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Italian Wedding Soup - A Family Feast

Italian Wedding Soup

Italian Wedding Soup is a delicious chicken soup with meatballs, fresh greens, small pasta, and Parmesan cheese.

Yield: 10 servings 1x
Prep: 30 minutes + time to cook stock and meatballsCook: 30 minutesTotal: 1 hour + time to cook stock and meatballs


12 ounces dry small pasta such as ditalini

1 loaf crusty bread for serving

2 tablespoons extra virgin olive oil

1 1/2 cups carrots cut into half-inch dice

1 1/2 cups yellow onion cut into half-inch dice

1 cup celery cut into half-inch dice

4 quarts chicken stock, homemade or canned/boxed

3 cups cooked chicken meat, shredded

24 one-ounce cooked meatballs

1 large head escarole, cored, coarsely cut up and rinsed of sand under cold water

1 cup freshly grated Parmesan cheese, plus more for serving


  1. Cook pasta per box directions, cool and set aside.
  2. Grill the bread slices on a ribbed pan with a little brush of oil. Set aside.
  3. In an 8-quart or large soup pot, over medium high heat, add the olive oil and once hot, add the carrots, onion, and celery and cook for five minutes, stirring frequently.
  4. Add the stock and bring to a boil, then simmer until the vegetables are tender, 3-5 more minutes.
  5. Add the cooked shredded chicken meat and the cooked meatballs and bring to a simmer.
  6. Add the escarole and cook just to wilt and soften, about 2-3 minutes.
  7. Stir in the Parmesan cheese then just heat to serving temperature.
  8. To serve, place cooked pasta in each bowl, then top with soup and additional Parmesan cheese.
  9. Serve with the grilled bread slices on the side.

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Note that prep/cook time listed above does not include time to make homemade chicken stock or to cook the meatballs.

© Author: A Family Feast
Cuisine: Italian Method: simmer