Italian Wedding Soup


  • 1 pound ground beef
  • 2 eggs
  • 1/4  cup breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons dried basil
  • 3 tablespoons minced onion
  • 2 teaspoons pepper
  • 2 teaspoon salt
  • 3 quarts chicken broth
  • 1 bag frozen spinach, well drained
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 1 cup small pasta


  1. In a bowl, combine ground beef, eggs, cheese, basil, onion, pepper and salt.
  2. Mix well with your hands.
  3. Using a tablespoon, scoop out meatball mixture and form into balls.
  4. In a large pot, bring the chicken broth to a boil.
  5. Once boiling, add in the meatballs, spinach, carrots and celery.
  6. Cook until the meatballs are done through.
  7. Add in the pasta and cook according to package directions.

Adapted from:


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