Wedding Soup Recipe

Name: Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (49 1/2 oz.) cans chicken broth *; 2 to 3 onions, chopped; 2 carrots, cut up small; 4 to 5 celery stalks, cut up small; 3 to 4 (10 oz.) boxes frozen chopped spinach; 2 to 3 (5 1/2 oz.) cans chicken *; 3 lb. meatball mix (or make your own); 1 c. grated Parmesan cheese (or more); 2 chicken bouillon cubes; pepper to taste

Servings: persons

2 (49 1/2 oz.) cans chicken broth *
2 to 3 onions, chopped
2 carrots, cut up small
4 to 5 celery stalks, cut up small
3 to 4 (10 oz.) boxes frozen chopped spinach
2 to 3 (5 1/2 oz.) cans chicken *
3 lb. meatball mix (or make your own)
1 c. grated Parmesan cheese (or more)
2 chicken bouillon cubes
pepper to taste

1
Place chicken broth in large pot.
2
Add onions, carrots, celery, spinach and chicken.
3
While bringing to a simmer, make small meatballs from meatball mix.
4
Add to soup along with grated cheese.
5
Add bouillon cubes if a stronger chicken flavor is desired.
6
Pepper to taste.
7
Cook everything together until carrots, celery and onions are done, approximately 1 hour.

580

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (49 1/2 oz.) cans chicken broth *, 2 to 3 onions, chopped, 2 carrots, cut up small, 4 to 5 celery stalks, cut up small, and more.

Yes, Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wedding Soup

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