Easy Italian Wedding Soup recipe with frozen meatballs and simple pantry ingredients that comes together in about 30 minutes.
- 2 Tbsp. olive oil
- 2 1/2 cups mirepoix (chopped onions, celery, carrots)
- 3 garlic cloves, minced
- 8 cups chicken broth (good quality/tasting broth, recommend homemade)
- 2 cups water
- 3/4 cups dry ditalini pasta
- 12 oz. frozen meatballs (see note)
- 6–7 cups fresh spinach, roughly chopped
- 1/4 cups fresh chopped parsley, plus extra for serving
- Freshly grated Parmesan cheese, for serving
- Kosher salt and fresh black pepper, to taste
- Heat a large dutch-oven over medium heat. Add olive oil and when hot, add the mirepoix with a pinch of salt. Cook for 5-7 minutes or until onions are soft, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds.
- Add chicken broth and water, and bring to a boil. Season the broth with salt and pepper, to taste. Add pasta. Simmer for 5 minutes, uncovered, stirring occasionally so the pasta does not stick together. You want the pasta partially cooked before adding the meatballs.
- Drop in the meatballs one by one and continue to cook for an additional 5-10 minutes longer or until the pasta is tender and meatballs cooked through.
- Last minute of cooking, stir in spinach. Taste the soup for salt. Turn off heat and stir in fresh parsley.
- Serve with freshly grated Parmesan cheese and more parsley, if desired.
- Meatballs: I used 2-inch frozen turkey meatballs for this soup. You can use whatever you have on hand, whether homemade or from the store. Keep in mind, mini meatballs will require less time to cook, about 2-3 minutes total. Also if using pre-cooked or fully-cooked meatballs, check the package for cooking time and adjust as needed.
- Leftovers: Leftover soup will keep refrigerated for 2-3 days when stored in an airtight container. I do not recommend freezing this soup.
Keywords: easy, quick, kid friendly