Italian Wedding Soup

Italian Wedding Soup

This Italian Wedding Soup is perfect any day of the week. Serve it by itself for dinner or as a first course before your main dish. Either way don’t forget to sprinkle the fresh grated Parmesan cheese all over the top before serving.



 Serves 8 to 10 people.

  • 6 cups of chicken stock

  • 2 chicken breasts

  • 2 bunches of long green onion, chopped

  • 3 carrots, chopped

  • 3 stalks of celery, chopped

  • 2 cloves of garlic, chopped

  • 1/4 cup of olive oil

  • 2 Tbls of butter

  • 1/4 tsp of salt

  • 1/2 tsp of fresh ground black pepper

  • 1/2 pound of fresh spinach, chopped

  • 1/4 cup of fresh parsley

  • 1/2 cup of fresh grated Parmesan cheese



  • 1 pound of ground pork

  • 1 bunch of long green onions, finely chopped

  • 1/2 cup of bread crumbs

  • 1/2 cup of Parmesan cheese

  • 1/4 cup of parsley, chopped

  • 1/4 tsp of salt

  • 1/4 tsp of pepper



  • In a large bowl combine all the ingredients together.

  • Shape the meat into small 1 inch balls.



  • In a large pot sauté the onions, carrots, celery and garlic in the olive oil and butter for 2 to 3 minutes.

  • Season with salt and pepper.

  • Add the broth and bring to a boil.

  • Reduce and simmer.

  • Add the chicken breasts and poach for about 10 to 15 minutes.

  • Remove the chicken , shred and return to the broth.

  • Add the spinach and parsley and simmer for around a 30 minutes.

  • Add the meatballs and cook for 15 to 20 more minutes.

  • Serve with Parmesan cheese.

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