Vegetarian Italian Wedding Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 240.8
  • Total Fat: 6.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1,381.5 mg
  • Total Carbs: 33.8 g
  • Dietary Fiber: 4.5 g
  • Protein: 11.2 g

View full nutritional breakdown of Vegetarian Italian Wedding Soup calories by ingredient
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A very close version to the Italian Wedding Soup I had before becoming vegetarian - yum! A very close version to the Italian Wedding Soup I had before becoming vegetarian - yum!
Number of Servings: 6


    3 cloves garlic, finely chopped
    3/4 cup white onion, finely chopped
    1 tbsp olive oil
    8 cups low sodium vegetable broth
    1 tbsp black pepper
    1/2 package (10 oz) frozen cut spinach
    1 cup Acini di Pepe (or other small pasta such as Orzo)
    15 frozen meatless meatballs, cut into quarters


Heat olive oil in heavy stock pot
Add onion and garlic and heat over low for 3-5 minutes
Add frozen spinach and cook another minute
Add vegetable broth, cover and simmer 45 minutes
Bring soup to a boil
Once boiling, add pasta and frozen meatballs, cook at a slow boil about 10 minutes

Makes about 6 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user ARIANEK.

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Member Ratings For This Recipe

  • This was not a difficult recipe, and was likely delicious. But there has to be a misprint on the pepper! Before I put it in (I used half) I thought it was too much. An entire TBSP of pepper? I think that coul/should be TSP. Or at least 'to taste'. Now to find out how to tame this soup... - 1/29/13

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  • My non vegetarian daughters and veggie daughter both love this soup equally. My husband first made it and added chives and parsley to it. Very filling and satifies my cravings for italian wedding soup that I've had every since becoming vegetarian a few years ago. Thanks! - 3/19/09

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  • Even my non-vegetarian parents loved this soup! I've made it twice, the second time around I added some carrots just for a bit of colour. - 4/16/08

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