Italian Wedding Soup is named for the way the flavors perfectly marry together. This hearty dish is made up of homemade meatballs, vibrant greens, and pantry staples.
Growing up, my family always spent weekend mornings at our local bagel shop. For reasons I can't explain except for the fact that soup is delicious, I chose to order the soup of the day for breakfast 9/10 times (served with a toasted buttery bagel of course). Italian wedding was my favorite special to find written up on the chalk board. While I'm pretty sure our local bagel shop was not preparing Italian wedding soup from scratch, there was something about the tiny pasta beads and romantic name that I could not resist. This homemade version carries all the nostalgic of a classic Italian wedding soup plus added nutrients.
For the meatballs:
8 oz ground turkey (can sub for beef)
8 oz Italian sausage
1/3 cup Italian bread crumbs
1/3 cup diced chives
1/3 cup chopped Italian parsley
1/2 cup fresh grated parmesan
1 egg
For the soup:
2 large carrots diced
2 celery stalks diced
1 yellow onion diced
3 diced garlic cloves
2 tablespoons olive oil
10 cups chicken broth
1/2 cup dry white wine
1 bay leaf
1 tsp oregano
Salt & pepper
6 oz short cut pasta like macaroni (traditional to use acini de pepe)
Heapings of fresh greens! (traditional to use spinach)
1) Preheat your oven to 350 degrees.
2) In a medium sized mixing bowl, beat the egg, cheese, and chives together.
3) Mix in meat & breadcrumbs until combined.
4) Shape the meat mixture into one inch balls and bake at 350 for 15-18 minutes.
5) While the meatballs are cooking, saute diced carrots, celery, and onion in olive oil and garlic until soft. Approximately 8 Minutes.
6) Add in chicken broth, wine, and seasonings. Bring to a boil.
7) When the broth is boiling, and add in the pasta and stir occasionally until pasta is al dente.
8) Bring to a simmer and stir in cooked meatballs and greens until the meatballs are warmed through.
Serve with bread and enjoy!
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