Italian Wedding Soup

Italian Wedding Soup

Homemade Italian Wedding Soup will make you get rid of all of your canned soup. Fresh and delicious, this meal will keep you feeling full!

Course Appetizer
Cuisine American
Keyword Italian Wedding SOup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 472 kcal



  • 1/2 Pound Ground Beef
  • 1/2 Pound Ground Pork
  • 1/2 Cup Plain Breadcrumbs
  • 1 Egg
  • 2 Cloves Garlic Minced
  • 1/4 Cup Parsley Minced
  • 1/4 Cup Onion Grated or Minced
  • Salt
  • Pepper
  • 2 Tbsp Olive Oil


  • 2 Tbsp Olive Oil
  • 12 Oz Spinach Chopped
  • 1 Cup Onion Diced
  • 1 Cup Celery Diced
  • 1 Cup Carrot Diced
  • 10 Cups Chicken Stock
  • 1 Cup Dry Tiny Pasta
  • Salt
  • Pepper
US Customary - Metric



  1. In a large bowl, combine all meatball ingredients except oil. Stir to combine.

  2. Heat a large skillet on medium heat and pour oil into skillet

  3. Roll meatballs into small balls and place in skillet. Cook until browned on all sides, then set aside.


  1. Add oil and spinach to a dutch oven or large pot. On medium-high heat cook down spinach until it has wilted.

  2. Add in onion, celery and carrot. Cook until softened

  3. Add chicken stock, dry pasta and meatballs. Season generously with salt and pepper. Cook at a simmer for 10 minutes or until pasta has cooked through. Serve and enjoy!

Nutrition Facts
Italian Wedding Soup
Amount Per Serving
Calories 472 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 8g50%
Cholesterol 93mg31%
Sodium 704mg31%
Potassium 1131mg32%
Carbohydrates 22g7%
Fiber 2g8%
Sugar 9g10%
Protein 26g52%
Vitamin A 9220IU184%
Vitamin C 24.9mg30%
Calcium 110mg11%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.