incredible italian wedding soup
Several weeks ago my husband and I went on a retreat to Mt. LaVerna Monastery and this was one of the yummy meals that we were served along with some homemade bread. Funny thing is my husband (even though part Italian) doesn't like Italian Wedding Soup but for some reason he loved this one!! Now they shared this recipe with everyone but did not say if it was Sister Miri Francesca's recipe or one of the other ladies helping in the kitchen. Either way, it is an exceptional Italian Wedding Soup and after making it at home this evening I must say that I do believe the eggs add an additional flavor that may set it apart from others. I love the chicken and meatballs both in there together as well. It is for sure a keeper for us and I hope if you make this soup that you experience "Comfort for your Soul" as we did. Enjoy.
Ingredients
- 5 cans chicken broth (15 oz. each)
- 3 cups water
- 3 medium carrots, chopped
- 1/3 - 2/3 cup pasta, orzo or acni de pepe
- 1 box spinach, frozen
- 60 small meatballs
- 1 - whole chicken, meat removed and shredded
- 1/2 cup cheese, parmesan grated
- 3 medium eggs, whisked
- 2 tablespoons garlic, minced
- 2 tablespoons spicy spaghetti seasonings, optional
- - salt and pepper
- - add parsley, oregano, basil to your liking
- HOMEMADE MEATBALLS
- THIS WILL MAKE 120 MINI MEATBALLS
- 1 1/2 pounds beef, pork and veal mixture
- 1/4 cup onion flakes, dehydrated
- 1 - 2 teaspoons oregano, dried
- 2 large eggs, whisked
- 1 tablespoon italian seasoning
- 1 1/2 teaspoons salt
- 1 teaspoon pepper
- 1 - 2 teaspoons garlic powder
How To Make incredible italian wedding soup
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Step 1Time to make the meatballs...LOL I like making them small or even mini meatballs when I am in the mood to roll them. -
Step 2If using homemade meatballs cook them up while preparing soup.
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Step 3Cook chicken in broth for about 1/2 hour. Remove chicken and shred. Add carrots, meatballs, and spices to taste. Cook 10-15 minutes. Return to boil. Now you can also just make your own broth which is much lower in sodium by taking your whole baked chicken and dropping down in a pan of water and let simmer for 45 minutes or so. Then proceed the same and use that as your base for soup instead of boxed or canned chicken broth. ---You can tell by my pictures that I have done both by the color of the soup alone.
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Step 46-1-2011----If you get in a hurry like me and forget to thaw the spinach you can place the frozen right down into the soup and it will thaw very quickly. I love that you can do that. Or you can use fresh spinach, kale or your favorite greens.
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Step 52-21-12----Add pasta, simmer 5-10 minutes. Add spinach and shredded chicken. While gently bubbling,remove some of the broth and tempur the eggs with it by slowly drizzling the broth into the egg mixture and then add the tempured eggs into the soup by drizzling. You can add the parmesan cheese or place it on the table and let those who want cheese add it to their bowl instead.
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Step 68-17-13 ----Made this soup for dinner and for freezing up several containers for meals later. Plus took some to my parents to have for dinner tomorrow.
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Step 7May 10th, 2017 --- Made a big batch of Wedding Soup today and shared with family. My parents love this soup as much as we do, so I made sure to take them a container full too.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
