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  • Writer's pictureJenn Clayton

Italian Wedding Soup

Updated: Feb 12, 2023

So easy to make- a one pot hearty, healthy soup with lots of protein! Yum!

Use frozen meatballs to make this recipe spot easy! A Great busy weeknight or weekend meal!

Full recipe in video below



  • 12 oz. frozen meatballs

  • 6–7 cups fresh spinach, roughly chopped

  • 1/4 cups fresh chopped parsley, plus extra for serving

  • Freshly grated Parmesan cheese, for serving

  1. Heat a large dutch-oven over medium heat. When hot, add the mirepoix with a pinch of salt. Cook for 5-7 minutes or until onions are soft, stirring occasionally. Stir in garlic and cook until fragrant, about 30 seconds.

  2. Add chicken broth and water, and bring to a boil. Season the broth with salt and pepper, to taste. Add pasta. Simmer for 5 minutes, uncovered, stirring occasionally so the pasta does not stick together. You want the pasta partially cooked before adding the meatballs.

  3. Drop in the meatballs one by one and continue to cook for an additional 5-10 minutes longer or until the pasta is tender and meatballs cooked through.

  4. Last minute of cooking, stir in spinach. Taste the soup for salt. Turn off heat and stir in fresh parsley.

  5. Serve with freshly grated Parmesan cheese and more parsley, if desired.

8 Servings:

238 Calories

8g Fat

30g Carbs

17g Protein

Recipe inspiration from

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