Italian Wedding Soup is a classic soup recipe perfect for a chilly day. With chicken meatballs, pasta, and loads of veggies, it's hearty, satisfying, and packed with flavor!
For the Meatballs: Ground chicken Chicken sausage Breadcrumbs Garlic Fresh parsley Parmesan cheese Italian seasoning Egg Heavy cream Salt Black pepper
For the Italian Wedding Soup: Yellow onion Carrot Celery Garlic Dry white wine Chicken stock Thyme Bay leaf Small pasta Baby spinach Parmesan cheese
Combine the meatball ingredients in a large mixing bowl; stir until combined.
Roll the mixture into 1-inch meatballs and place them onto the prepared pan. Bake until they’re lightly browned.
Set a Dutch oven over medium heat and add a few tablespoons of olive oil. When hot, sauté the vegetables and garlic until they’re softened.
Deglaze the pot with the white wine, scraping any brown bits from the bottom of the pot, and cook until the liquid is reduced by half. Add the thyme, bay leaf, and chicken stock and bring the soup to a boil.
Once the soup is boiling, add the pasta and meatballs. Cook for about 8 minutes, or until the pasta is tender and the meatballs are cooked through.
Season with salt and pepper, then stir in the spinach in the last minute of cooking and cook until it’s wilted.
If you're not excited about the cooler weather yet, this Italian Wedding Soup will definitely help get you in the mood for fall!
While there are many variations of this soup, the one common denominator is that it's always full of flavor!