A delicious and classic recipe, this Italian Wedding Soup is hearty and comforting. It is made with a flavorful broth filled with vegetables, meatballs and pasta!
Preheat the oven to 400F degrees. Place aluminum foil on a baking sheet and spray it with nonstick cooking spray (or use nonstick foil.)
To make meatballs, place ground chicken, fresh parsley, fresh oregano, one egg, bread crumbs, salt, pepper, and 3 garlic cloves in a bowl and mix to combine.
Form into ½ inch balls and place on a baking sheet. I think this is easiest by using a cookie scoop.
Bake for 14-15 minutes until they are golden brown. Don't worry if they aren't fully cooked, they will finish cooking in the soup.
While the meatballs are baking, place a large pot over medium heat. Add in olive oil, onion, carrots, celery, garlic, salt and pepper.
Stir and cook for 7-8 minutes until softened. Then add in oregano and red pepper flakes, cook for another minute.
Pour in the chicken broth and bring to a boil. Once boiling add in pasta and cook for 5 minutes. Then add in the meatballs and cook for another 3-4 minutes. Place the heat on low and simmer for 10 minutes.
Once done, add in spinach, allow it to wilt slightly then serve!
Notes
You can use other meats for the meatballs, see above for some suggestions.
Other pasta can be used like orzo or a smaller pasta of your choice.
Kale can be swapped out for the spinach.
This can be frozen, but freeze before adding the pasta or spinach.