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Italian Wedding Soup with Meatballs, Spinach and Romano

Ready in 1 hour


  • 1 tbsp. olive oil

  • 500 g Marcangelo Italian Style Pork Meatballs (15)

  • 1 cup carrots, peeled and diced ¼”

  • 1 cup sweet white onion, diced

  • ½ cup celery, diced

  • 2 cloves garlic, minced

  • 1 tsp. fresh rosemary, finely chopped

  • 8 cups rich chicken stock

  • ¾ cup small pasta like acini de pepe, orzo or stars

  • 1 tsp. kosher salt

  • ½ tsp. freshly ground black pepper

  • 2 tbsp. freshly squeezed lemon juice

  • 2 tsp. fresh lemon zest

  • 5 oz. baby spinach

  • 1 oz. Romano cheese, shredded

Cooking Instructions

  1. Heat 1 tsp. of the olive oil in a large non-stick skillet over medium heat. Add the meatballs and cook, turning occasionally, until evenly browned about 6 to 8 minutes. Transfer the meatballs to a plate.

  2. Heat the remaining 2 tsp. of olive oil in a large pot over medium-low heat. Add the carrots, onions and celery and sauté gently for 8 to 10 minutes until vegetables have softened but not browned. Add the garlic and rosemary and cook gently for 1 minute.

  3. Pour in the chicken stock and bring to a boil. Add the pasta and meatballs, stirring to separate. Reduce heat to a gentle simmer and cook for 8 to 10 minutes until pasta is cooked. Season to taste with salt and pepper. Add the lemon juice, zest and baby spinach stirring to wilt.

  4. Ladle Italian wedding soup into large bowls and sprinkle each serving with the Romano cheese.


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