Best 2 Italian Wedding Soup Supper Recipes

Indulge in the warmth and comfort of Italian Wedding Soup, a classic dish that has earned its place as a beloved soup in Italian cuisine. Originating from Southern Italy, this flavorful soup is known for its delightful combination of tender meatballs, enriched broth, and a medley of vegetables that come together to create a symphony of flavors. The hearty meatballs, lovingly crafted with a blend of ground beef, pork, and aromatic herbs, are the centerpiece of this soup.

Complementing the meatballs is a rich and flavorful broth, simmered to perfection with a combination of chicken stock, vegetables, and a touch of tomato paste. The broth forms the foundation of the soup, providing a depth of flavor that pairs harmoniously with the meatballs and vegetables. Accompanying the meatballs and broth is a colorful array of vegetables, including carrots, celery, escarole, and spinach. These vegetables add texture, color, and a delightful crunch to the soup, creating a well-balanced and satisfying dish.

To elevate the soup's flavor even further, Parmesan cheese and fresh basil are generously sprinkled on top. These ingredients add a final touch of savory richness and freshness, making the soup even more irresistible. Whether enjoyed as a comforting meal on a chilly evening or served as a delightful starter, Italian Wedding Soup is sure to warm your heart and leave you craving more.

Let's cook with our recipes!

ITALIAN WEDDING SOUP SUPPER

Italian Wedding Soup Supper image

In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles. -Patricia Harmon, Baden, Pennsylvania

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

2 cups small pasta shells
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Asiago cheese

Steps:

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm., In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook until heated through, 4-6 minutes., Drain pasta; stir into skillet. Sprinkle with cheese.

Nutrition Facts : Calories 473 calories, Fat 24g fat (10g saturated fat), Cholesterol 63mg cholesterol, Sodium 1006mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein.

ITALIAN WEDDING SOUP SUPPER

Italian Wedding Soup Supper image

From the Feb/March 2012 Taste of Home Magazine. Submitted by Patricia Harmon. She notes "In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles."

Provided by Kerena

Categories European

Time 40m

Yield 1 pot, 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups small shell pasta
1/2 lb boneless skinless chicken breast, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 (12 ounce) package frozen italian style meatballs, cooked and thawed
1 (10 3/4 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons fresh thyme or 1/2 teaspoon dried thyme, minced
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup asiago cheese, shredded

Steps:

Cook pasta according to package directions.
Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
In the same skillet, saute the onion, carrot and celery in remaining oil until tender.
Add the meatballs, cream of chicken soup, spinach, chicken broth, thyme, salt, pepper and reserved chicken.
Cover and cook for 4 to 6 minutes or until heated through.
Drain pasta; stir into skillet.
Sprinkle with cheese.

Tips:

Use high-quality ingredients for the best flavor. Fresh vegetables, flavorful broth, and tender meatballs make all the difference.
Don't skimp on the Parmesan cheese. It adds a delicious nutty flavor to the soup.
To make the meatballs more flavorful, add some grated Parmesan cheese, chopped parsley, and a pinch of garlic powder to the meat mixture.
If you don't have time to make your own meatballs, you can use frozen or pre-cooked meatballs. Just be sure to thaw them before adding them to the soup.
Serve the soup with a side of crusty bread or crackers for dipping.

Conclusion:

This Italian wedding soup supper is a hearty, flavorful, and comforting meal that's perfect for a cold winter day. It's also a great way to use up leftover chicken or turkey. So next time you're looking for a delicious and easy weeknight meal, give this Italian wedding soup supper a try.