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Italian Wedding Soup Print E-mail

What a perfect recipe to get the whole family involved! Even the youngest members of the household can roll the tiny meatballs.

This "White on White" version of the traditional Italian Wedding Soup uses ground chicken instead of ground beef.

At the Washington School cooking classes, we made the soup without the meatballs and served the vegetarians in the classroom first. Then we added the meatballs, before we served the rest of the class.

One of our 4th grade classes grew the kale in their school yard garden.

{Makes 6 servings}

You'll need:

For the meatballs:

  • 1/2 pound ground chicken
  • 2 tablespoons fresh, chopped parsley
  • 1/4 cup of Parmesan cheese
  • 1/2 cup of bread crumbs
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 3 cloves of garlic, minced
  • 1/2 teaspoon fennel seeds
  • 1 egg
  • A little adult help
For the soup:
  • 6 cups of chicken broth
  • 1 onion, finely diced
  • 4 cloves of garlic, crushed and minced
  • 1 carrot, cut in cubes
  • 2 stalks of celery, with leaves, chopped
  • 1 can of white cannelloni beans
  • 1 bay leaf
  • 1/3 teaspoon of dry oregano
  • 1/4 teaspoon of dry basil
  • 4 peppercorns
  • 1/4 teaspoon of dry red pepper flakes
  • 2 cup of shredded kale leaves


  • A large bowl
  • A large pot
  • A large skillet
  • A spatula
  • A liquid measuring cup
  • Measuring spoons
  • A large spoon
  1. Heat the chicken broth to a boil.
  2. In a large pot, sauté onion, garlic and carrot. Add the celery.
  3. Combine the meatball ingredients in a bowl. Mix well. Form small 1/2 inch balls.
  4. Add the olive oil to the skillet. Add the meatballs and let them brown, without moving them, for about 5 minutes on a side. Finish them in the microwave, if necessary.
  5. Add the kale and the red pepper flakes, to the soup. Simmer 20 minutes.
  6. Add the meatballs and serve.