Italian Wedding Soup with Fregola Sarda & Spinach

Italian Wedding Soup

with Fregola Sarda & Spinach

20 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Contrary to popular belief, this Italian-American dish isn’t actually named for its appearance at weddings. “Minestra maritata,” or wedding soup, is so named for its perfect marriage of savory meatballs and tender, leafy greens. (We’re using baby spinach.) You’ll be making your own chicken meatballs and simmering all the ingredients—including fregola sarda (a toasted pasta from the island of Sardinia)—in a delightful and simple chicken broth. It’s a warming recipe we’re sure you’ll say “yes” to.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    630 Cals (est.)
fresh
ingredients
Italian Wedding Soup with Fregola Sarda & Spinach
Title
  • 10 oz Ground Chicken
  • ½ cup Fregola Sarda Pasta
  • 3 oz Baby Spinach
  • 2 cloves Garlic
  • 1 Carrot
  • 1 Yellow Onion
  • 1 stalk Celery
  • 1 bunch Parsley
  • 3 Tbsps Chicken Demi-Glace
  • ⅓ cup Grated Parmesan Cheese
  • ⅓ cup Plain Breadcrumbs
time-saving
tips & techniques
Chicken Demi-Glace
Parmesan Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Finely chop the spinach. Peel and mince the garlic. Peel and small dice the onion. Peel and small dice the carrot. Small dice the celery. Pick the parsley leaves off the stems; discard the stems.

Form the meatballs:
2 Form the meatballs:

In a medium bowl, combine the ground chicken, breadcrumbs, ¼ of the onion, half the garlic, half the Parmesan cheese and half the parsley (roughly chopping the leaves just before adding). Season with salt and pepper. Using your hands, form the mixture into 24 to 28 meatballs, each about 1 inch in diameter.

Cook the aromatics:
3 Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the carrot, celery and remaining onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

Make the broth & add the meatballs:
4 Make the broth & add the meatballs:

To the pot of aromatics, add the fregola sarda pasta, chicken demi-glace and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, add the meatballs. Reduce the heat to medium-high and simmer, stirring occasionally, 5 to 6 minutes, or until the meatballs are cooked through. (You can test the doneness of your meatballs by removing one from the pot and cutting it in half.)

Finish the soup:
5 Finish the soup:

Once the meatballs are cooked through, stir the spinach into the pot of soup; season with salt and pepper to taste. Reduce the heat to medium-low and simmer 2 to 3 minutes, or until the spinach has completely wilted. Remove from heat.

Plate your dish:
6 Plate your dish:

Divide the finished soup between 2 bowls. Top with the remaining Parmesan cheese and parsley. Enjoy!

Tips from Home Chefs

Italian Wedding Soup

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Finely chop the spinach. Peel and mince the garlic. Peel and small dice the onion. Peel and small dice the carrot. Small dice the celery. Pick the parsley leaves off the stems; discard the stems.

2 Form the meatballs:

In a medium bowl, combine the ground chicken, breadcrumbs, ¼ of the onion, half the garlic, half the Parmesan cheese and half the parsley (roughly chopping the leaves just before adding). Season with salt and pepper. Using your hands, form the mixture into 24 to 28 meatballs, each about 1 inch in diameter.

Form the meatballs:
Cook the aromatics:
3 Cook the aromatics:

In a medium pot, heat 2 teaspoons of olive oil on medium until hot. Add the carrot, celery and remaining onion and garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant.

4 Make the broth & add the meatballs:

To the pot of aromatics, add the fregola sarda pasta, chicken demi-glace and 3 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, add the meatballs. Reduce the heat to medium-high and simmer, stirring occasionally, 5 to 6 minutes, or until the meatballs are cooked through. (You can test the doneness of your meatballs by removing one from the pot and cutting it in half.)

Make the broth & add the meatballs:
Finish the soup:
5 Finish the soup:

Once the meatballs are cooked through, stir the spinach into the pot of soup; season with salt and pepper to taste. Reduce the heat to medium-low and simmer 2 to 3 minutes, or until the spinach has completely wilted. Remove from heat.

6 Plate your dish:

Divide the finished soup between 2 bowls. Top with the remaining Parmesan cheese and parsley. Enjoy!

Plate your dish:
Browse Steps
1 of 6