Italian Wedding Soup
/Italian Wedding Soup has always felt like the perfect balance of hearty and light — tender meatballs, delicate pasta, and a broth that’s simple but deeply satisfying. This version leans into fresh herbs, bright vegetables, and soft chicken meatballs that stay incredibly tender. It’s the kind of soup that feels right on a chilly evening, but honestly, I’d happily eat it any time of year. in progress.
INGREDIENTS, highlights and insights.
FOR THE MEATBALLS:
Ground Chicken: A light, tender base. Using a mix of plain ground chicken and chicken sausage adds built‑in seasoning and richness without making the meatballs heavy.
Bread Crumbs: Help bind the mixture while keeping the meatballs soft and juicy. They soak up moisture and prevent the chicken from becoming dense.
Minced Garlic: Adds aromatic depth and a savory backbone that brightens the mild chicken.
Fresh Parsley: Brings freshness and a clean herbal note that lifts the whole mixture.
Parmesan Cheese: Adds salty, nutty richness and helps the meatballs brown beautifully.
Eggs: Act as the binder, giving the meatballs structure while keeping them tender.
Salt & Pepper: Simple but essential. They sharpen the flavors and balance the richness of the cheese and sausage.
Water or Milk: A splash can help loosen the mixture if the breadcrumbs soak up too much moisture. Add just enough so it feels slightly sticky, not wet. I didn’t need any — thawed ground chicken tends to bring a bit of extra moisture already.
INGREDIENTS, highlights and insights.
FOR THE SOUP:
Olive Oil: Used to soften the vegetables and build the base of the soup with gentle, savory warmth.
Onion: Adds sweetness and depth as it cooks, forming the aromatic foundation of the broth.
Carrot & Celery: Classic soup vegetables that bring earthiness, sweetness, and texture.
White Wine: Adds acidity and brightness, lifting the broth and enhancing the aromatics.
Chicken Broth: The heart of the soup — savory, comforting, and full of body.
Pasta (Acini di Pepe or Similar): Tiny pasta that adds substance without overwhelming the broth. It creates that cozy, spoon‑able texture.
Fresh Dill: A bright, fragrant herb that adds a fresh, slightly grassy note to balance the richness.
Chicken Meatballs: Tender, flavorful bites that turn the soup into a full, satisfying meal.
Fresh Spinach: Wilts into the broth, adding color, nutrients, and a gentle earthy flavor.
Salt & Pepper: Final seasoning to bring the broth into balance and highlight the fresh herbs and vegetables.
NOW WE’RE COOKING…
FIRST, make the meatballs.
Add all of the ingredients together in a large bowl. Mix together until just combined — over mixing meat can make it tough. Also, assess the texture of the mixture; it should be just a little sticky. If it’s too dry, add a tablespoon of milk or water.
Using your hands, roll out the meatballs. Mine are smaller than regular meatballs, but they can really be any size. Cook them in a pre-heated oven at 350 (f) for 25-30 minutes.
NEXT, start making the soup while your meatballs cook.
Heat the olive oil in a stock pan. Add the onion and cook on medium for a few minutes. Then add in the carrots and celery. Cook 8-10 minutes until softened.
MIX IN, the wine and broth.
First mix the wine in and let it cook for a minute or two. Then add in the broth and bring the soup to a boil. Add the dill and pasta and let the soup cook about 10 minutes or until pasta is just getting soft.
FINALLY, mix in the fresh spinach and meatballs.
Turn the heat to low and stir in the spinach and meatballs. Let these warm for a few minutes and then serve. Sprinkle a little fresh Parmesan over each serving.
Italian Wedding Soup
Ingredients
Instructions
- Preheat oven to 350 (f).
- Pull together your ingredients. This will make the process go more smoothly.
- Put all of the ingredients in a bowl and gently mix it. Over working the meat can make it tough. So mix it just enough to combine the ingredients.
- Chill for 30 minutes, if needed, to make it easier to handle for making the balls.
- Shape the meatballs and set on a parchment covered baking sheet.
- Bake for about 30 minutes. Check after 25 minutes. Remove when slightly browned.
- Heat the olive oil in a large stock pot on medium-low heat.
- Add the onion, carrots and celery and cook until softened. About 8 - 10 minutes.
- Add the wine and chicken broth and bring to a low boil.
- Stir in the pasta.
- Add the fresh dill and meatballs and stir together. Cook for 1-2 minutes and then reduce to low heat.
- Mix in the fresh spinach.
- Let the soup cook on low about 10 minutes. Then check for pasta doneness and whether it could use salt or pepper.
- Fill your serving bowls and top with a sprinkle of fresh Parmesan cheese.
Notes
Water or Milk for the Meatballs: A splash can help loosen the mixture if the breadcrumbs soak up too much moisture. Add just enough so it feels slightly sticky, not wet. I didn’t need any — thawed ground chicken tends to bring a bit of extra moisture already.
