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Italian Wedding Soup

Even in hot weather, this soup always satisfies! I add cooked pasta at the end of the cooking time to keep it from getting mushy. —Nancy Ducharme, Deltona, Florida
  • Total Time
    Prep: 20 min. Cook: 15 min.
  • Makes
    12 servings (3 quarts)

Ingredients

  • 1 large egg, beaten
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup dry bread crumbs
  • 1 small onion, chopped
  • 3/4 teaspoon salt, divided
  • 1-1/4 teaspoons pepper, divided
  • 1-1/4 teaspoons garlic powder, divided
  • 2 pounds ground beef
  • 2 quarts chicken broth
  • 1/3 cup chopped fresh spinach
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley flakes
  • 1-1/4 cups cooked medium pasta shells

Directions

  • In a large bowl, combine the egg, cheese, bread crumbs, onion, 1/4 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon garlic powder. Crumble beef over mixture and mix well. Shape into 1-in. balls.
  • In a Dutch oven, brown meatballs in small batches; drain. Add the broth, spinach, onion powder, parsley and remaining salt, pepper and garlic powder; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in pasta; heat through.
Nutrition Facts
1 cup: 226 calories, 12g fat (5g saturated fat), 72mg cholesterol, 942mg sodium, 9g carbohydrate (2g sugars, 0 fiber), 20g protein.

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