This comforting hearty Ina Garten Italian Wedding Soup is made with homemade chicken meatballs, fresh spinach, and ready in 1 hour and 10 minutes. The baked meatballs slowly absorb the rich broth while the tiny pasta plumps up perfectly. I always look forward to making this big batch on chilly afternoons.

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Why This Classic Works

I used to think making meatballs from scratch for soup was too much effort. Baking them instead of pan-frying changed my approach completely.

The meatballs stay perfectly round and do not fall apart in the broth. The secret is the mix of chicken sausage and ground chicken, which keeps them incredibly tender.

Ina Garten Italian Wedding Soup Ingredients

For the Meatballs:

3/4 lb ground chicken
1/2 lb chicken sausage, casings removed
2/3 cup fresh white breadcrumbs
2 cloves garlic, minced
3 tbsp fresh parsley, chopped
1/4 cup Pecorino Romano, grated
1/4 cup Parmesan, grated
3 tbsp milk
1 large egg

For the Soup:

2 tbsp olive oil
1 cup onion, minced
1 cup carrots, diced
3/4 cup celery, diced
10 cups chicken broth
1/2 cup dry white wine
1 cup small pasta (tubetti or acini di pepe)
1/4 cup fresh dill, minced
10 oz fresh baby spinach

How To Make Ina Garten Italian Wedding Soup

Prepare the Meatball Mixture: Preheat oven to 350F. In a large bowl, combine the ground chicken, sausage, breadcrumbs, garlic, parsley, cheeses, milk, and egg.
Shape and Bake: Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Bake for 30 minutes until cooked through.
Saute the Vegetables: Heat olive oil in a large heavy pot over medium-low heat. Add the onions, carrots, and celery, cooking for 5 to 6 minutes until softened.
Simmer the Broth: Pour in the chicken broth and white wine. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
Cook the Pasta: Stir in the small pasta and cook for 6 to 8 minutes until tender.
Add Meatballs and Greens: Gently drop in the baked meatballs, fresh dill, and spinach. Simmer for 1 minute until the spinach is wilted.

Recipe Tips

Keep meatballs small: Bite-sized meatballs fit perfectly on a soup spoon and cook more evenly in the oven.
Use fresh breadcrumbs: Dried breadcrumbs make the meatballs dense, while fresh ones keep them light and tender.
Cook pasta separately if freezing: If you plan to freeze the leftovers, boil the pasta on the side so it does not turn mushy.

What To Serve With Italian Wedding Soup

A slice of crusty garlic bread is perfect for soaking up the savory chicken broth. You can also pair it with a crisp Caesar salad for a classic lunch combination.

How To Store

Store leftover soup in an airtight container in the fridge for up to 3 days. The pasta will absorb some broth, so you may need to add a splash of water or stock when reheating.

FAQs

Can I use ground beef or pork?

Yes, you can substitute the chicken and chicken sausage with a traditional mix of beef and pork. The flavor will be slightly heavier but still delicious.

What pasta is best for wedding soup?

Acini di pepe, ditalini, or tubetti are the best choices. Any small pasta that fits easily on a spoon will work perfectly.

Can I use frozen spinach?

Fresh spinach is strongly recommended for the best texture. If you must use frozen, thaw and squeeze out all excess water completely before adding.

Nutrition

Calories: 480 kcal
Total Fat: 22 g
Saturated Fat: 6 g
Cholesterol: 115 mg
Sodium: 1350 mg
Total Carbohydrate: 35 g
Protein: 32 g

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Ina Garten Italian Wedding Soup

Recipe by Paula

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

hour

minutes

Comforting hearty Ina Garten Italian Wedding Soup made with tender baked chicken meatballs, fresh baby spinach, and tiny pasta in 1 hour and 10 minutes. This classic homemade dinner is cozy, perfect for chilly nights, and incredibly satisfying for the whole family.

Ingredients

3/4 lb ground chicken
1/2 lb chicken sausage, casings removed
2/3 cup fresh white breadcrumbs
2 cloves garlic, minced
3 tbsp fresh parsley, chopped
1/4 cup Pecorino Romano, grated
1/4 cup Parmesan, grated
3 tbsp milk
1 large egg
2 tbsp olive oil
1 cup onion, minced
1 cup carrots, diced
3/4 cup celery, diced
10 cups chicken broth
1/2 cup dry white wine
1 cup small pasta (tubetti or acini di pepe)
1/4 cup fresh dill, minced
10 oz fresh baby spinach

Directions

1. Prepare the Meatball Mixture: Preheat oven to 350F. In a large bowl, combine the ground chicken, sausage, breadcrumbs, garlic, parsley, cheeses, milk, and egg.
2. Shape and Bake: Roll the mixture into 1-inch meatballs and place them on a parchment-lined baking sheet. Bake for 30 minutes until cooked through.
3. Saute the Vegetables: Heat olive oil in a large heavy pot over medium-low heat. Add the onions, carrots, and celery, cooking for 5 to 6 minutes until softened.
4. Simmer the Broth: Pour in the chicken broth and white wine. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. Cook the Pasta: Stir in the small pasta and cook for 6 to 8 minutes until tender.
6. Add Meatballs and Greens: Gently drop in the baked meatballs, fresh dill, and spinach. Simmer for 1 minute until the spinach is wilted.