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Italian Wedding Soup with Mini Potato Soup Dumplings

Easy Italian Wedding Soup

To make the meatballs:

✔️1lb each of ground beef and ground pork

✔️1 cup each of seasoned bread crumbs and powder type Parmesan

✔️1/2 c finely diced onion

✔️2 eggs

✔️salt, pepper, Italian seasoning • mix all the ingredients, make sure they are combined but don’t over mix • form into small, one inch balls, set on a cookie sheet and let them rest on the counter for 30 minutes


For the soup:

✔️dice 2 cups each of celery, onion and carrots, sauté in some olive oil in a soup pot (I also use some celery leaves) I add 4 to 6 cloves of garlic

✔️season veggies with some salt, pepper, Italian seasoning, sauté until soft

✔️I use chicken bouillon so i add two to three tablespoons plus about 16 cups of water, you can also use 4, 32ounce cartons of brorth, add to veggies and simmer for 20 to 30 minutes

✔️after the veggies have simmered for 30, add the meatballs and simmer again for 30

✔️add one bag of frozen mini potato dumplings and simmer 10 minutes, I prefer the dumplings over pasta for this soup because they don’t suck up all the broth.

✔️add in as many handfuls of fresh spinach as you wish

This soup makes great leftovers also.