Italian Wedding Soup

Italian Wedding Soup

2 reviews, 5 star(s). 50% would make again

Ready in 1h

A classic Italian Wedding Soup full of vegetables and mini meatballs.


1 1/4 pounds Ground beef, ground veal or combination
2 Eggs
1 1/2 cups Dry bread crumbs; Seasoned or Plain
2 tablespoons Basil; Dry
2 teaspoon Italian parsley leaves; Dry
3 tablespoons Garlic; Minced
1 tablespoon Onion powder
1/2 cup Parmesan or Romano Cheese; Grated
1/4 cup Worcestershire sauce
2 tablespoons Adobo Seasoning Blend; With or Without Pepper
16 cups Low sodium chicken broth; I Like College Inn
1 teaspoon Oregano; Dry
1 teaspoon Thyme; Dry
1 teaspoon Dried Rosemary; Crushed
1 tablespoon Ground Mustard
2 cubes Chicken Bullion; 2 Packets Low Sodium are ok
3 tablespoons Garlic; Minced
3 tablespoons Extra Virgin Olive Oil
2 medium Finely Chopped Onions; 1 Frozen Bag Works Also
3 - 4 cups Fresh Spinach; 2 Frozen Bags Work Also
1 head Escarole; Trimed
1 package Mini Carrots, Halfed; 1 Package Large Sliced Works Also
1/2 cup Parmesan or Romano Cheese; Grated
1 1/2 cups Pastina; Large Pasta Broken into pieces

Original recipe makes 12 Servings



Mix above ingredients for meatballs together well with hands. If mixture is too wet, add additional bread crumbs 1/4 cup at a time. Once mixed together, use about 1 to 1-1/2 tbsp of meat mixture to form balls. I usually get about 60 or so with this amount of ingredients. Place meat balls on a greased cookie sheet and bake at 350 for 20-30 minutes. Remove from the oven an set aside.

Add the olive oil to a soup pot and let it heat up. Add the garlic and let sauté for a few minutes. Then add the bullion and allow it to dissolve. Once completely dissolved, add the onion an mix together well. Reduce heat and cover for about 5 - 7 minutes or until the onion is translucent.

Add the broth an remaining spice, then raise the heat. Cover and bring to a boil. Let simmer for about 5 minutes. Remove the cover and add the cheese to the soup. Stir continuously until it has dissolved completely into the broth. Now it's time to add the meatballs, pasta, and frozen spinach. If using fresh spinach wait until the next step to add it. Bring to a boil again an cook for about 5 minutes. Add the fresh escarole and carrots, and spinach if you are using fresh. Bring to a boil again and cook for an additional 5 minutes. Turn off the heat and let stand for about 15 minutes before serving.

I like to make this large amount because it usually makes about 12 servings for my family. Feel free to reduce the amount of broth and bullion, but even when I do that, I usually don't reduce the spices by much if at all.

Buon appetito!




Try it as per the recipe then experiment as you would like. That's what I do to make it my own.

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My Kids Love This Soup!

Calories Per Serving: 275 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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MariaLev 1y ago

Really a good soup. The adobo spice is quite salty so I used a little less.
Jade142 4y ago

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