20-Minute Italian Meatball Wedding Soup


In 15 minutes, this hearty soup is ready.

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Recipe Type: Soup
Author: Kimberly Lord Stewart
Serves: Serves 6
Culinary lore says the name of this soup came from the marriage of three ingredients: meat, greens and broth. In 20 minutes, this hearty soup is ready, and the flavors are well married to please a hungry crowd.


  • 1 (12-ounce) bag frozen vegetables (try Kroger precut 3 Pepper and Onion Blend)
  • 1½ teaspoons dried Italian seasoning
  • 28 ounces canned, diced tomatoes
  • 32 ounces beef broth
  • 10 ounces frozen, chopped spinach
  • 1 tablespoon tomato paste
  • 18 prepared frozen meatballs (or try Gardein frozen meatless meatballs)
  • ½ cup dried ancini di pepe pasta (or orzo)
  • ¼ cup grated Romano cheese


  1. Place frozen vegetables, seasoning, tomatoes, broth and chopped spinach in a pot. Bring to a boil, and stir often to break up the frozen vegetables and blend flavors, about 12 minutes.
  2. Add meatballs and pasta. Cook for 6 minutes or until pasta is cooked and meatballs are heated through. Add cheese, stir, and adjust seasoning.


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