Tender chicken meatballs, greens and tiny pasta in a light, savoury broth — the soup that earned its name from how well its ingredients ‘marry’ together.

Italian Wedding Soup

Tender chicken meatballs, greens and tiny pasta in a light, savoury broth — the soup that earned its name from how well its ingredients ‘marry’ together.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Soup

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

For the meatballs

1 lb ground chicken
0.33 cup breadcrumbs
0.25 cup parmesan, grated
1 egg
1 garlic clove, minced
0.5 tsp salt

For the soup

1 tbsp olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
8 cups chicken broth
0.75 cup acini di pepe or small pasta
4 cups baby spinach or chopped escarole
Salt and pepper, to taste

Equipment

1 Large stockpot
1 Mixing Bowl
1 Baking sheet

Method

Preheat the oven to 400°F (200°C). Mix the ground chicken, breadcrumbs, parmesan, egg, garlic and salt, and roll into small (3/4-inch) meatballs.
Arrange on a baking sheet and bake for 12-15 minutes until cooked through.
Meanwhile, heat olive oil in a stockpot and sauté the onion, carrots and celery for 6-7 minutes until softened.
Pour in the chicken broth and bring to a boil. Add the pasta and cook according to package time.
Slide in the baked meatballs and simmer for 3-4 minutes, then stir in the spinach until just wilted.
Season with salt and pepper and serve hot with extra parmesan.