Home > Recipes > Italian Wedding Soup

Italian Wedding Soup Recipe

Here's a quick and hearty soup that's a tried-and-true favorite with Sherri Perfett's family in Moon Township, Pennsylvania. "My husband and two preschoolers love the combination of chicken broth, seasoned meatballs and spinach," writes this busy flight attendant who's away from home three to four days a week. "And since it freezes so well, I often make extra to be sure I always have some on hand."

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Italian Wedding Soup Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

8-10 Servings
Prep: 25 min. Cook: 35 min.

Ingredients

10 cups chicken broth
2 bone-in chicken breast halves (8 ounces each), skin removed
1 egg, lightly beaten
1/4 cup dry bread crumbs
4 tablespoons grated Parmesan cheese, divided
1-1/2 teaspoons Italian seasoning, divided
1 pound ground beef
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed and drained

Directions

In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken juices run clear. Remove chicken; set aside.
In a large bowl, combine the egg, bread crumbs, 2 tablespoons Parmesan cheese and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until meatballs are no longer pink. Skim fat and discard.
Remove chicken from bones; discard bones and shred meat. Add chicken, pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Add spinach and remaining Parmesan cheese; heat through. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1-1/4 cups) equals 175 calories, 6 g fat (3 g saturated fat), 54 mg cholesterol, 1,056 mg sodium, 12 g carbohydrate, 1 g fiber, 17 g protein.

Italian Wedding Soup published in Country Woman May/June 2005, p41

Refrigerate Chicken Soup without Noodles

When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana