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+ servings

Italian Wedding Soup

You don't have to be European to enjoy this Italian Wedding Soup, a bowl full of meatballs, pasta, carrots and spinach swimming in chicken broth.
Servings 8


  • 1 lb extra-lean ground beef
  • 2 Nature's Yoke eggs, beaten
  • 1/4 cup dried bread crumbs
  • 2 tbsp grated Parmesan cheese
  • 1 tsp dried basil
  • 3 tbsp minced onion
  • 2 1/2 qt chicken broth
  • 2 cup spinach - packed, rinsed and thinly sliced
  • 1 1/2 cup penne pasta
  • 3/4 cup diced carrots


  • In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into small balls and set aside.
  • In a large stockpot, heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs.
  • Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until meatballs are no longer pink inside.
  • Serve hot with Parmesan cheese sprinkled on top.