Snomageddan is apparently coming to the Midwest later this week, but for today the sun was shining and the temperatures were mild. Ben and I took a quick zip around the neighborhood this afternoon before I simmered up some Italian Wedding Soup to have in the fridge for when the flurries start flyin’!
I actually posted this recipe for Italian Wedding Soup on the blog about three years ago, but I thought it deserved to be bumped to the top. This recipe is my Mom’s and is one of my very favorite soups ever, ever, ever. It’s so easy to make and tastes absolutely incredible. Plus, while it’s definitely not winning any beauty awards, it’s pretty healthy, too!
How to Make Italian Wedding Soup:
Start by sauteing 1/4 small onion and 2 garlic cloves in 2 teaspoons extra virgin olive oil until translucent. Next add 1-10oz package frozen –> thawed –> squeezed dry chopped spinach.
Pour in 8 cups (64oz) chicken broth then bring to a boil.
Next add 1/2lb pre-cooked mini meatballs. My grocery store carries these by the ground beef, but you might look for them in the frozen foods section too. If you can’t find mini meatballs, I’d chop regular meatballs into quarters OR make your own. Psst – I also use these mini meatballs in my Spaghetti & Meatball Soup!
Also add 1/2 cup ancini di pepe. This is a small, bead-like pasta. You could really use any small pasta if you can’t find this exact kind for some reason!
Boil until the pasta is cooked then, in a small bowl, whisk together 2 eggs + 2 Tablespoons grated parmesan cheese. Slowly drizzle the mixture into the hot soup then cook for one more minute.
Top bowls with a bit more grated parmesan cheese, then serve!
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Italian Wedding Soup
Description
Italian Wedding Soup is incredibly satisfying and filling, yet light. One of my all-time favorite soup recipes.
Ingredients
- 2 teaspoons extra virgin olive oil
- 1/4 small onion, chopped
- 2 garlic cloves, minced
- salt & pepper
- 10oz frozen spinach, thawed & squeezed dry of excess moisture
- 64oz chicken broth
- 1/2 cup ancini di pepe (or other small pasta)
- 1/2lb fully-cooked mini meatballs
- 2 eggs
- 2 Tablespoons grated parmesan cheese
Directions
- Heat olive oil in a large soup pot over medium heat. Add onions, season with salt and pepper, then saute for 3-4 minutes or until translucent Add garlic then saute for 30 more seconds.
- Add frozen spinach then stir to break up. Add chicken broth then bring to a boil. Once boiling add pasta and meatballs then cook until pasta is al dente, about 8-9 minutes. In a separate bowl, whisk together eggs and parmesan cheese. Drizzle into soup while stirring constantly then cook for 1 more minute before serving.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Kind of like a mix between egg drop soup, minestrone, and chicken soup – this Italian Wedding Soup will knock your socks off by how easy it is to make, yet how sublime it tastes. YUM!
Well guys, time to kick back and relax for the evening. Have a great rest of your day – and awesome start to your week. See ya’!
Courtney S 11.29.2019
Love this recipe! I have been making it for two winter seasons and can’t get enough! I typically use fresh spinach and add at the very end. I also add italian seasoning to kick up the flavor. Reheats beautifully making packed lunches a breeze!
Tam 10.11.2016
Yummy
Soups | Pearltrees 07.22.2016
[…] Italian Wedding Soup. Italian Wedding Soup is incredibly satisfying and filling, yet light. One of my all-time favorite soup recipes. Howdy everyone, hope you had a nice weekend! Ben and I kicked ours off with breakfast at HyVee on Saturday morning. I’m thinking this needs to become a weekly tradition, uh, ASAP. My parents used to occasionally take my brothers and me to HyVee for brunch after church on Sunday mornings when I was growing up, and it was the best thing ever. Call me crazy, but I still get giddy going out to breakfast/brunch to this day! Especially because HyVee’s hash browns are so perfect. We spent the rest of the day running here, there, and everywhere. Today I kicked the day off with a trip to the gym, followed by a nice juicing sesh. 3 hunks organic spinach1 small beet1 organic Granny Smith apple1/4 peeled lemon2 organic carrots I just love the way fresh juice really sets the tone for a healthful day. […]
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Easy Italian Recipes 03.06.2014
Hi! Your Italian wedding soup has been nominated as one of the “Best Italian Wedding Soup Recipes on the Net”. To vote for it, please visit http://easyitalianrecipes.org/soup-recipes/best-italian-wedding-soup-recipes-on-the-net-vote-for-your-favorite/ (your recipe is positioned at #88).
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[…] sunday – italian wedding soup […]
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[…] Source: Â Iowa Girl Eats […]
Becky 03.11.2013
My socks were indeed knocked off by the sublime-ity of this soup. Just as easy and delicious as you said it was!
Italian Wedding Soup | Balance and Blueberries 03.07.2013
[…] when you get to almost dinner time, follow this recipe from Iowa Girl Eats. Toss it in the pot and […]
Michelle 02.22.2013
I make Italian wedding soup all the time but I use escarole and I make my own meatballs. I have never thought of using spinach. I may try that next time. Looks delicious! I make alot or rolls, sausage and broccoli. Do you have any recipes for that? I would love to try different varieties.
Tracy 02.21.2013
OMG. Hy-Vee breakfast is the BEST. And it’s only like $5.00. Yet another reason to be sad that the Twin Cities don’t have Hy-Vees. :(
Mary 02.19.2013
I made the italian wedding soup tonight. We really liked it. I had to make my own meatballs and I put a little garlic in them. Just put them in and cooked in the soup. Will definitely make again!
Thanks for the recipe.
Kim 02.19.2013
What store do you get the mini meatballs? We just moved to Iowa and I don’t know the stores yet. I am pretty sure I shop at the hyvee you ate at though.