Italian Wedding Soup With Chicken Meatballs and Parsley

This veggie-packed take on Italian Wedding Soup has more greens than the traditional version.

By Betsy Nelson | Experience Life

Makes 6 to 8 servings
Prep Time 45 to 70 minutes
Cook Time Included in prep time

Ingredients

For the soup base:

1 tbs. extra-virgin olive oil
1 cup chopped yellow onion
2 carrots, peeled and chopped (about 1 cup)
2 stalks celery, chopped
4 cloves garlic, thinly sliced
8 cups chicken stock
1 bunch broccoli rabe, coarsely chopped (about 4 cups)
1 1/2 cups chopped fresh parsley
1 15-oz. can cannellini beans, drained and rinsed
Sea salt and freshly ground black pepper, to taste
Parmesan cheese, to garnish

For the meatballs:

1/2 lb. ground chicken
1 egg
1/4 cup whole-grain breadcrumbs
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
1/2 tsp. sea salt
Freshly ground black pepper, to taste

Directions

STEP 1

Preheat the oven to 375 degrees F.

STEP 2

Heat a large soup pot over medium heat, then add the olive oil. Add the onion, carrots, celery, and garlic, and sauté until al dente.

STEP 3

Add the chicken stock and simmer until the vegetables are tender.

STEP 4

While the stock is simmering, make the meatballs by mixing the ground chicken with the egg, breadcrumbs, cheese, and parsley, and season with salt and pepper.

STEP 5

Shape into small balls with a teaspoon or a small scoop and arrange on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, until the meatballs are cooked through. Add to the simmering soup.

STEP 6

Add the broccoli rabe, parsley, and cannellini beans, and simmer five minutes to heat through.

STEP 7

Season with salt and pepper to taste.

STEP 8

Serve with a fresh grating of Parmesan cheese.

For more wholesome and comforting soup recipes, see “5 Cozy Fall Soup Recipes“.

Photography by: Terry Brennan; Food Styling by: Betsy Nelson

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