Italian Wedding Soup

January 10, 2014 • Babies, Toddlers & Kids, Fish, Giveaway, In the News, Italian Food, Side Dish, Toddlers & Kids, Weeknight

Italian Wedding Soup

There’s nothing like freezing cold temps to make us fill our tummies with warm, flavorful, filling soups!!  I whipped up two pots of this soup for my family and some dear friends of ours this week.  It really hit the spot. Best of all, if you make the meatballs in advance, you can whip it up in 20 minutes!!  You heard me…20 minutes!!!  I know, it’s not traditional insofar as I’m using spinach and not escarole, but we’re trying to feed the family here!!! In my experience, kids are more inclined to try the soft spinach than tough greens.  By the way, this meatball recipe is the best in a pinch.  It’s loaded with flavor and doesn’t require any mincing or chopping at all!!

Italian Wedding Soup   Italian Wedding Soup

If you’re in a pinch and can’t get around to making the meatballs, I recommend Labriola’s pre-made mini meatballs, if you live in Pittsburgh :)  For the tortellini, I recommend the frozen tri-color tortellini from Rizzo’s Malabar Inn.  You can pick them up in the freezer isle at Giant Eagle.

Italian Wedding Soup


  • For the meatballs:
  • 1 lb. ground meat
  • 2 eggs
  • 3/4 cup Italian breadcrumbs
  • 3/4 cup Parmesan cheese
  • 1/2 cup red wine
  • 2 tbsp. garlic powder
  • 2 tsp. Italian seasoning
  • pinch salt and pepper
  • drizzle olive oil
  • olive oil for frying
  • For the soup:
  • 1 48 oz. cans chicken stock
  • 1 9 oz. bag fresh spinach
  • 1 1lb. bag frozen Rizzo's tri-color cheese tortellini
  • 2 egg whites


Combine all of the ingredients for the meatballs in a medium mixing bowl.

Heat 1/2" oil in a large frying pan over medium-low heat.

Roll meat into 1 inch meatballs. Place into pan. Brown on all sides and remove from oil. Drain on a paper towel lined plate. Reserve for soup.

In the meantime, bring chicken stock to a boil in a large soup pot.

Add meatballs and reduce heat to simmer.

Add spinach and allow to wilt/cook.

Add tortellini until floating.

Whisk in egg whites with a fork, stirring the soup as you add the egg whites.


Note: If you make the meatballs in advance, it will only take 15 minutes to make the soup!!!

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9 Responses to Italian Wedding Soup

  1. Dolly says:

    Delicious!!! Thanks for the recipe, Nicole!

  2. Hi! Your Italian wedding soup has been nominated as one of the “Best Italian Wedding Soup Recipes on the Net”. To vote for it please visit (your recipe is positioned at #7).

  3. Connie says:

    Thanks for the soup Nicole! It was fantastic!

  4. catherine says:

    Thank you Nicole this is delicious. Just finished the last of it. It really is filling and I have to say nutritious!!!!!!

  5. Cara says:

    It was wonderful! We are still enjoying it!

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