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Chrissy's Delicious Italian Wedding Soup

Coming from an Italian family, this soup was always a treat and was very special. My childhood memories of this soup meant it was a good day. Any special occasion, would always have this soup. To me still until this day I look at this soup as a basis for many precious memories and family get together's. I hope this recipe brings good days and special memories to you too.

Now I share this very special recipe with you. With love from my kitchen to yours. 


1 small white onion
1/3 cup chopped fresh Italian parsley 
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 cup Italian bread crumbs
1/2 cup grated Parmesan cheese
8 oz of ground beef
8 oz of ground pork

12 cups of chicken stock
1 teaspoon olive oil
2 Tablespoons italian parsley
1 box frozen chopped spinach
8 cups of Acini De Pepe (pearl pasta) or orzo pasta
2 Tablespoons Parmesan Cheese (for soup)


To make the meatballs stir in the first 9 ingredients in a large bowl and mix well with your hands until all ingredients are well incorporated. 

Shape the meatballs into small balls about the size of a marble one inch in diameter. Place them on a parchment paper lined baking sheet. 

Start your soup stock by adding your chicken stock, Italian parsley, olive oil, &spinach, then bring it to a rapid boil in a large stock pot. Slowly drop your raw meatballs in one or two at a time, stir gently. Once all the meatballs are dropped cook for 10 minutes. 

Add the pasta and lower the heat to medium heat, slow boil for 20 minutes. Stir occasionally to make sure the pasta does not stick together. Add salt and pepper to taste. Sprinkle each bowl when serving, with your remaining Parmesan Cheese.

Serve and enjoy!