Cadets News · Cooking with Cadets- Ms. Dougherty’s Italian Wedding Soup

Ms. Dougherty’s Italian Wedding Soup

Story Time:
Authentic family recipe that we serve at holidays, special occasions, and family gatherings. Everyone loves it! Takes a little while to make, but it is totally worth the effort!!!
Prep Time: Varies 20-30 minutes
Cook Time: Total 3-4 hours
Serves: 10-12 easily
  • 1 whole chicken
  • 5 stalks celery, chopped into small pieces
  • 3 medium onions, chopped into small pieces
  • 1 bay leaf
  • 3 cloves garlic, minced
  • 2+ Tbsp salt (more or less according to taste)
  • 1/2 tsp. pepper
  • 1/2 cup Acini de Pepe (pasta)
  • 2 cups chopped spinach or fresh endive (endive is better if you can find it)
  • 2 eggs, beaten
  • 1/2 cup Romano cheese, shredded
  • 1 to 1-1/2 lbs meatballs (your favorite recipe, cooked – make them very small (1-1-1/2″)
  1. Place chicken in a large dutch oven or soup pot. Cover with water (I usually fill the pot 3/4 of the way).
  2. Cook over medium heat until chicken is done and comes off the bones easily, this is usually 2-3 hours.
  3. Remove the chicken from broth and let cool.
  4. Remove fat from broth (I usually put the broth in the refrigerator overnight and remove the fat from the top the next day).
  5. Remove bones and skin from chicken and set chicken aside. Discard bones and skin.
  6. Return the broth to heat and let it come to a boil.
  7. Add celery, onion, bay leaf, garlic, salt, pepper, and cook until celery and onion are tender, about 30 minutes
  8. Remove bay leaf. Add Acini de Pepe and cook until tender, approximately 20 minutes.
  9. Add spinach or endive.
  10. Cook 15-20 minutes.
  11. Remove 1 cup of broth and add to beaten eggs, mix.
  12. Add Romano cheese to broth/egg mixture and blend.
  13. Slowly return mixture to the pot, stirring well.
  14. Add chicken and meatballs, cook until heated through.
  15. Serve in bowls with fresh shredded Romano or Parmesan cheese on top. Enjoy!!

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