Italian Wedding Soup {A Step Up From Chicken Noodle}

Next time you’re craving the comfort of homemade chicken noodle soup, give this Italian Wedding Soup a whirl. It does require a bit of a time commitment to produce a flavorful broth, but I promise you, it’s definitely worth the time and effort.

Whip up some of these Italian Romano Meatballs while you’re simmering the chicken initially and you’ll end up with a freezer filled with dinners for nights to come as both the meatballs and the soup recipes are plentiful enough to have quantities left over for freezing.

Paired with a crusty loaf of bread, this soup is delicious when you’re feeling under the weather or even at a dinner gathering. It always gets rave reviews for me.

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Italian Wedding Soup

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour 15 minutes

Additional Time: 20 minutes

Total Time: 1 hour 55 minutes

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Ingredients

• 1 frying chicken
• 5 quarts water
• 2 cups yellow onions, chopped
• 2 cups celery, chopped
• 1 package frozen chopped spinach (10-oz.)
• 1 lb. mini Italian Romano meatballs
• 1 1/2 tablespoons dried basil
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 teaspoons minced garlic
• 1/2 lb. acini de pepe pasta
• 1/4 cup Romano cheese + extra for garnish

Instructions

1. Simmer chicken in water for one hour.
2. Remove from heat. Let the chicken cool for about 20 minutes, and then debone and return the meat to the broth. Do not strain the broth; however, you can skim any foam off the top.
3. Add onions, celery, spinach, meatballs, basil, parsley, salt, pepper, and garlic, and simmer for another hour.
4. Add acini de pepe and Romano cheese, and simmer for an additional 15 minutes.
5. Serve with additional Romano cheese on top for garnish.

Have you tried this recipe?

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I’ve successfully substituted the large packages of bone-in chicken breasts, thighs and legs for the whole frying chicken in a pinch. Don’t be afraid to change the type of chicken to taste.