The Tailgater's Handbook Recipe for Italian wedding soup semi-homemade

Easy Italian Wedding Soup


2 Tablespoons of olive oil
1 cup diced onions
1 cup chopped carrots (¼ inches chop)
1 cup chopped celery (¼ inches chop)
10 cups chicken stock
½ cup dry white wine
1 ¼ cup small pasta (shells, tubetini, stars or anything else SMALL)
½ tsp dill weed
10 oz. bag baby spinach washed and trimmed
24 oz. bag Johnsonville Classic Italian Style Meatballs (pre-cooked)



Pre-heat your oven to 350 degrees.  Dice the onion, carrots and celery and set them aside, mixed, in a bowl.  Wash the spinach, cut off the stems, and set aside.  Bake the meatballs in your oven according to the package directions.  When the meatballs are done, cool them enough to then cut them into halves.
Put the olive oil into a heavy large soup pot on medium low heat, and sauté onion, celery and carrots until soft (5 to 6 minutes).  Stir these veggies occasionally and add the wine and chicken stock as you bring the mixture to a boil.  Reduce heat to a simmer and add the pasta and cook until it is tender (6 to 7 minutes).  Add the dill weed and meatballs and cook for one minute; then add the spinach, stir and cook for another minute.
This is ready to serve with grated parmesan cheese on top.  It will make ten good-size servings.  Cool the leftovers and refrigerate.  On game day heat the soup on the stove and pour it into a pot for transporting and reheating at the game.  This is great for cold weather.


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