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italian wedding soup

(1 rating)
Recipe by
Robyn Bruce
Linglestown, PA

Italian Wedding Soup is my very favorite soup. I always thought you had to go to a lot of trouble to make it, but turns out, that's not so. No need to make your own chicken broth. (Hey, the Food Network people use cartons of broth all the time! If they can do it, I can do it.) If you don't want to go to the trouble to make your own meatballs, simply buy pre-made meatballs in the freezer section of your grocery store. It works just as good. This is just a fabulous, easy recipe. The best Italian Wedding Soup I have ever had. It makes a large pot, but I love to carry it everyday to work for lunches.

(1 rating)
yield serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For italian wedding soup

  • 1 lb
    extra lean ground beef (or a bland of ground beef, veal and pork)
  • 2
    eggs, beaten
  • 1/4 c
    dried bread crumbs
  • 2 Tbsp
    grated parmesan cheese
  • 1 tsp
    dried basil
  • 3 Tbsp
    minced onion
  • 3 qt
    chicken broth
  • 3 c
    fresh spinach
  • 1 1/4 c
    pasta (orzo, stars or small shells)
  • 3/4 c
    diced carrots (i use fresh, but frozen would be fine)

How To Make italian wedding soup

  • 1
    For the meatballs: In a medium bowl, combine the beef, egg, bread crumbs, Parmesan cheese, basil and onion. Shape mixture into 3/4 inch balls and set aside.
  • 2
    In a large stockpot, heat chicken broth to boiling; open the spinach bag and using a clean pair of scissors, just grab a few handfuls of fresh spinach and give it a couple of chops. Stir in the spinach, pasta, carrots and meatballs. Return to boil; reduce heat to medium-low. Cook, stirring frequently at a slow boil for about 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.