Italian Wedding Soup
Cook Time
Cook Time
Our Cooked Perfect® Products
Other Ingredients
  • 2teaspoon (tsp) Extra virgin olive oil
  • 1/4cup Onions, 1 inch diced
  • 2each Garlic cloves minced
  • 5ounces (oz) Spinach (about a bag)
  • 2each Eggs
  • 2tablespoons (tbsp) Parmesan cheese; grated or ground
  • 46ounces (oz) low sodium chicken broth
  • 1/2cup Pastina or other very small pasta
  • 2each Freshly cut green onions/scallions, sliced thin
  • Salt and pepper to taste
  1. Place olive oil in large soup pan heat on medium heat.
  2. Add onion and sauté until translucent (do not brown).
  3. After onions have cooked, add garlic; stir constantly for about 2 minutes.
  4. Add spinach and cook until wilted. Add ¼ teaspoon of salt and pepper.
  5. After spinach is cooked, add chicken broth and bring stock to a boil.
  6. Heat 16 meatballs on a microwave-safe plate for 2 minutes, do the same for the other 16 meatballs. Set meatballs aside.
  7. Add pastina pasta and cook until pasta is al dente.
  8. Add in meatballs and cook for 2 minutes and place on simmer.
  9. In a separate bowl combine eggs and parmesan cheese with a whisk. Whip until uniform.
  10. Add egg mixture to soup and stir slowly and let set for 3-4 minutes.
  11. Stir in green onions/scallions, add salt and pepper as desired.
  12. Serve and enjoy.
Recipe Notes
This recipe can be made with any variety of Cooked Perfect meatballs.