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Quick Italian Wedding Soup

Therese Herlihy Recipe

By Therese Herlihy

I looked at a major brand name can of Italian Wedding Soup & thought "I can make that for a crowd! The next thing I knew, everyone wanted the recipe so I had to sit down & remember what I put in it. It's easy to make & I never have leftovers!

pinch tips: How to Cream Butter & Sugar

30 Min


4 box
college inn roasted chicken stock (2 lb each)
1 pkg
mini meatballs, 96 count
2 pkg
frozen spinach
4 can(s)
sliced carrots, drained & rinsed
1 box
ditalini pasta or dot pasta
parmigiano-reggiano cheese, grated

Directions Step-By-Step

Place first four ingredients into a large pot and bring to a boil.
Lower temperature & simmer soup until meatballs are heated through.
15 minutes before serving, add pasta. (if you add it too soon, it turns into a big lump of pasta).
Serve with grated cheese & hot crusty rolls.
Refrigerate leftovers. When reheating, if the pasta has absorbed too much of the liquid, just add a little chicken stock until it's soup again!

About this Recipe

Course/Dish: Other Soups, Vegetable Soup
Regional Style: Italian
Other Tags: Quick & Easy, Healthy