Warm Up Your Autumn Evenings with This Nutritious and Flavorful Soup.
As the crisp autumn air settles in, nothing says comfort like a bowl of warm, nourishing soup, and this Italian Wedding Soup is the perfect way to embrace the season. Packed with healthy ingredients, this hearty soup is not just delicious but also a great way to fuel your body with wholesome goodness.
Italian Wedding Soup, despite its name, isn’t tied to weddings but rather to the beautiful “marriage” of flavors and ingredients. This recipe showcases that marriage perfectly, with tender chicken meatballs, vibrant vegetables, and nutrient-rich baby spinach all coming together in a flavorful broth.
What makes this soup a fantastic choice for your fall menu is its emphasis on healthful ingredients. Onions, carrots, and celery provide a solid base of vitamins and minerals, while fresh oregano brings a burst of antioxidant power. Spinach adds a dose of iron and other essential nutrients, and the chicken meatballs offer a lean source of protein, making this soup as nutritious as it is comforting.
Here’s how you can bring this comforting fall classic to your table:
| Prep Time 20 mins | Cook Time 20 minutes | Total Time 40 mins |
Servings: 6 (9 Cups)
Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 1 ⅓ cups chopped yellow onion
- ⅔ cup chopped carrot
- ⅔ cup chopped celery
- 2 tablespoons minced garlic
- 6 cups unsalted chicken broth
- 6 ounces orzo, preferably whole-wheat
- 1 ½ tablespoons chopped fresh oregano
- ½ teaspoon kosher salt
- 24 cooked chicken meatballs (12 ounces), such as Easy Chicken Meatballs
- 4 cups baby spinach
- ¼ cup grated Parmesan cheese
Instructions
Sauté your vegetables.
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped onion, carrot, celery, and garlic. Cook, stirring occasionally, until the onion becomes translucent, about 4 to 5 minutes.
Build a brothy base.
Pour in the chicken broth, cover the pot, and bring it to a boil. Add the orzo, oregano, and salt. Cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
Infuse your soup with flavor.
Stir in the chicken meatballs and baby spinach. Cook until the meatballs are heated through and the spinach has wilted, about 2 to 4 minutes.
Serve and enjoy.
Ladle the soup into bowls, sprinkle with grated Parmesan cheese, and drizzle with the remaining 3 tablespoons of olive oil for a rich, comforting finish.
Tips
Here are a few tips to enhance your Italian Wedding Soup:
- Add Extra Depth with Aromatics: Some cooks suggest adding fennel along with the other vegetables to introduce a subtle, aromatic flavor that complements the traditional ingredients. You might also consider adding a pinch of red pepper flakes for a gentle heat that balances the richness of the soup.
- Customize Your Meatballs: If you’re short on time, store-bought meatballs work well, but if you make them from scratch, consider doubling the batch. This way, you can freeze the extras for a quick addition to future meals.
- Skip the Extra Oil and Cheese (Optional): If you’re watching your calorie intake or prefer a lighter dish, consider skipping the final drizzle of olive oil and extra Parmesan.
- Make It Ahead: This soup can be made a day in advance, which can improve the flavors as they have extra time to meld together. Reheat gently on the stovetop.
This Italian Wedding Soup is a perfect way to warm up on a chilly fall day, filling your kitchen with the comforting aromas of simmering vegetables and herbs. It’s a satisfying, healthy option that will keep you nourished all season long.