Italian Wedding Soup
- Italian Wedding Soup
- Recipe
- Ingredients
- Instructions
Made with the most perfectly tender, juicy, chicken meatballs! So hearty and flavorful. Not to mention, it’s simple, quick and easy!
I know. I really need to stop eating soup when it’s 100+ degrees outside.
But I can’t help it. I can’t.
I love soup 365 degrees out of the year, but I particularly love it during the summer.
With all the summer harvest and the perfectly juicy chicken meatballs, you won’t care about the heat outside.
You’ll just keep refilling your bowl, with extra meatballs and extra Parmesan, of course.
Oh, and the crusty bread to soak up all that hearty goodness. Nope, You can’t forget about that. It’s just as important as the soup.
Recipe
Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
Ingredients
Instructions
1. In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
3. Add remaining 1 tablespoon olive oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in acini di pepe, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.
5. Stir in spinach, lemon juice and parsley until spinach has wilted, about 2 minutes; season with salt and pepper, to taste.
6. Serve immediately, garnished with Parmesan, if desired.
