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  • Writer's pictureGina

Italian Wedding Soup

Another week and yet another snow storm headed our way! This year's been a rough one here in the Northeast, for sure. I've legit had about 8 inches of snow outside my windows for at least 3 weeks now. Temperatures aren't rising anytime soon so I guess it's best to just deal and make the most of it.

Which for me translates to more cooking. You're not going to find me building an igloo so what else would you expect me to do?

So yup, cooking is 100% on my agenda while Miss Winter Wonderland maintains her icy self outside.

Consequently, while in this deep freeze, I really wanted a rich and satisfying soup to warm us all up. I could have went the Chicken Soup route but that wasn't thrilling me. I wanted something a little different yet with familiar flavors I knew most would enjoy.

Well, news don't like anything different, be it a little or a lot! So they all received PB&J while me and Hubby ate multiple servings of this soup.

It was so good and so easy. The meatballs came together in a snap and the soup cooked so quickly, I couldn't believe how fast it went from prep, to stovetop to table. We ate it all week with sides of crostini, breadsticks and even some grilled cheese.

I would absolutely make it again and absolutely plan to do so. But guys wait...... besides bread, what else pairs best with soup?

A damn snow day!

Well than, okay winter, you can stick around a few more weeks.

The soup will be on on this house......

Italian Wedding Soup

Serves: 4-6



1 small onion, grated

1/3 C chopped fresh parsley

1 large egg

1 tsp minced garlic

1 tsp kosher salt

1 slice fresh wheat or white bread, crust trimmed, torn into pea-size pieces

16 oz meatloaf meat mix (pork, veal, beef)

freshly ground pepper


12 C low sodium chicken broth

3 C baby spinach

1 egg

1 TBS Parmesan cheese

kosher salt and freshly cracked pepper

1 lb mini shell-shaped pasta, cooked and drained

  1. For the meatballs, stir the onion, fresh parsley, egg, garlic, salt and bread pieces together in a large bowl. Stir in the meatloaf mix. Shape mixture into small balls, about 1 inch in diameter. Place on a lined baking sheet.

  2. For the soup, bring the broth to a boil in a large pot or dutch oven. Add the meatballs and let cook for about 8-10 minutes. Whisk the eggs and Parmesan cheese in a separate bowl. Stir the soup in a circular motion and gradually add egg mixture in. Stir well to break up large egg pieces. Season the soup with a hearty pinch of salt and pepper. Add baby spinach, stir and cover for about 3-4 minutes, until spinach has wilted. Uncover. Place pasta into serving bowls, top with soup and extra grated Parmesan.

  3. Enjoy!

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