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A single serving of Noodle Soup with meatballs with garnishes of lemon slices and shaved Parmesan.

Italian Wedding Soup


  • Author: Denay DeGuzman
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 Hour
  • Yield: 8 Servings 1x

Description

Baked chicken meatballs, basil pesto and shaved Parmesan cheese raise the flavor profile of this beautiful Italian wedding soup recipe. This flavorful noodle soup is a family favorite!


Scale

Ingredients

MEATBALLS

  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon fresh Italian parsley leaves, chopped
  • 2 tablespoons olive oil
  • 1 large egg
  • 1 garlic clove, pressed or minced
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon dried oregano
  • 1/2 sea salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 teaspoon crushed red pepper flakes

SOUP

  • 2 tablespoons virgin olive oil
  • 1 1/4 cups yellow onion, chopped
  • 1 1/4 cups petite carrots, sliced
  • 1 1/4 cups celery, chopped
  • 1 1/2 tablespoons fresh thyme leaves
  • 1 1/2 tablespoons fresh sage, chopped
  • 12 cups chicken broth or chicken stock
  • 1/2 cup basil pesto, homemade or store-bought
  • 3 tablespoons lemon juice
  • 12 ounces baby spinach, stems removed (or baby kale, chopped)
  • Salt to taste
  • Pepper to taste
  • 1 pound short-cut pasta
  • 1 1/2 cups shaved Parmesan cheese

Instructions

  1. Start by making the meatballs with this CHICKEN MEATBALL RECIPE
  2. In heavily salted water, boil the pasta al dente according to package instructions.
  3. In a large heavy pot, saute onion in olive oil over medium/high heat for about 5 minutes or until the onions begin to caramelize. Reduce the heat to low. Add the carrots, celery and herbs to the pot. Saute for another 5 minutes. Add the pesto, lemon juice and broth. Simmer over medium heat for 15-20 minutes.
  4. Stir the spinach into the soup so that all leaves are completely submerged in the broth. Simmer another 5 minutes so the leaves can wilt. Remove from heat. Season with salt and pepper to taste. Add the meatballs and noodles to the pot. If desired, add a light drizzling of olive oil over the top.
  5. Ladle the soup into bowls. Garnish with shaved Parmesan and wedges of fresh lemon.

Notes

EXPERT TIPS

  • CHICKEN MEATBALLS: Increase the flavor profile by using 3/4 pound ground chicken breast and 1/4 pound ground chicken sausage (breakfast sausage or sweet Italian sausage, no casings). Consider doubling the recipe for these flavorful chicken meatballs.  It’s hard to resist snacking on a few before the soup is even done!
  • NO TIME FOR MAKING MEATBALLS? Saute a pound of ground Italian chicken sausage (no casings) with the onions!
  • SPICE IT UP! Add a tablespoon of healthy turmeric for a lovely golden broth. A sprinkling of red pepper flakes adds a pleasant touch of heat to this rustic Italian soup.
  • BRIGHTEN THE FLAVOR OF THE BROTH with a few extra squeezes of fresh lemon juice!
  • Category: Soup, Dinner
  • Method: Oven, Stovetop
  • Cuisine: Italian

Keywords: Italian Wedding Soup, Wedding Soup, Noodle Soup

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