This is our favorite chicken soup alternative and one I make frequently. We’ve always loved getting a cup or bowl of wedding soup when dining at Italian restaurants. It’s light, satisfying, and delicious, so I decided to try making it at home.
Since that first try, I’ve made this soup countless times and it never disappoints. We’ll have it for lunch, a light dinner, or a side at dinner when there’s just enough left for each of us to have a cup.
It takes a little more hands-on time than our traditional chicken soup, as you need to make the meatballs. But that’s not hard, it just requires a bit more time.
The Italian seasoning and parmesan cheese give this soup a wonderful savory flavor. Another flavor booster comes from browning the meatballs first. Browning provides them with a nice texture and creates some fond in the soup pot (and fond = flavor!).
Once the meatballs are browned, the soup comes together pretty fast. Just sauté the vegetables, then add the chicken broth, pasta, and partially-cooked meatballs. Simmer it for about 10 minutes, add the spinach, season, and serve.
It’s even more delicious when served with a mixed green salad and our copycat version of Cheddar Bay Biscuits. Yum!
Italian Wedding Soup
Ingredients
Meatballs
- 1 lb. ground chicken
- ¼ cup Italian-style breadcrumbs
- â…“ cup grated Parmesan cheese
- 1 large egg
- 1 tbsp. Italian seasoning
- salt and pepper
- 2 tbsp. olive oil divided
Soup
- ¼ cup onion chopped
- 3 large carrots chopped
- 2 stalks celery chopped
- 3 garlic cloves minced
- 10 cups chicken stock
- ½ cup acini di pepe pasta or orzo pasta
- 4 cups spinach chopped
- shredded parmesan cheese for serving
Instructions
- In a medium bowl, combine the ground chicken, bread crumbs, parmesan, egg, Italian seasoning, and salt and pepper. Stir until combined.
- Roll into one-inch meatballs, making 25-30.
- Heat 1 tablespoon of the olive oil in a large soup pot or Dutch oven over medium heat. When the oil begins to shimmer, add the meatballs in batches, browning them on all sides, but not cooking them completely.
- Remove browned meatballs to a paper towel-lined plate.
- When all the meatballs have been browned and removed, heat the remaining tablespoon of olive oil in the pot. Add the onion, carrots, and celery. Cook for 2-3 minutes or until the vegetables begin to soften.
- Add the minced garlic and cook for another 30-60 seconds.
- Add the chicken stock, pasta, and browned meatballs to the pot and bring to a boil. Reduce heat and simmer till meatballs are cooked through and pasta is al dente, about 10 minutes.
- Stir in the spinach till just wilted but still bright green. Season with salt and pepper to taste.
- Ladle into bowls and top with parmesan cheese, if desired.