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Italian Wedding Soup
Makes 4-6 Servings
*1/4 cup Italian seasoned breadcrumbs
*1/4 cup milk
*1 egg, slightly beaten
*8 ounces ground beef
*8 ounces ground pork
*Salt and freshly ground black pepper to taste
*2 tablespoons extra virgin olive oil
*1/2 cup carrots, diced
*1/2 cup celery, diced
*1/2 cup onion, diced
*1/2 cup zucchini, diced
*3 quarts chicken broth
*1 bay leaf
*1 cup Barilla Pastina
*6-ounce bag fresh spinach, coarsely chopped
*1/2 cup Parmigiano cheese, grated
1Preheat oven to 350F degrees.
2Soak breadcrumbs in milk for 15 minutes. Add egg, ground beef and ground pork to breadcrumbs. Season with salt and pepper. Mix well.
3Roll mixture into 1-inch balls. Place on baking sheet and bake for 10-15 minutes until cooked through.
4Heat olive oil in a large stock pot. Add carrots, celery, onion and zucchini. Cook for 1 minute.
5Add chicken broth and bay leaf to stock pot. Bring to a boil. Add pastina to chicken broth and simmer for 10 minutes. Add spinach and meatballs to broth and simmer 5 additional minutes.
6Serve in individual bowls and sprinkle with grated cheese.
Recipe courtesy of Barilla. Visit for more authentic Italian recipes and entertaining ideas.