This easy recipe for Italian Wedding Soup with Chicken Meatballs is packed full of healthy ingredients and is hearty and filling. Made with acini di pepe pasta and cheesy chicken meatballs, this soup is a real treat!
If you a looking for a tasty and hearty soup, then, my friend, you have just found the recipe for you! Soups really don’t get much better than this! This nutritious and tasty bowl is best served with crusty bread!
How to make Italian Wedding Soup with Chicken Meatballs
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In a large bowl add ground chicken, breadcrumbs, parmesan, thyme, salt, black pepper, egg, ground oregano, ground coriander and milk
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Mix all the ingredients well with you hands, until meatball mixture is combined
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Use an ice-cream scoop to portion and shape meat mixture for meatballs. Shape further with your hands into little balls
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In a large pot, add the extra virgin olive oil on medium heat. Add the meatballs. Brown for 5 minutes on two-three sides until golden brown. This is easier when done in two batches
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Remove meatballs and set aside
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Add chopped carrots, onion, celery and garlic
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Saute for 5-6 minutes
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Add white wine and simmer for 2 minutes
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Add chicken broth
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Add meatballs, bay leaves, oregano and acini di pepe pasta. Simmer for 20 minutes.
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Add spinach leaves, red pepper flakes and parmesan and let simmer for another 10 minutes.
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Serve with some squeezed lemon and extra parmesan
What is Italian Wedding Soup?
The name wedding soup comes from the Italian phrase “minestra maritata” (“married soup”). It is a reference to the wonderful combination (marriage) of flavors between the meat and the greens in this traditional soup. Traditionally, the soup is made from green vegetables and meat in a chicken broth. Additions include carrots, pasta and parmesan cheese.
Chicken meatballs with parmesan
The chicken meatballs are for sure the star of the show in this Italian Wedding Soup recipe. Made with parmesan and dried herbs they are packed full of flavor and turn this soup into a really substantial meal. They are really easy to make, and browned in the pan for added texture to the finish soup.
Italian Wedding Soup as a main meal
This soup can be enjoyed as an appetizer, but it’s also a great well-balanced meal that can be served as a main course. You get protein from the chicken, carbs from the pasta and fiber and vitamins from the veggies. It’s a great soup to make ahead of time and just heat up when you need it. It will keep covered in the fridge for 2-4 days.
Top tips for making Italian Wedding Soup with Chicken Meatballs
- Use ground chicken breast and preferably free range / organic.
- Use a low sodium or homemade chicken broth.
- Feel free to add in any other veggies you have sitting in your fridge.
Be sure to check out these other chicken soup recipes!
Spicy Mexican Chicken Soup Recipe
Simple Chicken Potato Soup Recipe by Whole Food Republic
If you have tried this Italian Wedding Soup with Chicken Meatballs, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below
Italian Wedding Soup with Chicken Meatballs
Ingredients
MEATBALL INGREDIENTS
- 1 lb lean ground chicken
- ½ cup breadcrumbs
- ½ cup shredded parmesan
- 1 tsp thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 egg
- 1 tsp ground oregano
- 1 tsp ground coriander
- 2 tbsp milk
SOUP INGREDIENTS
- 3 tbsp extra virgin olive oil
- 2 bay leaves
- 1 onion diced
- 2 carrots chopped
- 2 garlic cloves minced
- 6 cups chicken stock
- 2 cups fresh spinach leaves
- ¼ cup shredded parmesan
- ½ cup acini di pepe pasta
- 1 cup celery stalks diced
- 1 tbsp oregano
- 1 tsp crushed red pepper flakes
- ⅓ cup white wine
- Juice of 1 lemon
Instructions
- In a large bowl add ground chicken, breadcrumbs, parmesan, thyme, salt, black pepper, egg, ground oregano, ground coriander and milk
- Mix all the ingredients well with you hands, until meatball mixture is combined
- Use an ice-cream scoop to portion and shape meat mixture for meatballs. Shape further with your hands into little balls
- In a large pot, add the extra virgin olive oil on medium heat. Add the meatballs. Brown for 5 minutes on two-three sides until golden brown. This is easier when done in two batches
- Remove meatballs and set aside
- Add chopped carrots, onion, celery and garlic
- Saute for 5-6 minutes
- Add white wine and simmer for 2 minutes
- Add chicken broth
- Add meatballs, bay leaves, oregano and acini di pepe pasta. Simmer for 20 minutes.
- Add spinach leaves, red pepper flakes and parmesan and let simmer for another 10 minutes.
- Serve with some squeezed lemon and extra parmesan
Reed Boveja says
Spot on with this write-up, I really believe this website needs a great deal more attention. I’ll probably be returning to read through more, thanks for the information!
Alicia says
This was such an easy recipe and the meatballs and broth had so much flavor. I used 8C of broth because my meatballs were a tad too large.
Becky Hardin says
Thanks for stopping by, Alicia!
J McLemore says
I have made this about 5 times now. I use about 10 cups of broth, and have been using Orzo because I cannot find the other pasta anywhere. I have finally perfected making tiny meatballs. Last few times were too big. This is a winner! Thanks so much! I add a bit of salt, celery salt, and parsley to the broth ( which I use Sams Club Chicken base). This is absolutely delicious! Thanks for sharing!
Becky Hardin says
Thanks so much for sharing what worked for you!
Ali Pie says
This is such an easy recipe and great flavor. My daughter loves the chicken meatballs so much that I have to double that part of the recipe so she can enjoy them separate.
Becky Hardin says
I’m so glad you enjoyed it, Ali! Thanks so much for stopping by!