Italian Wedding Soup Recipe
My kids love meatballs. I knew that they would think it was fun to have meatballs in soup. I also like to use alphabet pasta in this soup for the same reason. Between the meatballs and the alphabet pasta, I can make this Italian wedding soup recipe kid-friendly while still being healthy.
This is an easy recipe but such a great soup. Being able to make it ahead makes it even easier. As with most freezer meals, it’s just as easy to make several of these at once. 
Italian Wedding Soup Recipe:
- 1 lb. Italian sausage, formed into meatballs and cooked
- 1 carrot, chopped
- 4 cups chicken broth
- 1/2 tsp. parsley
- salt, pepper to taste
- 1 cup small pasta like alphabet or orzo
- day of cooking: 2 cups spinach, sliced or chopped
The fastest way to make the sausage meatballs in bulk if you’re using them for several recipes (such as in the delicious Sausage and Peppers recipe), is to form the balls and place them on a cookie sheet then bake in the oven. If you’re only making one recipe, you can instead fry them in a skillet.
You can use regular Italian sausage or the spicy variety depending on what your family’s spice tolerance and preferences are. We like the spicy type and the bit of kick that provides.
Place the cooked sausage meatballs, chopped carrot, seasonings, and chicken broth in a large resealable bag. Remove excess air and seal. Put 1 cup of small pasta in a medium-sized resealable bag and staple the bags together. Freeze.
On the day of cooking, take the bag of soup out of the freezer and thaw it. Remove the staples and set aside the bag of pasta. In a large pot, heat just the soup on the stovetop over medium-high heat. Bring it to a boil.
Reduce the heat to low. Add in the pasta and spinach and continue cooking for another 5 – 10 minutes until the pasta is fully cooked.
Ladle soup into bowls. If desired, you can sprinkle with grated Parmesan cheese before serving.
- 1 lb Italian sausage formed into meatballs and cooked, regular or spicy
- 1 carrot chopped
- 4 cups chicken broth
- 1/2 tsp parsley
- 1 cup small pasta like alphabet or orzo
- 1 pinch salt and pepper
- 2 cups sliced or chopped, for the day of cooking
-
The fastest way to make the sausage meatballs is in bulk if you’re using them for several recipes. Form the balls and place them on a cookie sheet then bake in the oven. If you’re only making one recipe, you can fry them in a skillet.
-
Place the cooked sausage meatballs, chopped carrot, seasonings, and chicken broth in a large resealable bag.
-
Remove excess air and seal.
-
Put 1 cup of small pasta in a medium-sized resealable bag and staple the bags together. Freeze.
-
On the day of cooking, take the bag of soup out of the freezer and thaw it. Remove the staples and set aside the bag of pasta.
-
In a large pot, heat just the soup on the stovetop over medium-high heat and bring it to a boil.
-
Reduce the heat to low. Add in the pasta and spinach and continue cooking for another 5 – 10 minutes until the pasta is fully cooked.
-
Ladle soup into bowls. If desired, you can sprinkle with grated Parmesan cheese before serving.
Check out these other kid-friendly freezer meals:
