Italian Wedding Soup – Cozy Classic Recipe with Chicken Meatballs

Introduction

Savory, aromatic broth swirls with tender chicken meatballs, delicate pasta, and vibrant greens in a bowl that feels like a warm hug. Italian Wedding Soup – Cozy Classic Recipe with Chicken Meatballs brings together simple ingredients and transforms them into something deeply comforting and elegant. Each spoonful delivers rich flavor, balanced texture, and nostalgic charm. This beloved soup shines on chilly evenings or whenever you crave hearty comfort without heaviness. You’ll learn how to build flavor step by step, create juicy meatballs, and achieve perfectly balanced broth every time.

Why You’ll Love This Recipe

There’s something magical about the contrast in this soup. Juicy chicken meatballs stay tender and flavorful, while tiny pasta adds a soft bite that complements the silky broth. Fresh spinach or escarole introduces a pop of color and gentle earthiness that brightens every spoonful.

Italian Wedding Soup – Cozy Classic Recipe with Chicken Meatballs feels special enough for Sunday dinner yet simple enough for a weeknight meal. You can prep the meatballs in advance, and the soup itself cooks in under an hour. The flavors deepen beautifully as it simmers, creating a rich, savory base without heavy cream.

This recipe also adapts easily. Swap greens, adjust pasta, or boost herbs to suit your taste. The balance of protein, vegetables, and broth makes it satisfying without feeling heavy. It delivers comfort food warmth with a light, nourishing finish.

Ingredients

Here’s everything you need to make Italian Wedding Soup – Cozy Classic Recipe with Chicken Meatballs:

1 lb (450 g) ground chicken
1/3 cup (30 g) grated Parmesan cheese
1/3 cup (40 g) plain breadcrumbs
1 large egg
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil
1 small yellow onion, diced
2 carrots, diced (about 1 cup / 130 g)
2 celery stalks, diced (about 1 cup / 120 g)
8 cups (1.9 L) low-sodium chicken broth
3/4 cup (75 g) acini di pepe or small pasta
3 cups (90 g) fresh spinach or escarole, chopped

Freshly grated Parmesan and extra parsley for serving.

Pro Tips

First, avoid overmixing the meatball mixture. Combine ingredients gently with your hands just until incorporated. Overworking the chicken creates dense meatballs instead of tender, juicy ones.

Second, brown the meatballs lightly before simmering them in the broth. This step adds depth and subtle caramelized flavor. Even a light golden crust enhances the entire pot of soup. If you skip browning, you lose complexity.

Third, cook the pasta separately if you plan to store leftovers. Pasta continues absorbing broth as it sits. Cooking it on the side keeps the texture perfect and prevents the soup from thickening too much. Add pasta to each bowl before ladling the hot broth over it.

These small adjustments elevate Italian Wedding Soup – Cozy Classic Recipe with Chicken Meatballs from good to unforgettable.

Instructions

Step 1: Prepare the Meatball Mixture

In a large bowl, combine ground chicken, Parmesan, breadcrumbs, egg, minced garlic, parsley, salt, and pepper. Mix gently until just combined. Roll into small, bite-sized meatballs about 1 inch (2.5 cm) in diameter. Place them on a plate or baking sheet.

Step 2: Brown the Meatballs

Heat olive oil in a large Dutch oven over medium heat. Add the meatballs in batches and brown them lightly on all sides, about 4–5 minutes total. You do not need to cook them through at this stage. Transfer them to a plate and set aside.

Step 3: Build the Flavor Base

In the same pot, add diced onion, carrots, and celery. Sauté for 5–7 minutes until softened and fragrant. Stir frequently to prevent browning too quickly. Scrape up any flavorful bits from the bottom of the pot.

Step 4: Add the Broth

Pour in the chicken broth and bring it to a gentle boil. Reduce heat to a steady simmer. Carefully return the browned meatballs to the pot. Simmer for 10–12 minutes until the meatballs cook through and become tender.

Step 5: Cook the Pasta

Add the acini di pepe directly to the simmering soup and cook according to package instructions, usually 8–10 minutes. Stir occasionally to prevent sticking. If you prefer firmer pasta, test it a minute early.

Step 6: Add the Greens

Stir in the chopped spinach or escarole during the final 2–3 minutes of cooking. The greens wilt quickly and retain their vibrant color. Taste and adjust salt or pepper as needed.

Step 7: Serve and Garnish

Ladle the soup into bowls and top with freshly grated Parmesan and extra parsley. Serve hot and enjoy the comforting flavors of Italian Wedding Soup – Cozy Classic Recipe with Chicken Meatballs.

Variations

For a lighter twist, swap ground chicken for ground turkey. Turkey creates a similar texture while slightly reducing fat. If you prefer richer flavor, try a blend of ground chicken and Italian sausage.

You can also experiment with different greens. Kale adds hearty texture, while Swiss chard delivers a slightly sweeter note. If you enjoy dishes like garlic pasta with bacon or creamy chicken gnocchi soup, you might love adding a splash of cream for a silkier broth.

For a low-carb option, replace pasta with cauliflower rice. The soup still feels satisfying while cutting carbohydrates. Each variation keeps the heart of the recipe intact while offering a fresh spin.

Storage and Serving

Store leftover soup in an airtight container in the refrigerator for up to 4 days. If you cooked the pasta directly in the soup, expect it to absorb more broth over time. Add a splash of extra broth when reheating to loosen the texture.

You can freeze the soup without pasta for up to 3 months. Let it cool completely before transferring it to freezer-safe containers.

Serve this soup with crusty Italian bread, a crisp Caesar salad, or even alongside a simple garlic pasta with bacon for a heartier meal. It also pairs beautifully with roasted vegetables or a light antipasto platter.

FAQs

1. Why is it called Italian Wedding Soup?
The name refers to the “marriage” of flavors between meat and greens, not an actual wedding event.

2. Can I bake the meatballs instead of browning them?
Yes. Bake at 400°F (200°C) for 15 minutes, then add them to the simmering broth.

3. What pasta works best?
Acini di pepe and orzo work beautifully. Choose small pasta shapes that fit easily on a spoon.

4. Can I make this ahead of time?
Absolutely. Prepare the broth and meatballs in advance, then add freshly cooked pasta before serving.

5. How do I keep the broth clear?
Simmer gently and skim off any foam early in cooking. Avoid vigorous boiling.

Conclusion

This Italian Wedding Soup – Cozy Classic Recipe with Chicken Meatballs is comfort food at its finest — tender chicken meatballs, delicate pasta, and vibrant greens swimming in a deeply savory broth. It’s the kind of dish that brings everyone to the table, warms chilly evenings, and turns an ordinary night into something special.