Italian Wedding Soup Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 3 split chicken breasts
  • 1onion
  • 4 cups chicken broth
  • 1-cup acina di peppi pasta
  • 1 bunch spinach
  • ½ cup of grated parmesan plus more for sprinkling
  • For the meatballs
  • 1lb ground beef
  • 1 egg
  • ½ cup Italian breadcrumbs
  • 1 TBL Worcestershire sauce
  1. split chicken breasts in a large boiling pot, chop one onion, and cover chicken with water. Bring water chicken onion to boil reduce heat and simmer until chicken is cooked through, about 20 minutes. While you wait combine all ingredients for the meatballs. Form tiny meatballs place on a cookie sheet and cook under a hot broiler about 8 minutes. Let cool. Remove chicken and set to cool. Add 4 cups of chicken broth and return stock to a boil. When boiling add a cup of acina di peppi pasta and cook 3 to 4 minutes then add one bunch of spinach and cook 3 minutes more. Meanwhile shred the chicken and add it to the pot followed by the meatballs. Turn the fire off; add the grated parmesan and stir. Serve with some extra grated parm on top.
Recipe by Art Crafts & Family at