1/1 Photo of Italian Wedding Soup
I have been making this for the past 3 years on Thasnksgiving! You can make it anytime but it is tradition for us on Thanksgiving.
My Private Note
Units: US | Metric
- 1To make meatballs: Mix the ground beef, onion powder and garlic powder.
- 2To make the meatballs, each meatball is about 3/4 teaspoon.
- 3I make them small for the soup, but you can make them whatever size you would like.
- 4Cook the meatballs in the olive oil and when they are cooked if you think you want more garlic powder or onion powder add that now.
- 5Cook at medium heat in frying pan until cooked.
- 6Pour off the drippings and turn up the heat and brown them for a good flavor.
- 7Set aside.
- 8Put two cans of the chicken broth into a large soup pot.
- 9Cut the frozen spinach into several smaller chunks (or let it thaw).
- 10Mix the spinach with the chicken broth until it is all unfrozen and seperated.
- 11Put the meatballs in with the spinach and broth, set aside.
- 12Put the other can of broth in another pan, add a can of water, and some salt.
- 13Heat until boiling, and throw the pasta in.
- 14Cook until pasta is tender.
- 15Dump into the big soup pot with the rest of the soup, and stir over medium heat until simmering.
- 16Serve in small soup bowls and plenty of grated Parmesan and Romano cheese on top.
- 17Salt and pepper to taste.
- 18The cheese makes this recipe so goooood so don't skimp!
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Nutritional Facts for Italian Wedding Soup
Serving Size: 1 (285 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 252.7
- Calories from Fat 94
- Total Fat 10.5 g
- Saturated Fat 3.1 g
- Cholesterol 36.8 mg
- Sodium 572.6 mg
- Total Carbohydrate 19.4 g
- Dietary Fiber 1.7 g
- Sugars 1.3 g
- Protein 19.0 g