There are nights when soup feels right emotionally, but not logistically. You want warmth, savoriness, something brothy and grounding — without committing to multiple pots, a ladle, or a personality shift into “Sunday Simmer Person.”
Enter Italian Wedding Soup Skillet: all the cozy, savory comfort of the classic, condensed into one pan with glossy broth, tender pasta, and bite-sized meatballs you can absolutely justify making on a Tuesday.
It’s soup-adjacent. It’s skillet-forward. It tastes like you planned ahead and maybe own linen napkins. You don’t need to explain yourself.
Why You’ll Love This Recipe
- One-pan, no-drain situation
The pasta cooks directly in the broth, thickening everything just enough to feel intentional. - Classic comfort, modern pacing
All the flavors of Italian wedding soup, minus the pot shuffle and hour-long simmer. - Weeknight dinner that feels composed
Meatballs, greens, broth — balanced, savory, and oddly elegant for something made in 35 minutes. - Flexible and fridge-friendly
Works with ground turkey, chicken, pork, or even frozen meatballs in a pinch. - Low-stress, high-reward energy
The kind of meal that makes you feel competent even if the rest of the day was… loud.
Tips, Tricks & Variations
Use small pasta on purpose.
Orzo, ditalini, or acini di pepe are ideal here. They cook quickly and help the broth go from thin to silky without cream or flour.
Frozen meatballs are allowed.
Brown them well first. Flavor still matters, even when shortcutting.
Spinach not your thing?
Baby kale works beautifully. Chop it small so it wilts fast and behaves.
Make it richer without complicating things.
A knob of butter at the end or an extra handful of Parmesan takes this from cozy to quietly luxurious.
Toddler edit:
Skip the red pepper flakes and roll the meatballs smaller. Everything else stays.
Serving & Pairings
This is excellent straight from the skillet with a fork and some bread you tear instead of slice.
If you’re feeling composed, add a crisp green salad or something cold and fizzy to drink.
If not, the skillet is the vibe.
Leftovers reheat well and thicken slightly overnight — arguably better the next day.
FAQ
Can I make this ahead of time?
Yes, but keep in mind the pasta will continue absorbing broth. Add a splash of water or stock when reheating to loosen things back up.
What protein works best here?
Chicken or turkey keeps it light, pork makes it richer, and beef works if that’s what you have. This recipe is forgiving.
Is this actually soup?
Emotionally, yes. Structurally, it’s somewhere between soup and skillet pasta — which is exactly why it works.
Italian Wedding Soup Skillet
Ingredients
Meatballs
- 1 pound ground chicken or turkey
- 1/3 cup Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic finely grated
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Skillet Base
- 1 tablespoon olive oil
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 4 cups low-sodium chicken broth
- 3/4 cup small pasta orzo, ditalini, or acini di pepe
- 1/2 teaspoon dried oregano
- Pinch of crushed red pepper flakes
Finish
- 3 cups baby spinach packed
- Grated Parmesan cheese for serving
- Lemon wedges optional
Instructions
- In a bowl, gently mix all meatball ingredients until just combined. Roll into small, 1-inch meatballs.
- Heat olive oil in a large skillet over medium heat. Add meatballs and brown on all sides, about 5–7 minutes. Transfer to a plate.
- In the same skillet, add the diced onion and cook until soft and translucent, 3–4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the pan. Bring to a gentle simmer.
- Stir in pasta, oregano, and red pepper flakes. Nestle the meatballs back into the skillet.
- Simmer uncovered, stirring occasionally, until the pasta is tender and the meatballs are cooked through, 10–12 minutes.
- Add spinach and stir until just wilted, about 1 minute. Finish with a squeeze of lemon if using and serve with grated Parmesan.