Regardless of the time of year, this Italian Wedding Soup is a classic soup recipe that you can make right at home and enjoy. It’s packed with yummy vegetables like spinach, carrots, celery and onions plus the addition of small pasta and homemade chicken meatballs! This soup is one the entire family will enjoy.
I haven’t always been a huge soup person. Years ago, it just never did much for me. Nowadays though, I find myself craving soup a lot and not only when it’s cold outside. Soup is such a comfort food because it warms you up whether it’s chilly outside or just chilly because of the very strong Arizona air conditioners 😉
Years ago I was visiting my mother-in-law and we were deciding what to make for lunch. She decided to whip up a version of copycat Panera tomato soup. It blew my mind that she had all of the ingredients on hand to do that and that it was something that was so easy to do at home and didn’t have to cook on the stove all day. Since then I’ve learned homemade soups can be super easy and even something you can throw together with ingredients you have on hand.
This soup starts with classic mirepoix, which is the basis for a ton of French cooking, carrots, celery and onion. Most soups that you know and love start with this mix and it really is the part of the soup that packs the flavor into the recipe. The ingredients for this soup really are so simple, but the combination of them together is what makes this soup so tasty. That and the little mini pasta shapes, of course.
My family’s absolute favorite part of this recipe though is the homemade chicken meatballs that go in this soup. Since Italian Wedding Soup is such a classic soup recipe, there are tons of variations using beef or turkey meatballs, but for us, chicken meatballs are a must. I use the same recipe for these Baked Chicken Meatballs. But if you’re really in a pinch for time, you could even make this soup with frozen meatballs too. But trust me, the chicken meatballs are worth it!
I always make the meatballs first and while those are baking I will work on chopping the veggies and letting the soup get started. The meatballs are cooked fully before adding them to the soup in the last few minutes so the timing usually works out perfectly. You can even just plop a few meatballs into each bowl before using a to serve a hearty portion of the soup!
I was never a big fan of broth-based soups, like chicken noodle, but this soup is packed with other flavors that compliment the broth and round out the entire flavor of the soup. If you aren’t a big broth soup person either, you could do half water and half broth to dilute the broth flavor as well. I highly recommend using though, to be sure you aren’t drowning out the flavors of the soup with broth that is high in its sodium content.
Ready to make your own? Get the recipe below!
And hey- if you make this recipe or you’re thinking about making this recipe, please leave a comment and rating below to let me know!?
Baked Chicken Meatballs
- 1 lb ground chicken
- ¼ cup bread crumbs (store bought or homemade)
- 1 egg
- ¼ cup parmesan or Italian blend cheese
- 1 teaspoon salt
- 1 teaspoon pepper
Italian Wedding Soup
- 2 tablespoons olive oil
- 1 cup diced yellow onion
- 1 cup peeled and diced carrots (about 3 carrots)
- ¾ cup peeled and diced celery (about 2 stalks)
- 10 cups low-sodium chicken stock
- 1 cup small pasta like stars
- 12 ounces baby spinach, washed and ripped or cut into small pieces
- Preheat oven to 350 degrees.
- Combine meatball ingredients in a medium bowl.
- Form into golf ball sized meatballs and place on a lined baking sheet.
- Bake for 20-25 minutes, until meat is thoroughly cooked, to 165 degrees internal temperature
- Add olive oil to stock pot and warm oil on low to medium heat.
- Peel and chop carrots and celery and set aside. Dice onion.
- Add onions, celery and carrots to pot and sauté with a wooden spoon on medium heat until translucent.
- Add chicken stock and bring to a boil for 10 minutes.
- Add star pasta to boiling broth cook for 6 to 8 minutes.
- Add meatballs and let soup simmer for 1-2 minutes.
- Add in spinach and stir until wilted.
- Serve with a ladle, adding a bit of cold water if necessary for right broth/soup ingredients ratio and to cool down soup to enjoy immediately!
Amount Per Serving: Calories: 0Total Fat: 0g