Classic Italian Wedding Soup
This comforting Italian soup features tiny pasta, tender meatballs, and fresh greens in a savory, soul warming broth.
recipesbynani.comItalian wedding soup is one of those meals that just feels like a warm hug in a bowl. It is popular for good reason, as it brings together delicate chicken meatballs, colorful vegetables, and tiny pasta into one easy pot, making it perfect for busy weeknights or a cozy Sunday dinner with the family.
My favorite thing about this recipe is how simple it is to prepare without skimping on flavor. If you cannot find the traditional acini di pepe pasta at your local store, do not worry because orzo works just as well. It is a hearty dish that always leaves everyone asking for seconds.
🧺 Ingredients
- 8 ounces ground chicken
- 8 ounces ground chicken sausage, casings removed
- 1/4 cup breadcrumbs
- 1 large egg
- 1 tablespoon Italian seasoning
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1/4 cup diced yellow onion
- 3 large carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 10 cups chicken stock
- 1/2 cup uncooked acini di pepe pasta or orzo
- 4 cups chopped baby spinach
- 1/2 cup grated Parmesan cheese
👩🍳Instructions
- 1
In a medium bowl, combine the ground chicken, sausage, breadcrumbs, egg, Italian seasoning, salt, and pepper. Mix well and roll the mixture into small, one inch meatballs. You should end up with about 25 to 30 meatballs.
- 2
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 2 to 3 minutes until the vegetables are softened.
- 3
Pour in the chicken stock and bring the liquid to a boil. Carefully add the pasta and the prepared meatballs to the pot.
- 4
Reduce the heat to low and let the soup simmer for about 10 minutes, or until the meatballs are cooked through and the pasta is tender.
- 5
Stir in the spinach and cook for another minute until it is wilted. Adjust the salt and pepper to your liking, then sprinkle with Parmesan cheese before serving.
💡 Tips
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze the soup, keep it in a freezer safe container for up to 3 months, leaving a little space at the top for expansion. Thaw it overnight in the fridge and reheat gently on the stovetop.
Made this recipe? Let us know how it went.
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