wedding soup

Italian Wedding Soup is a classic Italian-American dish with a great mix of vegetables, pasta and tiny meatballs. Its name comes from the fact the meat and vegetable taste great together – they are a perfect marriage!


  • 2 quarts (64 oz.) Chicken Stock
  • 1 Carrot, diced
  • 1 Celery Stalk, diced
  • ½ cup Ditalini Pasta (or small-shaped pasta)
  • 1 pound Ground Pork
  • ½ tsp salt and pepper
  • ¼ cup Italian-Style Bread Crumbs
  • ¼ cup Parmesan Cheese
  • 1 cup Cut Green Beans (fresh or frozen)
  • 1 (15 oz.) can Chick Peas, rinsed and drained


In a large pot, bring chicken stock, carrot, celery and ditalini pasta to a boil. Turn heat down to medium and simmer for 7 minutes.

Meanwhile, make the meatballs. Combine ground pork, bread crumbs, Parmesan cheese and salt and pepper in a bowl. Form mixture into ½-1-inch meatballs. Drop the meatballs into the simmering soup and cook for 5 minutes. Add the green beans and chick peas and cook an additional 5 minutes.

Serve with bread or homemade muffins. Italian Wedding Soup can be frozen in small portions for terrific warm-up lunches or after school snacks.