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Italian Wedding Soup with Meatballs

By: Chef Tolini for Al Fresco Chicken Sausage
This image courtesy of

Italian Wedding Soup with Meatballs is an essential soup recipe that has become a staple in my weekly dinner menu. Made with the freshest ingredients and a splash of white wine you are going to love every spoonful.


Preparation Time25 min


  • 12 ounces Al Fresco tomato basil chicken meatballs
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup fresh carrots, chopped 1/4 inch
  • 1/2 cup fresh celery, diced
  • 1/2 cup white onion, chopped
  • 4 ounces chardonnay wine
  • 1 can (40 - ounces) low fat unsalted chicken broth
  • 3 ounces acini di pepe dry pasta
  • 3 ounces fresh baby spinach


  1. Heat a dutch oven or large soup pot over medium heat, coat with the olive oil.
  2. Saute the carrots, celery & onions for 3 - 4 minutes, do not brown.
  3. Add the white wine, Pour in the chicken broth and bring to a boil.
  4. Add the acini di pepe, simmer for about 7 minutes until the pasta is cooked.
  5. Add the al fresco Tomato & Basil Chicken Meatballs, and simmer for 5 minutes.
  6. Stir in the baby spinach and serve immediately.


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Where can you find the Al Fresco tomato basil chicken meatballs? Do you have a recipe for them that I can make if I can't find them?


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