Ina Garten Italian Wedding Soup Recipe
Comforting soups bring warmth to every season and this recipe feels classic, nourishing, and deeply satisfying. The Ina Garten Italian Wedding Soup Recipe inspires home cooks worldwide because it balances tender meatballs with fresh greens beautifully.
Ingredients
For the Meatballs
- 1 pound ground chicken or turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped parsley
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
For the Soup
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup sliced carrots
- 1 cup sliced celery
- 3 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 cup small pasta
- 4 cups fresh spinach or escarole
- Salt to taste
- Black pepper to taste
Instructions
- Preheat oven to 375°F.
- Mix all meatball ingredients gently.
- Shape small bite-sized meatballs.
- Place meatballs on lined baking sheet.
- Bake until lightly golden.
- Heat olive oil in soup pot.
- Sauté onion, carrot, and celery gently.
- Add garlic and stir briefly.
- Pour in chicken broth slowly.
- Bring broth to a gentle boil.
- Add pasta and cooked meatballs.
- Simmer until pasta turns tender.
- Stir in fresh greens.
- Season soup carefully.
- Serve hot and comforting.
Notes
- Use small meatballs for tenderness.
- Avoid overmixing the meat mixture.
- Choose low-sodium broth always.
- Add greens at the end.
- Simmer gently for clear broth.