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Party Italian Wedding Soup

Party Italian Wedding Soup

  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
Chuck

Chuck

A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 12.2 g
  • 19%
  • Carbs:
  • 17g
  • 5%
  • Protein:
  • 19.7 g
  • 39%
  • Cholesterol:
  • 83 mg
  • 28%
  • Sodium:
  • 733 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

  1. In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.
  2. In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.
  3. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

cheri
96

cheri

12/31/2005

Easy to make..I like the fact that I don't have to saute the veggies. Do however, make better meatballs, it makes all the difference. I make mine with: 8 oz pork, 8 oz. beef, 1 egg, 1/3 cup parsley, 1 t minced garlic, 1 cup italian bread crumbs, 1 t salt, and 1/2 cup grated parmesan. I also use more broth. You can't really mess this recipe up.

GOURMET63
47

GOURMET63

3/22/2005

I have made this recipe many times and it is one of my favorites! Over time I have made the following changes: I begin by sauteing my carrot, onion, and celery until veggies are tender and onion opaque, I add at least 64 oz broth swanson reduced sodium, no MSG), I get that up to a rolling boil then add my meatballs gently. Do not stir for several minutes and let them cook before turning down to a simmer. On the meatballs, I use only 1/2 lb ground meat, less breadcrumb, about 1/3 cup, and add parmesean cheese and finely chopped basil with the egg. I usually skip the chicken, and use the acini de pepe pasta. The spinich makes this thick and delicious. Add plenty of pepper. Wonderful! Thanks, Chuck.

AIMEELVS2COOK
36

AIMEELVS2COOK

1/9/2004

This was a hit, what a great way to get a 5 year old to eat spinach, she loved it. And my husband said, "great way to get a 34 year old to eat his spinach too". Like some of the other folks, I adjusted a bit, used 1 large onion instead of 2, and that was PLENTY, used 1/2 sausage, and 1/2 ground beef for my meatballs, plus ITALIAN bread crumbs. I also baked my meatballs in the oven until browned before adding to soup. I did use the acini di pepe, which I boiled seperately, then added to stockpot. Also, I used 12 cups of chicken stock, you really need it once you add all of those lovely veggies and stuff. Once again, it was delicious, and thank the original maker for giving me a great base to play around with a bit, we will DEFINATELY be making this again. ALSO, this is a very FILLING soup, a small salad and some crusty bread, and you have a great meal.

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