This Italian wedding soup pairs small Parmesan chicken meatballs with carrots, tiny pasta and spinach in a clear chicken broth. Rolling the meatballs small helps them cook at the same pace as the pasta. The spinach is stirred in at the end so it stays green, while a final taste after the Parmesan meatballs simmer prevents the broth from becoming too salty.
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Why this recipe works
Small evenly sized meatballs cook quickly and remain tender.
Cooking the pasta in the broth gives the soup body and flavour.
Spinach added at the end stays bright and fresh.
Ingredient notes
Ground chicken
Keep it cold and mix gently so the meatballs remain tender.
Small pasta
Acini di pepe, orzo or another tiny shape works; check early for doneness.
Parmesan
It seasons the meatballs, so taste the broth before adding extra salt.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Ground turkey can replace chicken and should also reach 165°F (74°C).
Escarole can replace spinach; give it a few extra minutes to soften.
Troubleshooting
The meatballs are tough
Mix only until combined and roll lightly without compressing them.
The pasta absorbs the broth
For make-ahead soup, cook and store pasta separately.
The broth is cloudy
Maintain a gentle simmer rather than a hard boil.
Storage and freezing
Refrigerate within two hours and use within four days.
Reheat to 165°F (74°C); add broth if stored pasta has absorbed too much liquid.
THE BUTTER & BLOOM RECIPE
Italian Wedding Soup
Print-friendly layout
Preparation time
22 min
Cooking time
10 min
Total time
32 min
Yield
6 servings
Cuisine
Italian
Updated
Ingredients
1 lb ground chicken
1 egg
1/3 cup breadcrumbs
1/3 cup Parmesan
8 cups chicken broth
2 carrots
3/4 cup small pasta
4 cups spinach
Detailed directions for Italian Wedding Soup
Place the ground chicken in a bowl with the egg, breadcrumbs, Parmesan, a pinch of salt and black pepper. Mix gently with a fork or clean fingertips only until combined.
Wet your hands lightly and roll the mixture into small meatballs about 3/4 inch wide. Set them on a clean plate and refrigerate while the broth starts.
Bring the chicken broth and sliced carrots to a gentle simmer in a large pot. Cook for about 8 minutes, until the carrots are beginning to soften.
Lower the meatballs into the broth one at a time, leaving a little space between them. Maintain a gentle simmer rather than a hard boil so they stay intact.
Add the small pasta and cook according to its package time, stirring gently once or twice. Cut one meatball open or check its centre with a thermometer; ground chicken must reach 165°F (74°C).
Stir in the spinach and cook for 1 to 2 minutes, just until wilted and bright green. Taste only after the Parmesan-seasoned meatballs have cooked, then adjust the salt and pepper.Italian Wedding Soup · Visual guide: mix gently, keep the simmer quiet and add the spinach only after the meatballs reach 165°F
Ladle into bowls and serve hot. For make-ahead soup, cook and store the pasta separately so it does not absorb the broth.
Keywords: italian wedding soup · homemade italian wedding soup with mini meatballs · soups recipes · homemade recipe · easy family recipe
Published · Updated
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COMMON QUESTIONS
Italian Wedding Soup FAQ
How do I make Italian wedding soup?
Roll small tender chicken meatballs, simmer them gently with carrots and tiny pasta in chicken broth, then wilt spinach into the soup immediately before serving.
Why is it called Italian wedding soup?
The name refers to the pleasing marriage of meat and greens, not to a traditional wedding dish.
Can I bake the meatballs first?
Yes, but simmering them directly in the broth is convenient and flavours the soup.
Can Italian wedding soup be frozen?
Freeze the soup without pasta for the best texture, then add freshly cooked pasta when reheating.
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