Italian Wedding Soup

Italian Wedding Soup – my absolute favorite soup on the planet, hands down. I first ate it, believe it or not, in the cafeteria at the university where I work and have been hooked ever since. Rich in simplicity, it consists of four ingredients – meatballs, chicken broth, spinach and pasta. Although traditionally served at Italian weddings (thus the name), I use it as one of my go-to soups when I have a cold or simply want some warm comfort in my system. I can’t get enough of it.

1 Egg, lightly beaten
3/4 lb. Lean Ground Beef
1/2 cup, chopped Onion
3 Tbsp. plain Bread Crumbs
3 Tbsp. grated Parmesan Cheese
1 tsp. dried Parsley
Salt and Pepper
2 32 oz. containers of Chicken Broth
5 oz. fresh Spinach
1 1/2 tsp. dried Oregano
8 oz. Acini di Pepe Pasta

First, the meatballs:

Put the lightly beaten egg in a large bowl.

Add the ground beef…


Bread crumbs…

1 Tbsp. of the parmesan cheese and the parsley.

Combine all ingredients.

Form beef mixture into meatballs, about 1 inch in size. Bake at 400 degrees for 20 minutes.

Place the baked meatballs in the bottom of a cast iron Dutch oven.

Cover the meatballs with the chicken broth.

Add the spinach.

And the oregano.

Combine ingredients and cover the pot. Let it simmer 10 to 15 minutes to allow the spinach to wilt.

Spinach as it gently wilts.

Cook the pasta in a separate pot for about 11 minutes. Drain and add to the soup mixture. Let it simmer for an additional 3 to 5 minutes.

Serve hot with a sprinkle of some of the remaining parmesan cheese. Enjoy!


6 comments on “Italian Wedding Soup

  1. I’ve only had Italian meatball soup once, at Thanksgiving with my Italian sister-in-law and it was sooo tasty (it’s a traditional pre-turkey course at their Tgiving dinner). I loved it so much I still dream about it! Thanks for posting the recipe. I’ll have to give it a whirl.

  2. Pingback: I NEED YOUR VOTES! | The Skillet

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