Italian Wedding Soup

 I personally have never been to an Italian wedding where they served soup with mini meatballs as one of the dinner courses. Have you? So where did the name come from? As it turns out, it got its name from a misinterpreted translation. The recipe was trying to describe the marrying of its ingredients to give the soup a delicious flavor. From that, the name was born – Italian Wedding Soup.

I searched for a recipe, each one somewhat similar, but none that I was completely satisfied with. So I played and I tasted, until I came up with this recipe. It’s become another one of the meals my family looks forward to.


1 pound ground beef

1 onion, grated

¼ cup fresh parsley, chopped

1 large egg

3 cloves garlic, minced

1/3 cup grated Parmesan cheese

¼ cup seasoned breadcrumbs

1 teaspoon salt

¼ teaspoon black pepper

In a large bowl, mix together all the above ingredients. Form into 1-inch meatballs and set aside.


14 cups chicken broth

2 cups dry white wine1/3 cup Acini Di Pepe pasta (tiny pearl shaped pasta)

6 ounces baby spinach

2 large eggs

2/3 cup grated Parmesan cheese

Bring the broth and wine to a boil. Add the meatballs and pasta. When the broth comes up to a boil once again, add the spinach and lower the heat to simmer until the pasta is done, about 10 minutes.

In a bowl, whisk together the eggs and cheese. Take the soup off the heat. Add the egg mixture slowly, while stirring the soup gently to form strands of egg. The seasoning from the meatballs and the flavor of the cheese should be all the seasoning you need. Add salt and pepper to taste, but be careful. The soup will probably not need additional salt. Makes 8 to 10 servings.

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