Go Back Email Link
+ servings
Italian Wedding Soup

Italian Wedding Soup

Michelle Boulé
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!
4.73 from 11 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Appetizer
Cuisine American
Servings 6
Calories 472 kcal


  • Cast Iron Skillet
  • Wooden Spoon
  • Lodge Dutch Oven
  • Chef's Knife



  • ½ Pound Ground Beef
  • ½ Pound Ground Pork
  • ½ Cup Plain Breadcrumbs
  • 1 Egg
  • 2 Cloves Garlic Minced
  • ¼ Cup Parsley Minced
  • ¼ 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



  • In a large bowl, combine all meatball ingredients except oil. Stir to combine.
  • Heat a large skillet on medium heat and pour oil into skillet
  • Roll meatballs into small balls and place in skillet. Cook until browned on all sides, then set aside.


  • Add oil and spinach to a dutch oven or large pot. On medium-high heat cook down spinach until it has wilted.
  • Add in onion, celery and carrot. Cook until softened
  • 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!


Calories: 472kcalCarbohydrates: 22gProtein: 26gFat: 30gSaturated Fat: 8gCholesterol: 93mgSodium: 704mgPotassium: 1131mgFiber: 2gSugar: 9gVitamin A: 9220IUVitamin C: 24.9mgCalcium: 110mgIron: 3.9mg
Keyword Italian Wedding SOup
Tried this recipe?Let us know how it was!