Italian Wedding Soup


Preparation minutes
Cook time minutes
ServingsServes 4


    For the soup base:
  • 1 Small Onion, chopped
  • 2 Medium Carrots, diced
  • 2 Stalks of Celery, diced
  • 1 Clove of Garlic, minced
  • 1 Tbsp of Olive Oil
  • 6 cups of Chicken Stock
  • 5 ounces of Fresh Baby Spinach, washed and dried
  • tsp of Fresh Lemon Zest
  • Fresh Chopped Parsley
  • Salt and Pepper, to taste
  • 3/4 Cup of Small Pasta
  • For the meatballs:
  • lb Ground Chicken
  • 1 tsp of Grated Onion
  • 1 Clove of Garlic, grated or finely minced
  • tsp of Fresh grated Lemon Zest
  • Salt and Pepper, to taste
  • 1 Tbsp of Fresh chopped Parsley
  • 2 Tbsp of Bread Crumbs
  • 1 Egg
  • 1 Tbsp of Milk
  • 3 Tbsp of fresh grated Parmiggiano Reggiano


    1) In a large bowl, combine together all of the meatballs ingredients, mix well and form little tiny meatballs. Set aside.

    2) In a large pot over medium high heat, cook together the chopped onion, carrots, celery and garlic in the olive oil, season with salt and pepper and cook for about 5 minutes. Add the chicken stock and bring to a boil.

    3) Add the meatballs and cook for about 10 minutes. Add the pasta and cook according to packaged direction. 2 minutes before the pasta is cooked, add the spinach and cook for a couple minutes.

    4) Season with salt and pepper to taste and turn the heat off. Right before its served, add the tsp of grated lemon zest and fresh chopped parsley.

    Ladle up and enjoy!

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