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Italian Wedding Soup

" Total Time: 45 Minutes Rating: Intermediate "


For the Meatballs—
Stir Together:
1/2 cup unseasoned bread crumbs
1/3 cup Romano or Parmesan cheese, finely grated
1/4 cup whole milk
1/4 cup low-sodium beef broth
1/4 cup chopped fresh parsley
2 eggs, beaten
1 T. dried oregano
1/2 T. garlic, minced
1/2 T. kosher salt
1/2 T. ground black pepper
1 t. dried basil
1/2 t. crushed red pepper flakes
Pinch nutmeg

Add; Shape:
1 lb. ground chuck

For the Soup—
Sweat in 2 T. Olive Oil:
1 cup yellow onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup ham, diced
1 T. garlic, minced

Add and Simmer:
6 cups low-sodium chicken broth
2 t. dried oregano
2 t. crushed red pepper flakes
1 bay leaf

Drop in:
30 uncooked marble-sized meatballs

Stir in:
1 can (15 oz.) white beans, drained and rinsed
2 cups whole spinach leaves
1/2 cup chopped fresh parsley

Combine; Off Heat, Add:
2 eggs, beaten
1/2 cup Parmesan, grated


Stir together all ingredients (except the ground meat) in a mixing bowl.

Add the ground chuck and mix together thoroughly with a fork. Using a portioning scoop, shape the meat mixture into balls (about marble sized).

Sweat vegetables, ham, and garlic for soup, in oil in a stockpot over medium heat until softened.

Add chicken broth and seasonings; simmer 15–20 minutes.

Drop meatballs into simmering soup with a small scoop or a melon baller. Cook until they float to the top, 3–4 minutes.

Stir in beans, spinach, and parsley. Cook just until spinach wilts, about 2 minutes.

Combine eggs and Parmesan with a whisk. Off heat, stir egg mixture into soup.

Nutritional Information Per Serving

no nutrition information available