The Sweet Cucina

Easy Everyday Food

Italian Wedding Soup

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There is nothing better than a warm bowl of homemade Italian Wedding Soup! This hearty chicken soup is also loaded with mini meatballs, spinach and baby pastina!

Italian Wedding Soup in a bowl with a spoon and a piece of Mozzarella and Olive Soda Bread.

Ingredients Needed For Italian Wedding Soup:

  • Whole Chicken
  • Celery
  • Onion
  • Carrot
  • Chicken Broth
  • Bay Leaves
  • Ground Beef
  • Italian Bread Crumbs
  • Eggs
  • Baby Pastina
  • Frozen Spinach
  • Grated Parmesan
Italian Wedding Soup in a pot.

How to Make Italian Wedding Soup:

In a large stock pot, add the whole chicken with the chopped celery, carrots and onion. You can use a whole chicken cut up or even bone in chicken breast if desired. Add enough water to cover the top of the chicken and add one or two bay leaves. Bring to a boil and reduce to a low boil or simmer for about 2 – 3 hours, until the chicken is falling off the bone.

Remove the chicken from the pot and shred, discarding the skin and bones. Also, remove the bay leaves. Return chicken to pot and add the chicken broth and spinach. Bring to simmer or low boil.

While the soup continues to simmer, make the meatballs. In a medium bowl, combined the ground beef, italian bread crumbs and one of the eggs. Make small meatballs, I made about 70 mini meatballs with one pound of ground beef.

Cook the meatballs in a skillet, for a couple minutes, continually turning. You may have to cook these in batches. Once complete, transfer immediately into the soup.

Once all the meatballs are done and added to the soup, add the baby pastina. Then, in a small bowl, whisk together the last egg and grated parmesan. With the soup at a low boil, very slowly drizzle in the egg and parmesan into the soup. Stirring constantly until all the egg mixture is added.

Serve the soup immediately. If desired, cool the soup and divide into freezer safe containers and freeze to enjoy later.

Hope you enjoy!

Italian Wedding Soup in a bowl with a spoon and a piece of cheese toast.

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Italian Wedding Soup

  • Total Time: 4 hours 10 minutes
  • Yield: 12 servings 1x
Print Recipe

Ingredients

Scale
  • 1 Whole Chicken
  • 2 Carrots, Chopped
  • 2 Celery Stalks, Chopped
  • 1 Small Yellow Onion, Chopped
  • 2 Bay Leaves
  • 1 lb Ground Beef
  • 1/2 cup Italian Bread Crumbs
  • 2 Large Eggs
  • 1/2 cup Baby Pastina
  • 1 tbsp Grated Parmesan
  • 16 oz Frozen Spinach, Thawed and Strained
  • 4 32 oz Containers of Chicken Stock

Instructions

  1. In a large stock pot, add chicken, carrots, celery, onion and bay leaves.
  2. Add enough water to cover the chicken and bring to a boil.
  3. Reduce to a low boil and cook for 2 – 3 hours, until the chicken is falling of the bone.
  4. Remove chicken and shred. Discard bones and skin.
  5. Remove bay leaves and return shredded chicken to pot.
  6. Add the chicken stock to the pot and bring back to a low boil.
  7. Add the thawed and strained spinach.
  8. In a medium bowl, add ground beef, italian bread crumbs and one egg. Mix by hand.
  9. Make mini meatballs and brown in a skillet. You may need to cook in batches.
  10. As meatballs are done cooking, transfer immediately to the soup pot.
  11. Once the meatballs have been added, add the baby pastina.
  12. In a small bowl, whisk the remaining egg and parmesan.
  13. With the soup at a boil, slowly add the egg mixture, stirring constantly.
  14. Serve immediately!
  15. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 4 hours
  • Category: Appetizer, Main Course, Soup
  • Cuisine: Italian

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