Italian Wedding Soup Recipe | The Recipe Critic

There’s a lot to love about Italian wedding soup! Tender chicken meatballs, vegetables, tiny pasta, and spinach come together in a savory broth for a simple meal that’s hearty, flavorful, and easy to make.

How to Make Italian Wedding Soup

Tender meatballs and tiny pasta make this soup so good. Carrots, celery, and spinach add even more flavor. Best of all, it’s ready in about 30 minutes. Love cozy Italian soups? Try my minestrone soup, pasta e fagioli, or creamy chicken gnocchi soup next.

1. Make the Meatballs: Add ground chicken, sausage, bread crumbs, egg, Italian seasoning, salt, and pepper to a bowl, then mix well. Roll into 1-inch small meatballs. You should get about 25–30.
2. Cook the Veggies: Heat olive oil in a large pot, then add the onion, carrots, celery, and garlic. Cook for 2–3 minutes, or until tender.
3. Simmer: Add the chicken broth, acini di pepe, and meatballs, then bring to a boil. Reduce the heat and simmer for about 10 minutes. The meatballs should be cooked through and the pasta al dente.
4. Add Spinach: Stir in the baby spinach and cook until wilted. Add salt and black pepper to taste, then top Italian wedding soup with Parmesan cheese and serve.