This hearty, satisfying one-bowl meal is the best remedy when there is no end in sight to the winter chill. Serve it during the week when spirits need a little boost or share it with friends to stave off the sniffles. Whatever the occasion, the combo of these tender, savory meatballs in the rich broth with bright, fresh veggies is the perfect marriage…hence the name!!

Italian Wedding Soup

A humble soup named more for the marriage of simple ingredients than for a wedding celebration, this hearty soup takes the chill off any cold winter day. You can use just about any small-shaped dry pasta that you find in your grocery or staples from your pantry. Invite some helping hands in the kitchen to make the meatballs to streamline prep and share the fun!

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Soup

Servings 12 cups

Ingredients

Meatballs:

Olive oil or pan spray
1 pound ground turkey
¾ cup grated Parmesan cheese
2 garlic cloves finely chopped (about 2 teaspoons)
¼ cup finely chopped fresh Italian parsley
1 teaspoon chopped fresh thyme or ½ teaspoon dry
¼ teaspoon each salt and pepper

Soup:

1 tablespoon olive oil
1 medium onion, chopped (about 1-1/3 cups)
3 medium carrots, peeled and coarsely chopped (about 1-1/2 cups)
1 medium zucchini, sliced into bite-sized pieces
2 garlic cloves, finely chopped (about 2 teaspoons)
8 cups chicken broth preferably low sodium
1-1/4 cups dry small shaped pasta such as farfalline or ditalini
2 cups fresh spinach leaves, thick stems removed and large leaves coarsely chopped
Salt and freshly ground black pepper
Grated Parmesan cheese for serving

Instructions

Preheat oven to 400ºF. Line a large rimmed baking sheet with foil; spray or brush with oil.
To make the meatballs: mix meatball ingredients gently, but thoroughly with two forks in a medium mixing bowl. Shape about 1 tablespoon meat mixture into small (about 1-1/4-inch) meatballs; place on prepared baking sheet. Bake in preheated oven 10 to 13 minutes, until 165ºF. Remove and reserve. (You should have 30-32 meatballs).
Meanwhile, heat olive oil in a large pot over medium heat; add onion and saute until softened, 3 to 5 minutes, lowering the heat slightly if the onion begins to brown too quickly. Add carrots, zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Add broth, bring to boil and add pasta. Reduce heat and simmer, partially covered, until pasta is just tender, about 5 minutes or according to pasta package directions. Add spinach and cook 2 minutes, until wilted. Add meatballs and warm through.
Season soup with salt and pepper and serve with additional Parmesan cheese.
Makes 12 cups.

Grace

Gather us in, Lord, during this season of short days and chilly winds. Warm our hearts and homes with shared meals and conversations, candlelight on the table and glowing logs in the fireplace. Help us to be light and sustenance for those who are hungry, be it for food or friendship, or both!! Amen.

Italian Wedding Soup