Italian Wedding Soup

By Dash of Amy
February 2, 2018
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Author Notes: Hearty and delicious soup made with mini grass fed beef meatballs, organic pasta, and organic veggies in a flavorful organic chicken broth. Easy to make, and healthy. Kids love it!Dash of Amy

Serves: 6-8


  • 1 pound ground beef (grass fed)
  • 1/4 cup Italian bread crumbs
  • 1/4 cup Parmesan Cheese
  • 1/4 cup organic milk
  • 1 egg
  • 1 teaspoon parsley
  • 1/2 teaspoon black pepper
  1. Combine ingredients in a large mixing bowl and form into tiny meatballs.
  2. Place on baking sheet, drizzle with olive oil a dusting of dry Parmesan cheese.
  3. Bake for 25 minutes at 350 degrees.

Veggies & Broth

  • 1/2 large onion, diced
  • 2 organic celery stalks, sliced thin
  • 3 organic carrots, shredded
  • 3 garlic cloves
  • 1 tablespoon olive oil
  • 4-6 cups organic chicken broth
  • 1 teaspoon Mrs. Dash garlic & herb
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 cup small pasta (ditalini)
  • 1 bag organic fresh spinach
  1. Heat a large soup pot over medium heat, and add olive oil and vegetables; cook several minutes until veggies soften.
  2. Add broth & spices and bring to a boil.
  3. Add the pasta and reduce heat to a low boil, and cook about 5 minutes.
  4. Add meatballs and spinach and cook until done, about 5 minutes.
  5. Top with fresh Parmesan cheese.

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