This timeless Italian Wedding Soup features tender meatballs in a rich, aromatic broth with vibrant spinach and delicate pasta. Perfectly suited for preparation on the stovetop or in a slow cooker, it’s a comforting meal that’s both simple and satisfying.
Gently mix all meatball ingredients, ensuring not to overwork the mixture. Shape into ¾-inch meatballs.
In a large soup pot, heat olive oil over medium-high heat. Brown the meatballs in small batches for approximately 2 minutes, allowing them to finish cooking in the soup later. Set aside.
Using the same pot, sauté the onion, carrots, and celery over medium heat for 6 minutes until softened. If necessary, add an extra splash of olive oil.
Incorporate the garlic and Italian seasoning, cooking for 1 minute until fragrant. Pour in the chicken broth, bringing the mixture to a boil before reducing it to a gentle simmer.
Return the browned meatballs to the pot, allowing them to simmer. Meanwhile, cook the pasta separately until al dente. Drain and place into individual serving bowls to avoid excessive absorption of the broth during storage. Alternatively, you may cook or add the pasta directly to the soup if no leftovers are expected.
Fold in the fresh spinach and allow it to wilt, which should take about 2 minutes.
Serve the soup in bowls, topping with freshly grated Parmesan cheese. Enjoy warm.
Notes
For alternative cooking methods using a slow cooker or Instant Pot, refer to the additional instructions provided.