Italian Wedding soup

There are a few reasons why Fall is one of my favorite times of the years. The turning of the leaves is just spectacular; not that I want more leaf peepers coming to New Hampshire but if you have never been here between mid September and mid October you truly are missing out. Here is a peak at a local artists photo he posted the other day on Facebook. Who wouldn’t want to drive down this back road? Photo credit Geoff Settles

I also love a bowl of nice warm soup. Which I will be making a large pot of soup later today after I get back from the store. We are expecting rain later today so this morning will be spent out in the yard. We need to clean out the gardens and put the lawn furniture away. Winter is coming…

The first time I had this soup was at a local restaurant many years ago. They served it at the beginning of the meal, similar to when you get bread at some places. I don’t believe they do that anymore but you can still order it. I also used to buy a quart of it on occasion but now I make my own. It’s not that hard, a little time consuming but so worth it.


Italian Wedding Soup

a wonderful flavorful soup to share with the family



  • 1 egg
  • ¾ cup Parmigiana Reggiano freshly grated
  • ½ breadcrumbs
  • 1 small diced onion sauted
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 2 pounds ground beef


  • 2 quarts chicken broth
  • cup spinach fresh or frozen
  • 1 teaspoon onion powder
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • ½ teaspoon black pepper



  • Combine the first 7 ingredients in a medium bowl and add the ground beef, mix till combined, try not to overmix/work the beef.  Shape into 1 inch balls, no bigger.  Mine I felt could have been even smaller so they would have been a better small bite versus having to slice them in half.
  • In a Dutch oven or similar pan cook the meatballs over medium heat till cooked. No need to brown them like I did unless you want to. It does change the taste of the soup and a little more depth but entirely your choice!


  • In the same pan, drain the fat and add the garlic; cook for 1 minute, then add the broth, spinach, onion powder, parsley simmer uncovered for 5 minutes or so. Add the meatball and pasta heat through and serve.


  • Cook your pasta separately and add it at the very end along with the meatballs. You can use the same pot if you want to save some clean up. Cook the pasta first and set aside.



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