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Wedding Soup Recipe

Wedding Soup Recipe

“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. YIELD: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

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.

Nutritional Facts

1-1/3 cup: 342 calories, 12g fat (4g saturated fat), 88mg cholesterol, 1131mg sodium, 38g carbohydrate (6g sugars, 4g fiber), 21g protein

Reviews for Wedding Soup

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MY REVIEW
katlaydee3
Reviewed Apr. 17, 2016

"I did not care for this at all. I have had Italian Wedding Soup many times in restaurants but never made it myself. I guess I'm still searching for the right recipe."

MY REVIEW
bellavita2979
Reviewed Jan. 13, 2016

"Very good recipe! Also agree less acini would be good. I ended up adding about 4-5 cups of water and chicken boullion. Used ground chicken for the meatballs and added Parmesan cheese and a little bit of garlic."

MY REVIEW
lorettalib
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
JessBella6
Reviewed Sep. 30, 2012

"Total comfort food"

MY REVIEW
Harry Schnutz
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
ddjoyceann
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
tharman
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!"

MY REVIEW
Juliadp
Reviewed Sep. 6, 2008

"Loved this recipe. The print issue shows the wrong picture with this soup -- shown on previous page"

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