Italian Wedding Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 107.7
  • Total Fat: 7.6 g
  • Cholesterol: 6.5 mg
  • Sodium: 341.9 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.6 g
  • Protein: 5.7 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
Submitted by:


Delicious soup! Easy to make. Delicious soup! Easy to make.
Number of Servings: 4


    0.25 tsp Garlic
    2 cups (8 oz) Water, tap
    0.50 tsp Better Than Bullion Chicken Base
    2 2 oz Great Value Mild Italian Sausage (loose)
    0.5 cup, chopped Onions, raw
    1 wedge yields Lemon Juice
    1.5 cups Spinach, fresh
    1 tsp of olive oil


This recipe call for 1 meatball per serving. Freezes well.


Take 1/4 lbs of sausage and form 4 small meatballs (I use 1 lbs of sausage and divide it into 16 parts in the container, then form the meatballs. I cook them all at one time and freeze the extra to have ready when I need it.) Put meatballs on a small sheet pan and cook under broiler until they brown, about 8-10 minutes. Put oil and seasoning in a small saucepan, saute until you get a little color on them. Add water, salt & pepper, and chicken base. Then add chopped fresh or frozen spinach. For fresh I add 1 1/2 chopped spinach. For frozen spinach, I would add a little less. Cook over low-medium heat for about 15-20 minutes. Give a squeeze of lemon to brighten it up.

Serving Size: Makes 4 - 1 cup servings

Rate This Recipe