Homemade Italian Wedding Soup Recipe

6 people
1 hr

Homemade Italian Wedding Soup is one of my favorites. Made with chicken meatballs, this recipe is delicious and true comfort food.

I think you all know by now, that I could pretty much eat soup everyday. I just love it and although I’m in my own category around here as the other three don’t share the same fondness, that doesn’t stop me from making it. When I’m prepping the ingredients, I always keep in mind to cut everything to fit on a soup spoon including julienning the fresh spinach. My rule of thumb is that I like to have a little of each ingredient in every bite.

Because I like pretty much all soups, it’s difficult for me to pinpoint a favorite, but if I had to narrow the list down, I would put Italian wedding soup in my top five. When I make soup, I like to make a lot so I can freeze it. I put it in individual containers so I can pull out a serving as needed. This recipe is no different, especially when it comes to the chicken meatballs. I tend to always double that recipe, and freeze the meatballs for soups later on, or even to add to sauces.

Most recipes call for a small pasta, and my recipe is no different. I prefer Israeli couscous, which really, is small pearl-sized pasta,  It’s perfect for this soup.

Here is the recipe for Homemade Italian Wedding Soup

Want another one of my favorite soup recipes? I shared this this one on Cook with Brooke, and it’s been a crowd favorite!

Potato Leek Soup

Homemade Italian Wedding Soup Recipe
Recipe details
  • 6  people
  • Prep time: 30 Minutes Cook time: 30 Minutes Total time: 1 hr
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For the meatballs:
  • 1 pound ground chicken
  • 1 pound chicken sausage casings removed
  • 1/2 cup Italian bread crumbs
  • 1 clove garlic minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg lightly beaten
  • coarse salt and freshly ground black pepper
For the soup:
  • 1 tbsp olive oil
  • 1 medium yellow onion finely chopped
  • 1 large carrot peeled, finely chopped
  • 1 stalk celery finely chopped
  • 12 cups chicken broth
  • 2 tbsp sherry
  • 1 cup pearl sized pasta Such as Israeli couscous
  • 1/2 cup fresh spinach julienned

Preheat oven to 350 degrees
For the meatballs:
Place ground chicken, sausage, bread crumbs, garlic, Parmesan, egg, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl and combine gently either with a fork, or your hands.
Line a baking sheet with parchment paper.
With a teaspoon or your hands, form into 1-inch meatballs and place on baking sheet. You should have about 40-50 meatballs.
Bake for 30 minutes, until cooked through and lightly browned.
For the soup:
Heat the olive oil in a Dutch oven over medium heat.
Add onion, carrot and celery and sauté until softened, 5-6 minutes, stirring occasionally.
Add the chicken broth and sherry and bring to a boil.
Add the pasta to a simmering broth and cook for 5-6 minutes, until pasta is tender.
Add meatballs to soup and cook for another 2-3 minutes.
Stir in spinach and cook for another 2 minutes, until the spinach is just wilted.
Ladle into soup bowls and sprinkle each with extra Parmesan cheese.
Serve hot.
Farmhouse 1820
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  • Phillip Phillip on Feb 07, 2021

    Why is it called Israeli couscous

    couscous is originally from North Africa and authentic Berber staple .

    • See 1 previous
    • Phillip Phillip on Feb 08, 2021

      Paya it’s made with refined flour

      coucous it’s durum wheat and like my mother used to make it with bran

      wheat .

      i lové thé Italian wedding soup

      ( stratiacceli )

  • A mom who loves to cook A mom who loves to cook on Feb 08, 2021

    I made it, change a few things added little more seasoning, will make again, very good..