Easy Italian Wedding Soup
Make a quick and comforting Italian Wedding Soup with tender meatballs, tiny pasta, and fresh greens. A fast, flavorful weeknight dinner your whole family will love.
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Servings: 6
Equipment
- Dutch Oven or deep cast iron pot
Ingredients
- 1 batch of homemade meatballs or 1 bag frozen
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 8 cups chicken broth
- 1 Parmesan rind optional but amazing
- 1/2 cup tiny pasta or orzo or couscous
- 2 cups chopped spinach or escarole
- Salt & pepper
- Extra Parmesan for serving
Instructions
- Heat the olive oil in a large pot and brown the meatballs just until they get some color — they don’t need to cook all the way through. Remove and set aside.
- Add the onion, carrots, and celery to the pot and cook for 5 minutes until softened. Pour in the chicken broth and add the Parmesan rind if using. Bring to a simmer, then add the pasta and return the meatballs to the pot. Cook until the pasta is tender and the meatballs are fully cooked, about 10–12 minutes.
- Stir in the spinach and let it wilt for a minute. Taste and season with salt and pepper. Ladle into bowls and top with extra Parmesan.
- If you want this thicker, let it simmer a little longer. If it gets too thick after sitting, just splash in more broth when reheating. This one reheats beautifully and tastes even better the next day.