Search thousands of recipes reviewed by home cooks like you.

Mama's Italian Wedding Soup

Mama's Italian Wedding Soup

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Lalena

Lalena

This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

Add to list

Directions

  1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
  2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.
  3. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

MUSIC_MINX
2031

MUSIC_MINX

5/11/2006

I noticed on reviewer commented on how labor intensive it was to make the tiny meatballs. I saw a chef make them by shaping some of the meat into a "rope", cutting the rope into 3/4" segments, and then rolling a bunch of them at once with his hand pressing them against the counter. It was very clever and made quick work of it - hope this helps!

FREDDYNJ
351

FREDDYNJ

9/19/2003

I replaced the onion with some garlic powder. I also browned the meatballs in a frying pan before putting them in the soup.. It added a great flavor to the meatballs and the soup

chellebelle
233

chellebelle

5/1/2007

Delicious! I used 1 cup of bread crumbs in the meatballs. I added a squeeze of fresh lemon juice to the pot (that seems to get rid of the "canned broth" smell somehow). I've never made a recipe where meatballs weren't browned first, but I didn't pre-cook them. The soup wasn't greasy and the meatballs weren't too anemic loooking. I used my small cookie scoop for the meatballs and it was easy and quick! I used orzo pasta and precooked it and added it to the soup right at the end to avoid having it absorb all the broth. The best thing was that my husband was pretty sure he was not going to like this soup and after he tried it, he liked it a lot.

More reviews

Similar recipes

ADVERTISEMENT