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Wedding Soup

Wedding soup is a flavorful Italian dish with savory meatballs, tender greens and small pasta in a rich chicken broth, ready in just 30 minutes.

Cooking Method ,
Cuisine ,
Courses , ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins
Servings 4
Calories 350
Dietary low-carb, Mediterranean diet
Description

Wedding soup is a flavorful Italian dish with savory meatballs, tender greens and small pasta in a rich chicken broth, ready in just 30 minutes.

Ingredients
  • 4 caps chicken broth
  • 500 g sausage (formed into meatballs)
  • 1 cup small pasta (such as orzo)
  • 2 caps spinach (chopped)
  • 1/4 cup parmesan cheese (grated)
  • salt and peper (to taste)
Instructions
  1. Prepare the Meatballs

    Take the sausage and form it into small, bite-sized meatballs, roughly 2 cm in diameter. Roll each meatball between your palms to ensure they are smooth and evenly shaped. Place them on a clean plate, ensuring they are spaced apart to prevent sticking.

    Tip: For extra flavor, you can mix the sausage with a pinch of grated Parmesan or minced garlic before shaping.
  2. Prepare the Broth Base

    In a large pot, pour the chicken broth and bring it to a gentle boil over medium-high heat. Add a pinch of salt and pepper to season the base lightly. Keep the broth simmering as you move on to the next steps.

    Tip: Taste the broth after it heats up and adjust seasoning as needed; the sausage will add additional flavor later.
  3. Cook the Meatballs

    Gently lower the meatballs into the simmering broth using a slotted spoon. Avoid crowding the pot to ensure even cooking. Let them cook for 8–10 minutes, stirring occasionally to prevent sticking. The meatballs should become firm and fully cooked, with no pink in the center.

    Tip: Use a small knife to cut into one meatball to check for doneness if unsure.
  4. Add the Pasta
     

    Once the meatballs are cooked, add the small pasta (such as orzo) directly to the broth. Stir well to prevent the pasta from clumping. Cook for 7–9 minutes or until the pasta is tender but firm to the bite (al dente).

    Tip: Stir frequently during cooking to keep the pasta from sticking to the bottom of the pot.
  5. Incorporate the Spinach

    Add the chopped spinach to the pot. Stir gently to distribute it evenly. Allow the spinach to cook for 2–3 minutes until it wilts and turns a vibrant green.

    Tip: If using frozen spinach, thaw it beforehand and squeeze out excess water to avoid diluting the soup.
  6. Final Seasoning and Garnishing

    Stir in the grated Parmesan cheese and mix well until it melts into the broth, creating a richer flavor. Taste the soup and adjust the seasoning with additional salt and pepper (if needed).

    Tip: Add a pinch of red pepper flakes for a subtle heat, if desired.
  7. Serve the Wedding Soup

    Ladle the soup into bowls, ensuring each serving has an equal distribution of meatballs, pasta and spinach. Serve hot, with extra Parmesan cheese on the side for topping.

    Tip: Pair the soup with crusty bread or garlic toast for a satisfying meal.
  8. See Also Exceptional Recipes:

    Veal’s leg with cranberry sauce, Salmon rolls, Spinach and Feta Pancakes, Sundried tomato and parmesan pancakes, Chickpea and spinach pancakes, Boiled beef and vegetable loaf

Nutrition Facts

Servings 4

Amount Per Serving
Calories 350kcal
% Daily Value *
Total Fat 20g31%
Cholesterol 70mg24%
Sodium 800mg34%
Total Carbohydrate 20g7%
Dietary Fiber 2g8%
Sugars 2g
Protein 25g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Helpful Tools:

Large pot, mixing bowl, ladle

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Keywords: Quick, delicious, healthy, homemade
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