Italian Wedding Soup Recipe

This smooth Italian wedding soup is one among my favored noodle soup recipes! It’s warm, comfy and so inviting. This hearty consolation meals is full of suitable hues, textures and flavors. 

You can make a pot of this selfmade Italian soup in about an hour! If there are leftovers, the flavors inside the broth continue to meld collectively and become increasingly more scrumptious.

Italian Wedding Soup Recipe
Italian Wedding Soup Recipe

CHICKEN MEATBALLS: boom the flavor profile by the use of 3/4 pound ground hen breast and 1/four pound ground chicken sausage (breakfast sausage or sweet Italian sausage, no casings). bear in mind doubling the recipe for these flavorful hen meatballs.  It’s tough to face up to snacking on a few earlier than the soup is even done!
NO TIME FOR MAKING MEATBALLS? Saute a pound of floor Italian fowl sausage (no casings) with the onions!
SPICE IT UP! add a tablespoon of healthy turmeric for a cute golden broth. A sprinkling of crimson pepper flakes provides a pleasant contact of warmth to this rustic Italian soup.
BRIGHTEN THE flavor OF THE BROTH with some more squeezes of fresh lemon juice!

Italian Wedding Soup Recipe


  • 1 pound ground chicken
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1 tablespoon fresh Italian parsley leaves, chopped
  • 2 tablespoons olive oil
  • 1 large egg
  • 1 garlic clove, pressed or minced
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon dried oregano
  • 1/2 sea salt
  • 1/4 teaspoon freshly-ground black pepper
  • 1/4 teaspoon crushed red pepper flakes


  • 2 tablespoons virgin olive oil
  • 1 1/4 cups yellow onion, chopped
  • 1 1/4 cups petite carrots, sliced
  • 1 1/4 cups celery, chopped
  • 1 1/2 tablespoons fresh thyme leaves
  • 1 1/2 tablespoons fresh sage, chopped
  • 12 cups chicken broth or chicken stock
  • 1/2 cup basil pesto, homemade or store-bought
  • 3 tablespoons lemon juice
  • 12 ounces baby spinach, stems removed (or baby kale, chopped)
  • Salt to taste
  • Pepper to taste
  • 1 pound short-cut pasta
  • 1 1/2 cups shaved Parmesan cheese


  1. Start by making the meatballs with this CHICKEN MEATBALL RECIPE. 
  2. In heavily salted water, boil the pasta al dente according to package instructions.
  3. In a large heavy pot, saute onion in olive oil over medium/high heat for about 5 minutes or until the onions begin to caramelize. Reduce the heat to low. Add the carrots, celery and herbs to the pot. Saute for another 5 minutes. Add the pesto, lemon juice and broth. Simmer over medium heat for 15-20 minutes.
  4. Stir the spinach into the soup so that all leaves are completely submerged in the broth. Simmer another 5 minutes so the leaves can wilt. Remove from heat. Season with salt and pepper to taste. Add the meatballs and noodles to the pot. If desired, add a light drizzling of olive oil over the top.
  5. Ladle the soup into bowls. Garnish with shaved Parmesan and wedges of fresh lemon.

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