Italian Wedding Soup

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A true Italian soup that has a wonderful taste that can warm up any rainy day.

60 minutes Prep: 30 minutes Cook: 30 minutes

1528 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

1/2	pound	beef	ground
1/2	pound	veal	ground
1/4	cup	bread crumbs	italian, seasoned
1	each	egg
1	tablespoon	parsley leaves
1	x	salt	to taste
1	x	black pepper	to taste
4	cups	chicken broth
2	cups	spinach	leaves cut into pieces
1/4	cup	pecorino romano cheese	grated

Directions

Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately.

Reviews

This is the best soup ever!!! It is also one of the easiest, too!! I Make a whole bunch of little meatballs up in advance and freeze them, so whenever I want to make the soup just defrost some meatballs!! Thank you for such a great recipe!!! Lisa
over 6 years ago by vendi

This soup is not only tasty but very easy to make. A definite addition to my all time favourites!!!
over 6 years ago

-1

I will try this version, the one I have calls for orzo which tends to take up all the broth.
over 6 years ago

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Nutrition Facts

Serving Size 1548g

Amount per Serving

Calories 1528 47% of calories from fat

	% Daily Value*
Total Fat 80.0g	123%
Saturated Fat 30.0g	150%
Trans Fat 0.0g
Cholesterol 589mg	196%
Sodium 2017mg	84%
Total Carbohydrate 56.0g	19%
Dietary Fiber 3.0g	11%
Sugars 17.0g
Protein 138.0g	277%