Wedding Soup Recipe
Wedding Soup Recipe photo by Taste of Home

Wedding Soup Recipe

Publisher Photo
“My family loves this quick and easy version of Italian wedding soup," says Kimberly Parker of North Olmsted, Ohio. "They ask for it frequently, and my son begs for me to put any leftovers in his lunchbox.”
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 6 servings

Ingredients

  • 1 egg, lightly beaten
  • 3/4 cup chopped onion, divided
  • 1/3 cup dry bread crumbs
  • 1/2 pound ground turkey
  • 1-1/2 teaspoons canola oil
  • 2 cups sliced fresh carrots
  • 1-1/2 cups chopped celery
  • 1 tablespoon butter
  • 4 cups fresh baby spinach
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 cup cubed cooked chicken breast
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-1/4 cups acini di pepe pasta or small pasta shells

Nutritional Facts

1-1/3 cups equals 342 calories, 12 g fat (4 g saturated fat), 88 mg cholesterol, 1,131 mg sodium, 38 g carbohydrate, 4 g fiber, 21 g protein.

Directions

  1. In a large bowl, combine the egg, 1/4 cup onion and bread crumbs. Crumble turkey over mixture and mix well. Shape into 1-in. balls. In a large skillet, brown meatballs in oil until no longer pink; drain and set aside.
  2. Meanwhile, in a large saucepan, saute the carrots, celery and remaining onion in butter until crisp-tender. Add the spinach, broth, chicken, parsley, thyme, salt, pepper and reserved meatballs. Cook, uncovered, over medium heat for 10 minutes.
  3. Bring to a boil. Add pasta; cook, uncovered, for 6-7 minutes or until pasta is tender, stirring occasionally. Yield: 6 servings.
Originally published as Wedding Soup in Simple & Delicious September/October 2008, p49

Nutritional Facts

1-1/3 cups equals 342 calories, 12 g fat (4 g saturated fat), 88 mg cholesterol, 1,131 mg sodium, 38 g carbohydrate, 4 g fiber, 21 g protein.

Reviews for Wedding Soup

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 27, 2013

Great recioe, but I agree with the previous reviewers too much pasta. I used orzo and I cut the amount to 1/4 cup and it was enough. My exoerience with soup recipes that call for pasta is to always cut the amount by half or more. Otherwise the pasta will soak up the broth. And I always add have extra broth to add to any pasta soup recipe. Also I use organic chicken broth. On the whole a great winter comfort dish. My Italian husband loved it.

MY REVIEW
Reviewed Sep. 30, 2012

Total comfort food

MY REVIEW
Reviewed Oct. 20, 2011

Too much pasta. I will cut it by 1/2 in the future. I used Turkey for the meatballs and added some parmesan cheese to the menu

MY REVIEW
Reviewed Dec. 24, 2009

I made this soup for Christmas Eve. It was delicious, but next time I won't use as much pasta as the recipe calls for. It soaked up all the broth as it sat and turned out to be more like a pasta casserole.

MY REVIEW
Reviewed Oct. 13, 2008

Great soup. The pasta soaked up more broth than I expected so I added a big can of broth. Leftovers heat up great for lunch too!

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