Italian Wedding Soup


It’s a little too hot for soup here this week, but I know there are lots of places where soup is on the table as I am writing this post. Italian Wedding Soup is one of my kids favorites, and I have to admit, it’s one of mine too! In this recipe, I make the meatballs with a mixture of half ground chicken and half turkey sausage, then I bake them in the oven and add them to the soup at the end. This way, you end up with most of the fat and drippings left on the baking sheet, and less of it in your soup. Sometimes I will make it in the morning but leave out the spinach, place it in a slow cooker on warm, then throw the spinach in at the end just before serving. It also makes about 10 bowls which means leftovers, and this soup tastes even better the next day! Garnish with a little Parmesan or grated mozzarella on top. Serve with Garlic Parmesan bread or a nice crusty Artisan bread.

Makes: 10 bowls
Prep Time: 10 minutes
Cooking Time: 30 minutes
Difficulty: Easy

1 pound ground chicken
1 pound sausage, I use turkey, casings removed
2 eggs, large
3/4 cup bread crumbs, Italian herb flavored
1/4 cup Parmesan cheese, grated
1/4 cup milk, I use 1% fat
8 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
1 onion, medium, chopped
3 carrots
3 stalks celery
3 cloves garlic, fresh
1 tablespoon olive oil
1/4 teaspoon Italian seasoning
8 ounces spinach, fresh baby
1/4 cup Parmesan cheese, grated
1 cup pasta, small macaroni or other, dry

Preparation: Preheat oven to 400 degrees. Place first six ingredients in a large bowl. Mix together with your hands until blended (I know, some people don’t like to use their hands, but it really works best!). Place parchment paper on rimmed baking sheets (you will need two baking sheets). Roll meatball mixture into small meatballs the size of large marbles. This should make about 4 dozen small meatballs – give or take. Place baking sheet(s)in oven and bake for approximately 25 minutes until cooked through.
Meanwhile, heat olive oil in a large soup pot. Add chopped onion, garlic, carrots and celery and cook over medium heat for about 5 minutes. Add broth, pasta and herbs and bring to a boil. Cook for about 5 minutes on a low boil. Add cooked meatballs to soup pot and cook for about 2 minutes or until pasta is just about done. Add spinach and cook for one minute until wilted. Ladle into bowls and top with fresh grated Parmesan cheese.

Nutrition: Per Serving About: 290 calories, 12 g fat, 3.5 g saturated fat, 0 g trans fat, 25 g protein, 21 g carbohydrates, 2 g dietary fiber, 1150 mg sodium

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6 Responses to “Italian Wedding Soup”

  1. Janice10/10/13 19:47

    Loving the meatballs. I forget how versatile they can be.

  2. chrisadmin10/10/13 19:55

    I know, my kids like meatballs so many different ways, soup is just one of them!

  3. Kristen10/10/13 20:26

    Italian wedding soup is my absolute favorite kind of soup. Yours looks delicious!!

  4. Susi10/10/13 22:51

    One of my most favorite soups ever! Love that you used chicken and turkey for the meatballs :o )

  5. chrisadmin10/10/15 13:55

    Hey Susi, thanks for the comment. I love that Chicken Chili recipe on your blog. I am going to try it!

  6. One of my favorites! Will have to make your recipe – it looks great.