My aunt makes a much more complicated version of this soup (and she won't give me the recipe!), and this is the best recipe I can find in its place. There is a LOT of room for variation, so have fun experimenting! This is the original recipe here. The easiest way to make the meatballs is to roll them into a 3/4 inch "log" and then cut them off in 3/4 inch segments, THEN roll them into meatballs. My sister prefers to brown the meatballs first, but I like them better this way. Also, it is best to add a small portion of meatballs at a time. When the meatballs cook they rise. Once they begin to rise, add more meatballs and stir gently. I also add a clove of garlic to the meatballs and I usually double the breadcrumbs.
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Units: US | Metric
- 1In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion.
- 2Shape mixture into 3/4-inch balls and set aside.
- 3In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
- 4Return to boil; reduce heat to medium.
- 5Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside.
- 6Serve hot with Parmesan cheese sprinkled on top.
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Nutritional Facts for Easy Italian Wedding Soup
Serving Size: 1 (338 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 248.4
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 2.4 g
- Cholesterol 89.1 mg
- Sodium 1066.9 mg
- Total Carbohydrate 21.0 g
- Dietary Fiber 1.3 g
- Sugars 2.2 g
- Protein 23.8 g