Italian Wedding Soup

Dairy-Free, Peanut-Free, Fish-Free, Shellfish-Free, Nut-Free



Prep Time:

25 Minutes

Cook Time:

20 Minutes






Kristina Koslosky


The name Italian Wedding Soup indicates just how well these flavors medley! Italian Wedding Soup is made of homemade chicken meatballs, carrots, onion, celery, acini di pepe pasta, and spinach. Italian Wedding Soup has become a classic go-to in our household during soup season.


    Meatball Ingredients
    1 lb. ground chicken
    ½ cup panko breadcrumbs
    1/3 cup vegan Parmesan cheese
    2 tsp. oregano
    3 garlic cloves, minced
    1 egg or its equivalent
    Pinch of red pepper flakes

    Soup Ingredients
    2 tbsp. olive oil
    ½ medium onion, diced
    2 medium carrots
    2 stalks celery, chopped
    2 tsp. thyme
    8 cups chicken broth
    4 oz. Acini di pepe pasta
    3 cups fresh spinach, diced


1. In a large bowl, combine chicken, breadcrumbs, vegan Parmesan, oregano, garlic, and egg or its equivalent. Season with salt, pepper, and red pepper flakes. Form into 1-inch meatballs.
2. In stock pot, heat 1 tbsp. oil. Cook meatballs in batches, until golden outside.
3. Heat remaining oil then add onion, carrots, celery, and thyme. Cook until fragrant, about 6-7 minutes. Add chicken broth and bring to boil. Add meatballs.
4. Cook soup for 15-20 minutes to let the flavors medley. Stir in spinach and cook until wilted, about 2 minutes.
5. Meanwhile, cook pasta according to package instructions and keep separate.
6. To serve, add pasta to bowl, top with soup, and garnish with vegan Parmesan.
    • Stay tuned, new recipes that pair well with this dish will be published soon!
    • That's about as healthy as it gets! If you have suggestions for us, please share in the comments.
    • If you have suggestions for us, please share in the comments.


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