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Italian Wedding Soup


1 small onion

1/3 cup chopped fresh Italian parsley

1 large egg

1 teaspoon minced garlic

1 teaspoon salt

1 slice white bread

1/2 cup grated Parmesan

8 oz lean ground beef

8 oz ground pork

12 cups chicken broth

10 oz frozen chopped spinach

approx 6-8 oz of Acini de Pepe or other tiny pasta*

2 tbsp parmesan


  • To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Then add the cheese, beef, and pork. Shape the meat mixture into meatballs, and place on a baking sheet. I prefer the meatballs to be on the smaller side, but you can make them any size you want.

  • To make the soup: Bring the broth and frozen spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don’t stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked (approx 20 minutes). Season with salt and pepper if needed. Sprinkle with parmesan cheese before serving, if you wish.

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