Go Back
Italian Wedding Soup

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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
 

  1. 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.
  2. Arrange on a baking sheet and bake for 12-15 minutes until cooked through.
  3. Meanwhile, heat olive oil in a stockpot and sauté the onion, carrots and celery for 6-7 minutes until softened.
  4. Pour in the chicken broth and bring to a boil. Add the pasta and cook according to package time.
  5. Slide in the baked meatballs and simmer for 3-4 minutes, then stir in the spinach until just wilted.
  6. Season with salt and pepper and serve hot with extra parmesan.

Notes

Baking the meatballs instead of frying keeps the broth clear and skims easily.