Italian Wedding Soup Finished with Traditional Italian Olive Oil Blend

Tender meatballs, silky broth, tiny pasta, and leafy greens come together in a bowl that feels both comforting and lively. A finishing drizzle of Traditional Italian Infused Olive Oil Blend adds a savory herb lift that ties the whole soup together, making it a warm, satisfying dinner for family nights or easy entertaining.

Garden Infuzions

Italian Wedding Soup Finished with Traditional Italian Olive Oil Blend

A cozy bowl of Italian Wedding Soup with tender meatballs, delicate pasta, leafy greens, and a savory finish from Traditional Italian Infused Olive Oil Blend.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 6 bowls

Course: Dinner, Main Course, Soup

Cuisine: American Classics, Italian

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 lb ground chicken
• 1 large egg
• 1/2 cup fine dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 8 cups chicken broth
• 1 tablespoon Traditional Italian Infused Olive Oil Blend
• 1 cup diced yellow onion
• 2 medium carrots diced
• 2 celery stalks diced
• 2 cloves garlic minced
• 1 bay leaf
• 1/2 teaspoon dried oregano
• 3/4 cup acini di pepe or other small pasta
• 4 cups baby spinach
• 1/4 cup grated Parmesan cheese for serving
• Fresh parsley for serving

Equipment

• 1 Large mixing bowl For mixing the meatball mixture
• 1 Large Soup Pot At least 6 quarts
• 1 Wooden spoon For stirring vegetables and broth
• 1 set Measuring cups For broth, breadcrumbs, and pasta
• 1 set Measuring spoons For seasoning
• 1 Tray or Plate For shaping meatballs

Method

 

Instructions

1. 1. In a large bowl, combine the ground chicken, egg, breadcrumbs, Parmesan, parsley, salt, pepper, and garlic powder until just mixed.
2. 2. Shape the mixture into small meatballs, about 1 inch across, and place them on a plate or tray.
3. 3. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then cook until the vegetables begin to soften, about 5 minutes.
4. 4. Stir in the garlic and oregano and cook for 30 seconds until fragrant.
5. 5. Pour in the chicken broth and add the bay leaf. Bring the soup to a gentle simmer.
6. 6. Carefully add the meatballs to the simmering broth and cook for 10 minutes.
7. 7. Stir in the pasta and cook until just tender, about 7 to 9 minutes.
8. 8. Add the spinach and cook until wilted, about 1 minute.
9. 9. Remove the bay leaf, then ladle the soup into bowls.
10. 10. Finish each bowl with a drizzle of Traditional Italian Infused Olive Oil Blend, a sprinkle of Parmesan, and a little fresh parsley before serving.

Notes

Use small meatballs so they stay tender and cook evenly in the broth. If you want a slightly richer bowl, add an extra teaspoon of the featured olive oil right before serving. For best texture, cook the pasta just until tender and serve the soup soon after assembling.

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Recipe Tips

Keep the meatballs small so they cook evenly and stay tender. Add the pasta near the end so it holds its shape, and finish each bowl with a fresh drizzle of olive oil right before serving.

Serving Suggestions

Serve this soup with warm crusty bread, a simple green salad, or a tray of roasted vegetables for a complete Italian-inspired meal. It also works well as a starter for a dinner party or holiday table.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. If possible, keep extra pasta separate so it does not soak up too much broth before reheating.

Variations

Swap spinach for escarole, use ground turkey instead of chicken, or add a handful of grated Parmesan to the meatball mix for a richer finish. You can also stir in a little extra broth if you prefer a lighter soup.

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