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Filled with tender chicken and sausage meatballs, tiny acini di pepe, vegetables, and plenty of spinach,
this Italian wedding soup is the kind of cozy dinner that makes you want to go back for another bowl.
There’s something especially satisfying about a pot of soup simmering on the stove
when you want dinner to feel comforting but don’t want to spend the whole evening cooking.
This one has become the sort of meal I’d reach for on a chilly night: the broth is savory,
the vegetables are tender, and little meatballs and pasta find their way into nearly every spoonful.
And the best part? It all comes together in just 29 minutes.
The meatballs cook right in the broth, the tiny pasta makes the soup surprisingly hearty,
and a generous handful of spinach adds freshness at the very end.
Sprinkle Parmesan over your bowl, grab some crusty bread, and dinner is ready.
Why You’ll Love This Recipe
There’s a lot packed into this simple pot of soup. The chicken and sausage meatballs make it hearty enough for dinner, while carrots, celery, spinach, and tiny pasta give every spoonful a little something different.
I especially love how quickly it comes together. There’s no need to brown the meatballs separately—they simmer right alongside the pasta in the chicken stock. That means less fuss, fewer steps, and a cozy homemade soup on the table in under 30 minutes.
It’s also a wonderful soup for feeding a family or making when you’d like leftovers. The recipe serves 8, and with a little Parmesan and bread on the side, it really doesn’t need much else.
Italian Wedding Soup Ingredients
This Italian wedding soup is made with simple, hearty ingredients that come together in a savory broth filled with tender meatballs, vegetables, and tiny pasta.
For the Meatballs
- Ground Chicken – The lean base for the meatballs. It keeps them tender and light while still making the soup filling.
- Ground Chicken Sausage – Adds extra seasoning and savory flavor to the meatballs. Remove the casings before mixing.
- Breadcrumbs – Help hold the meatballs together and give them a tender texture.
- Egg – Binds the ground chicken, sausage, breadcrumbs, and seasonings so the meatballs keep their shape while cooking.
- Italian Seasoning – Adds a blend of Italian herbs and plenty of flavor to the meatballs.
- Salt and Pepper – For seasoning the meatball mixture to taste.
For the Soup
- Olive Oil – Used to cook the onion, carrots, celery, and garlic before adding the broth.
- Onion – Adds a savory base and a touch of sweetness as it cooks.
- Carrots – Bring color, mild sweetness, and a tender bite to the soup.
- Celery – Adds freshness and classic soup flavor alongside the onion and carrots.
- Garlic – Gives the broth another layer of savory flavor.
- Chicken Stock – Forms the flavorful broth that brings the meatballs, vegetables, and pasta together.
- Acini di Pepe Pasta – These tiny pasta pieces make every spoonful a little heartier. Orzo will also work, as noted in the recipe.
- Spinach – Stirred in at the end so it gently wilts into the hot broth while adding freshness and color.
- Parmesan – The finishing touch. Freshly grated Parmesan adds a salty, savory richness to each bowl.
Step-by-Step Instructions
First, make the meatballs. In a medium-sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg, Italian seasoning, and salt and pepper. Stir until combined. Roll into one-inch meatballs making about 25-30.
Next, start the soup. In a large pot add the olive oil, onion, carrots, celery, and garlic. Cook for 2-3 minutes or until tender.
Now add the chicken stock, pasta, and meatballs and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender.
Finally, stir in spinach and allow to wilt. Season with salt and pepper and top with freshly grated parmesan cheese.
Expert Tips
Keep the meatballs small. One-inch meatballs are just right here. They cook quickly in the broth and are small enough that you can scoop up meatball, pasta, and vegetables together.
Try to make them the same size. They don’t need to look perfect, but evenly sized meatballs will cook at roughly the same rate.
Mix gently. Once the meatball ingredients come together, stop mixing. Working the ground meat too much can give the finished meatballs a firmer texture.
Don’t forget how quickly the pasta cooks. Acini di pepe is tiny, so keep an eye on the pot as the soup simmers. You want tender pasta rather than pasta that has cooked down too far.
Save the spinach for last. Four cups might look like a lot when it first goes into the pot, but it quickly wilts into the hot broth.
Recipe Variations
If you can’t find acini di pepe, orzo is already included as an alternative in the recipe, and it makes an easy swap without changing the spirit of the soup.
You can also play with the vegetables and greens depending on what you have in the kitchen. Another tender leafy green can stand in for the spinach, and extra vegetables can make the soup even more substantial. Just keep in mind that harder vegetables or sturdier greens may need more time to become tender.
And if you’re a Parmesan person, put a little extra on the table. A fresh shower over each bowl is a simple way to add more savory flavor without changing the soup itself.
Storage & Reheating
This is a lovely soup to have waiting in the refrigerator for another meal. Let leftovers cool, transfer them to an airtight container, and refrigerate them promptly. They’ll keep for about 3 to 4 days.
One thing to remember is that the little pasta will continue soaking up broth as it sits. Don’t be surprised if the soup looks thicker the next day. When reheating it gently on the stove or in the microwave, you can add a splash of chicken stock if you’d like to loosen it up.
You can freeze the soup for longer storage, too. Let it cool completely, place it in a freezer-safe container with a little room for expansion, and freeze for up to 3 months. The pasta may be softer after thawing, but the soup will still make a convenient meal. Thaw it overnight in the refrigerator before reheating.
Serving Suggestions
I’d happily eat a big bowl of this soup all on its own. Between the meatballs, pasta, vegetables, and spinach, there’s already enough going on to make it feel like a complete meal.
But crusty bread makes it even better. Use it to soak up the savory broth at the bottom of the bowl, or serve the soup with warm dinner rolls, breadsticks, or garlic bread. And definitely don’t forget a little freshly grated Parmesan on top.
If you want to round out dinner, keep the sides simple. A crisp green salad or some roasted vegetables pairs nicely with the hearty soup without competing with it.
You May Also Love
Discover my favorite soups, make sure to try them and leave a coment so i can know your feedback about the recipes.
Creamy Chicken Tortellini Soup
Italian Sausage Tortellini Soup
Classic Italian Wedding Soup
Ingredients
Meatballs
- 8 ounces ground chicken
- 8 ounces ground chicken sausage (casings removed)
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tbsp Italian seasoning
- Salt and pepper
Soup
- 1 tbsp olive oil
- 1/4 cup onion (chopped)
- 3 large carrots (chopped)
- 2 stalks celery (chopped)
- 3 garlic cloves
- 10 cup chicken stock
- 1/2 cup uncooked acini di pepe pasta (orzo will also work)
- 4 cup spinach (chopped)
- 1/2 cup parmesan
Instructions
- Prepare the meatballs Place the ground chicken, chicken sausage, breadcrumbs, egg, Italian seasoning, salt, and pepper in a medium mixing bowl. Mix until everything is evenly combined. Shape the mixture into one-inch meatballs. You should have approximately 25–30 meatballs.
- Start the soup. Heat the olive oil in a large pot. Add the onion, carrots, celery, and garlic. Cook for 2–3 minutes, or until the vegetables are tender.
- Add the broth, pasta, and meatballs. Pour in the chicken stock, then add the pasta and prepared meatballs. Bring the soup to a boil.
- Simmer until cooked. Reduce the heat and simmer for about 10 minutes, until the meatballs are completely cooked through and the pasta is tender.
- Finish and serve. Stir in the spinach and let it wilt into the hot soup. Season with salt and pepper, then finish with freshly grated Parmesan cheese before serving.
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Recipe Notes
Nutrition
Per serving (1/8 of the recipe):Calories: 328 kcal | Carbohydrates: 20g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 801mg | Potassium: 797mg | Fiber: 2g | Sugar: 7g | Vitamin A: 6086 IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 2mg Nutrition information is an estimate and may vary depending on the specific ingredients and brands used.
Recipe FAQs
1. Can I use orzo instead of acini di pepe?
Yes! Orzo works great in this soup if you can’t find acini di pepe. It’s a little larger, but it still gives the soup that hearty pasta bite and can be added following the recipe instructions.
2. Do I need to cook the meatballs before adding them to the soup?
No, there’s no need to cook the meatballs separately. Add them right to the pot with the chicken stock and pasta. They’ll cook as the soup simmers, which keeps this recipe nice and easy.
3. How do I know when the chicken meatballs are done?
The meatballs should be cooked through after simmering for about 10 minutes. For the easiest way to check, use a meat thermometer in the center of a meatball. Since they contain chicken, they should reach 165°F before serving.
4. Can I make the meatballs ahead of time?
Yes, you can prep the meatballs ahead to make dinner even faster. Mix and shape them, cover tightly, and keep them refrigerated until you’re ready to make the soup. Then simply add them when the recipe calls for the meatballs.
5. Why does my Italian wedding soup get thicker after it sits?
This is totally normal! The acini di pepe continues to soak up some of the chicken stock as the soup sits, making leftovers thicker. When reheating, simply add a little extra chicken stock until the soup reaches the consistency you like.
