Italian Wedding Soup
  • Shredded chicken:
  • 1 lb of boneless, skinless chicken breasts
  • Meatballs:
  • 1 lb. ground beef
  • 1 small onion, grated
  • 4 T. grated parmesan cheese
  • 1 tsp. salt
  • 2 T. bread crumbs
  • 1 tsp. dried basil
  • 1.5 tsp. dried parsley
  • 2 egg whites
  • Soup:
  • 2 T. butter
  • 1 small onion, diced
  • 1/2 c. sliced carrots (approximately 2 carrots)
  • 1/2 c. sliced celery (approximately 2 stalks)
  • 1 clove minced garlic
  • 8 c. chicken broth
  • Salt & pepper to taste
  • 3/4 c. acini di pepi or other small pasta (I used orzo because we had it in the house)
  • 8 oz. fresh spinach
  1. Meatballs: Combine all ingredients and shape into small (1/2") meatballs. I refrigerated mine for a few hours and it helped to set the shape so they didn't fall apart in the soup.
  2. Shredded chicken: Place 1 lb of boneless, skinless chicken breasts into a stockpot and cover well with water. Bring to a boil and boil until completely cooked. Shred chicken and set aside. Empty water from stockpot.
  3. Soup: Melt butter in stockpot. Add onion, celery, carrot, and garlic, and cook until veggies are tender, but not too soft.
  4. Add chicken broth and bring to a boil. Turn heat down, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.
  5. Drop in meatballs and cook about 7 minutes. Add pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add in shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows all the new flavors to meld together.
We enjoy eating the soup with grated Parmesan or Romano cheese sprinkled on top.