Italian Wedding Soup

Course: Soup



  • 1 pound extra-lean ground beef
  • 2 eggs beaten
  • ¼ cup dried bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried basil
  • 3 tablespoons minced onion (or 1 tsp onion powder)


  • 6 cups chicken broth
  • 1 cup beef broth
  • 2 cups spinach – packed rinsed and thinly sliced
  • ½ cup cooked seashell pasta
  • ⅔-¾ cup diced carrots
  • diced onion
  • bay leaf


  • In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside. Precook meatballs.
  • In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, and carrots (and onion and bay leaf if used). (Optional: Sautee carrot and onion before adding to broth.) Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente. Add meatballs.. Serve hot with Parmesan cheese sprinkled on top.