Italian Wedding Chicken Soup with Spinach and Meatballs

Name: Italian Wedding Chicken Soup with Spinach and Meatballs
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 8 cups (1900 ml) low-sodium chicken broth; 1½ lbs (680 g) boneless, skinless chicken breasts; ¾ lbs (340 g) ground chicken; ½ cup (60 g) panko breadcrumbs; 1 large egg, beaten; ¼ cup (25 g) Parmesan cheese, finely grated; 2 garlic cloves, minced, minced; 1 tsp dried Italian seasoning; ½ tsp (3 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil; 1 medium (150 g) yellow onion, diced, diced; 2 stalks (100 g) celery stalks, diced, diced; 2 medium (150 g) carrots, diced, diced; 3 garlic cloves, minced, minced; ¾ cup (75 g) small pasta (ditalini or stelline), uncooked; 4 cups (120 g) fresh spinach, packed; ½ cup (50 g) Parmesan cheese, finely grated; 2 tbsp (30 ml) fresh lemon juice; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A light, flavorful one-pot soup featuring herb-seasoned chicken meatballs, tender shredded chicken, fresh spinach, and tiny pasta shapes in a savory broth enriched with Parmesan and egg. Ready in about an hour, this Italian classic is comforting yet elegant enough for company.

Prep: 25 min
Cook: 35 min
Wait: 5 min
Total: 1 hr 5 min
Makes: 6 servings (about 8 cups)

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Ingredients

6 servings

8 cups (1900 ml) low-sodium chicken broth
1½ lbs (680 g) boneless, skinless chicken breasts
¾ lbs (340 g) ground chicken
½ cup (60 g) panko breadcrumbs
1 large egg, beaten
¼ cup (25 g) Parmesan cheese, finely grated
2 garlic cloves, minced, minced
1 tsp dried Italian seasoning
½ tsp (3 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil
1 medium (150 g) yellow onion, diced, diced
2 stalks (100 g) celery stalks, diced, diced
2 medium (150 g) carrots, diced, diced
3 garlic cloves, minced, minced
¾ cup (75 g) small pasta (ditalini or stelline), uncooked
4 cups (120 g) fresh spinach, packed
½ cup (50 g) Parmesan cheese, finely grated
2 tbsp (30 ml) fresh lemon juice
to taste kosher salt
to taste freshly ground black pepper

Equipment (6)

8-quart Dutch oven or large heavy-bottomed pot
Large mixing bowl
Measuring spoons and cups
Chef's knife
Wooden spoon
Meat thermometer (optional but helpful)

Steps

Before you start

Have all ingredients measured and prepped before you start making the meatballs
Use a good-quality chicken broth as the flavor foundation
Shred the cooked chicken while it's still warm for easier handling

1
Mix meatball ingredients
- In a large mixing bowl, combine ground chicken, panko breadcrumbs, beaten egg, 0.25 cup (25 g) grated Parmesan, minced garlic (2 cloves), 1 tsp dried Italian seasoning, 0.5 tsp salt, and 0.25 tsp black pepper.
- Mix gently with your hands until just combined—do not overmix, as this makes tough meatballs.
- Set aside.
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Ready when: mixture is combined but not overworked
Tip: Overmixing toughens the meatballs; use a light hand and stop as soon as everything is just blended.
2
Sear chicken breasts
- Heat 2 tbsp (30 ml) olive oil in an 8-quart Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Place chicken breasts in the pot and sear for 3–4 minutes per side until golden brown on the outside (the inside does not need to be cooked through).
- Remove to a plate and set aside.
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Ready when: both sides are golden brown
Tip: Searing the chicken adds flavor to the broth and keeps it moist; don't worry about cooking it fully now—it will finish in the broth.
3
Sauté aromatics
- In the same pot, add diced onion, celery, and carrot.
- Sauté over medium heat, stirring occasionally, for 4–5 minutes until softened and lightly golden.
- Add 3 minced garlic cloves and stir for 1 minute until fragrant.
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Ready when: vegetables are softened and garlic is fragrant
Tip: Don't skip this step; the sautéed vegetables build the flavor base of the broth.
4
Add broth and chickenOven 165°F / 75°C
- Pour 8 cups (1900 ml) chicken broth into the pot.
- Return the seared chicken breasts to the pot, nestling them among the vegetables.
- Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer gently for 12–15 minutes until the chicken is cooked through (internal temperature reaches 165°F / 74°C).
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Ready when: chicken registers 165°F (74°C) at thickest part
Tip: A gentle simmer keeps the broth clear and the chicken moist; a rolling boil will cloud the broth and toughen the meat.
5
Form and add meatballs
- While the chicken cooks, wet your hands lightly and roll the meatball mixture into 24–28 small balls, each about 1 inch (2.5 cm) in diameter.
- Once the chicken is cooked, remove it to a cutting board.
- Gently drop the meatballs into the simmering broth, spacing them apart.
- Simmer for 8–10 minutes until they are cooked through and float to the surface.
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Ready when: meatballs float and are no longer pink inside
Tip: Wet hands keep the meat mixture from sticking while you roll; small, uniform meatballs cook evenly and cook quickly.
6
Shred chicken and add pasta
- Shred the reserved chicken breasts into bite-sized pieces (discard any bones or cartilage).
- Return the shredded chicken to the pot.
- Add 0.75 cup (75 g) uncooked small pasta (ditalini or stelline).
- Stir well and increase heat to medium.
- Simmer for 8–10 minutes, stirring occasionally, until the pasta is al dente and tender.
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Ready when: pasta is tender but still has slight bite
Tip: Don't stir too often or the pasta will cloud the broth; stir just enough to keep it from sticking to the bottom.
7
Wilt spinach and adjust seasoning
- Add 4 cups (120 g) packed fresh spinach, stirring gently until it wilts, about 1–2 minutes.
- Remove from heat.
- Stir in 2 tbsp (30 ml) fresh lemon juice and 0.5 cup (50 g) grated Parmesan.
- Taste and adjust seasoning with salt and pepper to your preference.
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Ready when: spinach is fully wilted and Parmesan is stirred in
Tip: Lemon juice brightens the broth and cuts through the richness; add Parmesan off heat to avoid it clumping from high heat.

Good to know

Tips

For a heartier soup, add 1 cup (100 g) diced zucchini or 1 cup (150 g) diced tomatoes when you sauté the aromatics.
Use a good-quality chicken broth; it is the foundation of the soup's flavor. Low-sodium broth lets the meatballs and Parmesan shine without oversalting the final dish.
If you prefer a richer broth, use half chicken broth and half heavy cream or whole milk (4 cups each), added after the chicken is cooked.
Fresh lemon juice is essential for brightness; bottled lemon juice lacks the same vibrancy and depth.

Make ahead

The meatball mixture can be made up to 4 hours ahead, covered and chilled. Assemble the soup on the day you serve it for best flavor and texture of the spinach and pasta.

Storage & reheating

Refrigerate in an airtight container for up to 3 days. Reheat gently over medium heat, stirring occasionally, until warmed through (the meatballs and pasta will soften slightly on storage, but the flavor deepens). Do not freeze, as the pasta and spinach texture will degrade.

Substitutions

ground chicken → ground turkey or ground pork. Both work well for the meatballs; ground turkey makes a lighter version, while pork adds richness. Use the same amount.
fresh spinach, packed → frozen spinach, thawed and squeezed dry. Use about 0.5 cup (5 oz / 140 g) frozen spinach (one standard package is 10 oz). Thaw and squeeze well to remove excess moisture before adding to avoid diluting the broth.
small pasta (ditalini or stelline) → orzo, small pasta shells, or acini di pepe. Any small, quick-cooking pasta works. Adjust cooking time slightly if needed; aim for al dente in about 8–10 minutes.
dried Italian seasoning → 2 tsp fresh Italian herbs (1 tsp basil, 0.5 tsp oregano, 0.5 tsp thyme). Fresh herbs add brighter flavor; add them at the end of cooking rather than early to preserve their delicate taste.