A Hearty Chicken Italian Wedding Soup Recipe

Italian wedding soup is a hearty, flavourful dish that is perfect for a cold winter's day. The soup is made up of chicken meatballs, vegetables, pasta, and a rich broth. The soup is easy to make and can be adapted to be vegetarian or gluten-free.

To make the soup, you will need to prepare the meatballs by combining ground chicken or turkey with breadcrumbs, herbs, and spices. You will then need to form the mixture into small meatballs and brown them in a large pot. Next, you will need to cook the vegetables in the same pot before adding the broth and pasta. Finally, add the meatballs back into the soup and simmer until everything is cooked through.

Meatballs

Ingredients

• Ground chicken
• Ground chicken sausage (or ground turkey)
• Breadcrumbs
• Italian seasoning
• Salt and pepper
• Egg

Method

• In a medium-sized mixing bowl, add the ground chicken, chicken sausage, breadcrumbs, Italian seasoning, and salt and pepper.
• Stir until combined.
• Roll the mixture into one-inch meatballs, making about 25-30.
• Place the meatballs on a baking sheet, cover with plastic wrap, and refrigerate for at least 1 hour.
• Heat a large pot over medium-high heat.
• Add the meatballs and brown them on all sides.
• Remove the meatballs from the pot and set aside.
• Add the remaining ingredients to the pot and bring to a boil.
• Reduce the heat and simmer for 7 minutes.
• Add the meatballs back to the pot and simmer for another 10 minutes, or until the meatballs are cooked through.

Chicken

Poaching the Chicken

Start by placing the chicken breasts in a large stockpot and adding water until the chicken is completely covered by at least one inch of water. Bring the water to a boil and cook the chicken for about 15 minutes, or until it is cooked through. You can also use chicken thighs, or a whole chicken, and make your own stock by simmering the chicken for a few hours with bones and aromatics.

Shredding the Chicken

Once the chicken is cooked, turn off the heat and use tongs to remove the chicken from the pot and place it on a large plate. Allow the chicken to cool slightly, then use two forks to shred the meat. Set the shredded chicken aside until you're ready to add it to the soup.

Adding the Chicken to the Soup

After you've cooked the vegetables and brought the chicken broth to a boil, it's time to add the shredded chicken to the soup. Simply add the shredded chicken to the pot, cover it, and allow the soup to simmer for about 30 minutes, or until the chicken is heated through.

Storing and Reheating the Soup

This soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm the desired portion of soup in a pot on the stove or in the microwave.

Freezing the Soup

This soup can also be frozen for up to 3 months. Place the cooled soup in an airtight container or freezer bag, leaving a few inches of space at the top for the soup to expand. To reheat, thaw the soup in the refrigerator overnight, then warm it up on the stove or in the microwave.

Tips and Variations

• For a gluten-free option, use gluten-free breadcrumbs and pasta or rice.
• If you're short on time, you can use rotisserie chicken and frozen meatballs.
• For extra flavor, cook the chicken in chicken stock or broth instead of water.
• You can also bake the meatballs instead of frying them.
• Feel free to use other types of pasta such as orzo, ditalini, or shells.
• For a vegetarian option, omit the meatballs and chicken, and add a can of rinsed and drained chickpeas instead.

Vegetables

The vegetables in this soup are what make it so hearty and delicious. You can use a variety of vegetables, but the most common ones are:

• Onions
• Carrots
• Celery
• Garlic

Some recipes also include:

• Spinach
• Kale
• Parsley
• Green beans
• Zucchini
• Potatoes

The vegetables are first cooked in butter or olive oil until they are tender. This usually takes about 10 minutes.

Broth

The broth is the base of the Italian wedding soup and is made with chicken broth, spinach, onions, carrots, and celery. The broth is made by combining the ingredients in a large pot over medium heat and allowing them to simmer.

For the broth, you will need:

• 12 cups of chicken broth
• 10 ounces of frozen chopped spinach, thawed and drained
• 2 cups of chopped carrots
• 2 stalks of celery, chopped
• 1 cup of dry bread crumbs
• 1 pound of skinless, boneless chicken breast halves, cut into chunks
• Salt and pepper, to taste

Pasta

To prepare the pasta, it is typically added directly to the soup during the last few minutes of cooking. This allows the pasta to cook directly in the broth, absorbing the flavours of the soup. The pasta should be cooked until it is tender, which usually takes around 6-10 minutes.

Frequently asked questions