This chicken meatball soup recipe is my go-to when I want something cozy, filling, and easy enough for a weeknight. It has all the comforting flavors I love in Italian wedding soup, but using chicken meatballs makes it a bit leaner and lighter. The baked chicken meatballs stay tender, the broth is light but flavorful, and the pasta and greens make it feel like a full meal in one bowl.
Italian Wedding Soup with Chicken Meatballs
My Italian chicken meatball soup is built in layers. Sautéed onion, carrots, garlic, and Italian seasoning create a flavorful base before the broth, pasta, and meatballs are added. Using a small pasta like ditalini keeps the soup hearty without overpowering the meatballs, while kale adds color and texture right at the end so it doesn’t overcook.
This chicken wedding soup is flexible, too. You can swap the greens, change the pasta, or prep the meatballs ahead of time to make dinner even faster. It’s the kind of recipe that works just as well for a busy weeknight as it does for a cozy weekend lunch, and it reheats beautifully for leftovers.
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Why I Bake the Meatballs First
Because ground chicken is very lean, baking the meatballs instead of browning them in the pot helps them hold their shape and stay tender. Once they’re cooked, finishing them in the soup lets them absorb flavor without falling apart or drying out!
Italian Wedding Chicken Meatball Soup Recipe
Equipment
- Baking Sheet
- Cookie Portion Scoop (optional)
- Dutch Oven or Large Pot
Ingredients
For the Meatballs:
- 1 pound ground chicken
- ½ cup Panko breadcrumbs (*)
- 1 large egg
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Soup:
- 1 tablespoon olive oil
- 1 small onion (diced)
- 3 carrots (diced)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning (**)
- 6-7 cups low-sodium chicken broth
- 1 cup dry ditalini pasta (***)
- 1½ cups chopped kale (optional****)
Optional Toppings:
- grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Line a baking sheet with aluminum foil or parchment paper, and set aside.
- In a large bowl, combine the ground chicken, breadcrumbs, egg, olive oil, garlic powder, onion powder, salt and pepper.1 pound ground chicken, ½ cup Panko breadcrumbs, 1 large egg, 1 tablespoon olive oil, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¾ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Use a cookie scoop to portion out the mixture into meatballs, about 1½-2 tablespoons each. Roll into balls and place on a baking sheet.
- Bake the meatballs for 20-25 minutes until golden brown on the outside.
- When the meatballs have a few minutes left of baking, start the soup. Add 1 tablespoon of olive oil to a large pot over medium high heat. Once heated, add in the onion, carrots, salt, and pepper. Sauté for a few minutes until softened. Add in the garlic and Italian seasoning and cook for a minute until fragrant.1 tablespoon olive oil, 1 small onion, 3 carrots, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 cloves garlic, 1 teaspoon Italian seasoning
- Add in the chicken broth, pasta, and meatballs. Bring to a boil. Then, cover and reduce to a simmer, cooking for 8-10 minutes until the pasta is tender.1 cup dry ditalini pasta, 6-7 cups low-sodium chicken broth
- Stir in the kale if using. Add in more broth if needed.1½ cups chopped kale
- Finish with a sprinkle of grated Parmesan cheese, if desired.grated Parmesan cheese
Notes
- Don’t overwork the meatball mixture, or the meatballs will turn out dry and tough.
- Lightly oil the cookie scoop when shaping meatballs to keep the mixture from sticking.
- If you don’t have a cookie scoop, use a spoon or your hands, and aim for meatballs a bit larger than a quarter.
- Properly cooked meatballs should read 165°F on an instant-read thermometer. You can cook your meatballs to 160°F safely; they will continue to heat through in the soup.
- If planning to have leftovers, I recommend cooking and the pasta separately, then adding it to portions just before reheating. Toss in a little olive oil to prevent sticking.
- Check the pasta for doneness by biting into a piece. If it is still firm in the center, it needs a few more minutes.
- Taste the broth after the pasta cooks and add more salt if needed. Pasta absorbs a lot of seasoning.
- Once you add the kale, you can cover the pot for 2-3 minutes to help it steam and wilt more quickly.
- A squeeze of lemon juice at the end brightens the soup if it tastes a little flat.
- Nutritional information does not include optional toppings.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Meatball Wedding Soup Step by Step
Prep: Gather the list of ingredients for this chicken wedding soup recipe. Preheat your oven to 400°F. Dice the onion and carrots, mince the garlic, and chop the kale (if using).
Mix the Meatballs: In a large bowl, combine 1 pound of ground chicken, ½ cup of Panko breadcrumbs, 1 large egg, 1 tablespoon of olive oil, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ¾ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Take care not to overmix the meat mixture, or your meatballs will turn out dry and tough.
Portion the Meatballs: Then use a greased cookie scoop (or your hands) to portion out the mixture into meatballs, about 1½-2 tablespoons each. Roll into balls and place on a baking sheet. I was able to make 25 meatballs.
Bake the Meatballs: Bake your chicken meatballs in the preheated oven for 20-25 minutes, or until golden brown on the outside and cooked through to 165°F.
Sauté the Aromatics: When the meatballs have a few minutes left in the oven, start the soup on the stovetop. Add 1 tablespoon of olive oil to a large pot over medium-high heat. Once heated, add in 1 small chopped onion, 3 chopped carrots, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Sauté for a few minutes until softened. Then add in 2 minced cloves of garlic and 1 teaspoon of Italian seasoning, and cook for 1 minute until fragrant.
Simmer the Soup: Add in 6-7 cups of low-sodium chicken broth, 1 cup of dry ditalini pasta, and the cooked chicken meatballs. Bring to a boil. Then cover and reduce to a simmer, cooking for 8-10 minutes, or until the pasta is tender all the way through. Taste and season the broth with more salt if needed.
(Optional) Add the Kale: Stir in 1½ cups of chopped kale, if using. Let wilt slightly, adding in more broth if needed.
Garnish and Serve: Divide chicken meatball soup evenly into 4 bowls (about 6 meatballs per bowl), and finish each with a sprinkle of grated Parmesan cheese, if desired. For smaller portions, divide among 6 bowls (about 4 meatballs per bowl).
How to Store, Freeze, and Reheat
Store Italian chicken wedding soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. I recommend cooking and storing the pasta separately so it doesn’t turn mushy soaking in the broth. Let thaw overnight in the refrigerator before reheating in a pot set over medium-low heat until warmed through. Alternatively, you can microwave individual portions in 30-second increments, stirring between, until warmed through.
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