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    You are in: Home / Recipes / Italian Wedding Soup Recipe
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    Italian Wedding Soup

    Italian Wedding Soup. Photo by Chef Petunia

    1/1 Photo of Italian Wedding Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 34 mins

    30 mins

    1 hr 4 mins

    Chef Petunia's Note:

    Who needs a wedding to enjoy this soup? I grew up eating this soup as it was always a staple in our home. I often will grate some fresh lemon zest over our bowls with the Parmesan Cheese, which is optional. It helps make the soup light and bright. We serve this soup as a main meal.

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    Units: US | Metric


    1. 1
      Combine the ground beef, minced onion, egg and bread crumbs in a bowl; form into tiny meatballs. Bring chicken broth to a low boil and drop meatballs inches Cover and simmer gently until done, about 15 minutes. Add in the cooked chicken.
    2. 2
      Meanwhile, saute garlic, carrots, celery, onion and Italian Seasonings in the olive oil until tender. Add to the broth and simmer for 1/2 hour. Add tomatoes and bring to a gentle boil; add in pasta. Simmer for 20 minutes or until pasta is done. During the last 5 minutes of cooking, add in the fresh spinach and wilt.
    3. 3
      Ladle into bowls and top with Parmesan cheese.

    Ratings & Reviews:


    Nutritional Facts for Italian Wedding Soup

    Serving Size: 1 (686 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 582.7
    Calories from Fat 237
    Total Fat 26.3 g
    Saturated Fat 7.9 g
    Cholesterol 145.9 mg
    Sodium 1944.0 mg
    Total Carbohydrate 30.6 g
    Dietary Fiber 4.6 g
    Sugars 7.9 g
    Protein 53.8 g

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