Friday, March 1, 2013

Italian Wedding Soup

I made this soup earlier in the week, when we were getting more snow. When the weather is frightful, I either bake or make soup.  During the winter months we eat a lot of various soups and Chili. I saw this soup on Facebook, that Didi, from Dishn' with Didi had posted. Her picture was so mouth watering, and I knew that her soup would be perfect for a cold, snowy day.

This soup is hearty without being heavy, with mini meatballs, diced chicken, carrots, onion, celery, and Baby Spinach, and mini pasta,all cooked in a flavorful broth. You get a healthy dose of vitamins and minerals from the veggies, and lots of protein from the chicken and Mini Meatballs.  Besides the soup is low fat and low sodium. My Hubby said that that this was the best soup, that he has ever eaten,,  That's a big compliment, because he has eaten a lot of soup over the years. Do your family a favor, and make this wonderful soup, and they will thank you.You will never eat the canned Italian Wedding Soup again.

Italian Wedding Soup Adapted from Dishin’ With Didi


Chicken Stock:
8 cups of home made chicken stock,***** or stock from a box; set aside
2 boneless chicken breasts, diced, set aside, if you use stock in the box
1 Tbsp Olive oil
1 cup sliced carrots
1medium onion diced
3 ribs of celery, diced
2 tsp Italian Seasoning (oregano, basil, rosemary, thyme)
1/ 3c Romano cheese
6 oz mini pasta I used a combo of mini Farfalle and Ditalini
1pkg 10 oz frozen spinach or 11/2 cups fresh Baby Spinach

1 lb of ground beef or ground turkey I used ground turkey
1/3 c Romano or grated Parmesan cheese
1/3 cup chopped Parsley
1/2 cup quick cooking oatmeal
1 egg beaten
Salt & Pepper to taste

Pre-heat oven to 375 F
Combine all of the Meatball ingredients, and mix together, until well combined
Shape into about 40 Mini meatballs, using a melon ball utensil.  Place meatballs on a foil lined cookie sheet sprayed with cooking spray.  Bake in oven for about 15 minutes, or until lightly browned.   Didi just dropped her meatballs into the boiling broth, but I was afraid mine might fall apart.


  1. Heat olive oil over med-high heat in large pot. Add in sliced carrots, onion, and celery.  Saut√© for about 5 min, until soft. Add in chicken stock and heat to boiling.
  2. Once the broth is boiling, add the reserved, diced chicken breast.  Bring to full boil again, and add in the baked meatballs. Simmer for a few minutes.
  3. Add in the 1/3 cup reserved cheese. Simmer for a minute or two.
  4. Bring to a boil again, and add in pasta. Cook until al dente.
  5. Stir in spinach to wilt.
  6. Serve in bowls and sprinkle with cheese.
   ***Homemade Chicken stock
 Put leftover bones from cooked bone in Chicken breasts or you can use fresh chicken, leg and thigh bones as well.  Simmer for about 1 1/2 hrs. Remove skin and meat from the bones,   Put chicken meat back in stock , and add in vegetables. Simmer until vegetables are soft.  Proceed to Step 2.

l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #56
 Stop by and say Hi to Brandie!  



  1. Becky thank you so much for making the soup. I am loving your addition of adding oatmeal. What a wonderful healthy addition and I am stealing it! ;-)

    I'm going to post on FB
    Have a great weekend!! ♥

  2. Didi,
    Thank you for sharing the recipe. I made the meatballs like I make my meatloaf, with the exception of the tomato sauce. My Hubby said that it was the best soup that he had ever had.

  3. What is it with this weather?? We had flurries again today and more in the forecast! I adore Italian wedding soup and yours looks picture perfect. Thanks for your kind words on my's the first of our parents to be facing imminent death...tough on us all. I lucky to have friends like you. xo

    1. Lizzy,
      The Weather? I want Spring now, no more snow!

      Loosing a parent isn't easy, no matter the circumstances, but the suppot of friends and family can certainly help.

  4. Soup is good for body and soul. I've been needing something nourishing, and this fits the bill perfectly, Becky! Thank you so much for sharing it with us. I can't wait to make a pot of my own!

    1. Monet,
      Yes, you are eating for two now:) This soup has lots of protein and vitamins for you and baby.

      Have a great weekende!

  5. this soup looks so good a bowl of comfort

  6. Rebecca,
    This soup has everything that you need for comfort. lots of flavor, protein, and vegetables.
    thank you for stopping by my blog.

  7. Becky, this is perfect for this weather! I love the soup, but have never made it. Thanks for the recipe and keep warm!

  8. I do wonder why they call it Italian wedding soup? But it does look incredibly comforting and oh so perfect for this bloody cold weather!

  9. Just made your recipe, the kids love it! Just wondering where in the recipe the italian seasoning comes into play? Thanks!


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