Easy Italian Wedding Soup Recipe

4.5 3 6
Easy Italian Wedding Soup Recipe
Easy Italian Wedding Soup Recipe photo by Taste of Home
Publisher Photo

Easy Italian Wedding Soup Recipe

Read Reviews
4.5 3 6
Publisher Photo
"After one taste, you'll find that this soup is absolutely delicious," promises Paula Sullivan from Barker, New York. "Lean ground beef and reduced sodium broth help keep it light. For variety, substitute garbanzo beans for the kidney beans."
MAKES:
7 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 35 min. Cook: 20 min.

Ingredients

  • 1 large egg, lightly beaten
  • 1 tablespoon dry bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 1/2 pound lean ground beef (90% lean)
  • 1/4 cup uncooked orzo or acini di pepe pasta
  • 1 medium onion, finely chopped
  • 3 celery ribs, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 4 cups chopped fresh spinach

Directions

In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs.
Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until no longer pink; drain.
Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper.
Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese. Yield: 7 servings.
Originally published as Italian Wedding Soup in Light & Tasty June/July 2005, p12

Nutritional Facts

1.330 cups: 205 calories, 6g fat (2g saturated fat), 49mg cholesterol, 1024mg sodium, 20g carbohydrate (3g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

  • 1 large egg, lightly beaten
  • 1 tablespoon dry bread crumbs
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon plus 1/4 cup grated Parmesan cheese, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt, divided
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 1/2 pound lean ground beef (90% lean)
  • 1/4 cup uncooked orzo or acini di pepe pasta
  • 1 medium onion, finely chopped
  • 3 celery ribs, chopped
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 4 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 4 cups chopped fresh spinach
  1. In a large bowl, combine the egg, bread crumbs, parsley, 1 tablespoon Parmesan cheese, onion powder, 1/4 teaspoon salt and 1/8 teaspoon pepper. Crumble beef over mixture and mix well. Shape into 3/4-in. meatballs.
  2. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake at 350° for 8-10 minutes or until no longer pink; drain.
  3. Cook pasta according to package directions; drain. In a large saucepan, saute onion and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans and spinach. Stir in pasta, meatballs and remaining salt and pepper.
  4. Cook until spinach is tender and meatballs are heated through. Garnish with remaining Parmesan cheese. Yield: 7 servings.
Originally published as Italian Wedding Soup in Light & Tasty June/July 2005, p12

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Reviews forEasy Italian Wedding Soup

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orionaimee User ID: 4826249 244045
Reviewed Feb. 18, 2016

"I love this recipe. I do admit though that I cheat and use already prepared turkey meatballs. On busy days it cuts down on the prep time dramatically and the soup is still amazing."

MY REVIEW
cindyames User ID: 8604696 236965
Reviewed Nov. 8, 2015

"This soup is delious. Good on chilly days."

MY REVIEW
kristiracines User ID: 2843872 72564
Reviewed May. 25, 2010

"This has become one of my winter stand-bys. It is so good! I generally use Italian sausage (elk) in place of the regular hamburger and omit the salt from the meatballs. My husband seriously gets giddy the second he sees me rolling out the meatballs. It's delicious!"

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