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Italian Wedding Soup


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Italian Wedding Soup 0 Picture


  • 2 tsp extra virgin olive oil
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1 lb frozen fully cooked meatballs
  • 4 cups reduced sodium chicken broth
  • 1-1/4 cup medium to small pasta of choice
  • 1-5 oz package baby spinach (or 1/2 box frozen chopped)
  • 1/2 cup finely grated parmesan
  • Red pepper flakes to taste


Servings 8


Step 1

Heat 1 tsp oil in large saucepan over medium heat. Add celery and onions and cook until softened, 4 minutes. Add remaining 1 tsp oil to pan and increase heat to medium- high. Add meatballs and cook until golden about 4 minutes.
Add broth and 2 cups water and bring to boil. Stir in pasta and cook, stirring occasionally until just tender, 6-7 minutes. Gradually stir in spinach and cook until just wilted about 2 minutes. Stir in 1/4 cup cheese until just combined. Season with salt and pepper to taste.
Add remaining cheese and red pepper flakes to each bowl.


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