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In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles. —Patricia Harmon, Baden, Pennsylvania
Nutritional Facts 1-1/3 cups equals 473 calories, 24 g fat (10 g saturated fat), 63 mg cholesterol, 1,006 mg sodium, 38 g carbohydrate, 4 g fiber, 28 g protein.
Originally published as Italian Wedding Soup Supper in Taste of Home February/March 2012, p66
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Nov. 25, 2012 by mseifert
Very easy to make. My husband liked it alot. Apparently, I and the kids am not huge asiago cheese fans so I doctored our portions with some shredded cheddar and we enjoyed it much more. Next time I will swap out the cheese. I also agree with the reviewer who stated that the leftovers were even better.
Reviewed on Aug. 10, 2012 by rttaac
yummm!!!!!!
Reviewed on May. 09, 2012 by JSEAMAN10
My husband is the cook in the house but I decided to surprise him and make HIM dinner for once. I made this recipe last night and it turned out great! I am a horrible cook but I followed the recipe to a T and it came out looking just like the picture. Those frozen meatballs are so good in this! The leftovers tasted even better today. Thank you for such a tasty and easy recipe that even I can make with success!
Reviewed on May. 08, 2012 by jonena
I made this for a potluck using mini-meatballs. I had to add a little more broth. I cooked it on the stovetop as directed and transfered to a crockpot for the potluck. It keep nicely in the crockpot for about six hours on low without getting mushy.
Reviewed on Apr. 04, 2012 by Brookshire11
Pretty easy and delicious. I did add a splash of white wine while cooking the chicken and smashed two cloves of garlic and cooked them with the vegetables, taking them out right as i started adding the chicken broth. I liked the flavor. It didnt have a ton of spices in there, but less is more sometimes, especially with a dish that has so many ingredients. But I'm also a fan of thyme.Next time I'll quarter the meatballs as well (and use a bigger pan!)
Pretty easy and delicious. I did add a splash of white wine while cooking the chicken and smashed two cloves of garlic and cooked them with the vegetables, taking them out right as i started adding the chicken broth. I liked the flavor. It didnt have a ton of spices in there, but less is more sometimes, especially with a dish that has so many ingredients. But I'm also a fan of thyme.
Next time I'll quarter the meatballs as well (and use a bigger pan!)
Reviewed on Mar. 28, 2012 by snackcake
Loved this,was easy to make and shared with my family,thank you for sharing!
Reviewed on Mar. 21, 2012 by lesleigh5
This was bland. Italian wedding soup has more flavor than this. By the time I'd made the recipe into something we thought was "acceptable," I'd added so many different seasonings, it was a new recipe.
Reviewed on Feb. 15, 2012 by blueberries79
loved it! we used the George Forman to cook the chicken breast and I accidentally used a can of cream of mushroom and the can of cream of chicken. Still turned out delish
Reviewed on Feb. 08, 2012 by greeneyerish
Delicious! I have made this twice now. The second time I omitted the chicken and doubled up on italian turkey meatballs. I also doubled the chicken broth. My picky boys LOVED this, and they normally won't touch anything that has obvious vegetables in it. If you are lucky enough to have leftovers, it is even better the next day.
Reviewed on Feb. 06, 2012 by Fablesmom
I used frozen cooked chicken and it worked out perfectly! Very good.
Reviewed on Feb. 06, 2012 by carrie carney
This was so good. I diced the chicken pretty small and quartered the meatballs rather than having them so big. I also used turkey meatballs and doubled the amount of carrot and celery (we are trying to bump up our veggie intake). The only thing that I would change is adding a little garlic and I also omitted the thyme as I am not a fan. GREAT RECIPE! My husband really liked it and he can be a pain in the you know what... I will for sure be making again. Thanks Pat!
Reviewed on Feb. 04, 2012 by llrigby
delicious and easy! I used italian turkey meatballs to cut even more fat.
Reviewed on Feb. 03, 2012 by patcook1
This is my recipe and it is NOT a soup but rather a pasta skillet using many of the ingredients of wedding soup.
Reviewed on Feb. 01, 2012 by amyinportland
It turned out more like a pasta than a soup, but the flavors were there. It was tasty!
Reviewed on Jan. 28, 2012 by hollyberrie05
I love Italian Wedding Soup, so I knew I would love this recipe. I used homestyle meatballs and added Italian Seasoning because that's what I had on hand. I also used 1.5 cups of penne instead of pasta shells. Next time I make it, I will leave out the thyme - I'm not a big fan - and add some olives. Yummy!
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