Italian Wedding Soup Recipe

Introduction

Italian Wedding Soup is a comforting classic known for its flavorful meatballs, tender pasta, and fresh spinach. This warm and hearty soup is perfect as a light meal or starter, offering a delightful balance of savory and fresh flavors.

Ingredients

• ½ lb ground turkey
• 1 slice of bread, crumbled in a blender
• 1 egg, slightly beaten
• 1 Tbsp onion, minced
• 1 tsp garlic powder
• 1 Tbsp Italian seasoning
• 2 Tbsp chicken-flavored instant bouillon
• 6 cups cold water
• ½ cup Ronzoni® Orzo
• 1½ cups fresh spinach leaves, coarsely chopped
• Grated Parmesan cheese (optional)

Instructions

1. Step 1: In a small bowl, combine the ground turkey, crumbled bread, beaten egg, minced onion, garlic powder, Italian seasoning, and 1 teaspoon of the chicken-flavored bouillon. Mix well.
2. Step 2: Shape the mixture into ½ inch meatballs and set aside.
3. Step 3: In a large pot, bring 6 cups of cold water and the remaining 1 tablespoon of bouillon to a boil.
4. Step 4: Add the meatballs and orzo pasta to the boiling broth. Cook for about 10 minutes, or until the meatballs are cooked through and the pasta is tender.
5. Step 5: Stir in the chopped spinach and simmer the soup for an additional 3 minutes until the spinach wilts.
6. Step 6: Serve hot, garnished with grated Parmesan cheese if desired.

Tips & Variations

• Add a Parmesan rind to the broth during cooking for an extra depth of savory flavor.
• Substitute ground turkey with ground chicken or beef according to your preference.
• Use different small pasta shapes like ditalini or small shells for variety.
• For a richer broth, use low-sodium chicken broth instead of water and bouillon.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat until warmed through. Note that the pasta may absorb some broth during storage, so you might want to add a splash of water or broth when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs up to a day in advance and keep them covered in the refrigerator. This can save time when assembling the soup.

Is Italian Wedding Soup always made with orzo?

While orzo is a popular choice for its small size and texture, you can use other small pasta shapes such as acini di pepe, ditalini, or small shells based on what you have on hand or prefer.

Italian Wedding Soup Recipe

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4.7 from 58 reviews

Italian Wedding Soup is a comforting classic featuring tender turkey meatballs, delicate orzo pasta, and fresh spinach simmered in a flavorful chicken broth. This wholesome soup is easy to prepare and perfect for a cozy family meal or a satisfying starter.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatballs

• ½ lb ground turkey
• 1 slice of bread, crumbled in a blender
• 1 egg, slightly beaten
• 1 Tbsp onion, minced
• 1 tsp garlic powder
• 1 Tbsp Italian seasoning
• 1 tsp chicken-flavored instant bouillon (for meatballs)

Soup

• 6 cups cold water
• 1 Tbsp chicken-flavored instant bouillon (remaining)
• ½ cup Ronzoni® Orzo pasta
• 1½ cups fresh spinach leaves, coarsely chopped
• Grated Parmesan cheese (optional)

Instructions

1. Prepare the meatball mixture: In a small bowl, combine ground turkey, crumbled bread, beaten egg, minced onion, garlic powder, Italian seasoning, and 1 teaspoon chicken bouillon. Mix thoroughly to combine all ingredients evenly.
2. Shape the meatballs: Form the mixture into ½ inch diameter meatballs, ensuring they are uniform in size for even cooking.
3. Boil the broth: In a large pot, bring 6 cups of cold water and 1 tablespoon chicken bouillon to a rolling boil over medium-high heat.
4. Cook meatballs and pasta: Carefully add the prepared meatballs and orzo pasta to the boiling broth. Cook for about 10 minutes, stirring occasionally to prevent sticking, until meatballs are cooked through and pasta is tender.
5. Add spinach: Stir in the coarsely chopped fresh spinach leaves and simmer for an additional 3 minutes until the spinach is wilted and tender.
6. Serve: Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve hot for a comforting meal.

Notes

• For extra broth flavor, add a Parmesan rind to the pot while cooking the soup.
• You can swap the orzo pasta for other small pasta shapes like acini di pepe, small rigatoni, ditalini, or small shells to vary the texture.
• Ensure meatballs are small and evenly sized to allow for even cooking and tenderness.
• This soup is best served fresh but can be refrigerated for up to 3 days. Reheat gently to avoid overcooking the pasta.

Keywords: Italian wedding soup, turkey meatballs, orzo soup, spinach soup, comfort food, chicken broth soup