28 October 2008

What's For Dinner - Italian Wedding Soup

Several people have asked for the recipe of Italian Wedding Soup. I have adapted it some from the Taste of Home cookbook. It is so yummy. It'll be perfect to have for dinner tonight to warm our tummies before an evening by the fireplace watching the Great Pumpkin!
Here is the recipe:

Italian Wedding Soup
1 pound ground beef
1 pound ground turkey
2 cups bread crumbs
2 eggs
2-3 cans chicken broth
1 medium onion, chopped
2 cups frozen or fresh chopped spinach
2 cloves fresh garlic, minced
1 can petite diced tomatoes
1 can kidney beans
1 box small pasta - shells, bowties
Mix together the beef, turkey, bread crumbs, eggs, and seasonings. Form 1" meatballs and brown in frying pan. In Dutch oven saute onion and minced garlic cloves in olive oil. Add chicken broth, tomatoes, kidney beans and cooked meatballs and bring to a boil. Add spinach and return to boil, then add noodles. Cook until noodles are cooked to desired texture.
Serve with crusty dinner rolls.


  1. Sounds like a yummy fall meal! We are going out tonight to celebrate but tomorrow we have plans to make cheeseburger soup - a family fall favorite.

  2. I made a version of Italian Wedding Soup once for Kate, Anita and Adele. It was delicious. Thanks for the reminder - that will be good to make now that the weather has turned cold. (I am crying - calling for flurries tomorrow)

  3. Sounds devine - I'll give it a try.

  4. it sounds similar to my Meatless Vegie Schlock...only different.

  5. that sounds great. I think I will try it. I can use whole wheat bread crumbs and whole wheat pasta. I have been looking for some nice winter soups and this one sounds perfect!!


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♥ Juls ♥