(originally posted January 11, 2019; reposted in honor of our mom's wedding weekend!)
Because we like to keep things interesting, we added a little more color to our soup by including carrots (a household staple of ours).
🌈 KIDIFY THE MEAL 🌈
🍴 MODIFY THE MEAL🍴vegetable stock instead of chicken, and (3) increase the spinach and veggies (that's what I like to do!). With these changes, the soup will cook even faster. 🍅Make it Vegan! 1) Eliminate the meatballs, (2) use vegetable stock instead of chicken, (3) increase the spinach and veggies, and (4) replace the parmesan cheese garnish with nutritional yeast. With these changes, the soup will cook even faster. 🍅Make it Gluten Free! (1) Eliminate the pasta and replace with brown or white rice, and (2) don't put breadcrumbs in the meatballs. 🍅Make it Dairy Free! Simply remove the parmesan cheese from the meatball mix and as a serving garnish.
Italian Wedding Soup
- 1-2 T olive oil
- 1/2 medium onion (chopped)
- 1/2 cup celery (chopped)
- 2-3 large carrots (thinly sliced)
- 1 clove garlic (minced)
- 8 cups chicken broth/stock (or 64 oz, plus extra for leftovers)
- 1 large bunch spinach (remove stems if necessary)
- 1 cup Acini di Pepe pasta
- parmesan cheese (shredded or shaved, for serving)
- red pepper flakes (for serving)
- Heat olive oil on medium in large stock pot. Add onion, celery, carrots and garlic and cook for 3-4 minutes, stirring frequently. Add chicken broth and spinach and bring soup mixture to a boil.
- Once boiling, add uncooked pasta to soup mixture and cook for 10 minutes. NOTE: set aside some uncooked pasta for the Acini Di Pepe Snowflakes Craft.
- Meanwhile, use your hands to combine all meatball ingredients (except the olive oil) in a large bowl. Create small meatballs from the mixture. You can use your hands, but we highly recommend using this small scooper. It saves so much time!
- Place meatballs on a large heated skillet coated with olive oil. Sear meatballs on medium heat for 2 minutes on each side. (You will likely need to do this in 2 batches). Add seared meatballs to boiling soup mixture and cook for 4-6 minutes, or until meatballs are no longer pink in the center.