Barefoot Contessa's Italian Wedding Soup

"Adapted from "Barefoot Contessa Back to Basics". I often freeze half of the meatballs to make it much less time consuming to have this delicious soup for another meal."
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Ready In:




  • Preheat the oven to 350 degrees F.
  • To make the meatballs~ place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon or small portion scoop, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (Makes about 40 meatballs.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
  • While the meatballs ar baking, prepare the soup broth: heat the olive oil over medium-low heat in a large pot. Add the onion, carrots, and celery and saute until softened, about 5 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste, and add salt and pepper if needed. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted.
  • Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

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  1. I did not change a thing! We loved this soup. I used Orzo pasta and it was delicious. Thank you for posting!
  2. Delicious! A Barefoot Contessa recipe is always a sure hit. My family really enjoyed it! Here are the changes I made based on what I had: I used a 20 oz. pkg. of Butterball Turkey Sausage links (I removed the casings) in place of the ground chicken and chicken sausage. I couldn't find Pecorino-Romano cheese so I just used all Romano. And the idea of 12 oz. of spinach freaked out my husband and daughter :), so I only used about a handful of baby spinach. My 2 cartons of chicken broth came to only 8 cups, so I added 2 cups water and used a little 4.6 oz. tub of the Knorr Homestyle Stock. Making the meatballs is a little time consuming so I love the idea of making them ahead and freezing them. That would make it so much easier to have this for dinner on a weeknight after work. The cleanup time would be quicker too! Thanks for posting this.



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