Italian Wedding Soup

"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."
 
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Ready In:
40mins
Ingredients:
8
Serves:
20
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ingredients

  • 20 cups chicken broth or 20 cups homemade chicken stock (I use chicken boullion powder)
  • 1 onion, large,chopped
  • 1 (1 1/2 lb) package of 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
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directions

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

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Reviews

  1. 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!!
     
  2. I LOVE this soup! Not only does it taste like it should be served at an Italian restaurant, but it is also ridiculously easy to make! :D A
     
  3. I love this soup. I have bronchitis right now and all I wanted was this soup! I serve it with hush puppies. It's almost as good as mom's chicken noodle. And it's so easy. Thanks!
     
  4. This is a delicious soup! I baked the meatballs before adding them to get most of the fat out! I also added Romono Cheese when serving! My family all loved it! Thanks Hag chef!
     
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RECIPE SUBMITTED BY

I am a graphic designer. I love art, gourmet cooking, crafts, scrapbooking, stamping, crosstitch, and reading. I love the Company's coming series of cookbooks. I belong to a Gourmet club from our church. There are 8 (plus a spare) of us ladies who love to cook, and four clubs on the go. We are the original "Hags" and the oldest bunch. How it works: The hostess plans the menu, finds and prints up the recipes and gives one menu to each lady. She also provides the table setting, wine, prepares the punch, and does the dishes. We only have to do this once a year! The others prepare the recipe assigned to them, either at home, or at the hostesses home. We do this 8 times a year, each of us taking a turn hosting, and preparing each type of dish, during the months from September to April. We prepare: Punch, Appetizer, Soup, Salad, Meat, Potato, (pasta or rice) Vegetable and Dessert. In June we go away for 3 or 4 days, to a cottage or to Bed and Breakfast it, and we shop til we drop, and eat great food. We have so much fun together, and have become very good friends. I highly recommend it! The first time away was close to the American Flag Day, and we jokingly called ourselves Hags on Flag Day, which got shortened to Hag Day, which is now a few days away. That is why we are called the "Hags"! I am now cooking at the church once a week, with my friend, CrinV. We cook well together, and have fun cooking for 60 - 80 people every Wednesday. We also, with a lot of help, put on a Gourmet restaurant style meal once a year, as a fundraiser. Recipezaar has been a great help in menu planning and shopping list making for all of our cooking needs.
 
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