Italian Wedding Soup

Food & Home, Rachel Maria's Recipes

I know. It’s practically summer, and I’m sharing a recipe for soup!? Scott was sick this week, and the fact remains. A hearty soup like Italian Wedding Soup can do wonders for the immune system. Any time of year!

Italian Wedding Soup

There’s so much to love about Italian Wedding Soup! It’s super hearty, containing meat, pasta, and vegetables. Of course, it’s delicious! And, even though it may look difficult to make, it’s actually quite simple.

Italian Wedding Soup
Italian Wedding Soup

If you’re looking for a simpler (yet, similar) soup recipe, be sure to check out my Chicken & Pasta Soup.

A few things that may set my recipe apart from the rest…

For starters, I make my acini de pepe pasta, in a separate pot. What I’ve found is that the pasta gets mushy if it’s cooked to its finishing point. I strain it a minute or two before it’s al dente and keep it stored in a separate container. I only combine it before I reheat and serve it. Trust me, it helps. Otherwise, the pasta will over-swell and soak up all the broth.

A few variations to this recipe: As far as the broth, sometimes I’ll just use store bought chicken broth. (I do opt for the low sodium.) Other times, I’ll use water and a broth concentrate, which I always keep on hand. If I don’t have acini de pepe, I may use orzo or egg noodles. (Whatever I have on hand.) If I’m pressed for time, I may simply use a cooked rotisserie chicken.

Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup
Italian Wedding Soup



Servings: 16

Italian Wedding Soup


  • 8 Cups (64oz.) of Chicken Broth
  • 8 Cups Water
  • 1 Whole Chicken (3-5lbs) OR 4 Large Chicken Breasts (with skin and bone)
  • 1.5 Cups Carrots, chopped
  • 1.5 Cups Celery, chopped
  • 2 Medium Onions, chopped
  • 1.5-2 lbs. of meatball mix (ground beef, pork, and veal)
  • 1 egg
  • 1/2 cup Italian style bread crumbs
  • 1/4 cup Pecorino Romano, grated
  • 1 T Ground Black Pepper
  • 1 T Garlic Powder
  • 1 lb. Acine de Pepe pasta
  • 1-2lbs. Escarole (or spinach) chopped


  1. In a large pot, over Medium Flame, combine broth and water.
  2. Submerge chicken (after rinsing and make sure inner parts are removed).
  3. While it is simmering (a low boil), cut up your veggies.
  4. Once chicken is cooked, carefully remove from pot, and set aside to cool.
  5. Lower your flame to a simmer. (Not a rapid boil.)
  6. Add chopped veggies (carrots, celery, and onion) to the pot and continue to simmer.
  7. Meanwhile, combine meatball ingredients. (Meat, egg, bread crumbs, grated cheese, black pepper and garlic powder.)
  8. Shape into 1″ balls.
  9. Add them to the pot that is simmering.
  10. In a separate medium sized pot, boil your water for the pasta.
  11. In the meantime, rinse and chop Escarole.
  12. Cook your pasta for 2 minutes LESS than al dente. (If the box says 9 minutes, that means 7 minutes.) Strain, rinse with water, and set aside.
  13. Once veggies are softened, shut off the pot. Add in the escarole.
  14. Chicken will be cooled off, by now. Remove skin and bones. Shred the chicken.
  15. Add chicken to the pot.
  16. Before serving, combine the pasta with the soup, in each bowl.
  17. (Do not add the pasta to the pot while it is still hot. Otherwise, pasta will overcook!)
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Rachel Scheyer

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