Italian Wedding Soup


For the Meatballs

  • ¾ pound ground chicken
  • ½ pound chicken sausage, casings removed
  • 2/3 cup white bread crumbs
  • 2 teaspoons minced garlic (2 cloves)
  • 3 tablespoons chopped fresh parsley
  • ¼ cup freshly grated Pecorino Romano
  • ¼ cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons milk
  • 1 extra-large egg, beaten
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper

For the Soup

  • 2 tablespoons extra virgin olive oil
  • 1 cup yellow onion, minced
  • 1 cup carrots (around 3 carrots), diced
  • ¾ cup celery (around 2 stalks), diced
  • 10 cups chicken stock
  • ½ cup dry white wine
  • 1 cup small pasta (acini di pepe or orzo)
  • ¼ cup finely chopped fresh dill
  • 12 ounces baby spinach, washed and trimmed
  • Salt and pepper, to taste


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place all ingredients listed for the meatballs, including the salt and pepper, in a bowl and combine gently with a fork.
  3. Drop (by teaspoonful) 1- to 1¼-inch meatballs onto a sheet pan lined with parchment paper. (You should have around 40 meatballs.) Bake the meatballs for 30 minutes, or until cooked through and lightly browned. Set aside.
  4. In the meantime, heat the olive oil over
    medium-low heat in a large soup pot with a heavy bottom. Add the onion, carrots and celery. Sauté, stirring occasionally, until vegetables are softened, around 5 minutes.
  5. Add the chicken stock and wine to the pot, and bring to a boil. Add the pasta to the broth. Cook for 6 to 8 minutes, or until the pasta is tender. Add the fresh dill to the soup and stir. Add the meatballs to the soup, simmering for 1 minute to warm the meatballs.
  6. Season with salt and pepper to taste. Stir in the fresh spinach and cook for 1 minute, or until the spinach has just begun to wilt.
  7. Ladle soup into bowls. Garnish each serving with a sprinkling of grated Parmesan.