This healthier Italian Wedding Soup is a huge fave. Tender chicken meatballs, flavored with old world spicing and a touch of ricotta just “make” this soup. Nestled into a rich broth brimming with hearty vegetables, it is so delicious, no one will notice how healthy it is!
This recipe was a long time coming, mainly due to issues with the meatballs. Nearly every recipe I tried failed me (the first was about 15 years ago!) until I finally came up with my own. I just couldn’t let it go and I’m glad I didn’t. The Chicken & Ricotta Meatballs are so fantastic, sometimes they get gobbled up before the soup is made…
Italian Wedding Soup is a Minestrone, and the name comes from the marriage of flavors. Once you have a great meatball, well the rest of the recipe is easy!
Use a good broth, preferably home-made, as the broth is a huge part of the flavor and the body is important. Fill the rest up with healthy veggies and perhaps a little pasta. We like orzo best. If desired, adding a can of well rinsed white beans can make this a bit heartier and stretch the soup.
Italian Wedding Soup
- 1 recipe of Chicken & Ricotta Meatballs *
- 2 tablespoons olive oil
- 1 finely chopped onion
- 3 carrots, cut into 1/4″ slices
- 2 stalks celery cut into 1/4″ slices
- 10 cups homemade chicken stock or a good, store-bought one
- 1/2 cup dry white wine
- 3/4 to 1 cup small pasta such as orzo
- several handfuls of chopped kale
* Chicken & Ricotta Meatballs may added to this soup in two ways:
The meatballs may be baked as directed in recipe, the pan deglazed with the wine and/or broth and both added to the soup: the deglazed wine/broth is added when the mixture is brought to a boil and the meatballs added along with the pasta.
Alternatively, the meatballs may be added in a raw state once the broth and wine are brought to a boil and cooked for a total of 10 to 12 minutes. That means you’ll add the meatballs to the simmering broth, and give the meatballs a five to six-minute head start before adding the pasta.
So on to the recipe:
Add olive oil to Dutch oven, heat to medium and add onion, carrots and celery and cook until nearly tender, about 8 to 10 minutes. Add stock and wine (or stock, wine and drippings if your meatballs are already cooked) and bring to a simmer.
- If using cooked meatballs, simmer the broth for about five minutes and then continue with the recipe.
- If cooking meatballs from the raw state in the soup, add them as soon as the soup comes to a simmer. Once added, return the pot to a simmer & cook for about five to six minutes. Then continue with the recipe.
To continue with the recipe, add pasta (and if using cooked meatballs, add the meatballs, too) and simmer an additional five to seven minutes until pasta is nearly tender. Add kale and cook for a moment or two until wilted but still fresh and pasta is done to your likeness.
Taste and adjust any seasonings.
From the kitchen of http://www.frugalhausfrau.com