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Italian Wedding Soup Recipe

Serves 8


  • 1 egg, slightly beaten
  • 1 lb ground beef
  • 1 cup Italian bread crumbs
  • 2 tsp Worcestershire sauce
  • 1 tsp garlic powder
  • 2 tbsp olive oil
  • 5 cups chicken broth
  • 1 cup water
  • 1 1/2 cups pastina or other small pasta
  • 1 package (10 oz) frozen chopped spinach, cooked and drained


1. In large bowl, combine egg, ground beef, bread crumbs, Worcestershire sauce and garlic powder.
2. Mix well.
3. Shape meatballs, using 1 rounded teaspoon meat mixt ure for each.
4. In large skillet, heat olive oil over medium-high heat.
5. Add meatballs.
6. Cook for 5 to 7 minutes, or to desired doneness, turning frequently to brown on all s ides.
7. Drain.
8. Set aside.
9. In large saucepan, bring chicken broth and water to a boil over medium high hea t.
10. Reduce heat to low.
11. Add meatballs, pastina and spinach.
12. Cover and simmer for 10 minutes, stirring occasionally.


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Main Ingredient:Meat and Poultry / Beef
Course:First Course
Cuisine:European / Italian

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