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- 1 cup small pasta (like acini di pepe or orzo) - 8 cups chicken broth - 2 cups fresh spinach, roughly chopped - 1 medium carrot, diced - 1 medium onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried thyme - 1 pound ground turkey or chicken - 1/2 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1 egg, lightly beaten - Salt and pepper to taste - Olive oil for sautéing The main ingredients make this soup rich and tasty. The small pasta gives a nice bite. I often use acini di pepe or orzo. The chicken broth forms a warm base. Fresh spinach adds color and nutrients. Diced carrots and onions bring sweetness. Garlic adds a punch of flavor. Herbs like oregano and thyme deepen the taste. Ground turkey or chicken forms the meatballs, making it light. Parmesan cheese adds a savory kick. Fresh parsley brightens the dish. An egg makes delicate ribbons in the soup. Don't forget salt and pepper to taste! - Large pot - Mixing bowl - Cooking utensils You will need a large pot for simmering. A mixing bowl helps to form meatballs. Basic cooking utensils, like a spoon and knife, are essential too. - Extra Parmesan cheese - Fresh parsley - Crusty bread on the side Garnishes make your soup look pretty. A sprinkle of Parmesan cheese adds richness. Fresh parsley gives a pop of color. Crusty bread is perfect for dipping. Enjoy your meal with these tasty extras! - Sautéing the Vegetables Start by heating a drizzle of olive oil in a large pot over medium heat. Add the finely chopped onion, diced carrot, and minced garlic. Sauté these veggies for about five minutes. You want them soft but not brown. This step builds a tasty base for your soup. - Making the Meatballs In a mixing bowl, combine one pound of ground turkey or chicken with half a cup of grated Parmesan. Then, add a quarter cup of chopped parsley, one teaspoon of dried oregano, and one teaspoon of dried thyme. Season with salt and pepper. Mix well and form small meatballs, about one inch in size. - Adding Chicken Broth Once your vegetables are soft, pour in eight cups of chicken broth. Stir it all together and bring it to a gentle boil. This broth adds depth and flavor to the soup. - Dropping in the Meatballs Carefully drop the meatballs into the boiling broth. Let them cook for about ten to fifteen minutes. They should be cooked through and tender. This step makes your soup hearty and filling. - Cooking Pasta Separately While the meatballs cook, prepare one cup of small pasta, like acini di pepe or orzo, in a separate pot. Follow the package instructions for best results. Drain the pasta and set it aside. This keeps it from getting mushy in the soup. - Incorporating Spinach and Egg When the meatballs are ready, add the cooked pasta and two cups of roughly chopped spinach to the soup. Stir gently and let it simmer for another five minutes until the spinach wilts. Finally, stir in one lightly beaten egg slowly while stirring the soup. This creates delicate egg ribbons that add richness. Adjust the seasoning with salt and pepper to taste. - Choosing the Right Seasoning Use fresh herbs like parsley for a bright taste. Dried oregano and thyme add depth. Adjust these seasonings to suit your taste. - Broth Quality Tips A good broth makes the soup shine. Use homemade broth if you can. Store-bought works too, but choose low-sodium for better control over salt levels. - Meatball Size Recommendations Aim for meatballs about 1 inch wide. This size cooks evenly and fits nicely in the soup. If you want more meat per bite, go a bit bigger. - Cooking Time for Pasta Cook pasta separately. Follow package directions for al dente. This keeps the pasta from getting mushy in the soup. - Presentation Tips Serve the soup in deep bowls. Top with extra Parmesan and fresh parsley. This adds color and makes it look inviting. - Ideal Pairings Enjoy the soup with crusty bread. A simple green salad pairs well too. These sides balance the meal and enhance the dining experience. {{image_2}} For a vegetarian twist, you can swap the meat. Use a mix of beans or lentils. Try firm tofu for protein. This keeps the texture and heartiness. To maintain flavor, add more herbs. Use fresh basil and thyme. Vegetable broth adds depth. Include a splash of lemon juice for brightness. This keeps the soup lively and fresh. If you need gluten-free options, choose specific pasta. Rice pasta or quinoa pasta works well. They hold up nicely in soup. Ensure your broth is gluten-free, too. Check labels for hidden gluten. You want a clear, rich taste without any gluten. This keeps the soup safe and delicious. Want some heat? Add diced jalapeños or crushed red pepper. This gives your soup a nice kick. Another option is to use spicy sausage. Look for Italian-style sausage with heat. This adds flavor and richness. Just cook the sausage before adding to the broth. It makes the soup bold and exciting. - Best Practices for Refrigeration: After you enjoy your Italian wedding soup, let it cool down. Place it in an airtight container. Store it in the fridge. It stays good for up to three days. Keep the pasta separate if you can. This helps it stay firm. - Freezing Instructions: If you want to keep it longer, freeze the soup. Use a freezer-safe container. Leave some space at the top for expansion. It can last up to three months in the freezer. When you’re ready to eat, thaw it in the fridge overnight. - Microwave vs. Stovetop: You can reheat your soup in the microwave or on the stove. For the microwave, use a safe bowl. Heat it in short bursts. Stir it every minute. For the stovetop, use a pot. Heat it over medium until warm. - Maintaining Flavor and Texture: When reheating, add a splash of broth or water. This keeps the soup from getting too thick. Stir well to mix it. Taste and adjust the seasoning if needed. - How Long Does It Last?: Italian wedding soup lasts about three days in the fridge. In the freezer, it can last up to three months. - Signs of Spoilage: Look for changes in color or smell. If the soup smells sour or looks off, it’s best to discard it. Always trust your senses! Italian Wedding Soup has roots in Italy. Many say it comes from the southern part. The name comes from the Italian phrase "minestra maritata," meaning "married soup." This refers to the great taste of the meat and greens together. It’s a dish often served at weddings, hence the name. It shows how food brings people together. Yes, you can make this soup ahead of time. It tastes even better after sitting for a while. Just cook the meatballs and soup base. Store them in the fridge. When you are ready to eat, heat it up and add the pasta. This keeps the pasta from getting mushy. If you need a substitute for chicken broth, use vegetable broth. It adds depth without meat flavors. You can also try beef broth for a richer taste. Just remember, each broth changes the soup's final flavor a bit. To make the soup creamier, add heavy cream or half-and-half. Stir it in just before serving. You can also mix in some cream cheese while cooking. This adds a rich, smooth texture that many people love. Italian Wedding Soup is quite healthy. It includes lean meat, veggies, and broth. This soup is low in calories but high in protein. A serving has about 250 calories, 20 grams of protein, and 5 grams of fat. It also packs vitamins from spinach and carrots, making it a nutritious choice for any meal. You now have a complete guide to making a delightful Italian Wedding Soup. We covered key ingredients, cooking steps, and tips to enhance flavor. You saw variations for different diets and storage options to keep it fresh. Whether you choose the classic recipe or try a twist, this soup is both tasty and nourishing. Enjoy creating this dish and sharing it with family and friends. The warmth and flavors will surely please everyone!

Italian Wedding Soup

Dive into a comforting bowl of Italian Wedding Soup Extravaganza, packed with flavor and nutrition! This easy recipe features tender meatballs, fresh spinach, and small pasta simmered in a rich chicken broth. Perfect for cozy nights, it takes just 40 minutes from prep to plate. Discover the joy of homemade soup—click through to explore the full recipe and bring this delicious dish to your table today!
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Ingredients
  

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

8 cups chicken broth

2 cups fresh spinach, roughly chopped

1 medium carrot, diced

1 medium onion, finely chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried thyme

1 pound ground turkey or chicken

1/2 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1 egg, lightly beaten

Salt and pepper to taste

Olive oil for sautéing

Instructions
 

In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, carrot, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened.

    In a mixing bowl, combine the ground turkey or chicken with the grated Parmesan cheese, chopped parsley, dried oregano, dried thyme, salt, and pepper. Form the mixture into small meatballs, about 1 inch in diameter.

      Once the vegetables are soft, add the chicken broth to the pot and bring to a gentle boil. Carefully drop the meatballs into the broth.

        Allow the meatballs to cook in the broth for about 10-15 minutes or until they are cooked through.

          While the meatballs are cooking, prepare the pasta according to package instructions in a separate pot. Drain and set aside.

            Once the meatballs are done, add the cooked pasta and the chopped spinach to the soup. Stir gently and let it simmer for another 5 minutes, until the spinach wilts.

              Finally, stir in the beaten egg slowly into the soup while stirring to create delicate egg ribbons. Adjust seasoning with salt and pepper as needed.

                Prep Time: 15 min | Total Time: 40 min | Servings: 6

                  - Presentation Tips: Serve the soup in deep bowls, topped with extra Parmesan cheese and a sprinkle of fresh parsley for a vibrant touch. Enjoy with crusty bread on the side!