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Traditional Italian Wedding Soup

 Traditional Italian Wedding Soup
You don’t have to be Italian to love this easy-to-make soup! I find it's very popular when I serve it, and makes a great meal with hot crusty Italian bread or garlic bread.—Mary Sheetz, Carmel, Indiana
9 ServingsPrep: 30 min. Cook: 40 min.

Ingredients

  • 2 eggs, lightly beaten
  • 1/2 cup dry bread crumbs
  • 1/4 cup minced fresh parsley
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon raisins, finely chopped
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 pound lean ground beef (90% lean)
  • 1/2 pound Johnsonville® Hot Ground Sausage
  • 2 cartons (32 ounces each) reduced-sodium chicken broth
  • 1/2 teaspoon pepper
  • 1-1/2 cups cubed rotisserie chicken
  • 2/3 cup uncooked acini di pepe pasta
  • 1/2 cup fresh baby spinach, cut into thin strips
  • Shredded Parmesan cheese, optional

Directions

  • In a large bowl, combine the first seven ingredients. Crumble beef
  • and sausage over mixture and mix well. Shape into 1/2-in. balls.
  • In a Dutch oven, brown meatballs in small batches; drain. Add the
  • broth and pepper; bring to a boil. Reduce heat; simmer, uncovered,
  • for 10 minutes. Stir in chicken and pasta; cook 5-7 minutes longer
  • or until pasta is tender. Stir in spinach; cook until wilted.

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Traditional Italian Wedding Soup (continued)

Directions (continued)

  • Sprinkle with shredded Parmesan cheese if desired. Yield: 9 servings
  • (2-1/4 quarts).