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Italian Wedding Soup Recipe

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This recipe for Italian Wedding Soup is from Hosted and Toasted , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



For the meatballs:
8 ounce ground chicken
8 ounce ground chicken sausage casings removed
1/4 cup bread crumbs
1 egg
1 Tablespoon Italian Seasoning
salt and pepper
For the soup:
1 Tablespoon olive oil
1/4 cup chopped onion
3 large carrots chopped
2 stalks celery chopped
3 cloves garlic
10 cups chicken stock
1/2 cup uncooked acini di pepe pasta orzo will also work
4 cups spinach chopped
1/2 cup parmesan

To make the meatballs: In a medium sized mixing bowl, add the ground chicken, chicken sausage, bread crumbs, egg, Italian seasoning and salt and pepper. Stir until combined. Roll into one inch meatballs making about 25-30.

In a large pot add the olive oil, onion, carrots, celery and garlic. Cook for 2-3 minutes or until tender. Add in the chicken stock, pasta and meatballs and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes until meatballs are cooked through and pasta is tender. Stir in spinach and allow to wilt. Season with salt and pepper and top with freshly grated parmesan cheese.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
10 mins Cook Time 20 mins




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