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Quick Italian Wedding Soup

 Quick Italian Wedding Soup
Here's a quick and hearty soup that's a tried-and-true favorite with Sherri Perfett's family in Moon Township, Pennsylvania. "My husband and two preschoolers love the combination of chicken broth, seasoned meatballs and spinach," writes this busy flight attendant who's away from home three to four days a week. "And since it freezes so well, I often make extra to be sure I always have some on hand.
8-10 ServingsPrep: 25 min. Cook: 35 min.


  • 10 cups chicken broth
  • 2 bone-in chicken breast halves (8 ounces each), skin removed
  • 1 egg, lightly beaten
  • 1/4 cup dry bread crumbs
  • 4 tablespoons grated Parmesan cheese, divided
  • 1-1/2 teaspoons Italian seasoning, divided
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1/2 cup uncooked orzo pasta
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained


  • In a large saucepan, bring broth and chicken to a boil. Reduce heat;
  • simmer, uncovered, for 15-20 minutes or until chicken is no longer
  • pink. Remove the chicken and set aside.
  • In a large bowl, combine the egg, bread crumbs, 2 tablespoons cheese
  • and 1 teaspoon Italian seasoning. Crumble beef over mixture and mix
  • well.
  • Shape into 1-in. balls; add to broth. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 10 minutes or until meatballs are no longer
  • pink. Skim fat.
  • Add pasta, pepper and remaining Italian seasoning to soup. Bring to a

2 of 2

Quick Italian Wedding Soup (continued)

Directions (continued)

  • boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until
  • pasta is tender. Remove chicken from bones; discard bones and shred
  • meat. Add the chicken, spinach and remaining cheese to soup and heat
  • through.
  • Yield: 10 servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1-1/4 cups) equals 175 calories, 6 g fat (3 g saturated fat), 54 mg cholesterol, 1,056 mg sodium, 12 g carbohydrate, 1 g fiber, 17 g protein.