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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.

Italian Wedding Soup

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

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.

How much did you LOVE this recipe?

Please leave a comment below or share a photo on Instagram with the hashtag #unsophisticook!


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.

Homemade Stuffing Muffins {Stuffins}
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Janet Parker

Thursday 30th of January 2014

There is no recipe for the meatballs.

Tara @ Unsophisticook

Friday 31st of January 2014

Hi Janet! The meatballs recipe is linked in the post and in the recipe. You can find it here: https://unsophisticook.com/italian-meatballs-recipe/

Diane Crowley

Tuesday 9th of October 2012

I have found that endive is sometimes hard to find in my area so as of this summer I have used swiss chard. We grew some in our garden this year and we had a bumper crop. I have so much of it I had to freeze quite a bit. I made some "copy cat" Chicken & Gnocchi soup like that at Olive Garden. The recipe called for spinach so I used some of my frozen swiss chard and it was very good. Not exactly like the Olive Garden but darn close. I made the gnocchi with instant mashed potatoes. Quick and easy.

layla

Tuesday 9th of October 2012

my moms recipe has escarole tops/dark part only chopped mini meatballs in chicken soup and pastina ,star shaped pasta.

Renee

Thursday 6th of January 2011

No problem. ^_^

Renee

Thursday 6th of January 2011

# 1 10-oz. pkg. frozen chopped spinach # 1 lb.

In the recipe, you didn't say 1lb of what.

Tara

Thursday 6th of January 2011

Oops, how did I do that?!? It's 1 lb. of the mini Italian Romano Meatballs that I mentioned earlier in the post. Thanks so much for pointing that out!