Italian wedding soup

Italian Wedding Soup



2 litres chicken broth,
2 cups fresh spinach,
1/2 lb. Italian meatballs,
1 red bell pepper, diced,
1 carrot, small dice,
1 onion, chopped,
1 teaspoon chopped garlic,
1 cup uncooked fusilli,
1 tablespoon butter,
salt and pepper to taste.


1. In a large heavy saucepan heat the butter and saute the carrot, onion, garlic and red pepper for 3 minutes.

2. Add the chicken broth and bring to a boil.

3. Add the fusilli and meatballs and boil for about 10 minutes more.

4. Stir in the spinach 2 minutes before the soup is ready.

5. Season to taste and serve with little Parmesan cheese on top.

6. Serve the Italian Wedding Soup with freshly baked Italian bread.

Interesting Info: Although the Italian wedding soup is considered an Italian soup, its roots can be traced in the United States, which by the way is the case with many other Italian dishes that are staples in North America.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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