Easy Italian Wedding Soup With Chicken Meatballs

This comforting, savory Italian Wedding Soup With Chicken Meatballs is made with lean ground chicken, acini de pepe pasta, and fresh spinach, ready in 50 minutes. The tiny, tender meatballs absorb the rich chicken broth while the pasta plumps up perfectly. I love how light yet filling this soup feels on a chilly evening.

Why This Classic Works

I used to buy canned wedding soup until I realized how fast the homemade version comes together. Swapping heavy beef and pork for chicken meatballs keeps the broth beautifully clear and light. It still delivers that nostalgic, savory flavor without feeling overly greasy.

The real trick I learned was baking the meatballs briefly before dropping them in the soup. It stops them from falling apart in the simmering broth and adds a nice roasted flavor to the final dish.

Italian Wedding Soup With Chicken Meatballs Ingredients

For The Meatballs:

• 1 lb ground chicken
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper

For The Soup:

• 1 tbsp olive oil
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onion
• 8 cups chicken broth
• 1 cup acini de pepe pasta
• 5 cups fresh baby spinach

How To Make Italian Wedding Soup With Chicken Meatballs

1. Mix The Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just mixed.
2. Shape And Bake: Roll the mixture into small, 1-inch meatballs and place them on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 minutes until lightly browned.
3. Sauté The Veggies: Heat olive oil in a large Dutch oven over medium heat. Add the carrots, celery, and onion, cooking for 5 minutes until softened.
4. Simmer The Broth: Pour in the chicken broth and bring the pot to a rolling boil. Stir in the acini de pepe pasta and cook for 8 minutes.
5. Add Meatballs And Greens: Drop the baked meatballs and fresh spinach into the soup. Simmer for 2 more minutes until the spinach wilts completely.

Recipe Tips

• Keep meatballs small: Bite-sized meatballs fit nicely on a spoon with the pasta and vegetables.
• Do not overmix the chicken: Overworking ground chicken makes the meatballs tough and dense.
• Cook pasta separately if freezing: If you plan to freeze the soup, leave the pasta out so it does not soak up all the broth.

What To Serve With Italian Wedding Soup

Serve this soup with a slice of crusty garlic bread to soak up the savory broth. A crisp Caesar salad also adds a nice refreshing crunch to the meal.

How To Store

Keep leftovers in an airtight container in the fridge for up to 4 days. You can freeze the soup for up to 3 months, but the pasta may become very soft upon thawing.

FAQs

Can I use turkey instead of chicken?

Yes, lean ground turkey works exactly the same in this recipe and yields very similar results.

What is the best pasta for this soup?

Acini de pepe or orzo are traditional choices, but ditalini or small shells work wonderfully too.

Do I have to bake the meatballs first?

You can drop raw meatballs directly into the simmering broth, but baking them first keeps the broth clearer and prevents them from breaking.

Nutrition

• Calories: 320 kcal
• Total Fat: 12 g
• Saturated Fat: 4 g
• Cholesterol: 85 mg
• Sodium: 950 mg
• Total Carbohydrate: 28 g
• Protein: 25 g

Italian Wedding Soup With Chicken Meatballs

Recipe by Paula

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Total time

50

minutes

Italian Wedding Soup With Chicken Meatballs features tender baked chicken meatballs, acini de pepe pasta, and fresh baby spinach ready in 50 minutes. This comforting, savory soup is the ideal weeknight dinner when you need something warm, light, and deeply satisfying.

Ingredients

• 1 lb ground chicken

• 1/2 cup panko breadcrumbs

• 1/4 cup grated Parmesan cheese

• 1 large egg

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp olive oil

• 1 cup diced carrots

• 1 cup diced celery

• 1 cup diced onion

• 8 cups chicken broth

• 1 cup acini de pepe pasta

• 5 cups fresh baby spinach

Directions

• 1. Mix The Meatballs: In a large bowl, combine the ground chicken, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until just mixed.
• 2. Shape And Bake: Roll the mixture into small, 1-inch meatballs and place them on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15 minutes until lightly browned.
• 3. Sauté The Veggies: Heat olive oil in a large Dutch oven over medium heat. Add the carrots, celery, and onion, cooking for 5 minutes until softened.
• 4. Simmer The Broth: Pour in the chicken broth and bring the pot to a rolling boil. Stir in the acini de pepe pasta and cook for 8 minutes.
• 5. Add Meatballs And Greens: Drop the baked meatballs and fresh spinach into the soup. Simmer for 2 more minutes until the spinach wilts completely.