Quick Italian Wedding Soup

Quick Italian Wedding Soup Recipe

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Therese Herlihy


I looked at a major brand name can of Italian Wedding Soup & thought "I can make that for a crowd! The next thing I knew, everyone wanted the recipe so I had to sit down & remember what I put in it. It's easy to make & I never have leftovers!


★★★★★ 2 votes

30 Min


  • 4 box
    college inn roasted chicken stock (2 lb each)
  • 1 pkg
    mini meatballs, 96 count
  • 2 pkg
    frozen spinach
  • 4 can(s)
    sliced carrots, drained & rinsed
  • 1 box
    ditalini pasta or dot pasta
  • ·
    parmigiano-reggiano cheese, grated

How to Make Quick Italian Wedding Soup


  1. Place first four ingredients into a large pot and bring to a boil.
  2. Lower temperature & simmer soup until meatballs are heated through.
  3. 15 minutes before serving, add pasta. (if you add it too soon, it turns into a big lump of pasta).
  4. Serve with grated cheese & hot crusty rolls.
  5. Refrigerate leftovers. When reheating, if the pasta has absorbed too much of the liquid, just add a little chicken stock until it's soup again!

Printable Recipe Card

About Quick Italian Wedding Soup

Course/Dish: Other Soups, Vegetable Soup
Regional Style: Italian
Other Tags: Quick & Easy, Healthy

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