Italian Wedding Soup
with Chicken Meatballs
a soup recipe
Vinny is a family-taught home cook who focuses on cooking meals that the whole family can enjoy. He is driven by his love for spending time in the kitchen where he grew up spending time with his parents and siblings. He started shooting food photography and videography as a way to capture the importance of sharing a home-cooked meal with your family. He works as a photographer and digital media specialist full-time. On the side you can find his work on Instagram
@vindelgiudice or his blog,
Always From Scratch. His recipes consist of Italian-inspired family meals like lentil soup and chicken francese!
This is my classic Italian wedding soup, but with chicken meatballs instead of beef. The tender chicken meatballs are seasoned with Herbes de Provence and garlic powder for tons of flavor, making them the perfect riff on this classic Italian-American dish.
TIME (INACTIVE) | 1 H
TOTAL | 1 H
8 SERVINGS
SPECIAL EQUIPMENT:
1 DUTCH OVEN OR LARGE POT
- Combine the ingredients for the meatballs and roll them into small meatballs, no more than 1 inch big.
- Add 2 tablespoons olive oil to the pot over medium-high heat. Sear the meatballs for about 30-45 seconds on each side.
- Lower the heat to medium. Add 2 tablespoons of olive oil. Add the carrots, celery, and onions. Sauté for 6-8 minutes until the onions begin to soften. Season with 1/2 tsp of salt.
- Pour in the stock, add the bay leaves and remaining 1/2 teaspoon of salt. Bring to a boil and then immediately lower to a simmer.
- Stir in the meatballs and simmer for 15 minutes.
- Stir in the pasta. Simmer for 8-10 minutes, until the pasta is al dente.
- Remove the pot from the heat. Add the spinach and cover for 3 minutes to wilt. Then stir it in and serve immediately.
3-4 days in the refrigerator
I add a leftover Parmigiano rind to my soups. It adds an extra subtle layer of nutty savoriness and salt.
The smaller you can roll the meatballs the better. You want them to be able to fit on a spoon. It can become tedious to roll them really small, but they shouldn't be any larger than 1 inch.
classic blend
blend
A kitchen staple for those who enjoy robust flavors and traditionally hearty dishes. Its balanced yet rich herbal profile enhances everyday cooking, bringing the rustic warmth of Southern France to the table.
0.14 oz - PORTION$0.50
0.5 oz - JAR$10
0.5 oz - REFILL$9
2 oz - REFILL$29
powder
Signature garlicky taste in powdered form. Ideal for spice blends. Also useful for dressings or other stored foodstuffs. The powder will give foods a garlicky taste without overpowering more nuanced inclusions.
0.35 oz - PORTION$0.50
2.5 oz - JAR$7
2.5 oz - REFILL$6
8 oz - REFILL$15
fine grain
Offers a briny aroma, robust salinity, and mineral complexity, perfect for everyday seasoning.
0.5 oz - PORTION$0.50
4 oz - JAR$3
4 oz - REFILL$2
16 oz - REFILL$7
vietnamese
cracked
Our Vietnamese black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. In this cracked form they are ideal for salads or foods in need of texture.
0.39 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
laurel
whole, various sizes
Bay leaves impart a unique, aromatic flavor profile with woody, slightly floral notes, ideal for enriching soups, stews, and sauces in diverse cuisines.
0.25 oz - REFILL$3
1 oz - REFILL$9
