A Classic, Quickly!

Sunday dinner is the perfect time to enjoy a classic dish like Italian wedding soup. This recipe is full-flavored and easy to make.

Italian wedding soup

If you grew up in an Italian household, you wouldn't be a stranger to Italian wedding soup. This Sunday dinner recipe brings a classic to your family's table! This version is easy to make because it uses prepackaged meatballs. If you prefer to make your own meatballs, make sure you cook them first before adding them to the soup. For a vegetarian version, use veggie crumble "meatballs" and vegetable broth.

Italian wedding soup

Serves 6

Ingredients:

  • 2 tablespoons olive oil
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/2 cup onion, diced
  • 2 garlic cloves, minced
  • 1 pound cooked (frozen) meatballs, thawed
  • 4 cups reduced sodium chicken broth
  • 1/2 cup dry white wine
  • 1 cup small-shaped pasta
  • 6 ounces fresh spinach, stems removed
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup grated Parmesan cheese for garnish

Directions:

  1. In a large stock pot over medium-high heat, add the olive oil. When hot, add the carrots, celery and onion and cook for about five minutes. A few minutes before they're finished, add the garlic and mix together.
  2. Next add the broth and wine and bring the mixture to a boil. Reduce the heat just slightly and add the pasta. Cook for about 6-8 minutes, or until the pasta is al dente.
  3. Add the meatballs to the mixture and cook for another minute or so.
  4. Season the soup with the salt, pepper, oregano and red pepper flakes. Add the spinach and cook for about a minute.
  5. Serve hot in individual bowls and garnish with the Parmesan cheese.

Sunday dinner is the perfect time for this soup!

More Sunday dinner recipes

Baked cod with chimichurri sauce
BELT sandwiches with sun-dried tomato spread
Quick avocado sandwich wraps

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Comments

Comments on "Sunday Dinner: Italian wedding soup"

Catherine February 10, 2014 | 7:28 AM

This soup is delicious. My husband and I both loved it. I agree with Cyndi, though, I like mine more soupy as well. What kind of small pasta would you/everyone else recommend? I used orzo and it absorbed all of the broth...then, when I added four more cups of broth, it absorbed that in the refrigerator too. Maybe just cook the broth separately and then add? Also, what is a better ratio of pasta if you want more soup? My husband said this was delicious, but he thought it had too much pasta. Thanks so much for this recipe. I'm definitely going to turn to this one again and again!

Cyndi December 09, 2013 | 5:53 PM

This soup is really delicious. I've made it twice now, and each time ended up adding a few additional cups of chicken broth. I like a little more soup. As the recipe is as written, the broth almost all absorbs into the pasta, and become more of a stew. It's still very tasty, but if you like it soupy I recommend this addition.

Beth March 10, 2013 | 5:53 PM

This is my favorite soup! Thanks for a delicious looking recipe!

Katie February 07, 2013 | 5:24 PM

Yummy! This looks fantastic. Definitely a lot of ingredients but I'm sure the end result is worth it!

Avery February 04, 2013 | 10:48 AM

Thanks, I have been looking for recipes to increase my Italian cooking repertoire. Soups are perfect for this time of year when it’s cold and you want something soothing to warm you up. A lot of soup brands have canned Italian wedding soup but I would much rather make my own.

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