Italian Wedding Soup Kristy Style

Kristy Settle


I tried to make a recipe which got the most 4-5 star reviews at AllRecipes. It was bland, even after making the changes the other users suggested. So, I got creative. Now at my house, it is extremely difficult to get everyone to agree if dinner was good... Not with this recipe
It does call for a decent amount of work, but I didn't mind


★★★★★ 1 vote

1 Hr
20 Min


  • 3/4 lb
    90 % ground beef
  • 1
  • 1/4 c
    bread crumbs
  • 3 Tbsp
    basil, fresh
  • 2 c
    escarole, fresh
  • 1 c
    spinach, fresh
  • 1
    carrrot, diced
  • 3
    green onion tops
  • 3 Tbsp
    italian parsley, fresh
  • 1
    knorr beef stock concentrate cup
  • 6 c
    chicken stock, light
  • 1 Tbsp
    italian seasoning dried
  • 1 tsp
    oregano, dried
  • 1/2 tsp
  • 1/2
    fresh lemon
  • 1\4 c
    vermouth, extra dry
  • ·
    parmesan, shredded

How to Make Italian Wedding Soup Kristy Style


  1. Mix ground beef, egg (beaten), bread crumbs, oregano and finely minced fresh basil. Make little meatballs, about a 1/2 inch each. I ended up with 55 of them. Bake on a cookie sheet for 20 minutes at 350 degrees. When finished, set aside.
  2. While meatballs are baking, dice carrots, slice onion tops and cut into small pieces, coarsely chop spinach, parsley, escarole.
  3. Cook 1 cup of acini de pepe according to al dente instructions on box. The pasta has to be cooked separately. Strain and set aside.
  4. Saute diced carrot with cooking spray for 5-6 minutes to soften in a soup or stock pot.
  5. Pour stock into pot. Add remaining ingredients. Add meatballs. Squeeze in juice from half of a lemon. Bring to a slow boil until spinach and escarole wilt, then turn down to low. Last but not least, add the acini de pepe pasta and cook for 5 minutes.
  6. Top with shredded Parmesan cheese and serve with crusty rolls for dipping... Mange!

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About Italian Wedding Soup Kristy Style

Course/Dish: Beef Soups

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