Italian Wedding Soup is here to FINALLY and OFFICIALLY kick off Soup Season! (FYI Soup Season is alllllllmost as good as Ashley Season which is in February).
This Parmesan covers up the turkey meatballs I used for this (yes the storebought kind!). Throw in any kind of small pasta to make this extra hearty. I promise any kind will be good. And feel free to use regular beef meatballs instead of turkey.
Fun fact – the origin of the name of this soup is the wedding of the flavors together….not folks. And I can vouch for the goodness of the marrying of these flavors. Top notch! Enjoy!
– Frozen meatballs
– 2 tablespoons olive oil
– 2 tablespoons butter
– 1 small onion, diced
– 2 sticks celery, diced
– 2 handfuls of baby carrots, diced
– 4 cloves garlic, minced
– 8 cups chicken broth
– ½ teaspoon Italian seasoning
– ½ cup uncooked orzo (or any type of small pasta)
– 1 (5 ounce) package fresh baby spinach
– Freshly grated Parmesan for serving
Heat a large soup pot with olive oil and butter. Add onion, celery and carrots. Saute until soft. Stir in garlic and cook 1 minute. Add in broth, Italian seasoning and meatballs. Increase the heat to high and bring to a boil. Once the soup is boiling add pasta. Reduce and simmer for 10 minutes stirring occasionally. Stir in the spinach, let it wilt and season with salt and pepper if needed. Serve with freshly grated Parmesan on top.
(Ashley Madden is a wife, mother and published cookbook author from Minden, La.)
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