ITALIAN WEDDING SOUP

ITALIAN WEDDING SOUP

TINY MEATBALLS, TENDER GREENS, AND A RICH HOMEMADE CHICKEN BROTH-COZY, BRIGHT, PERFECTLY BALANCED.

  • Prep: 35 min
  • Cook: 1 hr 45 min (mostly stock simmer)
  • Total: ~2 hr 20 min
  • Serves: 6-8

INGREDIENTS

HOMEMADE CHICKEN STOCK (FROM SCRATCH)

  • 1 whole chicken (1.8-2 kg / ~4 lb) (or 1.8-2 kg chicken backs + wings)
  • 2 yellow onions, halved
  • 3 carrots, cut in chunks
  • 3 celery stalks, cut in chunks
  • 1 garlic head, halved (optional)
  • 8-0 parsley stems (or small bunch)
  • 2 bay leaves
  • 2 sprigs thyme (or 1 tsp dried)
  • 10-12 whole black peppercorns
  • 3-3.5 L cold water (12-14 cups), enough to cover
  • Kosher salt (to finish)

MEATBALLS (TINY)

  • 450 g ground chicken or turkey (1 lb) (or mix with pork/veal if you want richer)
  • 60 g grated Parmigiano-Reggiano (½ cup)
  • 35 g breadcrumbs (⅓ cup)
  • 1 large egg
  • 2 cloves garlic, microplaned
  • 2 tbsp chopped parsley
  • ½ tsp kosher salt
  • Black pepper
  • Pinch chili flakes (optional)

SOUP BUILD

  • 1 tbsp olive oil
  • 1 small onion, small dice (optional but nice)
  • 1 carrot, small dice
  • 1 celery stalk, small dice
  • 2 cloves garlic, minced
  • 180 g acini di pepe / pastina / orzo (1 cup) (or 120 g ditalini—your call)
  • 120-180 g baby spinach or escarole, chopped (4–6 cups loosely packed)
  • 1-2 tbsp lemon juice (optional, to brighten)
  • Parmigiano-Reggiano, for serving

METHOD

1) MAKE THE STOCK

  1. Add chicken, onions, carrots, celery, garlic (if using), herbs, bay leaves, peppercorns to a big pot.
  2. Cover with cold water (3-3.5 L / 12-14 cups). Bring to a gentle simmer.
  3. Skim foam for the first 15-20 minutes. Keep it at a bare simmer (not boiling) for 90 minutes.
  4. Pull the chicken out. Strain the stock.
  5. When cool enough, pick the chicken meat (you’ll use some in the soup; freeze the rest).
  6. Taste and season the stock with salt (start light, you’ll reduce a bit in the soup).

2) MIX + ROLL MINI MEATBALLS

  1. In a bowl, combine ground meat, parmesan, breadcrumbs, egg, garlic, parsley, salt, pepper (and chili flakes if using).
  2. Roll into very small meatballs (about 2-2.5 cm / ¾-1 inch).

Pro move: wet hands lightly so they roll clean.

3) BUILD THE SOUP

  1. In a clean pot, heat olive oil. Sweat onion (if using), carrot, celery with a pinch of salt for 6-8 minutes.
  2. Add garlic, cook 30 seconds.
  3. Pour in 2.5 L / 10 cups of your stock. Bring to a simmer.
  4. Drop in meatballs and simmer 8-10 minutes until cooked through.

4) PASTA + GREENS (DON’T OVERCOOK)

Option A (best texture): Cook pasta separately in salted water, then add to bowls.

Option B (one pot): Add pasta to the soup and cook until just tender.

  1. Add greens at the end and cook 1-2 minutes until just wilted.
  2. Add a squeeze of lemon (optional), taste, and adjust salt/pepper.

5) SERVE

Ladle into bowls, top with extra parmesan, black pepper, and a tiny drizzle of olive oil.

CHEF LAURENT'S NOTES (TOUJOURS FINE)

  • Separate pasta = best leftovers. If you one-pot it, pasta will keep drinking broth.
  • Escarole is classic and holds up better than spinach; spinach is quicker + softer.
  • Want it richer? Add a small parmesan rind to the stock while simmering.

By Laurent Dagenais

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