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Italian Wedding Soup
Italian Wedding Soup

Portions: 10   Serving size: 1-1/2 cups


1 pound extra-lean ground beef
2 eggs, beaten
1/4 cup dried bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
3 tablespoons minced onion
2-1/2  quarts low-sodium chicken broth
1 cup fresh spinach leaves, packed, rinsed and thinly sliced
1 cup acini de pepe pasta, uncooked
3/4 cup carrots diced
2 cups cooked chicken, diced


  1. Place the beef, egg, bread crumbs, cheese, basil and onion in a bowl.  Combine thoroughly.
  2. Roll seasoned meat into a 1/2” diameter log.  Cut into 80 pieces.  Roll into tiny meatballs and set aside.
  3. In a large stockpot heat chicken broth to boiling. Stir in the spinach, pasta, carrots and meatballs.  Return to boil; reduce heat to medium.
  4. Cook (stirring frequently) at a slow boil for 10 minutes or until pasta is al dente and meatballs are no longer pink inside.
  5. Add diced chicken.  Allow chicken to heat thoroughly and serve hot.