Italian Wedding Soup
Tiny meatballs and greens in broth — Italian Wedding Soup, Easy Crockpot Italian Wedding Soup, Cozy Mini Meatball Soup — for cold weeknights.
★ dinner
dinnerItalian Wedding Soup
A hearty soup with meatballs and tortellini.
Allie GriffinIngredients
- 1/2 cup diced carrots
- 1/4 cup diced celery
- 1 small white onion
- 1 tbsp olive oil
- 26oz bag frozen meatballs
- 2 cups frozen 3 cheese tortellini
- 2 cups spinach
- 3 quarts chicken broth
- to taste salt
- to taste pepper
- to taste garlic powder
- for garnish Parmesan cheese
Instructions
- 1Saute the carrots, onion and celery in the olive oil over medium high heat for 3-4 minutes
- 2Season the vegetables with salt, pepper and garlic powder (about 1/2 tsp each)
- 3Pour in the chicken broth, bring to a boil and back down to a simmer. Simmer for 30 minutes
- 4After 30 minutes, add the meatballs and continue to simmer for 15 minutes
- 5After 15 minutes, add the tortellini and spinach. Cook for 4-5 minutes. Taste and season with more salt and pepper if needed
- 6Garnish with parmesan
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Open in Pepper →Little Meatballs Make The Whole Pot
A pot of wedding soup is mostly broth, carrots, celery and onion, and it still tastes like you fussed. The meatballs are what make it, and they're small enough to cook right in the simmering broth.
Cooks on Pepper reach for this collection on cold nights when everybody comes home hungry at a different hour, and soup can sit on the stove and wait.
Every recipe here is a version of the same comfort: the classic Italian Wedding Soup with diced carrots and celery, an Easy Crockpot Italian Wedding Soup with frozen mini meatballs, a Cozy Mini Meatball version with beef and mild Italian sausage, a Healthier Italian Wedding Soup made with ground turkey, and Italian Wedding Soup Meatball Subs for the leftovers.
Quick Tips
- 1
Roll the meatballs small
Aim for about 3/4-inch balls, roughly a teaspoon of meat each, so they cook through in 8 to 10 minutes in the broth.
- 2
Use bread crumbs and egg
A cup of fresh bread crumbs or panko plus one egg per pound of meat keeps the meatballs tender instead of rubbery.
- 3
Simmer, don't boil
Keep the broth at a bare simmer so the meatballs hold together; a hard boil breaks them apart in a few minutes.
- 4
Add greens at the end
Stir in spinach or escarole during the last 2 to 3 minutes so it wilts bright green instead of turning gray.
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