Go Back
Italian Wedding Soup
Prep Time
30 mins
Cook Time
1 hr 55 mins
Total Time
2 hrs 25 mins
Course: Main Course, Soup
Cuisine: American, Italian
For the meatballs (yields ~36 1-inch meatballs)
  • 1 lb lean ground beef
  • 1 small onion, grated
  • 4 tbs Parmesan cheese, grated
  • 2-3 tbs Italian bread crumbs
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1 egg
For the soup
  • 2 tbs olive oil
  • 1 medium onion, diced
  • 4 carrots, peeled and thinly sliced into rounds
  • 4 ribs celery, thinly sliced
  • 2 cloves garlic, minced
  • 12 cups chicken broth
  • 1 cup acini di pepe pasta
  • 8 oz baby spinach roughly chopped
  • 1 lb chicken breasts, cooked and shredded
  • salt and pepper to taste
  • Parmesan cheese, shredded (optional)
To make the meatballs
  1. Line a baking sheet with parchment paper and set aside.

  2. Place all meatball ingredients in a medium to large bowl. Mix everything together with your hands until just combined. 

  3. Shape the meat mixture into 1/2- to 1-inch balls and place on the prepared baking sheet. 

  4. Cover with plastic wrap and refrigerate for at least 1 hour.

To make the soup
  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion, carrots, celery, and garlic. Cook until the onions are translucent.

  2. Add the chicken broth and bring to a boil. Lower the heat and simmer for 30 minutes.
  3. Add the meatballs and simmer for 7 minutes. 

  4. Add the pasta and simmer for 6 more minutes. 

  5. Add the spinach and simmer for an additional 3 minutes. 

  6. Next, add the shredded chicken and simmer for approximately 30 minutes more. Add salt and pepper to taste.

  7. Ladle into bowls and top with a bit of Parmesan cheese, if desired.
Recipe Notes

Note: Rotisserie chicken can be used in lieu of cooking your own chicken breasts.