Italian Wedding Soup

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Italian Wedding Soup Recipe

Photo: Jason Varney; Styling: Lindsey Lower

Serves 6


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12 ounces bulk hot Italian sausage
1 tablespoon olive oil
3/4 cup chopped onion
3/4 cup chopped carrot
2 garlic cloves, minced
3 cups unsalted chicken stock
2 cups water
5 cups spinach
1/4 cup chopped fresh dill
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons grated Parmesan cheese


1. Shape sausage into 42 meatballs. Heat olive oil in a large Dutch oven over medium-high heat. Add meatballs; cook 2 minutes on each side. Remove meatballs from pan. Add onion, carrot, and minced garlic to pan; sauté 4 minutes. Add chicken stock and water; bring to a simmer. Add meatballs; cook 2 minutes. Stir in spinach, pasta mixture, dill, lemon juice, salt, and pepper; cook 2 minutes. Place 1 1/3 cups soup in each of 6 bowls; top each serving with 2 teaspoons grated Parmesan cheese.

Created date

March 2015

Nutritional Information

Calories 234
Fat 15 g
Satfat 3.8 g
Monofat 7.1 g
Polyfat 1.7 g
Protein 14 g
Carbohydrate 11 g
Fiber 2 g
Cholesterol 44 mg
Iron 2 mg
Sodium 634 mg
Calcium 81 mg