Print

Italian Wedding Soup

A classic Italian wedding soup recipe, with little bits of pasta, shredded chicken, spinach and of course those little meatballs!
Course Soup
Cuisine Italian
Prep 30 minutes
Cook 1 hour 45 minutes
Total 2 hours 15 minutes
Servings 6 to 8 servings
Calories 381 kcal
Author Michelle

Ingredients

For the Meatballs:

  • 1 pound ground beef
  • 1 small onion grated
  • 4 tablespoons grated Parmesan cheese
  • 2 tablespoons Italian bread crumbs
  • teaspoons dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 2 egg whites

For the Chicken:

  • 1 pound boneless skinless chicken breasts

For the Soup:

  • 2 tablespoons unsalted butter
  • 1 small yellow onion diced small
  • 2 carrots peeled and thinly sliced
  • 2 ribs celery trimmed and thinly sliced
  • 1 clove garlic minced
  • 12 cups chicken broth
  • Salt & pepper to taste
  • ¾ cup acini di pepi or other small pasta
  • 8 ounces fresh spinach chopped
US Customary - Metric

Directions

  1. Combine all ingredients for the meatballs and shape into small (½-inch) balls. Place on a baking sheet, cover with plastic wrap and refrigerate for at least 1 hour.
  2. Meanwhile, place the chicken breasts in a large stockpot and fill with water until it is covering the chicken by at least one inch. Bring to a boil and cook until the chicken is completely cooked through, about 15 minutes. Turn off the heat and use tongs to remove the chicken to a large plate. Shred the chicken and set aside. Empty water from stockpot.
  3. Melt butter in the now-empty stockpot over medium heat. Add onion, celery, carrot and garlic, and cook until the vegetables are tender, about 10 minutes.
  4. Add the chicken broth and bring to a boil. Reduce heat to low, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.
  5. Gently add the meatballs to the soup and cook for 7 minutes. Add the pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add the shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Italian Wedding Soup
Amount Per Serving
Calories 381 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 108mg 36%
Sodium 1209mg 50%
Potassium 1312mg 37%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 3g
Protein 41g 82%
Vitamin A 142.4%
Vitamin C 58.8%
Calcium 14.2%
Iron 26.3%
* Percent Daily Values are based on a 2000 calorie diet.