Progresso Light Italian Wedding Soup is a quick weeknight take on Italian wedding soup, combining the brand’s light chicken broth with tender meatballs, pasta, greens, and Parmesan. This version uses Progresso Light Chicken Soup as its convenient base, then adds fresh ingredients for a more substantial bowl; Italian wedding soup has many family and regional variations.
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 small yellow onion, finely diced, about 1 cup (150 g)
- 1 medium carrot, peeled and diced, about ¾ cup (90 g)
- 1 celery stalk, diced, about ½ cup (50 g)
- 2 cloves garlic, minced, about 2 teaspoons (6 g)
- 8 ounces (225 g) lean ground chicken
- ¼ cup (25 g) finely grated Parmesan, plus more to serve
- ¼ cup (25 g) plain breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon (15 ml) cold water
- ½ teaspoon (2.5 ml) dried Italian seasoning
- ¼ teaspoon (1.5 g) fine salt, plus more to taste
- ⅛ teaspoon (0.3 g) black pepper
- 2 cans Progresso Light Chicken Soup, 18.5 ounces (524 g) each
- 2 cups (475 ml) low-sodium chicken broth or water
- ½ cup (85 g) acini di pepe or orzo
- 4 packed cups (120 g) baby spinach, roughly chopped, or escarole
- 1 tablespoon (15 ml) lemon juice, optional
Instructions
- Set a rack over a plate or line a tray with parchment. In a medium bowl, combine the ground chicken, Parmesan, breadcrumbs, egg, cold water, Italian seasoning, salt, and pepper. Mix gently just until combined; overmixing can make the meatballs firm. Shape into small meatballs about ¾ inch (2 cm) across, roughly 28 to 32 total. Wash your hands and any surfaces that touched raw chicken.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery, and cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and cook for 30 seconds, just until fragrant; avoid browning it.
- Pour in both cans of Progresso Light Chicken Soup and the broth or water. Bring the mixture to a gentle boil over medium-high heat. Stir in the pasta, then lower the heat to maintain a steady simmer.
- Carefully add the meatballs one at a time, spreading them around the pot. Simmer uncovered for 10 to 12 minutes, stirring gently once or twice so the pasta does not stick. Check the largest meatball with a food thermometer; ground chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue simmering and check again.
- Stir in the spinach and cook for 1 to 2 minutes, until wilted. If using escarole instead, allow about 4 to 5 minutes, until tender. Taste the soup and adjust salt and pepper as needed; the canned soup and Parmesan can already be salty. Finish with lemon juice if you like, and ladle into bowls with extra Parmesan.
Tips
- Keep the meatballs tender: Mix only until the ingredients come together, and shape them gently. Small meatballs cook quickly and fit better on a spoon; keep them close to the same size for even cooking.
- Use a thermometer: Color alone is not a reliable way to confirm ground chicken is cooked. Check a meatball from the center of the pot and cook to 165°F (74°C).
- Watch the pasta: Acini di pepe and orzo absorb broth as they simmer and continue softening after cooking. If you prefer a thinner soup, add another ½ to 1 cup (120 to 240 ml) broth or water.
- Choose greens to suit your timing: Baby spinach wilts almost immediately. Escarole is a traditional, pleasantly bitter option but needs a few extra minutes to become tender. Kale also works, though it needs longer to soften.
Serving Suggestions
Serve the soup hot in shallow bowls, with grated Parmesan and black pepper at the table. Crusty bread, garlic bread, or a simple green salad makes an easy accompaniment. Since the soup already contains pasta, keep side dishes simple; a slice of bread is useful for catching the broth without making the meal overly complicated.
For a bright finish, offer lemon wedges so each person can add a little acidity to taste. Add lemon only after cooking, since it can make the soup taste sharper if simmered for a long time. If serving a group, keep the soup over low heat only briefly and avoid leaving it at room temperature for more than two hours.
Variations
For a pork-and-beef meatball flavor, replace the ground chicken with 4 ounces (115 g) ground pork and 4 ounces (115 g) lean ground beef. Because both are ground meat, cook the meatballs to 160°F (71°C) if using only pork and beef; if you combine either with ground chicken, follow the higher 165°F (74°C) target. You can also use fully cooked frozen chicken meatballs, adding them according to their package directions and checking that they reach 165°F (74°C).
Swap acini di pepe for orzo, small shells, or another small pasta, adjusting the simmer time to the package directions. For a lower-pasta bowl, use ¼ cup (40 g) pasta and add an extra cup (240 ml) broth. You can replace the spinach with chopped escarole or kale, or stir in 1 cup (150 g) frozen peas during the last few minutes. Keep in mind that the canned soup provides seasoning, so taste before adding extra salt.
Storage and Reheating
Cool leftovers promptly and refrigerate in a covered container within 2 hours of cooking. The soup keeps for 3 to 4 days in the refrigerator. Pasta continues to absorb liquid, so stored portions will be thicker; loosen them with a splash of broth or water when reheating. Reheat on the stovetop over medium heat, stirring occasionally, until the soup reaches 165°F (74°C), or microwave in a covered, microwave-safe bowl, stirring halfway through and checking the temperature.
For longer storage, freeze the soup in airtight, freezer-safe containers for up to 2 to 3 months for best quality. The pasta may soften after thawing. For a better texture, freeze the soup before adding pasta, then cook fresh pasta separately and combine it when reheating. Thaw frozen soup overnight in the refrigerator or reheat it from frozen over low heat, stirring as it loosens; bring it to 165°F (74°C) before serving.
Frequently Asked Questions
Is Progresso Light Italian Wedding Soup already a complete meal?
The canned soup is a convenient base, but this recipe adds meatballs, extra vegetables, pasta, and greens to make four fuller servings. If you are starting with a different Progresso Light variety, check its ingredients and adjust salt and added liquid to taste.
Can I make the meatballs ahead?
Yes. Shape them up to one day ahead, place them in a covered container, and refrigerate promptly. Keep raw meatballs separate from ready-to-eat foods, and cook them to the appropriate safe temperature in the soup. You can also cook the meatballs ahead and refrigerate them, then add them to the soup while reheating until they reach 165°F (74°C).
Can I use a different pasta?
Yes. Orzo, ditalini, small shells, or another small pasta can replace acini di pepe. Cooking times vary by shape, so follow the package timing and test the pasta for tenderness. If you expect leftovers, cooking pasta separately helps keep it from swelling in the stored soup.
What can I use instead of ground chicken?
Ground turkey is a close substitute and should also reach 165°F (74°C). Ground pork or beef has a different, richer flavor and should reach 160°F (71°C) when used alone. If the meat mixture includes poultry, use 165°F (74°C).
Why is my soup thicker the next day?
The pasta absorbs broth as it sits, especially in the refrigerator. Stir in a little broth or water while reheating, then taste and adjust seasoning. For meal prep, cook and store the pasta separately and add it to each bowl before serving.
Can I make this soup without the egg?
Yes. The egg helps bind the meatballs, but you can omit it and add 1 to 2 tablespoons (8 to 16 g) extra breadcrumbs and a splash of water. Mix gently and cook a small test meatball first; egg-free meatballs may be more delicate, so lower them carefully into the simmering soup.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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