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5 from 1 vote
Italian Wedding Soup
Prep Time
30 mins
Cook Time
10 mins
Chilling Time
30 mins
Total Time
1 hr 10 mins

You might think that Italian Wedding Soup is what is served at Italian weddings, but in fact the soup’s title is actually a reference to the perfect marriage between the green vegetables and the meat. This recipe uses ground chicken for the meatballs simmered in flavorful broth with pasta and escarole.

Course: Soups
Cuisine: Italian
Keyword: Chicken, Comfort Food, Kid Friendly, classic recipes, meatballs, Escarole
Servings: 8
Calories: 295 kcal
Author: Meredith Laurence
  • ½ pound ground chicken
  • ¾ cup seasoned breadcrumbs
  • 1 egg
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 onion finely chopped
  • 2 carrots finely chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 7 cups chicken stock
  • ½ cup acini di pepe pasta
  • 1 bunch escarole washed and thickly shredded
  • Grated Parmesan cheese
  1. For the meatballs, combine all the meatball ingredients in a large bowl and mix well until everything is combined. Roll the meatball mixture into small balls (roughly ½ tablespoon of meat per meatball). Place the rolled meatballs into the freezer on a cookie sheet for at least 30 minutes.
  2. Pre-heat the pressure cooker using the BROWN setting.
  3. Add the butter and olive oil to the cooker and sauté the onions and carrots for five minutes, until the vegetables start to soften. Add the Italian seasoning, salt and pepper and pour in the chicken stock. Stir in the pasta and par-frozen meatballs and lock the lid in place.
  4. Pressure cook on HIGH for 10 minutes.
  5. Let the pressure drop NATURALLY for ten minutes, then release any residual pressure and carefully remove the lid. Let the soup sit for a couple of minutes and then spoon off any fat that rises to the surface. Stir in the shredded escarole to wilt and season with salt and pepper to taste. Serve in bowls with grated Parmesan cheese on top.

    To make on the Stovetop: Sweat the onions and carrots in a stock pot or Dutch oven. Add the seasonings and the stock and simmer for 30 minutes. Add dried the pasta and meatballs and cook for 15 to 20 more minutes until the pasta is tender. Stir in escarole and cook until wilted. Season and serve with grated Parmesan cheese.
Nutrition Facts
Italian Wedding Soup
Amount Per Serving
Calories 295 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Cholesterol 64mg21%
Sodium 911mg38%
Potassium 655mg19%
Carbohydrates 28g9%
Fiber 4g16%
Sugar 6g7%
Protein 17g34%
Vitamin A 4010IU80%
Vitamin C 6.9mg8%
Calcium 146mg15%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.