18 Hearty Wedding Soup Recipes Delicious

There’s something truly special about a bowl of hearty wedding soup—it’s like a warm hug on a chilly day, packed with flavors that bring comfort and joy to any table. Whether you’re planning a cozy family dinner or looking for the perfect dish to impress your guests, our roundup of 18 Hearty Wedding Soup Recipes is sure to inspire your next culinary adventure. Dive in and discover your new favorite!

Classic Italian Wedding Soup

Oftentimes, the simplest dishes bring the most comfort. Classic Italian Wedding Soup combines tender meatballs, leafy greens, and tiny pasta in a savory broth.

Ingredients

• 1 lb ground beef (or a mix of beef and pork for more flavor)
• 1/2 cup breadcrumbs (use panko for extra crunch)
• 1 large egg (helps bind the meatballs)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• 2 cloves garlic, minced (fresh is best)
• 6 cups chicken broth (low-sodium recommended)
• 1 cup small pasta like acini di pepe (or any small shape)
• 2 cups chopped escarole or spinach (washed and dried)
• Salt and pepper (adjust to taste)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ground beef, breadcrumbs, egg, Parmesan, garlic, salt, and pepper until just combined. Overmixing makes tough meatballs.
3. Shape into 1-inch meatballs. Place on the baking sheet. Bake for 20 minutes or until browned.
4. In a large pot, bring chicken broth to a boil. Add pasta. Cook for 8 minutes or until al dente.
5. Add meatballs and greens to the pot. Simmer for 5 minutes. Greens should wilt but stay bright.
6. Season with salt and pepper. Serve hot with extra Parmesan.

Zesty and hearty, this soup’s broth is rich, with meatballs that are perfectly tender. Try serving with a crusty bread for dipping.

Vegetarian Wedding Soup with Quinoa

Yearning for a hearty yet healthy soup? This Vegetarian Wedding Soup with Quinoa is packed with flavor and nutrients, perfect for any season.

Ingredients

• 1 cup quinoa, rinsed (for better texture)
• 6 cups vegetable broth (low sodium preferred)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced carrots (about 2 medium)
• 1 cup diced celery (about 2 stalks)
• 1 cup diced onion (about 1 medium)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp black pepper (freshly ground for best flavor)
• 4 cups baby spinach (packed)
• 1/2 cup grated Parmesan cheese (optional for serving)

Instructions

1. Heat olive oil in a large pot over medium heat (about 1 minute).
2. Add carrots, celery, and onion. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in garlic, oregano, basil, and black pepper. Cook for 1 minute until fragrant.
4. Pour in vegetable broth and bring to a boil (about 5 minutes).
5. Add quinoa. Reduce heat to low, cover, and simmer for 15 minutes (until quinoa is tender).
6. Stir in baby spinach until wilted, about 2 minutes.
7. Remove from heat. Let stand covered for 5 minutes to thicken slightly.

Warm and comforting, this soup boasts a delightful mix of textures from the quinoa and vegetables. Serve with a sprinkle of Parmesan for an extra flavor boost.

Spicy Wedding Soup with Sausage

Perfect for chilly evenings, this Spicy Wedding Soup with Sausage packs a punch with bold flavors and hearty ingredients.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb spicy Italian sausage, casings removed
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 2 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 cup small pasta (like ditalini)
• 2 cups chopped kale (stems removed)
• 1/2 tsp red pepper flakes (adjust to taste)
• Salt and pepper (to taste)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
3. Add carrots, celery, and onion. Cook until softened, about 5 minutes.
4. Stir in garlic and red pepper flakes. Cook for 1 minute until fragrant.
5. Pour in chicken broth, bring to a boil.
6. Add pasta, reduce heat to simmer. Cook for 8 minutes or until pasta is al dente.
7. Stir in kale, cook for 2 minutes until wilted.
8. Season with salt and pepper. Serve hot.

Bold flavors from the spicy sausage and red pepper flakes make this soup unforgettable. The kale adds a slight bitterness that balances the richness. Try topping with grated Parmesan for an extra layer of flavor.

Slow Cooker Wedding Soup

Nothing beats coming home to a warm bowl of Slow Cooker Wedding Soup after a long day. This hearty dish combines tender meatballs, nutritious greens, and tiny pasta in a savory broth.

Ingredients

• 1 lb ground chicken (or turkey for a leaner option)
• 1/2 cup breadcrumbs (panko works well for extra crunch)
• 1 large egg (beaten, to bind meatballs)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 8 cups chicken broth (low-sodium recommended)
• 2 cups fresh spinach (chopped, or escarole for a bitter note)
• 1/2 cup acini di pepe pasta (or any small pasta)
• 1/2 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. In a bowl, mix ground chicken, breadcrumbs, egg, salt, and pepper until well combined.
2. Form the mixture into 1-inch meatballs. Place on a tray. Tip: Wet hands prevent sticking.
3. Heat the chicken broth in the slow cooker on High until simmering, about 20 minutes.
4. Gently add meatballs to the broth. Cover and cook on Low for 4 hours. Tip: Don’t stir too early to keep meatballs intact.
5. Add spinach and pasta. Cook for another 30 minutes on High until pasta is tender. Tip: Stir occasionally to prevent sticking.
6. Stir in Parmesan cheese until melted. Serve hot.

Outstanding in flavor, this soup offers a comforting blend of textures from the soft meatballs to the al dente pasta. Garnish with extra Parmesan and a drizzle of olive oil for an elevated touch.

Greek Lemon Wedding Soup

Perfect for any occasion, Greek Lemon Wedding Soup combines tender chicken, orzo, and a bright lemon broth for a comforting dish.

Ingredients

• 1 lb chicken breast, diced (or thighs for more flavor)
• 1 cup orzo pasta
• 6 cups chicken broth (low sodium preferred)
• 3 eggs, beaten
• 1/4 cup lemon juice (freshly squeezed for best taste)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced chicken, season with salt and pepper, and cook until no longer pink, about 5 minutes.
3. Pour in chicken broth and bring to a boil. Tip: Skim off any foam for a clearer broth.
4. Add orzo pasta and reduce heat to a simmer. Cook for 8 minutes, stirring occasionally.
5. In a bowl, whisk eggs and lemon juice together until smooth. Tip: Tempering prevents curdling.
6. Slowly ladle 1 cup of hot broth into the egg mixture, whisking constantly.
7. Pour the tempered egg mixture back into the pot, stirring continuously. Cook for 2 minutes. Tip: Do not boil to avoid curdling.
8. Remove from heat and let sit for 5 minutes before serving.

Lusciously creamy with a tangy lemon kick, this soup pairs wonderfully with crusty bread or a sprinkle of fresh herbs for added freshness.

Chicken and Rice Wedding Soup

Always a comforting choice, this Chicken and Rice Wedding Soup combines simplicity with heartiness. Perfect for any day needing a warm bowl of goodness.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 lb boneless, skinless chicken breasts
• 1/2 cup white rice
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add carrots, celery, and onion. Cook for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil.
5. Add chicken breasts and rice. Reduce heat to low.
6. Cover and simmer for 20 minutes until chicken is cooked through.
7. Remove chicken and shred with two forks. Return to pot.
8. Season with salt and pepper. Stir in parsley.
9. Simmer for 5 more minutes to blend flavors.

Ladle this soup into bowls for a meal that’s both nourishing and satisfying. The tender chicken and soft rice make every spoonful a delight. Try garnishing with extra parsley or a squeeze of lemon for brightness.

Beef and Barley Wedding Soup

Comforting and hearty, this Beef and Barley Wedding Soup is a perfect blend of tender beef, chewy barley, and vibrant vegetables. It’s a one-pot wonder that promises warmth and satisfaction with every spoonful.

Ingredients

• 1 lb beef stew meat, cut into 1-inch pieces (for quicker cooking)
• 1 cup pearl barley, rinsed (adds a nutty flavor)
• 2 tbsp olive oil (or any neutral oil)
• 1 large onion, diced (sweet varieties preferred)
• 2 carrots, sliced (about 1 cup)
• 2 celery stalks, sliced (adds crunch)
• 4 cloves garlic, minced (adjust to taste)
• 6 cups beef broth (low-sodium recommended)
• 2 cups water (adjust as needed for consistency)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 bay leaf (remove before serving)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef pieces, searing until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure proper browning.
3. Remove beef and set aside. In the same pot, add onion, carrots, and celery. Sauté until softened, about 5 minutes.
4. Stir in garlic and cook for 1 minute until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
5. Return beef to the pot. Add barley, beef broth, water, salt, pepper, and bay leaf. Stir to combine.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes, or until barley is tender. Tip: Stir occasionally to prevent sticking.
7. Remove bay leaf. Adjust seasoning if necessary. Garnish with fresh parsley before serving.

Great texture contrasts between the tender beef and chewy barley make this soup a delight. Serve with crusty bread for dipping, or add a squeeze of lemon for a bright finish.

Turkey Meatball Wedding Soup

Kickstart your meal with this hearty Turkey Meatball Wedding Soup, a comforting blend of tender meatballs and wholesome veggies in a savory broth.

Ingredients

• 1 lb ground turkey (for juicier meatballs, mix dark and light meat)
• 1/2 cup breadcrumbs (panko works best for lightness)
• 1 large egg (beaten, to bind meatballs)
• 2 cloves garlic (minced, for flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 6 cups chicken broth (low-sodium recommended)
• 1 cup small pasta (like acini di pepe or orzo)
• 2 cups spinach (fresh, roughly chopped)
• 1 carrot (diced, for sweetness)
• 1 celery stalk (diced, for crunch)
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, combine ground turkey, breadcrumbs, egg, garlic, salt, and pepper. Mix gently until just combined.
3. Form mixture into 1-inch meatballs. Place on baking sheet. Bake for 20 minutes or until golden.
4. Heat olive oil in a large pot over medium heat. Add carrot and celery. Sauté for 5 minutes until softened.
5. Pour in chicken broth. Bring to a boil. Add pasta. Cook for 8 minutes or until pasta is al dente.
6. Gently add meatballs and spinach to the pot. Simmer for 3 minutes until spinach wilts.
7. Season with additional salt and pepper if needed. Serve hot.

Serve this soup with a sprinkle of Parmesan for extra umami. The meatballs are tender, the broth rich, and the veggies add a fresh crunch. Perfect for a cozy dinner or as a starter for a special meal.

Gluten-Free Wedding Soup

Delight in a comforting bowl of gluten-free wedding soup, perfect for any season. This version keeps tradition alive without the gluten.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 6 cups gluten-free chicken broth
• 1 lb gluten-free chicken meatballs (pre-cooked)
• 1 cup gluten-free orzo
• 2 cups chopped spinach
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add carrots, celery, and onion. Cook until softened, about 5 minutes.
3. Stir in garlic and cook for 1 minute until fragrant.
4. Pour in chicken broth and bring to a boil.
5. Add pre-cooked chicken meatballs and orzo. Reduce heat to simmer.
6. Cook for 10 minutes, stirring occasionally to prevent sticking.
7. Add spinach and cook until wilted, about 2 minutes.
8. Season with salt and pepper to taste.

Great texture comes from the tender meatballs and orzo, while the spinach adds a fresh touch. Serve with a sprinkle of Parmesan for extra flavor.

Keto Wedding Soup with Cauliflower

Whip up a comforting bowl of Keto Wedding Soup with Cauliflower in no time. This low-carb twist on a classic is both hearty and healthy.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground chicken (adjust to taste)
• 4 cups chicken broth (low-sodium preferred)
• 2 cups cauliflower rice (fresh or frozen)
• 1 cup spinach (chopped)
• 1/2 cup Parmesan cheese (grated)
• 1 egg (lightly beaten)
• 1/2 tsp garlic powder
• Salt and pepper (to taste)

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add ground chicken. Cook until no pink remains, about 5 minutes.
3. Pour in chicken broth. Bring to a boil.
4. Stir in cauliflower rice. Simmer for 5 minutes.
5. Add spinach. Cook until wilted, about 2 minutes.
6. Reduce heat to low. Slowly drizzle in beaten egg while stirring.
7. Sprinkle garlic powder, salt, and pepper. Stir well.
8. Remove from heat. Stir in Parmesan cheese until melted.

Great for meal prep, this soup’s rich flavors deepen overnight. Serve with extra Parmesan for a creamy finish.

Mexican Wedding Soup with Avocado

Mexican Wedding Soup with Avocado brings a comforting twist to your table with its rich broth and creamy avocado slices.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1 cup shredded chicken (pre-cooked, adjust to taste)
• 1/2 cup orzo pasta
• 1 avocado, sliced (add right before serving)
• 1/4 cup chopped cilantro (optional)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat (350°F).
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Pour in chicken broth and bring to a boil.
5. Add orzo pasta and reduce heat to simmer. Cook for 8 minutes, stirring occasionally.
6. Mix in shredded chicken and simmer for another 2 minutes to warm through.
7. Season with salt and pepper to taste.
8. Remove from heat and gently stir in avocado slices and cilantro.

Ladle the soup into bowls, ensuring each serving gets plenty of avocado. The broth is light yet flavorful, with the avocado adding a buttery contrast. Serve with a side of warm tortillas for dipping.

French Onion Wedding Soup

You won’t believe how this French Onion Wedding Soup combines comfort with elegance. Perfect for cozy dinners or impressing guests.

Ingredients

– 2 tbsp unsalted butter (or olive oil for a lighter version)
– 4 large yellow onions, thinly sliced (use a mandoline for even slices)
– 1 tsp sugar (helps caramelize onions)
– 1/2 cup dry white wine (optional, adds depth)
– 6 cups beef broth (homemade or low-sodium)
– 1 tsp Worcestershire sauce (adjust to taste)
– 1 bay leaf
– 1 cup small pasta (like ditalini or orzo)
– 1 cup shredded Gruyère cheese (for topping)
– 4 slices French bread, toasted (for croutons)

Instructions

1. Melt butter in a large pot over medium heat. Add onions and sugar, stirring to coat.
2. Cook onions for 40 minutes, stirring every 5 minutes, until deeply caramelized. Lower heat if browning too quickly.
3. Pour in white wine, scraping up any browned bits. Simmer until wine is nearly evaporated, about 3 minutes.
4. Add beef broth, Worcestershire sauce, and bay leaf. Bring to a boil, then reduce to a simmer for 20 minutes.
5. Meanwhile, cook pasta separately according to package instructions. Drain and set aside.
6. Remove bay leaf from soup. Stir in cooked pasta.
7. Preheat broiler to high. Ladle soup into oven-safe bowls. Top with toasted French bread and a generous amount of Gruyère.
8. Broil for 2-3 minutes, until cheese is bubbly and golden. Watch closely to prevent burning.

A rich, savory broth meets sweet caramelized onions in every spoonful. Serve with extra cheese on the side for those who can’t resist.

Asian-Inspired Wedding Soup with Ginger

Zesty and comforting, this Asian-Inspired Wedding Soup with Ginger brings a flavorful twist to your table. Perfect for any season, it’s a bowl of warmth with a kick.

Ingredients

• 1 tbsp sesame oil (or any neutral oil)
• 1 inch fresh ginger, minced (adjust to taste)
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 1 cup shredded cooked chicken
• 1/2 cup carrots, julienned
• 1/2 cup spinach, chopped
• 2 eggs, beaten
• 1 tbsp soy sauce (low sodium preferred)
• 1/2 tsp white pepper (adjust to taste)

Instructions

1. Heat sesame oil in a large pot over medium heat for 1 minute.
2. Add minced ginger and garlic. Sauté for 30 seconds until fragrant.
3. Pour in chicken broth. Bring to a boil over high heat.
4. Add shredded chicken and carrots. Simmer for 5 minutes.
5. Stir in spinach and soy sauce. Cook for 2 minutes until spinach wilts.
6. Slowly pour beaten eggs into the soup in a steady stream, stirring gently to create ribbons.
7. Season with white pepper. Simmer for 1 minute.
8. Remove from heat. Serve hot.

Aromatic and light, this soup boasts a delicate balance of ginger and soy. Serve with a sprinkle of green onions for an extra layer of flavor.

Seafood Wedding Soup with Shrimp

You won’t believe how this Seafood Wedding Soup with Shrimp brings comfort and elegance to your table. Perfect for any occasion, it’s a breeze to make with our straightforward steps.

Ingredients

• 1 lb shrimp, peeled and deveined (keep tails on for presentation)
• 4 cups chicken broth (low sodium preferred)
• 1 cup orzo pasta (or any small pasta)
• 2 cups spinach, fresh (packed)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Heat olive oil in a large pot over medium heat (about 1 minute).
2. Add minced garlic and red pepper flakes. Sauté until fragrant (30 seconds).
3. Pour in chicken broth. Bring to a boil (about 5 minutes).
4. Add orzo pasta. Cook for 8 minutes, stirring occasionally.
5. Tip: Ensure the pasta doesn’t stick to the bottom of the pot.
6. Add shrimp and spinach. Cook until shrimp turns pink (about 3 minutes).
7. Tip: Don’t overcook the shrimp to keep them tender.
8. Season with salt. Stir well (about 1 minute).
9. Tip: Taste and adjust seasoning before serving.

Flavorful and light, this soup pairs beautifully with crusty bread. The shrimp adds a luxurious touch, while the spinach and orzo make it hearty.

Pumpkin Wedding Soup for Fall

This hearty pumpkin wedding soup is a fall favorite, blending creamy pumpkin with rich spices for a comforting bowl. Toss in some crusty bread for dipping, and you’ve got a meal that warms from the inside out.

Ingredients

• 2 cups pumpkin puree (not pie filling)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (adjust for thickness)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup heavy cream (sub coconut milk for vegan)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic. Sauté until translucent, about 5 minutes.
3. Stir in pumpkin puree, vegetable broth, cinnamon, and nutmeg. Bring to a boil.
4. Reduce heat to low. Simmer for 20 minutes, stirring occasionally.
5. Use an immersion blender to puree the soup until smooth. Alternatively, blend in batches in a regular blender.
6. Stir in heavy cream. Heat through for another 5 minutes. Do not boil.
7. Season with salt and pepper. Serve hot.

Creamy and spiced, this soup pairs wonderfully with a dollop of sour cream or a sprinkle of roasted pumpkin seeds. For a festive touch, serve in hollowed-out mini pumpkins.

Moroccan Spiced Wedding Soup

Kickstart your culinary adventure with this Moroccan Spiced Wedding Soup, a hearty blend of flavors and textures that’s both nourishing and exotic.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 6 cups chicken broth (low sodium preferred)
• 1 cup diced carrots
• 1 cup diced celery
• 1/2 cup orzo pasta
• 2 cups shredded cooked chicken
• 1 cup chopped fresh spinach
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add onions and garlic, sauté for 3 minutes until translucent.
3. Stir in cumin, cinnamon, and turmeric; cook for 1 minute to toast spices.
4. Pour in chicken broth, scraping the bottom to release any browned bits.
5. Add carrots and celery; bring to a boil, then reduce heat to simmer for 10 minutes.
6. Stir in orzo pasta; cook for 8 minutes until al dente.
7. Add shredded chicken and spinach; cook for 2 minutes until spinach wilts.
8. Season with salt and pepper; adjust spices if needed.

Unleash the soup’s vibrant flavors with each spoonful, featuring tender chicken, al dente orzo, and a hint of warmth from the spices. Serve with a dollop of yogurt or a sprinkle of fresh herbs for an extra layer of flavor.

Rustic Wedding Soup with Root Vegetables

Hearty and wholesome, this soup combines tender meatballs with earthy root vegetables in a savory broth. Perfect for chilly evenings or as a comforting meal any day.

Ingredients

• 1 lb ground chicken (or turkey for variation)
• 1/2 cup breadcrumbs (panko works well)
• 1 large egg, beaten
• 2 tbsp olive oil (or any neutral oil)
• 4 cups chicken broth (low sodium preferred)
• 2 cups water
• 1 cup diced carrots (about 2 medium)
• 1 cup diced parsnips (about 2 medium)
• 1 cup diced celery (about 2 stalks)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 2 cups baby spinach (packed)

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ground chicken, breadcrumbs, and beaten egg until combined. Form into 1-inch meatballs.
3. Place meatballs on the baking sheet. Bake for 20 minutes, or until golden brown.
4. Heat olive oil in a large pot over medium heat. Add carrots, parsnips, and celery. Cook for 5 minutes, stirring occasionally.
5. Pour in chicken broth and water. Bring to a boil, then reduce heat to simmer.
6. Add baked meatballs to the pot. Simmer for 15 minutes, skimming any foam that rises to the top.
7. Season with salt and pepper. Stir in spinach until just wilted, about 1 minute.

Not too thick nor too thin, the broth is just right to highlight the tender meatballs and soft vegetables. Serve with a sprinkle of grated Parmesan for an extra layer of flavor.

Quick and Easy Wedding Soup for Busy Weeknights

Ready to whip up a comforting meal in no time? This Quick and Easy Wedding Soup is your go-to for those hectic evenings. Rich in flavor and simple to make, it’s a bowl of warmth that doesn’t skimp on taste.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1/2 lb ground beef (substitute with turkey for a lighter version)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 6 cups chicken broth (low sodium preferred)
• 1/2 cup acini di pepe pasta (or any small pasta)
• 2 cups fresh spinach, roughly chopped (packed)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• Salt and pepper (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add ground beef, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter soup.
3. Stir in onion and garlic. Cook until softened, about 3 minutes.
4. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits. Bring to a boil.
5. Add pasta. Reduce heat to a simmer. Cook until pasta is al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
6. Fold in spinach until just wilted, about 1 minute. Tip: Add spinach last to retain its vibrant color.
7. Season with salt and pepper. Stir in Parmesan cheese until melted.

Warm, savory, and slightly cheesy, this soup hits all the right notes. Serve with extra Parmesan and crusty bread for dipping.

Conclusion

We hope these 18 hearty wedding soup recipes inspire your next cozy meal. Each one is a delicious way to warm up and gather around the table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy cooking!