Delicious Italian Wedding Soup Recipe With Chicken or Turkey Meatballs (30 Minutes) by Jan Mostrom
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Craving a warm, brothy chicken soup with lots of vegetables and delicious full-size meatballs? Look no further than this easy 30-minute Italian wedding soup recipe. I always thought Italian wedding soup was served as a traditional meal during a wedding celebration, but it actually refers to the marriage of flavors in the soup!
This wedding soup recipe is a bit different from traditional recipes because it includes full-size meatballs vs. mini meatballs. This soup recipe can be made with store-bought meatballs, but if you have the time, make homemade chicken meatballs or even turkey meatballs. If you are making homemade meatballs, you can make them ahead of time – even a few days ahead of time.
To make this Italian-inspired soup, you'll need the following ingredients: olive oil, yellow onion, carrot, celery, fresh garlic, low-sodium chicken broth, orzo or other small pasta, fresh or dried oregano, kosher salt, chicken or turkey meatballs, fresh baby spinach and Parmesan cheese. I love all the wholesome, healthy ingredients! You get health benefits from the vegetables and the protein from the chicken or turkey.
Serve this turkey or chicken soup for lunch or for dinner with your favorite side dishes. We like hot bread or crackers on the side. You could add a fresh garden salad for soup and salad night.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 1/3 cups chopped yellow onion
- 2/3 cup chopped carrot
- 2/3 cup chopped celery
- 4 large garlic cloves, minced
- 6 cups low-sodium chicken broth
- 6 ounces orzo (or other small pasta)
- 1 1/2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
- 1/2 teaspoon kosher salt (or to taste)
- 12 ounces cooked chicken or turkey meatballs (about 24)
- 6 ounce baby spinach (I like to remove the stems)
- 1/4 cup grated Parmesan cheese
Here's how to make it:
- In a large soup pot or dutch oven over medium-high heat, add 2 tablespoons of olive oil and heat for 1 to 2 minutes. Add the carrots and celery and cook for about 4 minutes.
- Add the garlic and cook for another 1 to 2 minutes, continuing to stir every now an then until the onion is soft and tender.
- Add the broth to the vegetables and bring to a boil.
- When the broth is boiling, add the pasta, oregano and salt. Cover with a lid, reduce heat to medium and cook until pasta is cooked through and tender, about 7 to 9 minutes depending on your pasta type. (For gluten-free soup, use gluten-free pasta.)
- When the pasta is done, add your meatballs and spinach (I always de-stem my spinach but it’s not necessary) and stir. Let the meatballs heat through and the spinach wilt for 3 to 5 minutes.
- Serve the soup in bowls with a nice sprinkle of Parmesan on top. Enjoy with a fresh piece of bread or crackers.
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