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Italian Wedding Soup

Italian Wedding Soup with Chicken Meatballs, Spinach, and Farro

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Recipe Details


We always love the brothy heartiness of Italian wedding soup swimming with greens and meatballs. Here, we’ve added a favorite Italian ingredient, farro, which provides chewy texture to this bowl of goodness. Filled with chicken meatballs, and garnished with fragrant dill and Parmesan, this warming meal is one you’ll want to savor ’til the last drop. 


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Nutritional info

  • Calories 610
  • Protein 48g
  • Total Carb 44g
  • Total Fat 24g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • yellow onion
    yellow onion
  • garlic
    2 cloves
  • porcini mushroom powder
    1 teaspoon
    porcini mushroom powder
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • white wine
    1/3 cup
    white wine
  • chicken stock
    2 containers
    chicken stock
  • farro
    1/2 cup
  • breadcrumbs
    2 tablespoons
  • grated Parmesan cheese
    1/2 ounce
    grated Parmesan cheese
  • ground chicken
    12 ounces
    ground chicken
  • baby spinach
    1 ounce
    baby spinach
  • dill
    1/8 ounce
  • parsley
    1/8 ounce

What You’ll Need

  • olive oil
  • eggs
  • kosher salt
  • black pepper
  • 8" medium pot
  • aluminum foil
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Rinse all produce. Roughly chop dill and parsley leaves, keeping herbs separate and discarding stems. Peel onion, halve, and cut 1 half into small dice; save remainder for another use. Mince garlic.

  2. Sauté aromatics

    Sauté aromatics

    Heat 2 teaspoons olive oil in a medium pot over medium-high heat. When oil is shimmering, add onion and garlic and sauté, stirring frequently, until softened and beginning to brown, 3-4 minutes. Add porcini mushroom powder, crushed red pepper (skip or use half for less heat), white wine, ½ teaspoon salt, and black pepper as desired. Cook until liquid is reduced by half, 1-2 minutes more.

  3. Simmer soup

    Simmer soup

    Add chicken stock and farro to pot with aromatics, then add enough water to cover farro by 1 inch. Bring to a boil over high heat, then reduce heat to medium high and simmer until flavors have melded and farro is mostly tender, 12-14 minutes. Your soup will reduce a bit during simmering—if the farro starts to peek out again, add enough water to just cover.

  4. Mix and form meatballs

    Mix and form meatballs

    While soup simmers, line a baking sheet with aluminum foil, and set aside. In a large bowl, combine breadcrumbs, parsley, half of Parmesan, 1 egg, ½ teaspoon salt, and black pepper as desired. Add chicken. Using your hands, mix well, then form into 14 equal balls, about 1-inch thick. Arrange meatballs on prepared baking sheet, spacing apart as much as possible.

  5. Bake meatballs

    Bake meatballs

    Bake meatballs until slightly browned and cooked through, 7-9 minutes. This is a great time to set the table.

  6. Finish soup and plate

    Finish soup and plate

    Once meatballs are cooked through, transfer to pot with soup and place over medium heat. Add spinach and dill and stir to wilt spinach, 2-3 minutes. Remove from heat. Taste and add salt and black pepper as desired, then divide Italian wedding soup between roomy serving bowls. Garnish with remaining Parmesan and dig in!

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