Quick Italian Wedding Soup Recipe

4.5 2 2
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Quick Italian Wedding Soup Recipe

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4.5 2 2
Publisher Photo
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."
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. Cook: 35 min.

Ingredients

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

Directions

In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken juices run clear. Remove chicken; set aside.
In a large bowl, combine the egg, bread crumbs, 2 tablespoons Parmesan 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 and discard.
Remove chicken from bones; discard bones and shred meat. Add chicken, pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Add spinach and remaining Parmesan cheese; heat through. Yield: 8-10 servings.
Originally published as Italian Wedding Soup in Country Woman May/June 2005, p41

Nutritional Facts

1-1/4 cups: 175 calories, 6g fat (3g saturated fat), 54mg cholesterol, 1056mg sodium, 12g carbohydrate (2g sugars, 1g fiber), 17g protein.

  • 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 beef
  • 1/2 cup uncooked orzo pasta
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  1. In a large saucepan, bring broth and chicken to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until chicken juices run clear. Remove chicken; set aside.
  2. In a large bowl, combine the egg, bread crumbs, 2 tablespoons Parmesan 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 and discard.
  3. Remove chicken from bones; discard bones and shred meat. Add chicken, pasta, pepper and remaining Italian seasoning to soup. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until pasta is tender. Add spinach and remaining Parmesan cheese; heat through. Yield: 8-10 servings.
Originally published as Italian Wedding Soup in Country Woman May/June 2005, p41

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Reviews forQuick Italian Wedding Soup

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MY REVIEW
carol1229 User ID: 2027906 216464
Reviewed Dec. 31, 2014

"easy and delicious! I've used leftover chicken rather than cooking the chicken breasts and added more vegetables to the recipe too-it never fails to please."

MY REVIEW
aj_tj.snyder User ID: 1464935 59570
Reviewed Dec. 13, 2009

"Very good and easy to make. I added shredded carrots for some additional color & vegetables."

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