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There’s a lot to love about Italian wedding soup! Tender chicken meatballs, vegetables, tiny pasta, and spinach come together in a savory broth for a simple meal that’s hearty, flavorful, and easy to make.
A Reader’s Review
I found this recipe through Pinterest and it is my FAVORITE recipe, possibly ever! My family loves this soup. I’ve made it for a work luncheon also and it was eaten up so fast! I had lots of requests for this recipe. Thank you so much! It’s amazing!
-Sarah
The Perfect Pairing of Flavor
- Big Meatball Flavor: Chicken and Italian sausage make the meatballs tender and full of flavor.
- Easy One-Pot Meal: The meatballs, pasta, and veggies all cook in one pot. That means less cleanup!
- Perfect for Dinner: This soup is filling on its own. Or serve it with crusty bread, garlic knots, or a simple green salad.
Ingredients for Italian Wedding Soup
- Acini di Pepe: This tiny pasta is classic in Italian wedding soup. Can’t find it? Use orzo instead.
- Homemade Chicken Stock: Switch up the stock for broth if it’s what you have on hand.
- Ground Chicken and Sausage: Use both for tender, flavorful meatballs. Remove the sausage casing before mixing.
- Breadcrumbs: Click here to try making your own!
How to Make Italian Wedding Soup
Tender meatballs and tiny pasta make this soup so good. Carrots, celery, and spinach add even more flavor. Best of all, it’s ready in about 30 minutes. Love cozy Italian soups? Try my minestrone soup, pasta e fagioli, or creamy chicken gnocchi soup next.
- Make the Meatballs: Add ground chicken, sausage, bread crumbs, egg, Italian seasoning, salt, and pepper to a bowl, then mix well. Roll into 1-inch small meatballs. You should get about 25–30.
- Cook the Veggies: Heat olive oil in a large pot, then add the onion, carrots, celery, and garlic. Cook for 2–3 minutes, or until tender.
- Simmer: Add the chicken broth, acini di pepe, and meatballs, then bring to a boil. Reduce the heat and simmer for about 10 minutes. The meatballs should be cooked through and the pasta al dente.
- Add Spinach: Stir in the baby spinach and cook until wilted. Add salt and black pepper to taste, then top Italian wedding soup with Parmesan cheese and serve.
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Meatballs
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In a medium-sized mixing bowl, add 8 ounces ground chicken, 8 ounces ground chicken sausage, ¼ cup breadcrumbs, 1 large egg, 1 tablespoon Italian seasoning, and salt and pepper. Stir until combined. Roll into one-inch meatballs, making about 25-30.
Soup
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In a large pot, add 1 tablespoon olive oil, ¼ cup diced yellow onion, 3 large diced carrots, 2 stalks diced celery, and 3 cloves minced garlic. Cook for 2-3 minutes, or until tender.
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Add 10 cups chicken stock, ½ cup uncooked acini di pepe pasta, and the shaped meatballs to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, or until the meatballs are cooked through and the pasta is tender.
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Stir in 4 cups chopped spinach and allow to wilt. Season with salt and pepper, then top with ½ cup grated Parmesan cheese.
- Refrigerator: Store cooled soup in an airtight container for 3–5 days.
- Freezer: Freeze cooled soup in an airtight container for up to 3 months. Leave a little room for expansion.
- Reheat: Thaw overnight in the refrigerator, then reheat on the stove or in the microwave until warmed through.
Serving: 1gCalories: 320kcalCarbohydrates: 19gProtein: 21gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 82mgSodium: 808mgPotassium: 776mgFiber: 2gSugar: 7gVitamin A: 6091IUVitamin C: 8mgCalcium: 119mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
