour in the chicken stock and bring to a gentle boil. Carefully add the meatballs and reduce to a simmer. Cook for about 10 minutes.
  • Stir in the pasta and cook according to package directions. During the last 2 minutes of cooking, add the spinach and let it wilt into the soup.
  • Stir in the Parmesan cheese, taste, and season with additional salt and pepper if needed. Serve hot with extra Parmesan on top.