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Cindy's Wedding Soup Recipe

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This recipe for Cindy's Wedding Soup, by , is from The Heilman Family Cookbook Project, 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!

Susan Heilman


1/2 to 3/4 box of Acini de Pepi Pasta
2 large boxes of chicken broth (or 6-8 cans of broth)
3 poached chicken breasts - reserving the cooking water/broth
1 bag of Regular Spinach or 1 bag of Baby Spinach (Baby spinach requires less prep time)

1 Pound of Ground Turkey
Seasoned breadcrumbs
1 Egg
Grated Parmesan Cheese
Salt and Pepper, to taste

For the Meatballs:

Mix the ground turkey, breadcrumbs, egg, and seasonings in a bowl. Form the mixture into small meatballs. Microwave the meatballs until they are cooked through - about 4 minutes.


Cook the Acini de Pepi as per the package directions.
Clean the regular spinach to remove the stems, or, if using baby spinach, just open the bag. It will be ready to use.

Poach the chicken and shred or dice it into small pieces suitable for soup.

Mix the canned broth and cooking broth from the chicken breasts, the pasta, chicken, meatballs, and spinach in a large pot. Cook the soup until the spinach is wilted.

Add the parmesan cheese and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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