Italian Wedding Soup

Last week a tropical storm blew through and left fall in its wake. The past couple of days have been spectacular, with sunny, 65 degree weather and no humidity. It’s the best time of year and it calls for one thing…Soup!

This time of year, the salads that I ate for lunch all summer long are replaced with soup. Butternut, lentil, split pea, barley, beef, chicken, mushroom, potato- I love them all. They’re perfect for me because I can make large batches in one pot (yay easy clean-up!), they keep well, so I can eat them throughout the week, and most of the time, they freeze well, which means a couple of the servings can be put away for a lazy day. Holy run-on sentence batman.

This italian wedding soup was a little more complicated that one-pot, since you have to bake the meatballs ahead of time. But if you use parchment paper, clean-up only takes a second and the extra steps are worth it, I promise. This is  a great year-round soup. It’s neither summer, nor fall, nor winter; just comforting and warm.  The basic chicken broth and veggie base is light and simple, while the flavorful meatballs and tiny pasta give it enough body to make a meal, and a healthy meal at that.

The meatballs in this recipe are supposed to be a mixture of ground chicken and chicken sausage. I subbed sweet italian turkey sausage, since that what I had hanging around, and it was just lovely. I think next time, I’ll go with a hot sausage though, for a bit more of a bite. I think making meatballs, meatloaf, burgers, or any other ground-meat–based food is way fun; it gives you a chance to get in there and get your hands mucky. Mucky in the best way. Other tools just don’t get the job done the way your hands do. Even if you don’t like the mess of meat handling, the payoff is almost always delicious. It’s possible that a few of these little sweeties didn’t quite make it into the soup pot (I had to make sure they weren’t poisoned!). I’m dubbing this a solid start to the soup season and can’t wait for more…or for lunch this week.

Italian Wedding Soup

Adapted only a tiny bit from Ina Garten’s Back to Basics. Makes 6ish servings


3/4 lb ground chicken
1/2 lb turkey sausage, without casings (sweet or hot)
2/3 c. dry white bread crumbs
2 cloves garlic, minced
3 T. chopped parsley
1/3 c. grated parmesan
3 T. milk
1 lg egg
1 t. salt
1/2 t. pepper


2 T. olive oil
1 lg onion, chopped
3-4 carrots, chopped
2 stalks celery, chopped
2 cloved garlic, minced
10 c. low-sodium chicken broth
1/2 c. dry white wine
.75 c. small pasta like tubetini
1/4 c. chopped dill
12 oz. baby spinach

  • Heat the oven to 350° F. Line a sheet pan with parchment paper
  • In a large bowl, mix all the meatball ingredients together with your hands until just combined. Be gentle, don’t squeeze
  • Drop the meatball mixture in 1″ rounds onto the parchment-lined sheet pan and bake for about 30 min, until lightly browned
  • While the meatballs bake, heat the olive oil in a large soup pot
  • Add the onion, carrots, celery and garlic and sauté until soft
  • Add the broth and wine and bring to a boil, then add the pasta and cook 5-8 min or until tender
  • Add the cooked meatballs and dill and simmer a few minutes longer
  • Done and done

3 thoughts on “Italian Wedding Soup

  1. I really love your blog.. Great colors & theme. Did you build this amazing site yourself?
    Please reply back as I’m attempting to create my own personal blog and
    would like to learn where you got this from or exactly what the theme is called.

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