Italian Wedding Soup

I am leaps and bounds better at Wedding Soup making than I am at my own wedding planning.


You guys don’t mind if I vent for a second, do you? I just need to preface this with the fact that – at the end of the day – I can’t complain. I am marrying a man who really is my best friend. To say Eric is awesome or amazing would be an understatement…an insult, actually.

To switch gears though, to say that planning a wedding is expensive would also be an understatement…the understatement of the mother effing century. I am suffering from severe sticker shock, people…and I don’t quite know how to snap out of it.

Oh – and we got an email from our caterer yesterday saying she has to back out. No big deal.

I’m obviously obsessed with food and about two seconds away from catering this thing myself.

All right…end of rant.


I can identify with this little pot of boiling liquid. I’m little, but as you can tell from the paragraphs above, I’m pretty much a fiery ball full of rage. Not really, but I do feel these pictures make for a smooth transition.

When I make this soup, I cook up some acini de pepe – aka the cutest pasta shape known to man. As they absorb liquid, they do puff up a bit, but they’re still tiny when all is said than done. If you don’t have acini de pepe, use orzo, alphabets or another small pasta – it doesn’t matter! The important part is that you repeat after me and cook it on its own. Otherwise, it’ll suck up too much of the broth from the soup itself and we wouldn’t want that.


MeatballsKeeping with the theme, we’re going to make mini meatballs! Seems like it could be a lot of work, but it’s really not. Just add some breadcrumbs, parmesan cheese, onion powder, basil and oregano to a bowl. Then, mix in 1/2 pound lean turkey and one egg. If your meat mixture feels a little too sticky, simply add a little more parm or breadcrumbs to dry it out a bit. Looking back, my meatballs probably could have used a little extra of both, but whatever! They worked.

You’ll only need to bake these babies for about fifteen minutes before adding them to the soup, so while they’re doing their thing in the oven, keep yourself busy with the rest of the Italian Wedding ingredients.


Boil a bunch of chicken broth in a medium-sized stock pot and then add in your cooked pasta, some thinly sliced carrots and a big bag of spinach. No need to splurge on baby spinach here – regular, hearty spinach leaves will work out fine since they’ll wilt away in the soup. Save the baby stuff for more delicate dishes like salads and sandwiches.

By the time all of this comes together, your meatballs will be ready for a bubble in the hot tub. Carefully add them on in so as not to splash yourself with boiling broth. Ouch.

Last, but not least – add a heaping 1/4 cup of parmesan cheese and lower the heat to a simmer until you’re ready to serve.

Italian Wedding Soup

adapted from All Recipes
Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes

1/2 cup 93% lean ground turkey
1 egg, lightly beaten
2 tablespoons dry bread crumbs
1 tablespoon + 1/4 cup parmesan cheese, divided
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
6 cups chicken broth, divided
12 oz. bag of spinach
1 cup uncooked acini de pepe pasta
1/3 cup finely chopped carrots

Preheat oven to 350.

Add the acini de pepe pasta to a little soup pot and add 1/4 cup chicken broth. Top it off with a little water – just enough to cover the pasta. Bring it up to a boil and then simmer on medium/medium-high just until liquid is absorbed.

In medium bowl, combine meat, egg, bread crumbs, cheese, basil, oregano and onion powder; shape into 3/4 inch balls. Place on a parchment lined cookie sheet and bake in a preheated oven for 15 minutes. The meatballs are tiny, so they don’t need much time!

Meanwhile, in large stock pot or dutch oven, heat broth to boiling; stir in spinach, cooked pasta and chopped carrot. Return to boil, then reduce heat to medium. When meatballs are done baking, carefully add them to the pot and then stir in 1/4 cup parmesan.

Simmer on the stove top until you’re ready to serve!


Maybe I’m not lousy at this whole wedding planning thing after all. Maybe it’s just that this soup is so simple to make that everything else just kind of seems so much more complicated by comparison? Yeah, that’s it 🙂


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