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Italian Wedding Soup

Italian Wedding Soup

This quick and tasty version is about as close to meeting my expectation as possible when I’m in the mood for the soup.
Course Main Course, Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Calories 281kcal
Author Katie


  • 20 meatballs mini
  • ½ cup ditalini
  • 1 teaspoon olive oil
  • 1 teaspoon minced garlic
  • ½ cup diced carrots onions, and celery
  • 2 containers chicken stock
  • ½ spinach or escarole if you can find it in the store
  • salt & pepper


  • Dice the onions, carrots, and celery. Mince the garlic.
  • Add a teaspoon of olive oil to a soup pot, and then add the vegetables and garlic. Cook until translucent.
  • Add the meatballs, and chicken stock and bring to a boil.
  • Cook for about 10-15 minutes.
  • Once soup is boiling (about 5-10 minutes) add the chopped spinach and ditilini noodles.
  • Serve as soon as the noodles are cooked through!


Calories: 281kcal | Carbohydrates: 18g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 50mg | Sodium: 55mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1662IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg