Cheesy Italian Wedding Soup

Recipe by RecipeNut
READY IN: 35mins




  • To make meatballs: Mix the ground beef, onion powder and garlic powder.
  • To make the meatballs, each meatball is about 3/4 teaspoon.
  • I make them small for the soup, but you can make them whatever size you would like.
  • Cook 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.
  • Cook at medium heat in frying pan until cooked.
  • Pour off the drippings and turn up the heat and brown them for a good flavor.
  • Set aside.
  • Put two cans of the chicken broth into a large soup pot.
  • Cut the frozen spinach into several smaller chunks (or let it thaw).
  • Mix the spinach with the chicken broth until it is all unfrozen and seperated.
  • Put the meatballs in with the spinach and broth, set aside.
  • Put the other can of broth in another pan, add a can of water, and some salt.
  • Heat until boiling, and throw the pasta in.
  • Cook until pasta is tender.
  • Dump into the big soup pot with the rest of the soup, and stir over medium heat until simmering.
  • Serve in small soup bowls and plenty of grated Parmesan and Romano cheese on top.
  • Salt and pepper to taste.
  • The cheese makes this recipe so goooood so don't skimp!