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–+ servings

Classic Italian Wedding Soup

This hearty Italian-American soup combines bite-size chicken and sausage meatballs with tender vegetables, tiny pasta, spinach, and Parmesan in a savory chicken broth. It comes together quickly, making it an easy choice for a filling lunch or dinner.
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Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: Italian
Keyword: Italian Soup, Italian Wedding Soup
Prep Time: 9 minutes
Cook Time: 20 minutes
Total Time: 29 minutes
Servings: 8

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

  • Meatball size: Keep the meatballs around 1 inch so they cook quickly and evenly in the broth. You should get about 25–30 meatballs.
  • Pasta substitute: If you can’t find acini di pepe, orzo will also work.
  • Don’t overmix: Mix the meatball ingredients just until combined to help keep the meatballs tender.
  • Check for doneness: Since the meatballs contain chicken, make sure they’re completely cooked through before serving.
  • Add spinach last: Stir the spinach in once the meatballs and pasta are cooked. It only needs a short time in the hot broth to wilt.
  • For leftovers: The pasta will continue absorbing broth as the soup sits. Add a splash of chicken stock when reheating if the soup becomes too thick.
  • Freezing: Cool the soup completely before freezing in an airtight, freezer-safe container. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

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.
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