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Speedy Trick Italian Wedding Soup: 30 Min Magic

Italian Wedding Soup (Speedy Trick)
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A quick and comforting Italian Wedding Soup recipe that brings classic flavors to your table in under 30 minutes, perfect for a busy weeknight.

Ingredients

Scale
  • 1 pound ground chicken or turkey
  • 1/2 cup Italian seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 6 cups chicken broth
  • 1/2 cup acini di pepe pasta
  • 1 cup chopped spinach or escarole
  • 1/4 cup chopped fresh parsley for garnish
  • Grated Parmesan cheese for garnish

Instructions

  1. In a medium bowl, combine ground chicken, breadcrumbs, 1/4 cup Parmesan cheese, egg, 1 tablespoon parsley, salt, and pepper. Mix gently until just combined.
  2. Roll the mixture into small meatballs, about 1/2 inch in diameter.
  3. In a large pot or Dutch oven, bring the chicken broth to a boil over medium-high heat.
  4. Add the meatballs to the boiling broth and cook for 5-7 minutes, or until they float to the surface and are cooked through.
  5. Add the acini di pepe pasta to the pot and cook according to package directions, usually about 7-9 minutes, until al dente.
  6. Stir in the chopped spinach or escarole and cook for 1-2 minutes, until wilted.
  7. Ladle the soup into bowls. Garnish with fresh parsley and additional Parmesan cheese.

Notes

  • For even faster cooking, you can use pre-made mini meatballs.
  • If you don’t have acini di pepe, small pasta shapes like ditalini or orzo can be substituted.
  • Adjust the amount of salt and pepper to your preference.

Nutrition

Find it online: https://whiskdaily.com/italian-wedding-soup-speedy-trick/