Italian Wedding Soup Skillet
A one-pan, weeknight-friendly spin on Italian wedding soup with juicy meatballs, tender pasta, wilted spinach, and a glossy, savory broth. Cozy, efficient, and quietly impressive.
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.
Notes
Small pasta thickens the broth just enough to feel luxe without becoming heavy. Frozen mini meatballs can be used as a shortcut—brown well before adding broth. Skip red pepper flakes for a toddler-friendly version.