Ah, Italian cuisine-the kind that wraps you up in warmth and nostalgia with every bite. Among its many treasures, Italian Wedding Soup stands out as a heartwarming, soul-satisfying dish. Despite what the name suggests, this soup isn’t served only at weddings. Instead, it celebrates the ’marriage’ of flavors-the rich, savory broth, tender chicken, delicate meatballs, and fresh greens. It’s a dish that’s both elegant enough for special occasions and comforting enough for a cozy weeknight dinner.
This version of the classic features chicken, giving the soup a lighter, cleaner taste compared to the more traditional beef or pork base, but still packing all the comforting flavors you crave. By the end of this recipe, you’ll have a pot of golden broth, flecked with herbs, floating meatballs, and bright green vegetables-a real hug in a bowl.
Traditional Italian Wedding Soup With Chicken Recipe
Here’s the full rundown of how to create this soul-warming Italian classic. I’ll take you through every step, ingredient, and trick so your soup turns out perfectly tender and flavorful.
Ingredients Needed
For The Soup
- Chicken: 1 pound boneless, skinless chicken breasts or thighs
- Chicken broth: 6-8 cups, preferably homemade or low-sodium for control over flavor
- Carrots: 2 medium, peeled and finely diced
- Celery: 2 stalks, finely diced
- Onion: 1 medium, minced
- Garlic: 3 cloves, minced
- Spinach or escarole: 4 cups, chopped
- Acini di pepe or orzo pasta: ½ cup
For The Chicken Meatballs
- Ground chicken: 1 pound
- Breadcrumbs: ½ cup, preferably fresh
- Parmesan cheese: ¼ cup, finely grated
- Egg: 1 large
- Garlic: 1 clove, minced
- Fresh parsley: 2 tablespoons, chopped
- Salt and pepper: To taste
- Olive oil: For browning (optional)
Seasonings
- Italian herbs: 1 teaspoon dried oregano, 1 teaspoon dried basil
- Bay leaf: 1 large leaf
- Salt and pepper: To taste
- Lemon juice: Optional, for finishing
Cooking Instructions
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Prepare The Chicken Broth
- In a large pot, add the chicken, diced carrots, celery, onion, and garlic.
- Pour in 6-8 cups of water or low-sodium broth.
- Add bay leaf, salt, and pepper.
- Simmer gently for 30-40 minutes until the chicken is cooked through.
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Make The Chicken Meatballs
- In a bowl, combine ground chicken, breadcrumbs, Parmesan, egg, garlic, parsley, and a pinch of salt and pepper.
- Form small, 1-inch meatballs.
- Optional: Brown lightly in olive oil for extra flavor, though they can be cooked directly in the soup.
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Cook The Pasta
- Boil acini di pepe or orzo separately for 6-8 minutes until al dente. Drain and set aside.
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Combine And Simmer
- Remove the cooked chicken from the broth and shred it with forks.
- Return shredded chicken to the pot.
- Add the meatballs and simmer gently for 10-15 minutes until the meatballs are cooked through.
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Add The Greens And Pasta
- Stir in chopped spinach or escarole and simmer for another 2-3 minutes.
- Add cooked pasta to the soup.
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Final Touches
- Taste and adjust seasoning.
- A squeeze of fresh lemon juice brightens the flavor beautifully.
- Serve hot with extra grated Parmesan on top.
Ingredient Insights
- Chicken: Using thighs gives a richer, more tender flavor, while breast keeps it light and lean.
- Spinach vs. Escarole: Spinach is soft and mild, escarole adds a slightly bitter note that balances the soup.
- Acini di pepe: Traditional tiny pasta pearls that soak up the broth. Orzo is a great substitute if unavailable.
- Parmesan: Adds umami and saltiness-freshly grated is always better than pre-grated.
Expert Tips
- Meatball perfection: Don’t overmix; overworked meatballs become dense. Lightly mix and gently form.
- Flavor layering: Browning meatballs separately deepens flavor, but cooking directly in the soup works for a quicker version.
- Broth clarity: Skim off foam while simmering chicken to keep the broth clear.
- Greens timing: Add leafy greens at the very end to keep their vibrant color and delicate texture.
- Leftover magic: This soup tastes even better the next day as flavors meld.
Recipe Variations
- Protein swaps: Try turkey or a mix of pork and chicken for richer meatballs.
- Vegetarian version: Use vegetable broth and chickpea or lentil “meatballs”.
- Grain swap: Replace pasta with small grains like couscous or quinoa for a gluten-free version.
- Spicy twist: Add a pinch of crushed red pepper flakes for gentle heat.
Final Words
This Italian Wedding Soup with Chicken isn’t just a recipe-it’s a labor of love, a hug in a bowl, and a showcase of Italian culinary tradition. The dance of tender meatballs, aromatic broth, fresh greens, and delicate pasta creates a harmony of flavors that feels both indulgent and comforting. Whether you’re serving it at a dinner party or enjoying it on a rainy evening, this soup is guaranteed to impress and nourish.
FAQs
What Is Traditional Italian Wedding Soup With Chicken?
Traditional Italian wedding soup with chicken is a flavorful broth-based soup that typically includes tender pieces of chicken, small meatballs, vegetables such as spinach or escarole, and tiny pasta like acini di pepe. Despite its name, it is not typically served at weddings; the term ’wedding’ refers to the ’marriage’ of flavors in the soup.
Can I Make Italian Wedding Soup With Chicken Instead Of Beef?
Yes, you can substitute chicken for beef in Italian wedding soup. Chicken meatballs made from ground chicken, combined with seasonings and breadcrumbs, provide a lighter yet equally flavorful alternative to traditional beef or pork meatballs.
What Vegetables Are Commonly Used In This Soup?
The most common vegetables used in traditional Italian wedding soup with chicken are leafy greens like spinach, escarole, or kale. Some variations may also include diced carrots, celery, and onions for added depth of flavor.
Which Pasta Is Best For Italian Wedding Soup?
Small pasta shapes work best for Italian wedding soup because they cook quickly and complement the soup’s delicate ingredients. Traditional choices include acini di pepe, orzo, or small star-shaped pasta.
How Do I Make Chicken Meatballs For This Soup?
Chicken meatballs are typically made by mixing ground chicken with breadcrumbs, grated Parmesan cheese, egg, garlic, herbs such as parsley, salt, and pepper. Shape the mixture into small balls and either bake or simmer them directly in the broth until cooked through.
Can I Prepare Italian Wedding Soup In Advance?
Yes, you can prepare the broth, cook the meatballs, and even chop vegetables in advance. However, it’s best to add delicate greens and pasta shortly before serving to preserve texture and flavor.
What Seasonings Enhance The Flavor Of This Soup?
Common seasonings for Italian wedding soup include garlic, onion, black pepper, salt, parsley, and sometimes a pinch of nutmeg in the meatballs. Some recipes also add a small amount of Parmesan rind while simmering the broth for extra richness.
Is This Soup Gluten-free?
Traditional Italian wedding soup is not gluten-free due to the breadcrumbs in the meatballs and wheat-based pasta. However, you can make a gluten-free version using gluten-free breadcrumbs and pasta.
How Long Does It Take To Cook Italian Wedding Soup With Chicken?
Preparation and cooking usually take about 45 to 60 minutes. This includes making the meatballs, simmering the broth, cooking the pasta, and adding the vegetables and greens at the end.
Can This Soup Be Frozen For Later Use?
Yes, you can freeze the broth and meatballs separately, but it’s recommended to cook fresh pasta and add fresh greens when reheating to maintain texture and flavor. Freeze in airtight containers for up to 2-3 months.