This Italian-American wedding soup combines tiny Parmesan chicken meatballs, thin carrots, acini di pepe and spinach in a clear, savoury broth. Garlic and parsley give the meatballs character without overwhelming the soup. Keeping the mixture cold, shaping it lightly and maintaining a quiet simmer all protect their tender texture. The pasta cooks after the meatballs have had a head start, and the spinach goes in last so it remains bright rather than dull and overcooked.
EDITORIAL KITCHEN NOTES
Why this recipe works
A beaten egg, breadcrumbs and finely grated Parmesan bind the chicken without requiring heavy mixing.
Three-quarter-inch meatballs cook quickly and evenly in the broth.
A quiet simmer keeps the meatballs intact and the broth clearer than a rolling boil.
Spinach added only after the meatballs and pasta are cooked stays bright and fresh.
Ingredient notes
Ground chicken
Keep it refrigerated until mixing. Cold meat is easier to shape and gentle handling keeps the meatballs tender.
Acini di pepe
This tiny pasta is traditional-looking and easy to spoon. Other very small pasta shapes work, but cooking times vary.
Low-sodium broth
Parmesan seasons the meatballs as they simmer, so low-sodium broth gives you better control at the final tasting.
Baby spinach
Wash and dry it well, then add it only at the end so it wilts without thinning the broth.
Practical substitutions
These are conservative alternatives based on standard kitchen practice; results may vary from the original recipe.
Ground turkey can replace chicken; it must also reach 165°F (74°C).
Escarole can replace spinach, but add it several minutes earlier because it takes longer to soften.
Orzo or ditalini can replace acini di pepe; follow the package time and expect a slightly different texture.
Troubleshooting
The meatballs are tough
Mix only until the ingredients are evenly distributed and roll with light pressure rather than compressing them.
The meatballs break apart
Chill the shaped meatballs and lower them into a quiet simmer one at a time. Do not stir vigorously during their first few minutes.
The pasta absorbs the broth
For planned leftovers, cook pasta separately and add it to each bowl instead of storing it in the soup.
The broth is cloudy
Maintain a gentle simmer and skim any foam from the surface rather than boiling hard.
Storage and freezing
Divide the soup into shallow containers, refrigerate within two hours and use within three to four days.
Reheat leftovers to 165°F (74°C). Add a little broth if the pasta has absorbed too much liquid.
For the best frozen texture, freeze the cooked meatballs, vegetables and broth without pasta or spinach for up to three months; add fresh pasta and spinach after thawing.
THE BUTTER & BLOOM RECIPE
Italian Wedding Soup
Print-friendly layout
Preparation time
25 min
Cooking time
25 min
Total time
50 min
Yield
6 servings
Cuisine
Italian-American
Updated
Ingredients
1 lb (454 g) ground chicken, kept cold
1 large egg, lightly beaten
1/3 cup plain breadcrumbs
1/3 cup finely grated Parmesan, plus more for serving
1 small garlic clove, finely grated
2 tablespoons finely chopped fresh parsley
1/2 teaspoon fine salt
1/4 teaspoon freshly ground black pepper
8 cups (1.9 L) low-sodium chicken broth
2 medium carrots, peeled and thinly sliced
3/4 cup acini di pepe or another tiny pasta
4 cups baby spinach, washed and thoroughly dried
Detailed directions for Italian Wedding Soup
Mix the meatballs gently — Add the cold ground chicken, beaten egg, breadcrumbs, Parmesan, garlic, parsley, salt and pepper to a medium bowl. Mix with a fork or clean fingertips only until no dry breadcrumb pockets remain; overmixing makes the meatballs firm.Italian Wedding Soup · AI-illustrated guide: mix only until combined so the meatballs stay tender.
Shape and chill — Lightly wet your hands and roll about 36 loose meatballs, each roughly 3/4 inch wide. Place them on a clean parchment-lined plate or tray and refrigerate while the broth heats. Wash your hands and sanitize any surface that touched raw chicken.Italian Wedding Soup · AI-illustrated guide: shape small, even meatballs and chill them while the broth heats.
Start the broth — Pour the broth into a large pot and add the sliced carrots. Bring it just to a gentle simmer over medium-high heat, then reduce the heat and cook for about 8 minutes, until the carrots are beginning to soften but are not yet tender.Italian Wedding Soup · AI-illustrated guide: soften the carrots at a quiet simmer rather than a rolling boil.
Cook the meatballs and pasta — Lower the chilled meatballs into the broth one at a time and keep the liquid at a quiet simmer, not a hard boil. After 5 minutes, add the tiny pasta and cook for its package time, stirring gently once or twice. Check the centre of several meatballs with a clean instant-read thermometer; ground chicken must reach 165°F (74°C). The pasta should be tender, not mushy.Italian Wedding Soup · AI-illustrated guide: keep the simmer gentle and verify several meatballs reach 165°F (74°C).
Wilt, season and serve — Stir in the spinach for 1 to 2 minutes, just until bright green and wilted. Taste the broth now, then adjust salt and pepper and ladle into bowls with Parmesan. For make-ahead soup, cook and store the pasta separately. Refrigerate in shallow containers within 2 hours, use within 3 to 4 days and reheat leftovers to 165°F (74°C).Italian Wedding Soup · AI-illustrated guide: wilt the spinach last so it stays bright, then season and serve.
Keywords: Italian wedding soup · Italian wedding soup with chicken meatballs · homemade wedding soup · mini meatball soup · acini di pepe soup · spinach meatball soup
Published · Updated
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COMMON QUESTIONS
Italian Wedding Soup FAQ
How do I keep chicken meatballs tender in Italian wedding soup?
Keep the chicken cold, mix only until combined, shape the meatballs lightly and cook them at a gentle simmer rather than a rolling boil.
How do I know when the chicken meatballs are done?
Check the centre of several meatballs with a clean instant-read thermometer. Ground chicken is safely cooked at 165°F (74°C).
Why is it called Italian wedding soup?
The name commonly refers to the pleasing marriage of meat and greens, not to a soup reserved for wedding celebrations.
Can I make Italian wedding soup ahead?
Yes. For the best texture, cook and store the pasta separately, then combine it with reheated soup just before serving.
Can Italian wedding soup be frozen?
Yes, but freeze it without pasta and spinach. Add freshly cooked pasta and fresh spinach when the thawed soup is reheated.
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