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Italian Wedding Soup
I'm not sure where the name of this soup originated, but my aunt in Pennsylvania shared the recipe with me. Even in our hot-Florida climate, this soup always satisfies. Family and friends frequently ask me to prepare it. - Nancy Ducharme, Deltona, Florida
12 Servings
Prep: 20 min. Cook: 15 min.
Ingredients
1 egg
3/4 cup grated Parmesan cheese
1/2 cup dry bread crumbs
1 small onion, chopped
3/4 teaspoon salt,
divided
1-1/4 teaspoons pepper,
divided
1-1/4 teaspoons garlic powder,
divided
2 pounds ground beef
2 quarts chicken broth
1/3 cup chopped fresh spinach
1 teaspoon onion powder
1 teaspoon dried parsley flakes
1-1/4 cups cooked medium pasta shells
Directions
In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4
teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder.
Crumble beef over mixture and mix well. Shape into 1-in. balls.
In a Dutch oven, brown meatballs in small batches; drain. Add the
broth, spinach, onion powder, parsley and remaining salt, pepper and
garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for
5 minutes. Stir in pasta; heat through. Yield: 12 servings (3
quarts).
© Taste of Home 2009
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Italian Wedding Soup
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Nutrition Facts:
1 cup equals 226 calories, 12 g fat (5 g saturated fat), 72 mg cholesterol, 942 mg sodium, 9 g carbohydrate, trace fiber, 20 g protein.
© Taste of Home 2009