Italian Wedding Soup

Teresa Bryant


Found this on It looks and tastes just like what I get at a little Mom & Pop sub shop here in Jupiter that is very popular. Every Wednesday they serve this soup and it is soooo good! So comforting on a rainy day (or any day) and wonderful on the inside! haha! I made this soup today for the crew at work and it was a hit!

★★★★★ 1 vote
10 Min
20 Min
Stove Top


2 tsp
olive oil
1/4 c
onion (chopped)
garlic cloves (minced)
salt and pepper
bag baby spinach (or 1/2 carton frozen spinach, thawed and squeezed dry of excess moisture)
2 Tbsp
parmesan cheese
46 oz
chicken broth
1/2 c
small pasta (ancini di pepe)
1/2 lb
mini meatballs, cooked


1Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and saute for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly.
2Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of salt & pepper and allow spinach to wilt and cook 3-4 minutes, stirring occasionally.
3Whisk eggs and parmesan cheese together in a small bowl. Set aside.
4When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta and cook until al dente, about 7-8 minutes. Add mini meatballs and cook for an additional minute, or until heated through.
5Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute.
Ready to eat!
(if you make your own meatballs, drop them in chicken broth with the pasta and let them cook together for the same amount of time)

About this Recipe

Course/Dish: Pasta, Beef Soups, Other Soups
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy