Ah, Italian Wedding Soup – a classic, hearty dish that brings warmth and comfort with every spoonful. But, if you’re like many people, you might be wondering where the name comes from. Contrary to popular belief, the name doesn’t have anything to do with actual weddings! It’s derived from the Italian phrase minestra maritata, which means "married soup." The "marriage" here refers to the delicious blending of flavors from the vegetables and meats. Traditionally, Italian Wedding Soup includes greens like escarole or spinach and a rich, flavorful broth paired with small meatballs. This version with chicken is a lighter, yet equally satisfying, take on the classic.
Not only does this soup pack a punch in terms of flavor, but it’s also packed with nutrients. And the best part? It’s simple to make, using ingredients you can easily find at your local grocery store. Let’s break down everything you need to know to make a bowl of Italian Wedding Soup that’ll warm your heart and soul.
Italian Wedding Soup With Chicken Recipe
This recipe for Italian Wedding Soup with Chicken is everything you’d want in a comfort food dish – cozy, filling, and full of flavors that complement each other perfectly. By swapping out the traditional beef or pork for chicken, you get a lighter, leaner option without sacrificing flavor. With small chicken meatballs, tender greens, and a savory broth, this soup will be on repeat in your kitchen.
Ingredients Needed
To make a rich and hearty pot of Italian Wedding Soup, here’s everything you’ll need:
For The Soup Broth
- 6 cups of chicken broth (or homemade stock if you’re feeling fancy)
- 1 medium onion, finely chopped
- 2 cloves of garlic, minced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- A pinch of red pepper flakes (optional, for a little heat)
For The Chicken Meatballs
- 1 lb ground chicken (a mix of dark and white meat works well for flavor)
- ½ cup breadcrumbs (preferably fresh or panko for crunch)
- ¼ cup grated Parmesan cheese
- 1 egg
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon dried oregano
- Salt and pepper to taste
For The Greens
- 4 cups of spinach or escarole, chopped (escrow is more traditional, but spinach works just fine)
For The Final Touch
- Extra Parmesan for garnishing
- Fresh parsley, chopped, for garnish
- Crusty bread for serving (optional, but highly recommended!)
Cooking Instructions
Making this soup is easier than you might think. The key is in the balance between the savory broth, perfectly cooked meatballs, and tender greens. Here’s the step-by-step guide:
-
Make The Chicken Meatballs
- In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, oregano, salt, and pepper.
- Use your hands to gently mix the ingredients together, but avoid overworking the mixture to keep the meatballs tender.
- Form small meatballs, about 1 inch in diameter. Place them on a parchment-lined baking sheet.
- Preheat the oven to 375°F (190°C). Bake the meatballs for about 15-20 minutes, or until they’re golden brown and cooked through. You can also cook them in a pan, but baking gives them a nice even cook.
-
Prepare The Soup Base
- While the meatballs are baking, heat a large pot over medium heat. Add a splash of olive oil and sauté the onions, garlic, carrot, and celery. Cook for 5-7 minutes until the vegetables are soft and fragrant.
- Add in the chicken broth and bring the mixture to a simmer.
- Drop in the bay leaf and season with salt, pepper, and a pinch of red pepper flakes (if you like a little heat). Let this simmer for 10-15 minutes to develop the flavors.
-
Combine Meatballs And Greens
- Once the meatballs are ready, gently drop them into the simmering broth.
- Add the chopped spinach or escarole and stir. Let the soup simmer for an additional 5-10 minutes, allowing the flavors to meld together and the greens to wilt.
-
Final Touches
- Taste the soup and adjust the seasoning, adding more salt, pepper, or a bit of lemon juice for brightness if needed.
- Ladle the soup into bowls, and top with extra Parmesan and freshly chopped parsley. Serve with a side of crusty bread, if desired.
Ingredient Insights
Let’s take a deeper look at the key ingredients in this dish:
- Chicken Broth: The base of the soup, which brings a rich and savory flavor to the dish. Homemade broth will yield a more complex flavor, but store-bought works well if you’re short on time.
- Ground Chicken: A lean protein choice for the meatballs, which keeps the dish light and healthy. Using a mix of dark and white meat helps provide moisture and flavor.
- Parmesan Cheese: Adds a salty, nutty flavor to the meatballs and a nice garnish to the finished soup. Freshly grated is always best to avoid any unnecessary preservatives.
- Greens (Spinach or Escarole): These bring color and nutrition to the dish. Escarole has a slightly bitter flavor that pairs beautifully with the broth, while spinach gives a mild, sweet undertone.
- Breadcrumbs: Help bind the meatballs together and keep them tender. If you have stale bread, use that for an even better flavor and texture!
Expert Tips
- Make-ahead magic: This soup tastes even better the next day, once the flavors have had time to meld. You can make a large batch and store it in the fridge for up to 3 days.
- Meatball texture: Be gentle when mixing and forming the meatballs. Overworking the mixture can make them tough, which is the last thing you want in a juicy meatball.
- Adjust the greens: If you don’t like spinach or escarole, try kale or Swiss chard as a substitute. Just keep in mind that some greens, like kale, may need a little extra cooking time to soften.
- Add a squeeze of lemon: Just before serving, squeeze a little fresh lemon juice into the soup to balance the richness and add a pop of freshness.
Recipe Variations
While the traditional Italian Wedding Soup recipe is fantastic, there are plenty of ways to make it your own:
- Swap in other meats: If you’re not a fan of chicken, try using turkey, beef, or pork for the meatballs. Ground turkey, in particular, is a great lean alternative.
- Add pasta: For an extra heartiness, add a handful of small pasta like acini di pepe or orzo. Cook it directly in the soup during the final simmer. The pasta will soak up all the delicious flavors!
- Vegetarian version: Omit the meatballs and instead use plant-based crumbles or add more vegetables like zucchini, mushrooms, or bell peppers for a veggie-packed version.
- Spice it up: If you’re looking for some extra heat, stir in some diced jalapeños or use a spicy sausage instead of chicken for a kick.
Final Words
Italian Wedding Soup with chicken is a recipe that marries simplicity and flavor in the most satisfying way. The tender chicken meatballs, vibrant greens, and savory broth all come together to create a soup that’s perfect for any occasion. Whether you’re making a comforting meal for a cold evening or preparing a dish to impress guests, this soup delivers on every front. It’s hearty, nutritious, and just the right balance of flavors to leave you craving more.
FAQs
What Is Italian Wedding Soup With Chicken?
Italian wedding soup with chicken is a flavorful and hearty soup made with chicken, small meatballs, vegetables, and greens, typically spinach or escarole. Despite its name, the soup is not specifically associated with weddings; the term ’wedding’ refers to the perfect ’marriage’ of flavors in the dish.
Can I Use Store-bought Chicken Broth For Italian Wedding Soup?
Yes, store-bought chicken broth can be used for convenience, but homemade chicken broth will provide a richer, more nuanced flavor. If using store-bought broth, consider adding additional seasonings to enhance the taste.
What Kind Of Chicken Should I Use In Italian Wedding Soup?
For the best flavor, use boneless, skinless chicken breasts or thighs. Ground chicken can also be used for the meatballs. You can also use rotisserie chicken for a quicker version of the soup.
Can I Make The Chicken Meatballs Ahead Of Time?
Yes, you can prepare the chicken meatballs in advance. They can be refrigerated for up to 24 hours or frozen for longer storage. This will save time when assembling the soup.
What Vegetables Are Typically Used In Italian Wedding Soup?
The main vegetables in Italian wedding soup are typically carrots, celery, and onions. Some variations also include garlic and leeks for additional depth of flavor.
Can I Substitute Spinach For Escarole In The Soup?
Yes, spinach is a common substitute for escarole in Italian wedding soup. Spinach provides a similar texture and flavor, though escarole has a slightly more bitter, robust taste.
How Do I Make The Chicken Meatballs For Italian Wedding Soup?
To make the chicken meatballs, combine ground chicken with breadcrumbs, Parmesan cheese, egg, garlic, parsley, and seasonings. Roll the mixture into small meatballs and cook them in the soup broth or bake them beforehand for ease.
Can I Add Pasta To Italian Wedding Soup?
Yes, small pasta such as acini di pepe or orzo is traditionally added to Italian wedding soup. You can also use other small pasta shapes, but adjust the cooking time to ensure the pasta does not overcook.
How Long Does Italian Wedding Soup Take To Cook?
Italian wedding soup typically takes around 45 minutes to 1 hour to prepare, depending on whether the meatballs are cooked in the broth or prepared separately beforehand. This time includes cooking the vegetables and the soup base.
Is Italian Wedding Soup With Chicken A Healthy Meal Option?
Yes, Italian wedding soup with chicken is generally a healthy option. It is packed with lean protein from the chicken, fiber from the vegetables, and can be low in fat if you use skinless chicken. To make it even healthier, opt for whole-grain pasta or reduce the amount of cheese and oil used.