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Italian Wedding Soup


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  • 1 bag baby spinach
  • Salt and Pepper
  • 2 garlic cloves, minced
  • I pkg Italian Meatballs baked according to directions
  • 1 Box Ancini De Pepe Pasta
  • 46 oz (1 carton + 1 can) chicken broth
  • Shredded Parm Cheese
  • 2 eggs
  • 2 Tablespoons parmesan cheese



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 S&P and allow spinach to wilt and cook ~3-4 minutes, stirring occasionally.

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.

Bring to boil

Let simmer

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

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