arrow back back to Lunch
  • Italian Wedding Soup
  • Kid-Friendly Food
  • Soup
Icon category

Italian Wedding Soup Inspired by Nonna

by Mia Pierantozzi | 6 months ago

Over the holidays while we were at nonno and nonna’s house out East, my lil monkey (lil one) devoured nonna’s Italian Wedding Soup. With the much-needed rain we’ve been getting in Southern California, it’s been chilly outside so to bring some warmth in our home I decided to make Italian Wedding Soup inspired by nonna. There are a few things I changed given the ingredients I had in my kitchen. Nonna uses escarole instead of spinach and she doesn’t add carrots. I added the carrots because my lil monkey loves them and I wanted to add color to my soup.

Since I now cook for a toddler I’ve become sensitive to the size of the vegetables that I chop along with the other ingredients I use. My vegetables are often diced to make them smaller versus chopped which tend to be larger. While baby spinach usually has smaller leaves, I’m still mindful and rip them into smaller pieces before I cook them.

Serves: 6

Ingredients for Meatballs 

1 lb ground beef

1 egg

1/4 cup breadcrumbs

1/4 cup grated parmesan cheese

1 tbs olive oil

Directions for Meatballs

In a mixing bowl, place the ground beef, egg, breadcrumbs, and parmesan cheese and mix all ingredients together with your hands to evenly distribute the ingredients. Roll the mixture into 1-inch balls, should make about 16 meatballs. Set the meatballs aside and heat up olive oil in a frying pan and fry the meatballs until they are brown, but not cooked completely. Remove the meatballs from pan to a plate lined with paper towels and set aside.

Ingredients for Soup

1 cup yellow onion diced

1 cup carrots diced

1 tsp garlic powder

1 tbs olive oil

32 ounces chicken broth

1 cup uncooked orzo pasta

1-2 cups fresh baby spinach

salt & pepper to taste

grated parmesan cheese

chopped Italian parsley 

**Below are directions for Instant Pot for those who have one and directions for stovetop for those who don’t have an Instant Pot.

Directions for Soup – Instant Pot

Set your Instant Pot to Sauté and heat olive oil and diced onions until onions become very soft and translucent about couple of minutes. Add carrots and garlic powder and sauté for another couple of minutes. Add in chicken broth, pasta and submerge the meatballs in the broth. Turn off Sauté and lock your lid in place and make sure your pressure valve is set to sealing. Set your Instant Pot to High Pressure for 10 minutes. After 10 minutes of cook time, turn pressure valve to quick release. Carefully open your pressure cooker and add spinach (1 or 2 cups depending on how much spinach you want in your soup) and allow spinach to wilt for a few minutes. Season with salt and pepper to taste. Ladle soup into bowls and garnish with grated parmesan cheese and chopped Italian parsley.

Directions for Soup – Stovetop

In a large non-stick pot heat the olive oil. Add onion and sauté over medium heat until onions become very soft about 8 minutes. Add carrots and garlic powder and sauté for 5 minutes. Add meatballs followed by chicken broth and simmer over low heat for 1 hour. While ingredients are simmering, cook pasta for two minutes less than indicated on package. Add pasta and spinach (1 or 2 cups depending on how much spinach you want in your soup) allowing spinach to wilt and pasta to cook rest of the way. Season with salt and pepper to taste. Ladle soup into bowls and garnish with grated parmesan cheese and chopped Italian parsley.

Hope you enjoy it as much as my lil monkey!!

Ciao for now!!