Ina Garden's Italian Wedding Soup

Ina Garten's Italian Wedding Soup is a comforting classic brought to life with a gourmet twist. This hearty dish features tender, baked chicken and sausage meatballs that are gently simmered in a rich, garlicky chicken stock alongside diced carrots, celery, and delicate acini di pepe pasta. Fresh dill and baby spinach add a pop of vibrancy, while Parmesan cheese infuses the recipe with its trademark depth of flavor. Perfect for cozy weeknight dinners or elegant gatherings, this soup is easy to prepare, taking just over an hour for a restaurant-quality meal at home. Serve it steaming hot with a sprinkle of Parmesan for a crowd-pleasing bowl of pure comfort. Keywords: Italian Wedding Soup, Ina Garten, chicken meatballs, hearty soup recipes, easy homemade soup.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound Ground chicken
• 1 pound Chicken sausage, casings removed
• 0.5 cup Plain breadcrumbs
• 0.25 cup Fresh parsley, chopped
• 0.5 cup Grated Parmesan cheese
• 2 tablespoons Milk
• 1 Egg, lightly beaten
• 3 cloves Garlic, minced
• 2 teaspoons Kosher salt
• 1 teaspoon Ground black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 4 Carrots, diced
• 3 Celery stalks, diced
• 10 cups Chicken stock
• 0.75 cup Small pasta (such as acini di pepe or orzo)
• 0.25 cup Fresh dill, chopped
• 12 ounces Baby spinach leaves

Directions

Step 1

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the ground chicken, chicken sausage, breadcrumbs, parsley, Parmesan cheese, milk, egg, 1 minced garlic clove, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Mix gently until just combined.

Step 3

Form the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 30 minutes, or until lightly browned and cooked through. Set aside.

Step 4

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrots, celery, and the remaining garlic. Sauté for 5 to 7 minutes until softened.

Step 5

Pour in the chicken stock and bring to a boil. Lower the heat and simmer for 10 minutes.

Step 6

Add the pasta to the soup and cook for 6-8 minutes, or until the pasta is tender.

Step 7

Stir in the fresh dill and baby spinach leaves. Let the spinach wilt for 1-2 minutes.

Step 8

Carefully add the meatballs to the soup and let them warm through for 2-3 minutes.

Step 9

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

Ladle the soup into bowls and serve hot, optionally topped with additional grated Parmesan cheese.

Nutrition Facts

Serving size	(6271.7g)

Amount per serving	% Daily Value*
Calories	4078.2

Total Fat 180.3g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1146.6mg	0%
Sodium 7539.7mg	0%
Total Carbohydrate 283.3g	0%
Dietary Fiber 41.9g	0%
Total Sugars 57.8g
Protein 359.5g	0%

Vitamin D 54.0IU	0%
Calcium 2004.2mg	0%
Iron 48.5mg	0%
Potassium 9627.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.7%

Protein: 34.3%

Carbs: 27.0%