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Italian Wedding Soup Recipe

Italian Wedding Soup Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD:12 servings


  • 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


  • 1. 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.
  • 2. 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).

Nutritional 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.