Party Italian Wedding Soup recipe

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Ingredients

1 (48 fluid ounce) can chicken broth
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 onions, chopped
2 cups chopped carrot
2 stalks celery, chopped
1 pound ground beef
1 cup dry bread crumbs
1 egg
1 pound skinless, boneless chicken breast halves - cut into chunks
3 ounces dry pasta
salt and pepper to taste

Nutrition Info

260.3 calories
carbohydrate: 17 g
cholesterol: 81 mg
fat: 12.2 g
fiber: 2.3 g
protein: 19.7 g
saturatedFat: 4.6 g
servingSize: -
sodium: 732.5 mg
sugar: 3.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over medium heat, combine the chicken broth, spinach, onions, carrots and celery. Mix well and allow to simmer.

  2. In a separate large bowl, combine the ground beef, bread crumbs and egg and mix well. Form mixture into 1/2 inch diameter meatballs and carefully drop them into the soup.

  3. Put chunks of chicken breast into the soup and reduce heat to low. Allow the soup to simmer for 1 hour. Add the pasta 30 minutes before serving and season with salt and pepper to taste.

Recipe Yield

12 servings

Recipe Note

A large batch of traditional Italian Wedding soup. This soup offers plenty of meat, carbohydrates and veggies. Perfect with Italian bread. For the pasta, I use acini di pepe, but you could use any small shape you desire, like shells or orzo.

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