Note:""I usually make everything in advance and freeze it all--then when I'm having a special dinner it's so easy to defrost everything and put them together.


  • 3 qts. well-strained chicken broth(retain 1 cooked carrot to cut in small pieces and add before serving to add color.)
  • 3/4 cup cooked and drained chopped spinach or escarole
  • Meatballs:
  • 1 1/2 lbs. lean ground beef
  • 2 eggs
  • 2 heaping tbsps. grated Parmesan or Romano cheese
  • 1/2 cup Italian-style bread crumbs
  • 4 heaping tbsps. parsley
  • Salt and pepper to taste


Mix together all above ingredients to make the meatballs; use 1/2 teaspoonful for each meatball. Put meatballs in a pot with water and let cook until they come to a boil; let boil 1 minute and then drain. I feel this does away with the excess grease.

Put chicken broth in large pot and heat, adding the meatballs and greens which have already been cooked, then add the cup-up carrot.

Options: When the broth and all other ingredients have come to a boil, add 1 or 2 well-beaten eggs and stir rapidly. This gives you pieces of egg throughout the soup.

I always put grated cheese on top of the soup when it's in a plate since I cook with little or no salt.

Croutons may be added to each individual plate when served.

When you make your broth retain some chicken and cut or break it in small pieces to add to the broth when ready to serve.

Print this recipe

Submitted 6/13/05.
Source: Best Recipes:Jan/ Feb. '92
Submitted By: Linda Wilson
Italian Wedding Soup