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- 1 tablespoon olive oil - 1 small onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 6 cups chicken broth - 1 cup water - 1 cup uncooked small pasta (like acini di pepe or orzo) - 1 pound ground turkey or chicken - 1 cup fresh spinach leaves, chopped - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste These ingredients create a rich and tasty soup. The olive oil starts the flavor base. Onion and garlic add depth. Carrots and celery bring sweetness and crunch. Chicken broth and water make the soup hearty. Small pasta adds texture, while ground turkey or chicken provides protein. Fresh spinach adds color and nutrients. Parmesan cheese gives a creamy finish, and oregano and basil add a nice herb kick. You can adjust salt and pepper to your liking. - Fresh parsley Fresh parsley is a lovely addition. It adds color and a fresh taste. You can sprinkle it on top before serving. It makes your soup look inviting and bright. Start your one-pot Italian wedding soup by sautéing the vegetables. Heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 small chopped onion and cook until it turns clear, about 3-4 minutes. Next, stir in 2 cloves of minced garlic, 2 diced carrots, and 2 diced celery stalks. Sauté these for 5 minutes. This will help soften the veggies and build flavor. While the vegetables cook, it's time to make the meatballs. In a bowl, combine 1 pound of ground turkey or chicken with 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and salt and pepper. Mix well. Form small meatballs, about 1 inch wide. These will add heartiness to your soup. Now, pour in 6 cups of chicken broth and 1 cup of water. Bring this mixture to a boil. Carefully add the meatballs and 1 cup of uncooked small pasta, like acini di pepe or orzo, to the pot. Reduce the heat and let it simmer for 10-12 minutes. This helps the meatballs cook through and the pasta become tender. After the meatballs and pasta are cooked, stir in 1 cup of chopped fresh spinach. Cook for another 2-3 minutes until the spinach wilts. Remove the pot from heat and mix in 1/2 cup of grated Parmesan cheese. This adds creaminess and a nice flavor. Taste and adjust seasoning with more salt and pepper if needed. Serve hot, and feel free to garnish with fresh parsley! To make great meatballs, size matters. Aim for about 1 inch in diameter. This size cooks well in the soup. For flavor, mix ground turkey or chicken with dried oregano, dried basil, salt, and pepper. You can add a touch of garlic powder for more depth. If you like, mix in some grated cheese. This adds richness and keeps them moist. To boost flavor, consider adding fresh herbs. Fresh parsley works well. You can also try thyme or rosemary for a twist. A pinch of red pepper flakes adds warmth. If you enjoy a stronger taste, add a splash of lemon juice before serving. This brightens the soup and adds a nice contrast. Start by sautéing onions and garlic until they are soft. This builds a solid base for your soup. When you add the broth, bring it to a boil before adding the meatballs. Lower the heat to simmer gently. This keeps the meatballs tender. Stir occasionally to prevent sticking. Add spinach last; it wilts quickly and keeps its bright color. {{image_2}} You can switch up the meat in this soup. Ground turkey or chicken works well, but you can also use ground beef or pork. If you want a vegetarian option, try using lentils or chickpeas. These add protein and a nice texture. Mix and match to find your favorite! The small pasta makes this soup special. Acini di pepe or orzo are great choices. But don’t stop there! You can also use ditalini or even small shells. Each pasta brings a different feel to the soup. Experiment to see what you like best! Adding more veggies boosts flavor and nutrition. Consider using zucchini, peas, or green beans. You can even add kale or Swiss chard for extra greens. Just chop them small so they cook quickly. Feel free to get creative and use what you have at home! To store leftover soup, let it cool completely. This keeps the flavors fresh. Use an airtight container. Pour the soup into the container and seal it tightly. Place it in the fridge. It will stay good for about 3 to 4 days. Always reheat only what you plan to eat. For freezing, use freezer-safe containers. Make sure to leave some space at the top for expansion. The soup can also go into freezer bags. Squeeze out excess air before sealing. It will freeze well for up to 3 months. To reheat, thaw it overnight in the fridge. Heat it in a pot over low heat, stirring often. The soup stays fresh in the fridge for 3 to 4 days. If you freeze it, it remains good for 3 months. Always check for signs of spoilage. If it smells off or looks different, do not eat it. Enjoy your One-Pot Italian Wedding Soup while it’s fresh for the best taste! Italian Wedding Soup is a hearty dish. It mixes meatballs, veggies, and broth. The name comes from the Italian phrase "minestra maritata," meaning "married soup." This refers to how well the flavors blend. Traditionally, it is served at weddings in Italy, symbolizing unity and love. Yes, you can make this soup ahead of time. To prepare, follow all steps but wait to add the pasta. If you add pasta early, it may become mushy. Store the soup in the fridge for up to three days. When ready to serve, heat the soup and add cooked pasta. This keeps the texture just right. You can use store-bought meatballs for speed. They save time and effort. However, homemade meatballs taste better. Store-bought may have extra fillers or salt. If you choose this shortcut, check the label for quality. You can still add your favorite herbs to make them your own. This blog post covered the key ingredients for Italian Wedding Soup and how to prepare it step by step. You learned how to create tasty meatballs, simmer the soup, and enhance flavors. Don't forget those optional garnishes! Feel free to mix up proteins or pasta types for a twist. Remember to store leftovers properly to enjoy later. Cooking doesn’t have to be hard. With these tips, you can make a delicious meal that warms hearts and bellies.

One-Pot Italian Wedding Soup

Warm up with this delightful Hearty One-Pot Italian Wedding Soup that's bursting with flavor! Packed with tender meatballs, fresh spinach, and rich Parmesan, this easy recipe is perfect for a family meal. In just 35 minutes, you can enjoy a comforting bowl that’s both nutritious and satisfying. Don’t miss out on this delicious dish - click to explore the full recipe and bring a taste of Italy to your kitchen!
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Ingredients
  

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

6 cups chicken broth

1 cup water

1 cup uncooked small pasta (like acini di pepe or orzo)

1 pound ground turkey or chicken

1 cup fresh spinach leaves, chopped

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Optional: Fresh parsley for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.

    Add the minced garlic, diced carrots, and diced celery to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables start to soften.

      Pour in the chicken broth and water, bringing the mixture to a boil.

        While the broth is heating, in a bowl, combine the ground turkey or chicken with oregano, basil, salt, and pepper. Form small meatballs, about 1 inch in size.

          Once the broth is boiling, carefully add the meatballs into the pot along with the uncooked pasta.

            Reduce the heat to a simmer and cook for 10-12 minutes or until the pasta is cooked and the meatballs are tender.

              Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.

                Remove from heat and stir in the grated Parmesan cheese, allowing it to melt into the soup. Adjust seasoning with salt and pepper as desired.

                  Serve hot and garnish each bowl with fresh parsley if using.

                    Prep Time: 15 min | Total Time: 35 min | Servings: 6