Italian Wedding Soup

Italian Wedding Soup


10-12 Cups chicken stock

½ pound shredded cooked chicken

½ pound ground beef (can substitute ground chicken, turkey, lamb or pork)

½ Cup whole wheat bread crumbs or Panko

3 eggs

1 Tbsp. olive oil

½ tbs Italian Seasoning (or onion powder, garlic, powder, dried oregano, salt & pepper)

16 oz spinach; fresh chopped or frozen, thawed and drained

1 Cup acini di pepe pasta (can use orzo or other small pasta if needed)


  1. First prepare mini meatballs: In a large mixing bowl combine ground beef, 1 egg, Panko or crumbs and Italian seasoning. Once well combined, form into very small (bite sized) meatballs.
  2. Heat olive oil in a sauté pan and add meatballs. Brown over med heat turning frequently until cooked through.
  3. Meanwhile, in a large stock pot, heat stock to a low boil and add pasta. Continue to cook pasta until tender, 8-10 minutes and then reduce heat just a simmer. (I also save my hard ends of parmesan cheese and simmer with my stock.  Discard before serving.)
  4. Once meatballs are done, add meatballs and shredded chicken to stock and pasta.
  5. Lightly beat two eggs in a small bowl.
  6. Begin to stir stock in one direction and continue until soup is flowing in a circular motion. As soup is swirling, gradually drizzle the egg into it so that the egg cooks thin strands.
  7. Add spinach and heat until wilted.
  8. Serve with a sprinkle of grated parmesan cheese.

*I season my stock while it is cooking with the carcass; rosemary, dill, thyme, salt and pepper.  If you uses packaged stock, with the exception of salt, you may want add seasonings to taste in step 3.


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