Italian Wedding Soup Recipe

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Are you looking for a quick recipe for dinner that will feed 8 and only use 1 pound of meat? Check out my recipe for Italian Wedding Soup; it’s simple, easy, quick and delicious! The really great thing about this recipe is that you can use what you have. You can use turkey, add corn, use veggie broth…whatever you have :)


This Big Happy’s Italian Wedding Soup
serves 8

1 lb ground beef
2 eggs beaten
1/4-1/2 C breadcrumbs
1/4 c grated Parmesan (or less, I like more)
1 tsp dried Italian herb mix
1/2 onion, chopped very fine
64 ounces chicken broth
1-2 C water
2 or 3 large handfuls of raw baby spinach
1/2 box your favorite pasta (I used mini-bowties)
2 or 3 carrots, peeled and diced

In a small bowl combine beef, eggs, breadcrumbs, Parmesan, Italian herbs and onion. Form them into small meatballs and set aside.

Pour the broth and water into a large stockpot and bring it to boiling. Add the meatballs slowly, mixing very carefully. Boil for 1 minute. Add the spinach, pasta and carrots and give it a good whirl, then reduce the heat to medium and cook for about 15 minutes, stirring frequently, or until the carrots and tender and meatballs cooked through.

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