Italian Wedding Soup

READY IN: 40mins
Recipe by Hag chef

A family favourite and much requested recipe. This is a quick version of an old classic, which uses frozen meatballs and spinach. I often use this recipe when company's coming, and I need a fast meal. While the soup is simmering, make some biscuits (#77417) for a tasty meal.

Top Review by Chef mgs

I have made this soup several times now and I am shocked at how ridiculously easy it is to make, and what makes it even better is that it tastes fantastic! I always add garlic powder to mine and I've made other spice additions and adjustments, depending on my mood--italian seasoning or ground white pepper. Thanks for sharing Hag Chef!!

Ingredients Nutrition

  • 20 cups chicken broth or 20 cups homemade chicken stock (I use chicken boullion powder)
  • 1 onion, large,chopped
  • 1 (1 1/2 lb) packageof frozen italian meatballs (or use homemade)
  • 1 (10 ounce) package frozen chopped spinach
  • 34 cup pasta (acini di pepe)
  • 2 tablespoons parsley
  • 1 tablespoon basil
  • salt & freshly ground black pepper

Directions

  1. Bring broth, onion, spinach and meatballs to a boil in a large stock pot, reduce heat and simmer for 20 minutes.
  2. Add parsley, basil, pasta and simmer until the pasta is cooked and tender.
  3. Add the salt and pepper to taste.

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