Italian Wedding Soup

This Italian Wedding Soup is warm, comforting, and deeply flavorful — the perfect bowl of homemade goodness. Featuring juicy chicken meatballs, a fragrant broth, tender vegetables, and acini di pepe pasta, this traditional favorite comes together in under 30 minutes. Whether it’s a chilly evening or you’re craving a nourishing family dinner, this easy recipe delivers restaurant-quality flavor with minimal effort.

Why You’ll Love This

• Quick & Easy: Ready in just 29 minutes, perfect for busy nights.
• Tender Homemade Meatballs: Made with chicken and chicken sausage for rich flavor and lighter texture.
• Nutritious & Balanced: Veggies, protein, broth, and pasta all in one comforting bowl.
• Family Favorite: Cozy, satisfying, and great for both kids and adults.
• Classic Italian Flavor: Fragrant seasoning, parmesan, and fresh spinach elevate this traditional soup.

Ingredients

Meatballs

• 8 ounces ground chicken
• 8 ounces ground chicken sausage (casings removed)
• ¼ cup breadcrumbs
• 1 large egg
• 1 tablespoon Italian seasoning
• Salt and pepper, to taste

Soup

• 1 tablespoon olive oil
• ¼ cup onion, chopped
• 3 large carrots, chopped
• 2 stalks celery, chopped
• 3 garlic cloves, minced
• 10 cups chicken stock
• ½ cup acini di pepe pasta (or orzo)
• 4 cups spinach, chopped
• ½ cup parmesan cheese, freshly grated

Instructions

1. Make the Meatballs

1. In a mixing bowl, combine ground chicken, chicken sausage, breadcrumbs, egg, Italian seasoning, salt, and pepper.
2. Stir until fully combined.
3. Roll into 1-inch meatballs, yielding about 25–30.

2. Cook the Soup

1. Heat olive oil in a large pot over medium heat.
2. Add onion, carrots, celery, and garlic. Cook for 2–3 minutes until tender.
3. Add chicken stock, pasta, and meatballs. Bring to a boil.
4. Reduce heat to a simmer and cook for 10 minutes, or until meatballs are cooked through and pasta is tender.

3. Finish & Serve

1. Stir in chopped spinach and allow to wilt.
2. Season with salt and pepper to taste.
3. Ladle into bowls and top with freshly grated parmesan.

Tips, Storage & FAQs

Tips

• Uniform Meatballs: Keep them the same size for even cooking.
• Use Orzo if Needed: It’s a great substitute for acini di pepe.
• Boost Flavor: Add a parmesan rind while simmering, then remove before serving.
• Make Ahead: Meatballs can be shaped and refrigerated up to 24 hours in advance.

Storage

• Refrigerate: Store in an airtight container for 3–4 days.
• Freeze: Freeze soup (without spinach or pasta) for up to 2 months. Add fresh spinach and cooked pasta when reheating.
• Reheat: Warm on the stovetop over medium heat. Add broth if it thickens.

FAQs

Why is it called Italian Wedding Soup?
It comes from the Italian phrase “minestra maritata,” meaning “married soup,” referring to how well the flavors marry together.

Can I use beef or pork meatballs?
Yes — traditional versions use beef and pork, but chicken keeps it lighter.

Can I use frozen meatballs?
Yes, but the flavor and texture of homemade meatballs are superior.

Final Thoughts

This Italian Wedding Soup is the perfect mix of comfort and classic Italian flavor. With tender meatballs, fresh vegetables, and tiny pasta pearls in savory broth, it’s a dish your family will ask for again and again. Quick, cozy, and incredibly delicious — this soup deserves a spot in your weekly dinner rotation.

📖 Recipe