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Italian Wedding Soup


This soup was traditionally served at Italian weddings but can be enjoyed anytime, it's so good! Serve with some good crusty bread and butter.

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Rate this recipe 4.4/5 (43 Votes)


  • 2 teaspoons olive oil
  • 1/4 cup onion, chopped
  • 2 garlic cloves, minced
  • Salt and pepper, to taste
  • 1 bag baby spinach (or 1/2 carton frozen spinach, thawed and squeezed dry of excess moisture)
  • 2 eggs
  • 2 tablespoons parmesan cheese
  • 46 ounces chicken broth
  • 1/2 cup small pasta (I used ancini di pepe)
  • 1/2 pound mini meatballs, cooked*


Servings 6
Preparation time 25mins
Cooking time 35mins


Step 1

Heat olive oil in a big soup pot on medium low heat. Add onion, a dash of salt & pepper, and sauté for 3-4 minutes, or until onions are translucent. Add garlic and cook for an additional minute, stirring constantly.

Add entire bag of spinach to the pot, stir to coat with oil, add a couple more dashes of salt and pepper and allow spinach to wilt and cook ~3-4 minutes, stirring occasionally.

Meanwhile whisk eggs and parmesan cheese together in a small bowl. Set aside.

When spinach is cooked, add chicken broth to pot and bring to a boil. Add pasta (I used acini di pipi) and cook until al dente ~7-8 minutes. Add mini meatballs and cook for an additional minute, or until heated through.

Stream egg and cheese mixture into soup and stir gently in a circular motion. Allow egg to cook for an additional minute.

Serve and enjoy!

**If making your own mini meatballs, drop them in the chicken broth with the pasta and let them cook together for the same amount of time.

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