Italian Wedding Soup

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Made with the most perfectly tender, juicy, chicken meatballs! So hearty and flavorful. Not to mention, it’s simple, quick and easy!

I know. I really need to stop eating soup when it’s 100+ degrees outside.

But I can’t help it. I can’t.

I love soup 365 degrees out of the year, but I particularly love it during the summer.

With all the summer harvest and the perfectly juicy chicken meatballs, you won’t care about the heat outside.

You’ll just keep refilling your bowl, with extra meatballs and extra Parmesan, of course.

Oh, and the crusty bread to soak up all that hearty goodness. Nope, You can’t forget about that. It’s just as important as the soup.

Italian Wedding Soup

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Made with the most perfectly tender, juicy, chicken meatballs! So hearty and flavorful. Not to mention, it’s simple, quick and easy!

Print Recipe

Ingredients:

• 2 tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 8 cups chicken stock
• 2 bay leaves
• 1/2 cup uncooked acini di pepe pasta
• 1 sprig rosemary
• 3 cups baby spinach, chopped
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup freshly grated Parmesan

For the chicken meatballs

• 1/2 pound ground chicken
• 1/2 pound chicken sausage, casing removed
• 1/3 cup Panko
• 1/4 cup freshly grated Parmesan
• 1 large egg
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 1/4 teaspoon garlic powder
• Kosher salt and freshly ground black pepper, to taste

Directions:

1. In a large bowl, combine ground chicken, chicken sausage, Panko, Parmesan, egg, oregano, basil, parsley and garlic powder; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 25-30 meatballs.
2. Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
3. Add remaining 1 tablespoon olive oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
4. Whisk in chicken stock and bay leaves; bring to a boil. Stir in acini di pepe, rosemary and meatballs; reduce heat and simmer until pasta is tender and meatballs are cooked through, about 9-12 minutes.
5. Stir in spinach, lemon juice and parsley until spinach has wilted, about 2 minutes; season with salt and pepper, to taste.
6. Serve immediately, garnished with Parmesan, if desired.

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