clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Horizontal image of a white bowl filled with a stew with assorted meat and vegetables next to bread slices and a white towel.

Italian Wedding Soup with Meatballs and Shredded Chicken

  • Author: Nikki Cervone
  • Total Time: 1 hour
  • Yield: 12 servings 1x


This recipe for homemade Italian wedding soup is a savory delight swimming with tender meatballs, shredded chicken, tiny pasta, and spinach.



For the Meatballs:

  • 1/2 pound 80% lean ground beef
  • 1/2 pound ground pork
  • 1/2 cup grated Parmigiano Reggiano cheese
  • 1/4 cup dried breadcrumbs
  • 1/8 cup whole milk
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon dried Italian seasoning blend

For the Soup:

  • 2 tablespoons olive oil
  • 1 small yellow onion, diced (about 1 cup)
  • 1 large carrot, peeled and diced (about 1 cup)
  • 2 ribs celery, diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 10 cups homemade or low-sodium chicken stock
  • 2 cups shredded cooked chicken breast (optional)
  • 1/2 cup small dry pasta like mini ditalini, orzo, or acini de pepe
  • 1 5-ounce bag baby spinach
  • Salt, to taste
  • Grated Parmigiano Reggiano cheese, for serving
  • Freshly ground black pepper, for serving


For the Meatballs:

  1. Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
  2. In a large bowl, gently fold all of the ingredients together with your hands until just incorporated. Do not overmix.
  3. Roll the mixture into individual teaspoon-sized balls, placing them on the prepared baking sheet about 1/2 inch apart from one another. The mixture will yield about 60-65 meatballs.
  4. Transfer the baking sheet to the oven and bake for about 10-12 minutes, until the meatballs are just starting to brown but are still slightly underdone in the center. Remove from the oven and set aside on the pan as you prepare the soup.

For the Soup:

  1. In a large stockpot, heat the olive oil on high heat. Add the onion, carrot, and celery and saute until lightly browned, about 5 minutes. Add the garlic and saute for an additional minute.
  2. Pour in the chicken stock and bring to a boil. Add the meatballs and shredded chicken, if using, and reduce the heat to a simmer. Let the soup simmer for 15-20 minutes, stirring occasionally.
  3. Mix the dry pasta into the simmering soup, and cook until al dente according to the package instructions (usually 6-10 minutes), stirring occasionally.
  4. Remove the pot from the heat and add the spinach, stirring it into the soup for about a minute until wilted.
  5. Season the soup to taste with salt, and serve with grated Parmigiano Reggiano and freshly cracked black pepper.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop/Baking
  • Cuisine: Italian

Keywords: Italian, wedding, soup, meatball, chicken