Easy Italian Wedding Soup


Janelle from Comfy in the Kitchen is back!!  It’s a blustery day here in Ohio – so some hot soup is exactly what we need to warm up.
Janelle writes: This is such a wonderful soup to take to someone who is sick, just had a baby, or for truly any reason you please. I make this often for my family-my son gobbles up the meatballs first (he calls this meatball soup). I have included a semi-homemade method for the times you are in a hurry and a very homemade way of making it if you are up for a challenge. Honestly, there is not a huge change in taste…so drop the guilt if you don’t have the time to make the meatballs. For those of you who like to experiment, have at it! Enjoy and share! Love to you, Janelle
2 large cans of chicken broth, frozen meatballs, chicken breasts, carrots, celery, onions, acini de pepe noodles, parsely (many people choose to add a leafy green like spinach or arugula, as hard as I have tried, my children stick their noses up when I add this…but I enjoy it)
Heat chicken broth to boiling
Rinse chicken breasts
Chop veggies
Now, add the chicken and veggies to broth and allow to simmer and cook chicken through
Take chicken out and dice
Add meatballs, noodles,parsley, and parmesan cheese- simmer until meatballs are heated through (they are already pre-cooked). Then, add chicken back into the pot. Sir and simmer until ready to serve.
Whala! Simple and delicious!

Easy Wedding Soup

2 large cans of chicken broth (low-sodium)
6 chicken breasts
1 cup dry Acini de Pepe noodles
1 small bag frozen meatballs
1 cup diced carrots
1 cup diced onions
1 cup chopped celery
1/2 cup Parmesan cheese
1 Tbs of parsley
(salt and pepper to your liking)

Boil chicken broth in a large pot. Add chicken and chopped veggies. Simmer until chicken is cooked through. Take chicken out and dice into bite sized pieces. Add meatballs, dry noodles, parmesan cheese, and parsley until noodles are tender and meatballs are cooked. Add chicken back into the pot. Simmer until ready to serve. Top with additional Parmesan cheese, a sprinkle of parsley, and serve with crackers.

Variations- Only if you want it “more” homemade.

To make your own broth:
If you prefer to make your own broth rather than using canned (of if you just want to experiment!), follow these simple instructions. Broth is not hard to make, but it is more time consuming. Homemade broth tends to be less salty and more flavorful. However, I still am of the opinion that canned broth is a close substitute.
Chicken breasts- VERY important that your chicken HAS SKIN and BONES (NOT boneless, skinless like above), carrots, onions, parsley, garlic, celery, bay leaves (lemon juice).
Boil water and add all ingredients
Add lemon juice, let simmer for 2 hours.
I place a colander on top of another large pot in my sink
Then, I simply pour everything in from my stock pot. The broth falls into the pot.
Delicious and homemade broth.
Tear apart the chicken breast meat and add any veggies back into the pot. Be careful of bones!
Continue on with the same directions for wedding soup above. (looks pretty tasty hu? lol! I wanted you to see that yes…it DOES look like this. haha! Sometimes cooking just isn’t pretty) Homemade Chicken Broth
1 gallon of water (16 cups)
6 chicken breasts (BONE IN, SKIN ON- this is important for flavor)
2 cloves of garlic (simply placed in, not chopped)
1/4 cup chopped parsley (fresh works best in homemade broth)
1 onion (I cut it in large pieces and took it out after making the broth, the person I made this for does not like onions, just the flavor)
1 cup chopped carrots
1 cup chopped celery
1 Tbsp lemon juice
2 Bay leaves
salt and pepper to your liking

Simmer all together for 2 hours. Place colander in a large pot in the sink and pour all ingredients into colander, letting broth drain into the pot below. Tear meat off of chicken bones carefully. Add any veggies you want back into the broth. Continue with rest of recipe above.

To make homemade meatballs for wedding soup

Italian sausage, ground beef, bread crumbs, eggs, shredded romano, fresh parsley

I simply cut off a chunk of fresh Romano and put it in my hand held cheese grinder.

Combine all ingredients by hand (use gloves if you are cooking for anyone other than family-just because)

Shape into 1 Tbsp balls

Place raw meatballs right into simmer broth

This is after just 2 mins of dropping them in the broth- boil for appx 30 mins until cooked through

Continue on with wedding soup recipe…this is the VERY homemade version. I can tell a slight difference between the semi-homemade and very homemade, but both are delicious! I wouldn’t say that if I didn’t mean it! Enjoy!

Homemade Meatballs for Italian Wedding Soup

1 1/2 lbs of Italian Sausage (Bob Evans is just fine)
1 1/2 lbs ground beef (80% lean)
1/4 cup shredded Romano cheese
1 cup bread crumbs
3 eggs
2 Tbsp fresh chopped parsley

Combine all ingredients together by hand and roll into 1 Tbsp balls. Drop raw meatballs into simmering broth and let cook for 30 mins until done.

Choose “Your Way”Ladies! You are going to love this no matter what!




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Janelle is a Christian, a Wife, a Stay at Home Mom of 3 young children and a proud- to- claim- it “Foodie”. She absolutely loves to cook and typically has an audience of 3 children, pulled up on chairs, taking turns pouring ingredients into bowls. Her spiritual gifts are a mix of “hospitality and evangelism” and is here in the center of God’s will hoping to help you get a little more “comfy in your kitchen”! You can find her displaying step-by-step photos of her recipes, giving devotionals,and sharing meal ministry stories on her blog.

You can follow Janelle’s blog at ComfyInTheKitchen.com
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  1. Jann says

    My Italian grandmother always added a head of escarole, chopped. It needs to be steamed or boiled separately and then added to the soup. Hearty, healthy, and yummy!

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