Italian Wedding Soup Kristy Style

Kristy Settle


I tried to make a recipe which got the most 4-5 star reviews at AllRecipes. It was bland, even after making the changes the other users suggested. So, I got creative. Now at my house, it is extremely difficult to get everyone to agree if dinner was good... Not with this recipe
It does call for a decent amount of work, but I didn't mind

★★★★★ 1 vote
1 Hr
20 Min


3/4 lb
90 % ground beef
1/4 c
bread crumbs
3 Tbsp
basil, fresh
2 c
escarole, fresh
1 c
spinach, fresh
carrrot, diced
green onion tops
3 Tbsp
italian parsley, fresh
knorr beef stock concentrate cup
6 c
chicken stock, light
1 Tbsp
italian seasoning dried
1 tsp
oregano, dried
1/2 tsp
fresh lemon
1\4 c
vermouth, extra dry
parmesan, shredded


1Mix ground beef, egg (beaten), bread crumbs, oregano and finely minced fresh basil. Make little meatballs, about a 1/2 inch each. I ended up with 55 of them. Bake on a cookie sheet for 20 minutes at 350 degrees. When finished, set aside.
2While meatballs are baking, dice carrots, slice onion tops and cut into small pieces, coarsely chop spinach, parsley, escarole.
3Cook 1 cup of acini de pepe according to al dente instructions on box. The pasta has to be cooked separately. Strain and set aside.
4Saute diced carrot with cooking spray for 5-6 minutes to soften in a soup or stock pot.
5Pour stock into pot. Add remaining ingredients. Add meatballs. Squeeze in juice from half of a lemon. Bring to a slow boil until spinach and escarole wilt, then turn down to low. Last but not least, add the acini de pepe pasta and cook for 5 minutes.
6Top with shredded Parmesan cheese and serve with crusty rolls for dipping... Mange!

About this Recipe

Course/Dish: Beef Soups