Nostalgia Wedding Soup

Bre Van Patten


When I was little my grandpa owned a restaurant, and growing up I spent a lot of time in that kitchen. Well my favorite thing was his soup of the day, and ultimate favorite soup was Italian Wedding soup. Since I was little I have tried many versions including canned and deli types, but they were never as good. So, I tried recreating it myself, and it turned out incredible! I just had to share!! Enjoy!!

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


1 Hr


Stove Top



10 c
4 c
chicken broth
chicken bouillon cubes
1/3 c
diced onion
1 1/2 c
chopped spinach, frozen
1 Tbsp
minced garlic (2-3 cloves)
1/2 Tbsp
1/2 Tbsp
1 Tbsp
freeze dried poultry seasoning
1 Tbsp
soy sauce
1 1/2 c
small pasta of your choice


1 lb
jimmy dean ground sausage, sage flavor
1 lb
ground turkey
2 1/2 Tbsp
rolled oats
1 Tbsp
freeze dried salad seasoning
1 tsp

Directions Step-By-Step

In a medium size bowl, combine all meatball ingrediants and hand mix until well blended. But make sure not to over mix to avoid making meatballs tough in the end. Form bitesize meatballs by rolling in hands, place on baking sheet and set aside.
In a very large pot, combine water, chicken broth, garlic, bouillon cubes, salt and pepper. Bring to a slow boil or simmer on medium-high heat, stirring to dissolve bouillon cubes. Carefully place meatballs in simmering broth one by one. You may need to put a few in at a time, until those ones float to the top (about 10-15 seconds), then add more. Do this until all meatballs are in the simmering broth. Temperature will drop, so adjust it to almost high until back up to a steady boil, then bring back down to medium. Meatballs take about 6-8 minutes to cook through.
Add in onions and spinach. Reduce heat to medium-low, then cover, and let simmer for 30 minutes.
Remove lid and pour in noodles. bring back up to medium-high. Boil until noodles are aldente (*NO MORE). Turn off heat, move pot to another burner, and cover.
*You don't want to cook noodles until completely done, because as it sits, the noddles will cook more. So if you cook them completely the first time, the next day when you take it out to eat, the noddles will be mush!
**You can serve now while hot with some shredded parmasan cheese on top, or you can let cool, refridgerate, and eat the next day. It is even more incredible the next day, and the meatballs are a lot more tender!!

About this Recipe

Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Low Fat, Dairy Free
Other Tags: For Kids, Healthy, Heirloom
Hashtag: #Meatballs