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  • Tamara

Italian Wedding Soup

I absolutely love soup, especially on a cold day or if I'm under the weather, and I've always loved my mom's homemade chicken noodle soup. Since we've started our health and fitness journey, we've been trying to find a healthy soup option that will satisfy our cravings, but can fit in our daily nutritional guidelines. Of course, I wanted to find a recipe that wouldn't sacrifice my carbs for the day, which ruled out my mom's soup. We found a great recipe in Autumn's Fixate cookbook that we've adapted and made it our own. This soup will definitely satisfy your craving for homemade soup without sacrificing your waistline.

Serves: 6 (2 cups each)

Prep Time: 15 min

Cook Time: 4 hours (most of which is just simmering and you not actually cooking. Actual cook time is 20 min)

21 Day Fix containers: 1/2 green, 1 red, 1 tsp


  • 1 tsp olive oil

  • 2 tsp minced garlic

  • 2 tbsp onion powder

  • 1 whole precooked rotisserie chicken

  • 6 cups water

  • 2 cups chopped carrots (will split in 1/2)

  • 2 cups chopped celery (will split in 1/2)

  • 1 bunch spinach (about 6 lightly packed cups)

  • 20 Italian Meatballs (recipe is on our blog. See Italian Meatballs)

  • 2 large eggs

  • 2 tbsp grated Parmesan cheese

  • 1/2 tsp Himalayan salt

  • 1/2 tsp ground black pepper


  • Remove chicken from precooked rotisserie chicken (we use the chicken as protein for other meals throughout the week)

  • Heat oil on medium heat in a pot

  • Place remains/bones of chicken into pot and rotate 2-3 times to coat it with the oil

  • Add water

  • Add 1 cup celery and 1 cup carrots

  • Bring to a gentle boil

  • Let sit on low heat for 3-4 hours (simmer)

  • Stir occasionally

  • Strain broth into a new pot and discard the remains of chicken, carrots, and celery

  • Add onion powder and garlic

  • Add remaining cups of uncooked chopped celery and carrots

  • Bring to a boil

  • Add spinach. Reduce heat to low; gently boil, covered, for 10 mins

  • Add meatballs; cook, stirring occasionally, for 5 mins

  • Combine eggs and cheese in a small bowl; mix together with a fork

  • Slowly pour egg mixture into the hot soup, stirring constantly

  • Gently boil, covered, until egg bits are just set, about 30 seconds

  • Season with salt and pepper

  • Serve and enjoy

I find some batches, for whatever reason, need a bit more salt and pepper, so you may need to add a bit more to taste.

We'd love to hear from you if you liked it or how you adapted it to make it your own! Feel free to share the recipe with friends and family. We hope you enjoy this soup as much as we do!

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