Chicken Wedding Soup Recipe

This comforting, savoury Italian Ground Chicken Wedding Soup is made with tender herb-flecked meatballs, acini de pepe pasta, and fresh spinach, ready in under 45 minutes. The rich broth deepens in flavor as the delicate meatballs simmer alongside the aromatic vegetables. I love how this lighter chicken version feels just as hearty as the traditional pork recipe without the heaviness.

Why This Classic Works

Traditional wedding soup often relies on a mix of beef and pork, but switching to ground chicken creates a lighter, more delicate flavor profile that absorbs the broth beautifully. I learned quickly that ground chicken is stickier than beef, so keeping your hands damp while rolling the meatballs prevents a messy disaster and ensures perfectly round shapes.

The secret to keeping these chicken meatballs tender is using enough parmesan and breadcrumbs to bind them without overworking the meat mixture. This version allows the savoury herbs and chicken to shine without the heavy grease you sometimes get from pork sausage varieties, making it perfect for a weeknight meal that doesn’t weigh you down.

Italian Ground Chicken Wedding Soup Ingredients

• For the Meatballs:
• 1 lb (450g) ground chicken
• 1/2 cup plain breadcrumbs (or Italian seasoned)
• 1/2 cup grated Parmesan cheese
• 1 large egg, beaten
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Soup:
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 8 cups chicken broth (low sodium preferred)
• 3/4 cup acini de pepe pasta (or orzo)
• 5 oz (150g) fresh baby spinach
• Salt and pepper to taste
• Extra Parmesan for serving

How To Make Italian Ground Chicken Wedding Soup

1. Prepare the Meatballs: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, gently mix the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper until just combined. Do not overmix.
2. Shape and Bake: With damp hands, roll the mixture into small 1-inch meatballs (about the size of a walnut). Place them on the baking sheet and bake for 12-15 minutes until lightly browned and cooked through.
3. Sauté the Vegetables: While the meatballs bake, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and vegetables begin to soften. Add the minced garlic and cook for 1 minute until fragrant.
4. Simmer the Broth: Pour the chicken broth into the pot and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
5. Cook the Pasta: Stir the acini de pepe pasta directly into the simmering broth. Cook for about 8-10 minutes, or until the pasta is al dente.
6. Finish the Soup: Gently drop the baked meatballs into the soup along with the fresh spinach. Simmer for 2-3 minutes until the spinach is wilted and the meatballs are hot. Season with extra salt and pepper if needed before serving.

Recipe Tips

• Wet Hands Are Key: Ground chicken is much stickier than beef. Keep a small bowl of cold water nearby and wet your hands before rolling each batch of meatballs to keep them smooth and round.
• Bake, Don’t Boil: I prefer baking the chicken meatballs before adding them to the soup rather than boiling them raw. This keeps the broth clear and ensures the meatballs hold their shape perfectly.
• The Parmesan Rind: If you have a leftover rind from your block of Parmesan cheese, throw it into the broth while it simmers. It adds a salty, nutty richness that you can’t get from grated cheese alone. Remove it before serving.
• Watch the Pasta: Small pasta like acini de pepe cooks quickly. If you plan to have leftovers, consider cooking the pasta separately and adding it to individual bowls, otherwise, it will soak up all the broth in the fridge.

What To Serve With Italian Ground Chicken Wedding Soup

This soup pairs beautifully with a slice of crusty artisan bread or garlic knots to soak up the savoury broth. A simple Caesar salad or a crisp arugula salad with lemon vinaigrette also works well to cut through the richness of the parmesan and meatballs.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will continue to absorb liquid, so you may need to add a splash of water or broth when reheating. For freezing, it is best to freeze the soup without the pasta, then add fresh cooked pasta when you reheat it.

FAQs

• Can I use ground turkey instead?
  Yes, ground turkey is a perfect 1:1 substitute for ground chicken in this recipe. It has a similar texture and lean profile that works great in wedding soup.
• What if I can’t find acini de pepe?
  Orzo, ditalini, or even pearl couscous are excellent substitutes. Any small soup pasta will work; just check the package directions for cooking times.
• Can I use frozen spinach?
  Absolutely. If using frozen spinach, thaw it first and squeeze out the excess water before adding it to the soup to prevent watering down your broth.
• Do I have to bake the meatballs?
  You can brown them in the pot first if you prefer a one-pot meal, but be gentle as chicken meatballs are softer than beef. Baking is the foolproof method to keep them intact.

Nutrition

• Calories: 320 kcal
• Total Fat: 14g
• Saturated Fat: 4g
• Cholesterol: 85mg
• Sodium: 950mg
• Total Carbohydrate: 26g
• Protein: 24g

Try More Recipes:

• One Pot Creamy Italian Ground Chicken Soup
• Crockpot Creamy Chicken Barley Soup Recipe
• Spicy Italian Chicken Soup Recipe

Italian Ground Chicken Wedding Soup

Recipe by Emily Mitchell

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Total time

45

minutes

Italian Ground Chicken Wedding Soup features tender savoury meatballs, tiny pasta, and fresh spinach ready in 45 minutes for a cozy weeknight dinner. This lighter take on the classic combines ground chicken and aromatic vegetables for a comforting bowl that isn’t too heavy.

Ingredients

• 1 lb (450g) ground chicken

• 1/2 cup plain breadcrumbs (or Italian seasoned)

• 1/2 cup grated Parmesan cheese

• 1 large egg, beaten

• 2 cloves garlic, minced

• 2 tbsp fresh parsley, chopped

• 1 tsp dried oregano

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 medium carrots, peeled and diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 8 cups chicken broth (low sodium preferred)

• 3/4 cup acini de pepe pasta (or orzo)

• 5 oz (150g) fresh baby spinach

• Salt and pepper to taste

• Extra Parmesan for serving

Directions

• Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, gently mix the ground chicken, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper until just combined. Do not overmix.
• With damp hands, roll the mixture into small 1-inch meatballs (about the size of a walnut). Place them on the baking sheet and bake for 12-15 minutes until lightly browned and cooked through.
• While the meatballs bake, heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and vegetables begin to soften. Add the minced garlic and cook for 1 minute until fragrant.
• Pour the chicken broth into the pot and bring the mixture to a boil. Reduce the heat to a simmer and let it cook for 10 minutes to allow the flavors to meld.
• Stir the acini de pepe pasta directly into the simmering broth. Cook for about 8-10 minutes, or until the pasta is al dente.
• Gently drop the baked meatballs into the soup along with the fresh spinach. Simmer for 2-3 minutes until the spinach is wilted and the meatballs are hot. Season with extra salt and pepper if needed before serving.