Italian Wedding Soup

19 Jan

I keep seeing this recipe, or variations of it, on different cooking blogs and recipe sites. Since I’ve been wanting to make soup in the new Dutch oven, and the Filthy Fowl loves anything with the word “Italian” in it, I decided to make this based on the cooking blog Annie’s Eats.

Sadly, this recipe was not our favorite. I made a few modifications which may have taken away from the taste (hey, I’m still getting this whole cooking thing down). We did like it, and I’d make it again with some tweaks. It was mostly the meatballs that we didn’t like, although when I reheated it for lunch yesterday, the meatballs tasted better. I haven’t given up on it, because the non-meatball part was delicious, and soup is a really great winter meal, and reheats well.

I would definitely encourage people to try this, and maybe add some of your own spices or stick more closely to the original version.

UPDATE 1/19: This was MUCH better when I reheated it the next day (and again two days later). The flavor of the meatballs totally mellowed out and it was delicious!


Here’s the recipe, with my modifications italicized.

Italian Wedding Soup

Adapted from Annie’s Eats
For the meatballs:
3/4 lb. ground chicken (I used 1 lb ground turkey)
1/2 lb. Italian sausage (I omitted)
2/3 cup fresh white bread crumbs (panko)
2 tsp. minced garlic
3 tbsp. chopped fresh parsley
1/4 cup grated Romano cheese (I used 1/2 cup Parmesan)
1/4 cup grated Parmesan cheese
pinch of dried rosemary (I used too much, I think this was part of the problem)
3 tbsp. milk
1 egg, lightly beaten
Kosher salt and black pepper

For the soup:
2 tbsp. olive oil
1 cup minced yellow onion
1 cup 1/4-inch diced carrots
3/4 cup 1/4-inch diced celery
8 cups reduced-sodium chicken broth
1/2 cup dry white wine
1 cup small pasta (I used mini penne because that’s what I had, smaller would probably be better)
1/4 cup minced fresh dill
7 oz. baby spinach, washed and trimmed (chopped regular fresh spinach)

Preheat the oven to 350 degrees F.  Line a sheet pan with parchment paper.

For the meatballs, place the ground chicken, Italian sausage, bread crumbs, garlic, parsley, Romano cheese, Parmesan cheese, milk, egg, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.  Mix gently with a fork until well combined.  Form the mixture into 1- to 1 1/4-inch meatballs and place onto the prepared baking sheet.  Bake for 30 minutes, until cooked through and lightly browned.  Set aside.

In the meantime, for the soup, heat the olive oil over medium heat in a large Dutch oven.  Add the onion, carrots, and celery and saute until softened, 5-6 minutes.  Add the chicken broth and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6-8 minutes or until al dente.  Add the fresh dill and then the meatballs to the soup and simmer for 1 additional minute.  Taste for seasoning, and adjust salt and pepper as necessary.  Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.  Ladle into soup bowls and sprinkle with Parmesan cheese, if desired.

Hearty winter meal

Hearty winter meal


One Response to “Italian Wedding Soup”

  1. Annie January 19, 2009 at 9:02 am #

    Too bad you didn’t love the meatballs – they were our favorite part! We absolutely loved them. I would definitely recommend remaking them with the sausage, I think it adds a ton of flavor.

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