Classic Italian Wedding Soup with Chicken

If you’re searching for a comforting dish that feels like a warm embrace, this Italian Wedding Soup with Chicken is the answer. Combining tender chicken meatballs, fresh greens, and a flavorful broth, this soup embodies the essence of classic Italian recipes and is perfect for any chicken dinner.

This delightful soup is not just another entry in the world of Italian chicken recipes; it’s a family favorite that brings everyone to the table. Whether it’s a chilly evening or a festive gathering, this dish is a hit and will make you feel like a true chef.

A Hearty and Nourishing Italian Wedding Soup

A bowl of Italian wedding soup with chicken meatballs, spinach, and pasta, garnished with parsley, on a rustic table with bread.

This Italian Wedding Soup features juicy chicken meatballs, vibrant greens like spinach or kale, and small pasta all swimming in a savory chicken broth. Each spoonful is a blend of rich flavors, making it a perfect choice for both casual meals and special occasions.

The taste is a harmonious blend of savory and aromatic, with the chicken meatballs adding a delightful texture, while the fresh greens provide a refreshing contrast.

Ingredients

  • 1 pound ground chicken
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 6 cups chicken broth
  • 1 cup small pasta (like acini di pepe or orzo)
  • 4 cups fresh spinach or kale, chopped
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • Fresh parsley for garnish

Instructions

  1. Make the Meatballs: In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined. Form the mixture into small meatballs.
  2. Brown the Meatballs: In a large pot, heat a drizzle of olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.
  3. Sauté Vegetables: In the same pot, add diced carrots and celery. Sauté for about 5 minutes until tender. Pour in the chicken broth and bring to a simmer.
  4. Cook the Pasta: Add the small pasta to the pot and cook according to package instructions until al dente.
  5. Add Greens and Meatballs: Stir in the chopped spinach or kale and return the meatballs to the pot. Cook for an additional 5 minutes, or until the greens are wilted.
  6. Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy hot!

Cook and Prep Times

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Nutrition Information

  • Servings: 6 bowls
  • Calories: 220kcal
  • Fat: 10g
  • Protein: 24g
  • Carbohydrates: 12g

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