Italian Wedding Soup

I had a hard time finding veggie meatballs for some reason, so I had to improvise and find a replacement. The closest thing I had in my fridge was veggie sausage patties, so I cooked them and cut them into small pieces. This soup turned out really well, and both kids liked it, with my 9 year old saying that the sausage was the best part. Husband had two bowls. My favorite thing was the tiny pasta!

rating: 8.5

Italian Wedding Soup

PREP TIME: 30 mins
COOK TIME: 35 mins

Servings: 4-6


1/2 lb. ground chuck
1/4 cup Italian panko bread crumbs
2 Tbsp. parmesan cheese
1 Tbsp. chopped fresh parsley
1 garlic clove, minced
2 Tbsp. milk
1 egg, beaten
1 tsp. kosher salt
1/2 tsp. ground black pepper
1 1/2 tsp. Italian seasoning

(note I used veggie sausage patties in place of meatballs)

2 Tbsp. olive oil
1 cup yellow onion, finely chopped
1 cup carrots, finely chopped
1 cup celery, finely chopped
3 garlic cloves, minced
7 cups chicken stock (I used vegetarian “chicken” stock)
1/4 cup fresh dill, chopped
1 tsp. oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
1/2 cup acini di pepe
2 cups, fresh spinach leaves, rinsed, stems removed and julienned
1/4 cup parmesan cheese


In a medium bowl, combine all meatball ingredients and mix thoroughly.
Form meatballs using a small scoop. Place on a parchment-lined baking sheet. Place in refrigerator.
Heat olive oil over medium heat in a large pot. Add the onions, carrots, celery and garlic and cook, covered until soft, 10 minutes.
Add chicken stock, dill, oregano, salt and pepper and bring to a boil, reduce heat to a low boil, and cook uncovered for 10 minutes.
Add acini di pepe and continue to cook for 6 minutes until pasta is tender.
Drop the meatballs into the soup and continue to cook for 4 minutes, until the meatballs float.
Add spinach and parmesan and cook for an additional 2 minutes.
Serve immediately.

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