15-Minute Italian Wedding Soup
A five-ingredient Italian wedding soup made with chicken broth, thin spaghetti, precooked meatballs, and baby spinach. The soup comes together quickly with a brief sauté of onion in olive oil, followed by a simmer until the pasta reaches tenderness. Black pepper seasons throughout.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 8 cups chicken broth, homemade or commercial
- 3 ounces thin spaghetti, broken in halfsmall pasta shapes1:1
orzo or ditalini work similarly
- ¾ teaspoon black pepper
- 3 ounces precooked cocktail-sized meatballs, quartered
- 1 ½ cups baby spinach, shredded
Instructions
- 1
Combine oil and onion in a large pot. Cook over medium heat until sizzling.
- 2
Add broth, pasta, and pepper. Bring to a boil.
- 3
Cook, stirring, for 5 minutes.
- 4
Add meatballs and spinach. Reduce heat to low.
- 5
Cook until pasta is tender.
Good to Know
Refrigerate in an airtight container up to 3 days. Freeze up to 1 month; pasta may soften upon thawing.
Prepare through step 3 and refrigerate the broth mixture. Add meatballs and spinach when ready to finish.
Ladle into bowls. Serve hot.
Common Mistakes
Do not skip stirring in the first 5 minutes to avoid uneven pasta cooking
Do not overcook after adding spinach to avoid mushy texture
Substitutions
orzo or ditalini work similarly
use beef or pork