Italian Wedding Soup: A Lighter, Brighter Take on a Beloved Classic

There are some dishes that, for me, are less about a recipe and more about a feeling. Italian Wedding Soup, in its traditional, hearty form, has always evoked a sense of comforting abundance, a true testament to nonna’s kitchen. But the first time I was asked to adapt it, to create a version that felt a touch lighter without sacrificing that soulful warmth, I was both intrigued and a little daunted. The thought of swapping out those familiar beef meatballs for something new was a culinary puzzle I eagerly embraced. What emerged was a revelation – a chicken meatball that sang with delicate flavor, a perfect counterpoint to the savory broth and tender greens. It was a dish that proved tradition can indeed be beautifully reimagined, and that sometimes, the best surprises come from a willingness to experiment.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 10
• Yield: Approximately 2.5 liters
• Dietary Type: Adaptable (Standard)

Ingredients

This version of Italian Wedding Soup features delicate chicken meatballs that are baked to perfection before joining the fragrant broth.

For the Chicken Meatballs:

• 1 lb ground chicken
• 2 tablespoons breadcrumbs
• 2 tablespoons Romano cheese, finely grated
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1-2 garlic cloves, minced (adjust to your preference)

For the Soup:

• 2.5 liters chicken broth
• 1 cup acini di pepe pasta
• 1 lb spinach, fresh (or frozen, thawed and squeezed dry)

Equipment Needed

• Baking sheet
• Large pot or Dutch oven
• Measuring cups and spoons
• Small bowl (for mixing meatballs)
• Oven

Instructions

Creating this delightful soup is a straightforward process that yields incredible flavor. We begin by preparing the tender chicken meatballs, which get a head start in the oven.

1. Preheat your oven to 325 degrees Fahrenheit. This moderate temperature is ideal for gently cooking the delicate chicken meatballs without drying them out.
2. In a small bowl, combine the ground chicken, breadcrumbs, Romano cheese, salt, pepper, dried oregano, dried parsley, and minced garlic cloves.
3. Blend the ingredients together with your hands or a fork until they are nicely incorporated. The texture will depend on the moisture content of your ground chicken. If the mixture feels too wet to form balls effectively, you may need to add a little more breadcrumbs, a tablespoon at a time, until you can easily shape them.
4. Carefully form the blended mixture into 1/2-inch meatballs. Aim for consistent size so they cook evenly.
5. Place the formed meatballs onto the baking sheet.
6. Bake the meatballs in the preheated oven for 10 minutes.
7. While the meatballs are baking, pour the chicken broth into a large pot or Dutch oven and bring it to a boil over medium-high heat.
8. Once the meatballs have finished their initial 10-minute bake, add them directly to the boiling broth.
9. Bring the soup back to a boil, then reduce the heat to a simmer. Add the acini di pepe pasta to the pot.
10. Continue to simmer the soup, stirring occasionally, until the pasta is cooked through, which typically takes approximately 10 minutes.
11. In the final moments of cooking, stir in the fresh spinach. If using fresh spinach, it will wilt down very quickly. If using thawed frozen spinach, ensure it’s heated through.
12. Once the spinach is wilted and the pasta is tender, taste the soup and adjust with salt and pepper as needed.
13. Ladle the hot soup into bowls, topping each serving with a sprinkle of Romano cheese to taste.

Expert Tips & Tricks

• Meatball Consistency is Key: If your ground chicken is particularly lean, it might require a touch more breadcrumbs to achieve the right consistency for rolling. Conversely, if it’s very moist, a little extra might be necessary. The goal is to be able to roll smooth, compact balls without them falling apart.
• Don’t Overcrowd the Baking Sheet: Ensure your meatballs have a little space between them on the baking sheet to allow for even browning and prevent them from steaming.
• Broth Flavor: The quality of your chicken broth significantly impacts the final flavor of the soup. Opt for a good quality, low-sodium broth if possible, allowing you to control the saltiness more effectively.
• Spinach Wilt: For the freshest flavor and vibrant color, add the spinach just before serving. It wilts in mere minutes, preserving its bright green hue and tender texture.

Serving & Storage Suggestions

Italian Wedding Soup is best served piping hot, a comforting embrace in a bowl. Garnish each serving with a generous sprinkle of freshly grated Romano cheese and perhaps a few extra flecks of fresh parsley if you have some on hand.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid as it sits, so you may need to add a splash of extra broth or water when reheating. Reheat gently on the stovetop over low heat or in the microwave until warmed through. This soup is not generally recommended for freezing due to the texture of the pasta and spinach.

Nutritional Information

Here’s an estimated nutritional breakdown per serving, recognizing that variations in ingredient brands and portion sizes can affect these values.

Nutrient	Amount per Serving	% Daily Value
Calories	162.5 kcal	–
Calories from Fat	–	–
Total Fat	4.1 g	6%
Saturated Fat	1.3 g	6%
Cholesterol	34.7 mg	11%
Sodium	1012.4 mg	42%
Total Carbohydrate	11.9 g	3%
Dietary Fiber	1.5 g	6%
Sugars	1.4 g	5%
Protein	18.6 g	37%

Variations & Substitutions

While this chicken version is delightful, feel free to explore:

• Herbs: A pinch of fresh thyme or rosemary can add a lovely aromatic dimension to the meatballs.
• Greens: If spinach isn’t your favorite, kale or chard, finely chopped, can be used. Ensure they are cooked until tender.
• Pasta: Orzo, ditalini, or even small shells can be substituted for the acini di pepe. Adjust cooking times accordingly.
• Cheese: Parmesan cheese can be used in place of Romano for a slightly different, but equally delicious, flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I make the meatballs ahead of time?
A: Yes, you can form the meatballs and store them raw in the refrigerator for up to 24 hours before baking and adding to the soup.

Q: What if I don’t have acini di pepe pasta?
A: Any small pasta shape like orzo, ditalini, or even alphabet pasta will work beautifully in this soup. Just be sure to cook it according to package directions.

Q: Can I use ground turkey instead of ground chicken?
A: Absolutely! Ground turkey will also yield delicious, tender meatballs for this soup.

Q: How can I make this soup lighter or lower in sodium?
A: Opt for a low-sodium chicken broth and be mindful of the added salt during meatball preparation. You can also use a leaner cut of ground chicken.

Q: Is it okay to add other vegetables?
A: While not traditional, you could certainly add finely diced carrots or celery to the broth along with the pasta for extra vegetable goodness.

A Heartwarming Embrace

This Italian Wedding Soup, with its tender chicken meatballs, is a testament to how classic dishes can be gently modernized while retaining their soul-satisfying essence. It’s a recipe that brings a touch of sunshine and comfort to any table, perfect for a weeknight meal or a gathering of loved ones. I encourage you to try this lighter, brighter take on a beloved classic, and I’d be delighted to hear about your culinary adventures with it. Buon appetito!