Wedding Meatball Soup

The ingredients in this Italian classic will support a lifetime of health and happiness.

Serves: 6Hands-on: 30 minutesTotal: 1 hour 30 minutesDifficulty: Medium

Serves: 6


  • 3 slices (1 oz.) Italian bread, toasted
  • 3⁄4 lb. lean ground beef
  • 1 large egg
  • 1 small yellow onion, peeled and minced
  • 3 cloves garlic, peeled and minced
  • 1⁄4 cup chopped fresh parsley
  • 1 Tbsp. chopped fresh oregano
  • 1 Tbsp. chopped fresh basil
  • 1⁄2 tsp. ground black pepper
  • 2 oz. grated Parmesan cheese
  • 2 quarts chicken stock
  • 2 medium carrots, peeled and sliced
  • 1⁄2 cup ditalini
  • 5 oz. baby spinach


  • Preheat oven to 375°F. Wet the toasted Italian bread with water, then squeeze out all the liquid.
  • In a large bowl, mix together the bread, beef, egg, onion, garlic, parsley, oregano, basil, pepper, and Parmesan. Form the mixture into 1- to 2-inch balls; place in a baking dish and cook for 30 minutes. Remove from oven and drain on paper towels.
  • In a large stockpot, combine the stock, carrots, and meatballs and bring to a boil over high heat. Reduce heat to medium-low and simmer for 20 minutes. Add ditalini and cook 10 minutes more. Add spinach and stir until just wilted.