Homemade Italian Wedding Soup
Homemade Italian Wedding Soup is my go-to-recipe for my children. It is easy to make and my kids love it! In fact, my selective eater enjoys this meal multiple times a month. You can use our Homemade Chicken Broth Recipe, if you are working with our meal plans. Otherwise, the recipe below works great too!
To access our menu planning email course, click the button below.
Yields 8 servings
20 minPrep Time
20 minCook Time
40 minTotal Time
- 8 cups chicken broth
- 2 cups frozen spinach, chopped and drained (substitute chopped kale)
- 1 cup uncooked pastina
- 1 lb ground beef
- 1/2 cup bread crumbs
- ¼ cup Parmesan Cheese, plus more for garnish
- 2 eggs, beaten
- 1 teaspoon garlic, minced
- 1 small onion, finely diced
- 1 tablespoon parsley (optional)
- 2 tbsp. oil
- 1 tsp. salt
- Add 8 cups of chicken broth to a large sauce pot and bring to a boil while you prepare the meatballs.
- Once the broth comes to a boil, add the pasta and cook.
- To prepare the meatballs, mix in a bowl the ground beef, bread crumbs, egg, garlic, parsley, onion, parmesan cheese, and salt.
- Roll the meat mixture into tiny meatballs (38) using about one heaping teaspoon per meatball.
- Heat oil in a large frying pan over medium heat.
- Add the meatballs to the pan. You may have to cook in batches. Cook the meatballs for 3-5 minutes on each side or until done.
- Add spinach, broth veggies, and 1/2 of the cooked meatballs to the broth. Properly store the other 1/2 of meatballs for your next batch of this soup or have pasta with meatballs for dinner tomorrow.
- If you are using our homemade chicken broth soup, feel free to dice up the cooked carrots, celery, and onion and toss into the soup for added nutrition. I will even add some left over shredded chicken in this soup.
- Taste test for salt. Add more salt or even chicken broth bouillon to desired taste.
- Top with parmesan cheese and serve with crusty bread.