Italian Wedding Soup is such an easy recipe to make with ready-made meatballs and baby spinach! A homemade soup that’s ready in about 30 minutes and the perfect soup to warm you up on a chilly day. Italian Wedding Soup will be a family favorite soup recipe for sure!
Easy Italian Wedding Soup With Frozen Meatballs
One of my favorite things about the seasons changing from summer into fall is homemade soup simmering on the stove. Soup warms up your body and your soul. You’re going to love that this recipe is a cinch to make with ready-made meatballs and baby spinach!
The mini meatballs for our Italian Wedding Soup can be found in the frozen foods section of your grocery store.
You can also make your own mini meatballs if you have the time. Just be sure that they are cooked all the way through before serving your soup.
It’s ready in about 30 minutes so you can honestly say “Here’s a little something I just whipped up!”. So snuggle under a blanket, warm up your body and soul with simmering soup and welcome in the cool crisp air of autumn.
What is Italian Wedding Soup?
Italian Wedding Soup is one of my all-time favorites but did you know that the soup has nothing to do with weddings? The name “Italian Wedding Soup” happened to get a little lost in translation. It is a mis-translation of the Italian phrase “minestra maritata” which translates to “married soup”. It is actually a reference to the fact that green vegetables and meats go well together or in other words the flavors “marry” well.
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Ingredients you will need to make this recipe
- oil
- frozen bite-size meatballs
- onion
- dried Italian seasoning
- chicken broth
- mini penne pasta
- baby spinach
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- 1 Tbs. oil
- 1 pkg. (14 oz.) frozen bite-size meatballs, approximately 28 per package
- 1 onion, chopped, 1 cup
- 1 tsp. dried Italian seasoning
- 3 cans (14.5 oz. each) chicken broth
- 1 cup mini penne pasta
- 4 cups baby spinach
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In saucepot heat oil over medium-hi heat.
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Cook meatballs, onion and Italian seasoning until meatballs are browned and onion is just tender, 5-7 minutes, stirring occasionally.
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Add chicken broth. Bring to a boil.
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Add pasta. Boil 10 minutes.
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5. Stir in spinach. Reduce heat to medium and simmer until pasta is al dente and spinach is wilted, 2-3 minutes.
Makes 8 cups.
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