Christina's Italian Wedding Soup Recipe
Christina's Italian Wedding Soup Recipe photo by Taste of Home

Christina's Italian Wedding Soup Recipe

Read Reviews
5 19 19
Publisher Photo
I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. —Christina Hitchcock, Madison Township, Pennsylvania
TOTAL TIME: Prep: 40 min. Cook: 20 min.
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Cook: 20 min.
MAKES: 12 servings


  • 2 large eggs, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons 2% milk
  • 4 garlic cloves, minced
  • 4 teaspoons grated onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon grated lemon peel
  • 1-1/2 pounds ground chicken
  • SOUP:
  • 2 tablespoons olive oil
  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 2 small onions, chopped
  • 6 garlic cloves, minced
  • 4 cartons (26 ounces each) chicken stock
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 cups acini di pepe pasta
  • 2 packages (10 ounces each) fresh spinach
  • Additional minced fresh parsley and grated Parmesan cheese

Nutritional Facts

1-2/3 cups (calculated without additional cheese) equals 269 calories, 9 g fat (2 g saturated fat), 71 mg cholesterol, 1083 mg sodium, 28 g carbohydrate, 3 g fiber, 21 g protein.


  1. In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
  2. For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender. Add garlic; cook 1 minute longer.
  3. Stir in stock, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook 10-12 minutes longer or until meatballs are cooked through and pasta is tender.
  4. Stir in spinach. Top servings with parsley and cheese. Yield: 12 servings (5 quarts).
Originally published as Christina's Italian Wedding Soup in Taste of Home September/October 2014, p52

Reviews for Christina's Italian Wedding Soup

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 31, 2016

"I made this soup for our family of three adults and we all loved it! I followed the directions exactly except that I used a 12 oz. package of frozen chopped spinach that I thawed and squeezed out instead of the fresh spinach as I already had the frozen package in the house. It made a lot and I ended up taking some of it to a neighbor, who loved it just as much!"

Reviewed Jan. 11, 2016

"Loved this recipe. I've never followed recipes exactly when it comes to soup but this one I did. The mini meatballs are great. I will say, I followed everything as written but added one thing, a heavy dash of nutmeg to the meatballs. After all, in Italian cooking, where there is lemon and Parmesan, there should be a hint of nutmeg! (At least in our Italian home:)"

Reviewed Jan. 8, 2016

"Outstanding! I was skeptical about lemon in the meatballs, but it was just a hint and gave a very delicate taste. I used ground chuck because it was what I had, as well I used cilantro and I did half and half of chicken and beef broth. I made really small meatballs and frankly the amount of meatballs is enough for another batch. I would cut back pasta a little as I also used ditalini which I think are a wee bit larger than acini de pepe.. I froze the rest of my meatballs for the next batch. Great recipe."

Reviewed Jan. 6, 2016

"I will always use this meatball recipe. been looking for the best meatball recipe out there and finally found this Italian soup too....."

Reviewed Oct. 31, 2015

"my oh my this is absolutely delicious! It's a keeper! Thank you for sharing"

Loading Image