Easy Italian Wedding Soup With Chicken Recipe

Italian Wedding Soup is one of those comforting, hearty dishes that feels like a warm hug on a cold day. Despite its somewhat formal name, the soup itself is simple, delightful, and undeniably delicious. Contrary to what you might expect, "wedding" doesn’t refer to a celebration or event, but rather to the perfect "marriage" of ingredients that come together harmoniously. Traditionally made with small meatballs, leafy greens, and a rich broth, it’s a dish that’s both nourishing and flavorful, with an interesting blend of textures and flavors.

But here’s the thing: while the traditional version of Italian Wedding Soup usually calls for beef or pork meatballs, this Easy Italian Wedding Soup with Chicken version makes it even lighter and quicker to prepare, without sacrificing that hearty, satisfying feeling. Whether you’re cooking for a big family dinner or just want something cozy and filling for a quiet evening, this recipe ticks all the boxes.

Easy Italian Wedding Soup With Chicken Recipe

This recipe is all about simplicity, flavor, and speed-perfect for a weeknight meal or something you can prep ahead of time. We’re going to take the classic and give it a little twist by using chicken in place of the usual beef or pork, which makes it a tad leaner while keeping that same rich flavor. Plus, the process is streamlined so you don’t have to spend hours in the kitchen.

Ingredients Needed

Here’s what you’ll need to create this crowd-pleaser:

• For The Soup Base

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 large carrot, peeled and diced
  • 2 celery stalks, diced
  • 6 cups chicken broth (preferably low-sodium)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 1 bay leaf
  • 2 cups baby spinach (or kale, if you prefer)
  • 1 cup small pasta (acini di pepe, orzo, or ditalini work great)

• For The Chicken Meatballs

  • 1 pound ground chicken (lean)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup breadcrumbs (use gluten-free if needed)
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste

Cooking Instructions

1. Prepare The Meatballs

   • In a mixing bowl, combine the ground chicken, grated Parmesan, breadcrumbs, egg, parsley, garlic powder, salt, and pepper.
   • Use your hands to mix everything thoroughly, ensuring the ingredients are evenly distributed.
   • Roll the mixture into small, bite-sized meatballs, about 1 inch in diameter. You should end up with around 24 meatballs, but feel free to make them smaller or larger depending on your preference.

2. Cook The Meatballs

   • Heat a large pot or Dutch oven over medium heat and add a splash of olive oil.
   • Brown the meatballs in batches. Add them to the pot and cook for about 3-4 minutes, turning them occasionally to ensure they’re browned on all sides. Don’t worry about cooking them all the way through just yet. You just want them to get a nice color.
   • Once browned, remove the meatballs from the pot and set them aside on a plate.

3. Make The Soup Base

   • In the same pot, add a little more olive oil if necessary and sauté the diced onion, garlic, carrots, and celery for about 5 minutes until they begin to soften.
   • Add the chicken broth, dried oregano, thyme, salt, pepper, and bay leaf. Bring the mixture to a boil.

4. Cook The Meatballs In The Soup

   • Carefully drop the browned meatballs back into the soup. Reduce the heat to a simmer and cook for an additional 15-20 minutes until the meatballs are fully cooked and the flavors meld together.

5. Finish The Soup

   • Once the meatballs are cooked, add the spinach (or kale) and small pasta to the pot. Let everything simmer for another 5-8 minutes, until the pasta is tender and the greens are wilted.

6. Serve

   • Taste the soup and adjust seasoning as necessary with extra salt or pepper.
   • Ladle the soup into bowls and garnish with additional grated Parmesan if desired.

Ingredient Insights

• Ground Chicken: Using lean ground chicken keeps the soup on the lighter side, but it still gives you that meaty, satisfying bite. The chicken absorbs the rich broth, making each bite flavorful.
• Parmesan Cheese: Parmesan adds a salty, nutty richness to the meatballs and the soup, balancing the freshness of the greens and the broth’s savory depth.
• Baby Spinach (or Kale): Spinach is a classic choice for this soup, bringing a mild, slightly earthy taste that blends seamlessly with the other ingredients. If you want a heartier, more robust green, kale is an excellent alternative.
• Acini di Pepe Pasta: This tiny, round pasta is traditionally used in Italian wedding soup. Its small size means it soaks up the broth beautifully, making every spoonful satisfying.

Expert Tips

• Make-Ahead Option: This soup can be made a day or two in advance! The flavors actually deepen and improve after sitting overnight, making it perfect for meal prepping. Just store it in an airtight container in the fridge, and when you’re ready, reheat it on the stovetop.
• Customizing the Meatballs: If you’re not a fan of ground chicken, you can easily substitute it with ground turkey or lean beef for a different flavor profile. You can also throw in some fresh herbs, like basil or rosemary, for a fresh twist.
• Watch the Pasta: Be mindful when adding the pasta to the soup. If you’re planning to have leftovers, consider cooking the pasta separately and adding it to each individual serving. This way, the pasta won’t absorb all the broth and get mushy the next day.

Recipe Variations

• Vegetarian Version: Skip the meatballs entirely and add more vegetables to the soup, like zucchini, mushrooms, and bell peppers. You can also add some plant-based protein like tofu or tempeh.
• Spicy Kick: Add a pinch of red pepper flakes to the broth or toss some chopped fresh chilies into the vegetables as they sauté. This will add a lovely warmth without overpowering the flavor.
• Brothy or Creamy: For a creamier version, stir in a splash of heavy cream or whole milk after the soup is done cooking. This will give the soup a velvety texture while still keeping the flavors balanced.

Final Words

This Easy Italian Wedding Soup with Chicken is not only quick and easy to prepare, but it’s also one of those dishes that feels like a celebration of simple, wholesome ingredients. Every spoonful is packed with savory goodness, fresh greens, and tender meatballs that are sure to bring comfort with every bite.