Italian Wedding Soup

Tender chicken meatballs float in a broth flavored with veggies and herbs.  Did I mention there's also pasta in this soup?  Everything combines beautiful to make a hearty, satisfying meal.

Italian Wedding Soup

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Total Time: 1 hour 15 minutes
Servings: 6


For the meatballs:

  • 3/4 pound  ground chicken
  • 1/2 pound  chicken sausage, casings removed
  • 2/3 cup  fresh white bread crumbs
  • 2 teaspoons  minced garlic (2 cloves)
  • 3 tablespoons  chopped fresh parsley leaves
  • 1/4 cup  freshly grated Pecorino Romano
  • 1/4 cup  freshly grated Parmesan, plus extra for serving
  • 3 tablespoons  milk
  • 1 extra-large  egg, lightly beaten
  • Kosher salt and freshly ground black pepper

For the soup:

  • 2 tablespoons  good olive oil
  • 1 cup  minced yellow onion
  • 1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
  • 3/4 cup  diced celery (2 stalks), cut into 1/4 inch pieces
  • 10 cups  homemade chicken stock
  • 1/2 cup  dry white wine
  • 1 cup  small pasta such as tubetini or stars
  • 1/4 cup  minced fresh dill
  • 12 ounces  baby spinach, washed and trimmed


  • Preheat the oven to 350 degrees F.
  • For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 1/2 inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  • In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil.
  • Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender.
  • Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper.
  • Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
  • Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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