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Italian Wedding Soup
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
A light soup focused around green vegetables and delicious, homemade meatballs.
Course: Dinner
Cuisine: Italian
Servings: 6 -8 servings
Author: Cristina
For Meatballs: (makes ~24 meatballs, or 2 recipes worth)
  • 1 lb ground beef
  • 1 large garlic clove , minced
  • 1 egg
  • ½ cup water
  • ½ cup parmesan cheese
  • ½ cup crumbled Ritz crackers OR plain breadcrumbs.
  • 1 tsp oregano
Dash each of salt and pepper
  • For Soup:
  • 1 tbsp frying oil (canola or coconut)
  • 3 shallots or 1 onion
  • 12 meatballs
  • 6 cups
  • chicken broth or stock (http://halifaxbloggers.ca/isaynomato/2015/01/07/homemade-chicken-stock/) or vegetable broth (http://halifaxbloggers.ca/isaynomato/2015/05/04/easy-homemade-vegetable-broth/)
  • 1 cup spinach
OPTIONAL chopped vegetables, 1 cup of each: peas, asparagus, carrots, kale, cabbage, lettuce
  1. Preheat oven to 350°
  2. Layer all meatball ingredients in a mixing bowl in the order they are written above.
  3. Mix ingredients with hands gently until mixed. Do not over handle!
  4. Create 2” meatballs and place on a Broiler Pan or tin-foil covered baking sheet.
  5. Place in oven and bake for 20 minutes.
  6. While those are in the oven, cut your vegetables and place them in the bottom of a large pot with oil. Cook until soft.
  7. When meatballs are finished, add them to the pot along with herbs and broth.
  8. Bring to a boil and then simmer for 20-30 minutes.
  9. Serve with last week’s amazing Whole Wheat Pretzel Rolls or my ‘Just One More’ Sweet Rolls