Italian Wedding Soup

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Tiny pasta stars and mini meatballs float in a vegetable-rich broth for this classic soup.


  • 3 oz. dry bread crumbs
  • 3/4 cup milk
  • 3 eggs
  • 1 1/2 lbs. ground beef
  • 1 1/2 lbs. ground pork
  • As needed salt
  • As needed pepper
  • 6 Tbsp. extra-virgin olive oil
  • 1 1/2 cups small dice carrots
  • 1 1/2 cups small dice celery
  • 1 1/2 cups small dice onions
  • 1 1/2 cups small dice zucchini
  • 9 qts. chicken broth
  • 3 bay leaves
  • 19 1/2 oz. Barilla® Pastina
  • 1 1/2 lbs. fresh spinach
  • 1 1/2 cups grated Parmesan cheese


Step 1

Soak bread crumbs in milk for 15 minutes. Add eggs, beef, and pork. Season with salt and pepper and mix well. Roll mixture into 5/8 oz. balls (about 1 inch). Bake in a single layer on sheet pans at 350 degrees until cooked through, 10 to 15 minutes.

Step 2

In a large stock pot, heat the oil and saute the carrots, celery, onions, and zucchini until tender.

Step 3

Add the broth and bay leaves. Bring to a boil. Stir in the pastina and bring back to a simmer. Remove from the heat. Cool in batches and refrigerate.

Step 4

For each serving, to order: Bring 1 1/2 cups soup to a simmer with 3 to 4 meatballs. Stir in about 1 cup spinach and plate.
Garnish with 2 tsp. Parmesan.

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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (706g)
Servings Per Container 24

Amount Per Serving
Calories 500
Calories from Fat 261
% Daily Value*
Total Fat 29g
Saturated Fat 10g
Trans Fat 1g
Cholesterol 95mg
Sodium 2280mg
Total Carbohydrate 38g
Dietary Fiber 3g
Sugars 5g
Protein 24g

Vitamin A 90%
Vitamin C 20%
Calcium 20%
Iron 25%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.