italian wedding soup

Name: Italian Wedding Soup
Prep time: 20 min
Cook time: 10 min
Cuisine: Italian
Ingredients: 1 pound(s) extra lean ground beef (or a bland of ground beef, veal and pork); 2 - eggs, beaten; 1/4 cup(s) dried bread crumbs; 2 tablespoon(s) grated parmesan cheese; 1 teaspoon(s) dried basil; 3 tablespoon(s) minced onion; 3 quart(s) chicken broth; 3 cup(s) fresh spinach; 1 1/4 cup(s) pasta (orzo, stars or small shells); 3/4 cup(s) diced carrots (i use fresh, but frozen would be fine)

(1 RATING)

187 Pinches 1 Photo

Robyn Bruce

Linglestown, PA

Updated on Oct 8, 2011

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.

Rate

prep time 20 Min

cook time 10 Min

method Stove Top

yield a ton of people!

Ingredients

1 pound extra lean ground beef (or a bland of ground beef, veal and pork)
2 - eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
3 quarts chicken broth
3 cups fresh spinach
1 1/4 cups pasta (orzo, stars or small shells)
3/4 cup diced carrots (i use fresh, but frozen would be fine)

How To Make italian wedding soup

Step 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.

Step 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.
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