Italian Wedding Soup



6 cups of baby spinach

2 ribs of chopped celery

2 carrots peeled and chopped

1 ½ onions chopped

½ cup parm cheese

1 TBSP fresh oregano chopped

2 TBSP butter-for sauteeing veggies

2 quarts of chicken broth

2 quarts of chicken bone broth

5 garlic cloves chopped

1 rind of parm reggiano 

Salt & Pepper to taste

Acini di Pepe pasta



1 TBSP garlic powder

¼ cup parm cheese

1 TBSP chopped oregano

4 minced garlic cloves

½ cup bread crumbs

2 eggs

1 pound of ground chicken

Salt & Pepper to taste



For soup-Saute celery, carrots, onion, oregano and garlic in butter for 7 min or until veggies become soft on medium high heat.   Add in the chicken broth and the spinach.  Cook your pasta separately at this point. 

For meatballs-Add all of the ingredients together in a medium bowl. Mix well.  Form mini meatballs.  Saute meatballs in 2 TBSP of olive oil until browned on both sides.  About 2 min per side.  Add the meatballs to the soup.  Add the parm reggiano rind and the ½ cup parm cheese to the soup. Add salt and pepper to taste. Cook on medium to low heat for 2 hours. Add your pasta to the soup at this point so it doesn’t soak up all of the soup liquid or you can serve the pasta in each bowl and ladle the soup over the pasta.  Serve with a nice crusty Italian bread.

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