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Christina's Italian Wedding Soup Recipe
Christina's Italian Wedding Soup Recipe photo by Taste of Home

Christina's Italian Wedding Soup Recipe

Publisher Photo
I'm big on soups with tiny meatballs and pasta. I double the meatballs, poach them in the broth, remove half and freeze them for another time. Christina Hitchcock, Madison Township, Pennsylvania
TOTAL TIME: Prep: 40 min. Cook: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Cook: 20 min.
MAKES: 12 servings

Ingredients

  • 2 eggs, lightly beaten
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup dry bread crumbs
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons 2% milk
  • 4 garlic cloves, minced
  • 4 teaspoons grated onion
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon grated lemon peel
  • 1-1/2 pounds ground chicken
  • SOUP:
  • 2 tablespoons olive oil
  • 4 medium carrots, chopped
  • 4 celery ribs, chopped
  • 2 small onions, chopped
  • 6 garlic cloves, minced
  • 4 cartons (26 ounces each) chicken stock
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 cups acini di pepe pasta
  • 2 packages (10 ounces each) fresh spinach
  • Additional minced fresh parsley and grated Parmesan cheese

Nutritional Facts

1-2/3 cups (calculated without additional cheese) equals 269 calories, 9 g fat (2 g saturated fat), 71 mg cholesterol, 1,083 mg sodium, 28 g carbohydrate, 3 g fiber, 21 g protein.

Directions

  1. In a large bowl, combine the first 10 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
  2. For soup, in a stockpot, heat oil over medium-high heat. Add carrots, celery and onions; cook and stir 6-8 minutes or until onions are tender. Add garlic; cook 1 minute longer.
  3. Stir in stock, salt and pepper; bring to a boil. Drop meatballs into soup; cook, uncovered, 10 minutes. Gently stir in pasta; cook 10-12 longer or until meatballs are cooked through and pasta is tender.
  4. Stir in spinach. Top servings with parsley and cheese. Yield: 12 servings (5 quarts).
Originally published as Christina's Italian Wedding Soup in Taste of Home September/October 2014, p52

Nutritional Facts

1-2/3 cups (calculated without additional cheese) equals 269 calories, 9 g fat (2 g saturated fat), 71 mg cholesterol, 1,083 mg sodium, 28 g carbohydrate, 3 g fiber, 21 g protein.

Reviews for Christina's Italian Wedding Soup

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 15, 2014

"This soup is amazing & so tasty.I did do a few things differently. I used panko crumbs instead of the bread crumbs, & used a small cookie scoop or melon baller to just drop the meatballs right into the soup to boil. I also only used one bag of the spinach and cut the leaves so they would be smaller in the soup. This recipe is definitely a keeper, thank you Christina!"

MY REVIEW
Reviewed Nov. 5, 2014

"Quick, easy and very good. I froze half of meatballs and made soup 2 weeks later at my husbands request that really made it fast."

MY REVIEW
Reviewed Oct. 26, 2014

"Great recipe. My whole family loved it! It takes some time to prepare but definitely worth the effort."

MY REVIEW
Reviewed Oct. 24, 2014

"OMG, best italian soup recipe I've ever made! I was a little weary about cooking the chicken meatballs in the broth, but it was amazing. really made the soup. I'll be making this from now on."

MY REVIEW
Reviewed Oct. 20, 2014

"So yummy and delicious! I will definitely be making this recipe again! Great recipe, Christina!"

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