While fresh herbs like parsley and oregano impart a brighter, more vibrant depth of flavor that we highly recommend, you can certainly use dried herbs if fresh ones are unavailable. As a general rule for this recipe, substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs called for. Just remember to add dried herbs a bit earlier in the cooking process to allow their flavors to fully bloom in the broth.

Absolutely! While ground chicken provides a wonderfully light and tender meatball, you have several delicious alternatives. Ground turkey is an excellent substitute for a leaner option. For a richer flavor profile, consider using a mixture of ground beef and pork, or even a blend of all three. Adjust your seasoning as needed to complement your chosen meat, and ensure the meatballs are cooked through.

You can certainly get a head start on this recipe. The meatballs can be made and baked in advance. Once cooked, store them in an airtight container in the refrigerator for up to 2 days, or freeze them for up to 2 months. When you’re ready to assemble the soup, simply add the pre-cooked meatballs as directed in the instructions. For best results, we recommend cooking the pasta and spinach fresh when you’re ready to serve, as they can become mushy if left in the soup for too long or reheated multiple times.

Acini de Pepe, Italian for “peppercorns,” is a very small, spherical pasta traditionally used in this soup. However, if it’s not readily available in your local grocery store, don’t fret! Orzo is a fantastic and widely accessible substitute, offering a similar size and texture. Other small pasta shapes like stelline (stars), pastina, or even ditalini (small tubes) would also work wonderfully, providing that delightful texture contrast to the broth and vegetables.

Spinach is traditionally featured in Italian Wedding Soup, contributing a lovely color and a mild, nutritious element. However, if spinach isn’t your preference or you’re looking for an alternative, kale is a fantastic substitute. Chop it finely and add it to the soup a few minutes before serving, allowing it to wilt. If you prefer, you can also omit the greens entirely, and the soup will still be incredibly delicious and satisfying.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. While it’s generally not recommended to freeze the entire soup after it’s been prepared with pasta and spinach (as these can change in texture), if you absolutely must freeze it, do so before adding the pasta and spinach. When reheating a frozen batch, thaw it first, bring it to a simmer, then cook fresh pasta and add fresh spinach before serving. You can easily reheat refrigerated leftovers in the microwave or gently on the stovetop until heated through.

Step 1: Prepare Your Meatballs. Begin by preheating your oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup, then lightly spray it with nonstick cooking spray. In a medium-sized bowl, combine the ground chicken, finely chopped fresh parsley, fresh oregano, one large egg, Italian breadcrumbs, ½ teaspoon kosher salt, 1 teaspoon black pepper, and 3 minced garlic cloves. Using your hands, gently mix the ingredients until just combined. Be careful not to overmix, as this can lead to tough meatballs. The mixture should be moist and hold its shape easily.

Step 2: Form and Bake the Meatballs. Using a small cookie scoop (or your hands), form the meat mixture into ½-inch balls. Aim for uniform size to ensure even cooking. Arrange the meatballs in a single layer on the prepared baking sheet. Transfer the baking sheet to the preheated oven and bake for 14-15 minutes, or until they are golden brown on the outside. Don’t worry if they aren’t fully cooked through at this stage; they will finish cooking perfectly in the hot soup.

Step 3: Sauté the Aromatics. While your meatballs are baking, place a large, heavy-bottomed pot or Dutch oven over medium heat. Add a tablespoon of olive oil. Once shimmering, add the diced sweet onion, carrots, and celery. Season with 1 teaspoon of salt and 1 teaspoon of black pepper. Stir occasionally and cook for 7-8 minutes, or until the vegetables have softened and the onion is translucent. This step is crucial for building the foundational flavor of your soup.

Step 4: Infuse with Herbs and Spices. To the softened vegetables, add the remaining 6 cloves of minced garlic, 2 tablespoons of fresh oregano, and 1 teaspoon of red pepper flakes. Stir well and cook for just another minute. This brief cooking time allows the garlic to become fragrant and the herbs and spices to release their full aroma, adding another layer of incredible flavor to your soup base. Be careful not to burn the garlic.

Step 5: Simmer the Soup. Pour in 9-10 cups of chicken broth. Bring the mixture to a rolling boil. Once boiling, add the 1½ cups of Acini de Pepe pasta (or your chosen small pasta) and cook for 5 minutes, stirring occasionally to prevent sticking. After 5 minutes, carefully add the baked meatballs to the pot. Continue to cook for another 3-4 minutes, ensuring the pasta is al dente and the meatballs are heated through. Reduce the heat to low and let the soup gently simmer for an additional 10 minutes, allowing all the flavors to meld beautifully.

Step 6: Finish and Serve. Finally, just before serving, stir in the 3-4 ounces of fresh spinach. Let it wilt slightly in the hot soup for only 1-2 minutes until it’s tender-crisp and bright green. Avoid overcooking the spinach to maintain its vibrant color and texture. Ladle the hot soup into bowls and serve immediately. Garnish with a sprinkle of fresh Parmesan cheese or extra fresh parsley, if desired. Enjoy this hearty, comforting Italian Wedding Soup!