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Saturday, September 29, 2012

Italian Wedding Soup

Italian Wedding Soup

1 lb. ground beef
1 small onion, grated
4 T. grated parmesan cheese
1 tsp. salt
2 T. bread crumbs
1 tsp. dried basil
1 tsp. oregano
2 egg whites

Combine all ingredients and shape into small (1/2″) meatballs. Refrigerate for a few hours it helps to set the shape so they didn’t fall apart in the soup. I made mine the day before.

Shredded chicken:
Place 1 lb of boneless, skinless chicken breasts into a stockpot and cover well with water. Bring to a boil and boil until completely cooked. Shred chicken and set aside. Empty water from stockpot. Or use leftover chicken from a previous meal!

2 T. butter
1 small onion, diced
1/2 c. sliced carrots (approximately 2 carrots)
1/2 c. sliced celery (approximately 2 stalks)
2 clove minced garlic
2-3 sprigs of fresh thyme if you have it. It's delicious without it!
12 c. chicken broth
Salt & pepper to taste
Rind from Parmesan cheese (optional)
1 c. acini di pepi or other small pasta
12 - 16 oz. fresh spinach

Melt butter in stockpot. Add onion, celery, carrot, and garlic, thyme and cook until veggies are tender, but not too soft.

Add chicken broth and cheese rind of using, and bring to a boil. Turn heat down, cover and simmer for approximately 30 minutes. Season to taste with salt and pepper.

Drop in meatballs and cook about 7 minutes. Add pasta and cook for an additional 6 minutes. Add spinach and cook for an additional 3 minutes. Add in shredded chicken. Cover again and allow to simmer for another 30 minutes or so. You can eat as soon as the chicken is re-heated, but allowing it to simmer for a little longer allows the flavors to meld together. Remove any cheese rind not dissolved yet.

I served this with a loaf of garlic bread using a French baguette sliced in half and brushed with melted butter simmered with minced garlic in it and then sprinkled the top with Italian seasoning and broiled. There wasn't much talking going on as everyone was too busy enjoying the meal! And there were leftovers for another night!

This post is part of Weekend Cooking over at Beth Fish Reads. Stop over and see what else is on the stove!

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  1. Italian Wedding Soup is a big favorite in my house, but I've never made it with meatballs and shredded chicken. I'm going to try your recipe this week.

  2. One of sisters-in-law makes this with chicken stock but not the shredded chicken. I think your version makes for a heartier dinner -- perfect for winter.

  3. I am about to make some homemade chicken stock...for me, it is a multi day process. This sounds like a great use for it...yum

  4. Does it have that name for the obvious reason? Sounds like a good one. Have a good week.

  5. Hi Peggy,

    I am wondering if my niece and her husband are in fact enjoying some Italian Wedding Soup at this very minute. They are spending a short time over in Sicily, attending a friends wedding! What a coincidence.

    Great post and a lovely recipe.


  6. I've seen this canned in the soup isle, but never tried it. The recipe makes it sound so much better!!
    Here's Mine

  7. I'm going to have to try this soon. Sounds wonderful!

  8. Like Carole, I am wondering why it is called Italian Wedding soup :) Is it traditionally served at Italian weddings? Yum, I love tiny snippets of pasta in soup!

    1. Carole and Chinoiseries, it is called maritata (Italian word to wed) -because it weds vegetables (in the soup base) with meat (in the polpette), and with this added protein it becomes a complete and balanced one-course meal.

  9. I was wondering what to do with the Parmesan cheese rind. Question answered.

  10. Great that you linked in, thanks. have a good one

  11. Just had this for lunch, YUM! I used a few shortcuts, frozen Italian meatballs and leftover chicken, so it was quick and easy to prepare. Thanks for posting!

    1. I used left over chicken, Sally! It is an easy soup. Thanks for stopping by!


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