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 stock pot, 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
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 8, 2014

I love Italian weddind soup. I used 2 bone in chicken breast 1/2 of the stock and subsituted the rest of the stock with water. this soup tasted just like our family makes it ! Delicious !!!!

MY REVIEW
Reviewed Sep. 7, 2014

I made this soup today, exactly as written, with the exception of using frozen spinach instead of fresh. I actually used the amount called for, but in frozen form which made for LOTS of spinach. My bad... ANYWAY, it doesn't even matter that I misread the instructions on the spinach and OD'd on it, It is AWESOME! If you feel like it doesn't have enough spice to it, then just add more!

We, personally, found it to be wonderful as is. I did use Chicken broth that was infused with Rosemary, thyme, and oregano because that is what I had in my pantry. I had to make up some of the broth by using a box of chicken broth which had the same things in it, but with the addition of white wine.

The meatballs with the lemon zest were INSPIRED! I LOVED the subtle lemony flavor they had...OMG! INSANE! This recipe is RIDICULIOUS!!! SO GOOD, I could eat it EVERYDAY! Christine, THANK YOU for this recipe. I will be making this A LOT!!!!

MY REVIEW
Reviewed Sep. 4, 2014

I can see how this recipe might appeal to picker eaters or those who like mild flavors, but for my husband and I, this recipe was just a bit bland. The broth just tasted like it was missing 'something.' I followed the recipe exactly, and used half ground chicken thigh and half ground chicken breast for the meatballs. I enjoyed the lemon zest in the meatballs. I also thought there was too much celery in the soup.

MY REVIEW
Reviewed Aug. 29, 2014

I have been making this kind of soup for years but this was the first time making the meatballs out of ground chicken. They were delicious-moist too. I didn't use all the spinach but otherwise followed the recipe to a T. I will definitely make this again as it was a HUGE hit.

MY REVIEW
Reviewed Aug. 23, 2014

I added tomatoes and only used one bag of spinach. I also had to use 2 lbs of chicken because it only came in 1 lb packages. Wonderful soup :)

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