Italian Wedding Soup

Suzanne Mills


This is me and my fiance's "go to sick soup" as its so very tasty, nourishing, and warms you right up when you are down...super easy to make and fast too ;)


★★★★★ 5 votes

20 Min
30 Min


  • 1 lb
    ground pork
  • 1/2 c
    parmesan cheese, powdered
  • 1/2 c
    bread crumbs, seasoned
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 c
    parsley, chopped
  • 1 small
    onion, minced
  • 8 c
    chicken broth
  • 1 box
    spinach, frozen
  • 3 clove
    garlic, chopped
  • 1/2 c
    israeli couscous or acini de pepe pasta
  • 1/2 c
    parmesan cheese, fresh shaved
  • 1

How to Make Italian Wedding Soup


  1. Combine the meat with the cheese, bread crumbs, parsley, onion, salt, pepper and egg….mix well.
  2. Form into tiny meatballs and place on a greased baking sheet…bake at 350-degrees until almost done (about 15-minutes).
  3. While meatballs are cooking...In a 4-quart pot with a lid add the broth, spinach, salt, pepper and garlic.
  4. Add the meatballs and bring to a boil.
  5. Add the couscous or acini de pepe and reduce to simmer.
  6. Cover and cook until couscous/pasta is done (about 15 minutes).
  7. Just before serving, top each bowl with shaved parmesan cheese or add directly to pot, stirring until melted.

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