Mama's Italian Wedding Soup

Mama's Italian Wedding Soup

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"This hearty soup was inspired by a soup I tasted at an Italian wedding. It is sure to please just about everyone! Serve hot with Parmesan cheese sprinkled on top."
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45 m servings 169 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 13.1 g
  • 26%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a medium bowl, combine the beef, egg, bread crumbs, cheese, basil and onion. Shape mixture into 3/4-inch balls and set aside.
  2. In a large stockpot heat chicken broth to boiling; stir in the spinach, pasta, carrot and meatballs. Return to boil; reduce heat to medium. Cook, stirring frequently, at a slow boil for 10 minutes or until pasta is al dente, and meatballs are no longer pink inside. Serve hot with Parmesan cheese sprinkled on top.


  1. 630 Ratings

Most helpful positive review

I noticed on reviewer commented on how labor intensive it was to make the tiny meatballs. I saw a chef make them by shaping some of the meat into a "rope", cutting the rope into 3/4" segments, ...

Most helpful critical review

It would be better if the meatballs were cooked first. Otherwise it makes the soup too greasy.

I noticed on reviewer commented on how labor intensive it was to make the tiny meatballs. I saw a chef make them by shaping some of the meat into a "rope", cutting the rope into 3/4" segments, ...

I replaced the onion with some garlic powder. I also browned the meatballs in a frying pan before putting them in the soup.. It added a great flavor to the meatballs and the soup

Delicious! I used 1 cup of bread crumbs in the meatballs. I added a squeeze of fresh lemon juice to the pot (that seems to get rid of the "canned broth" smell somehow). I've never made a recipe ...

Yummy! I was initially skeptical because I though the broth might lack flavour. It was really good! I only had 1/2 chicken broth and the other half vegetable. Omitted the onion because I had non...

Very Good! Everyone in the family loved this soup. I used 80% lean beef instead of the extra lean. I decided to bake the meatballs @ 350 degrees for 15 minutes on a broiler pan to drain some of...

We absolutely loved this! I added a little garlic powder when making the meatballs and used frozen chopped spinach. It's a meal in one bowl--just add some bread.

This is an excellent soup. I tried this once in an Italian restaurant and loved it and this was just as good if not better. I used Orzo pasta, nice and small, and added 1 clove of garlic to me...

Good soup, but one addition. I've always added small cheese balls to the soup. Beat an egg or 2 and add Parmesan cheese until it's stiff enough to make into a ball, then drop into the hot soup...

Exactly what I was looking for! I added old bay seasoning to the broth though since it seemed a little bland to me. I also cooked/baked the meatballs and noodles (half way) prior to adding the...

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