Italian Wedding Soup

Italian Wedding Soup
Serves 6


  • 2/3 cup bread crumbs
  • 1/2 cup water
  • 1 egg
  • 1 clove garlic, minced
  • 1/2 cup grated fresh Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 500g ground pork
  • salt and pepper, to taste

Soup Broth

  • 1/2 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1-1/2 cups of frozen chopped spinach
  • 1/2 to 3/4 cup dried soup noodles or 1/2 cup uncooked quinoa (for added nutrition)
  • 2 – 900ml containers of no-salt added chicken broth
  • salt and pepper, to taste


Preheat oven to 350F

Combine bread crumbs and water. Once water has been absorbed, add all other ingredients until well incorporated. Roll into 2-inch meatballs and place on parchment lined baking sheet. Bake for 30min, or until thoroughly cooked.


While meatballs are baking, saute onions in garlic in a drizzle of olive oil for 1 to 2 minutes. Add broth, spinach, salt and pepper and noodles or quinoa; bring to a boil then reduce heat and allow to simmer. When meatballs are cooked, add them to the soup. Bring soup to a boil again, simmer for 10 minutes and serve.

*Variation: in lieu of making meatballs, bake 8 spicy italian turkey sausages until cooked through; slice and add to soup.


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