We went to dinner the other night at a local Italian restaurant and they had the most amazing Italian Wedding Soup. I ordered it in lieu of their house salad and I was so glad I did. I told my husband it was the ultimate comfort food and I could imagine eating it if I had a cold instead of chicken noodle soup. Filled with small meatballs with a combination of beef and pork simmered in a fresh chicken stock or broth. Add spinach and Acini de Pepe and serve. Easy peasy!

You can certainly buy already made chicken stock or broth to make the Italian Wedding Soup. And you can also use frozen meatballs if you’re short on time. But, I prefer to make my chicken stock fresh using my Spicy Chicken Stock recipe. I like this stock recipe because of the extra “kick it provides, but you can use regular chicken broth if you prefer.

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Italian Wedding Soup

0 from 0 votes

Recipe by Flip Flop Foodies Course: SoupsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 1 onion, grated

• 1/3 cup 1/3 chopped fresh Italian parsley

• 1 1 egg

• 1 tsp 1 minced garlic

• 1 tsp 1 salt

• 1 slice 1 white bread, crusts trimmed, grated or shredded

• 1/2 cup 1/2 grated Parmesan

• 8 oz 8 lean ground beef

• 8 oz 8 lean ground pork

• 12 cups 12 chicken broth or stock

• 10 oz 10 frozen chopped spinach

• 6 – 8 oz 6 – 8 Acini de Pepe (or other tiny pasta)

• 2 tbsp 2 parmesan

Directions

• Meatballs:
• Stir the first 6 ingredients in a large bowl to blend. Add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet.
• Italian Wedding Soup:
• Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don’t stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approximately 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you’d like.

Inspired by: Roman Cucina, Dallas, TX