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Italian Wedding Soup

A favorite of my husband’s that makes for a perfect pick-me-up all year round when you want to mix things up.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: Italian
Keyword: broth, chicken, Italian, italian sausage, italian wedding, meatball, meatballs, pasta, Soup, stock


  • 2/3 Lb Acini De Pepe Pasta
  • 30 Oz Chicken Stock
  • 1 Fennel Bulb finely diced
  • 1/2 Yellow Onion finely diced
  • 3 Garlic Cloves finely diced
  • 2 Cups Spinach roughly chopped
  • Salt & Pepper to taste

18 Meatballs, 1 Inch diameter (frozen or homemade)

  • 3/4 Lb Chicken Italian Sausage
  • 1/2 Cup Breadcrumbs
  • 1 Egg
  • 1/4 Yellow Onion finely diced
  • 2 Garlic Cloves finely diced

If Using Store Bought Broth

  • 1 Bay Leaf
  • 2 Sprigs Thyme
  • 1/4 Tsp Oregano


  • If using homemade meatballs, pan fry in a little bit of oil over medium-high heat for 2-3 minutes per side to form a crust.
  • Start the pasta water to boil around the same time as you start the soup base.
  • In a dutch oven or similar deep pot, heat a little olive oil over medium heat.
  • Add the onion and fennel, cook for about 4 minutes and the veggies are softened.
  • Add the garlic, cook for another 1-2 minutes.
  • Add in the spinach, allow to wilt for 1 minute.
  • Add the stock (and herbs for store-bought). Bring to a light simmer, reduce heat and allow to cook for 15-20 minutes.
  • Add the meatballs about half way through the cook time.
  • Cook the pasta per package instructions in salted water.
  • Add the pasta to the soup at the end and serve.