Servings
Font
Back
Italian Wedding Soup
5 from 69 votes

Italian Wedding Soup

Italian Wedding Soup pairs tender chicken meatballs with a flavorful broth filled with diced vegetables, ditalini pasta, and fresh herbs. Spinach and lemon juice added near the end brighten the soup, while Parmesan cheese garnish delivers a savory finish. The soup balances protein, vegetables, and pasta in a comforting, aromatic bowl.

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 4 servings
Course: Main Course, Soup

Ingredients

  • 2 tablespoons olive oil divided
  • 1 onion diced
  • 3 carrot peeled and diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • 8 cups chicken stock
  • 2 bay leaf
  • ½ cup ditalini pasta
  • 3 prigs thyme fresh
  • 1 prig rosemary fresh
  • 3 cups baby spinach chopped
  • 1 tablespoon lemon juice freshly squeezed
  • 2 tablespoons parsley chopped fresh leaves
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • ¼ cup Parmesan Cheese freshly grated
For the chicken meatballs
  • ½ pound ground chicken
  • ½ pound chicken sausage casing removed
  • ⅓ cup panko
  • ¼ cup Parmesan Cheese freshly grated
  • 1 egg large
  • ½ teaspoon oregano dried
  • ½ teaspoon basil dried
  • ½ teaspoon parsley dried
  • ¼ teaspoon garlic powder
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add chicken meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  2. Add remaining 1 tablespoon olive oil to the stockpot. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 1 minute.
  3. Stir in chicken stock and bay leaves; bring to a boil.
  4. Stir in ditalini, thyme, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.
  5. Stir in spinach, lemon juice and parsley until spinach has wilted, about 2 minutes; season with salt and pepper, to taste.
  6. Serve immediately, garnished with Parmesan, if desired.
For the chicken meatballs
  1. In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste.
  2. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.