Ever wondered why they call it Italian Wedding Soup? It’s a cool story, and no, it’s got nothing to do with weddings! Back in the day, it was known as “minestra maritata,” which basically means “married soup.” Why? Because the flavors in this soup are a match made in heaven – they just click!
If you’re on the hunt for a soup that’s not only tasty but also good for you, this one’s a winner! We cook it up with our own homemade broth, flavorful mini meatballs, and a healthy dose of spinach. And guess what? We’ve got a little surprise in there – a tiny pasta called fide that gives it a touch of Greek awesomeness. Of course, how could we resist a touch of Greek?
What you’ll need to make the homemade broth
- Chicken thighs
- Carrots
- Celery
- Onion
- Water
- Salt & pepper
Alright, so here’s the lowdown on our Italian Wedding Soup. First things first, we kick it off by whipping up a homemade broth using some seriously simple and delicious stuff – chicken, carrots, celery, and onions. It’s pretty awesome how these everyday ingredients team up to create a broth that’s packed with flavor!
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Now, if time’s not exactly on your side and you’re all about saving some effort, no worries. You can totally swap in a store-bought broth. Quick and easy, right? But here’s the deal: watch out for those sodium levels. Some brands go a bit heavy on the salt, so take a second to check the label.
Making the homemade broth is easy – just grab a large stock pot and add all the broth ingredients. Fill the pot with water, cover it, and place it over medium-high heat. Once the water comes to a boil, reduce the heat to a simmer and let it cook for 2 hours. In no time, you’ll have a delicious broth ready to go
After finishing the broth, use a slotted spoon to remove the chicken and vegetables. Let the chicken cool down and then shred it before returning it to the broth. Now that you have completed this step, you can proceed to add the remaining ingredients to your delicious soup.
We’ve Got A Little Secret!
Here’s a little secret that we’d like to share with you! If you’re worried that making a hundred tiny meatballs from scratch will take too long, fear not! We have a solution – we use store-bought frozen Italian mini meatballs instead! This is a convenient and time-saving trick that still provides the same delicious taste. Whether you choose to use store-bought or make your own from scratch, you can’t go wrong – the soup will still be just as delicious!
Time to Finish Up The Wedding Soup
To complete the soup, bring the broth to a boil and add in the delicious meatballs, along with the chopped carrots, onions, and celery. Lower the heat to medium and let everything simmer until the vegetables are tender and the meatballs are fully cooked. Next, add the fide (or your preferred pasta) and cook until done. Finally, add the nutritious spinach and cook for a few minutes until it’s wilted. And there you have it – your Italian Wedding Soup is now ready to enjoy!
Italian Wedding Soup
Ingredients
- 6 chicken thighs
- 2 large carrots cut in half
- 2 celery stalks including leaves
- 1 onion peeled and halved
- salt and pepper to taste
For The Soup
- 1.5 lbs. meatballs Italian Mini Meatballs
- 2 carrots peeled and diced
- 2 celery stalks cleaned and diced
- 1 small onion chopped
- 1 cup vermicelli (or Greek fide)
- 10 ounce spinach
Instructions
Broth
- In a large pot, add the chicken thighs, halved onion, carrots, and celery. Season with salt and pepper to taste.
- Fill the pot with water, cover and place it on medium-high heat and bring it to a boil. Reduce heat to simmer ,and simmer for about 2 hours.
- When the broth is done, remove it from the heat and using a slotted spoon remove the chicken and vegetables. * See notes
- Let the chicken cool down and then shred it before adding it back to the broth.
For The Soup
- Bring the broth to a boil again and add the Italian mini meatballs, chopped carrots, chopped celery, and chopped onion to the pot.
- Reduce to medium heat and cook until the vegetables are tender and the meatballs are cooked through.
- Add the pasta to the soup, and cook it until it's done. Keep in mind that if you are using a thin pasta like fide (Greek pasta) or vermicelli, it will cook quickly.
- Add the spinach to the soup and stir it in. Cook until the spinach is wilted, which should only take a few minutes.
- Serve the soup with a side of crusty bread and a sprinkle of freshly grated Parmesan cheese on top (optional) Enjoy your delicious Italian Wedding Soup!
Notes
- This recipe yields a generous amount of soup, making it perfect for leftovers or feeding a crowd. Feel free to adjust quantities based on your preferences or save the extras for later enjoyment.
- Instead of discarding the vegetables after making the broth, you can freeze them for later use. Let them cool, then store in airtight freezer bags or containers. These frozen veggies can be a convenient addition to future soups, stews, or sauces. Just remember to label and date the containers for easy identification. It’s a great way to reduce food waste and make the most of your ingredients!
