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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 have an affinity for soup featuring 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

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.

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