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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.) low-sodium Chicken Stock
  • 1 carrot, diced
  • 1 celery Stalk, diced
  • ½ cup small dry pasta, such as elbow or ditalini
  • 1 pound ground Pork
  • ½ tsp salt and pepper
  • ¼ cup bread crumbs
  • ¼ cup parmesan cheese
  • 1 cup green beans, cut into 1-inch pieces (fresh or frozen)
  • 1 (15 oz.) can chick peas (also called garbanzo beans), rinsed and drained
  1. In a large pot, bring chicken stock, carrot, celery and pasta to a boil.
  2. Turn heat down to medium and simmer for 10 minutes.
  3. While the soup simmers, make the meatballs.
  4. In a medium-sized bowl, combine ground pork, bread crumbs, parmesan cheese, salt and pepper. Form mixture into ½-inch meatballs.
  5. Drop the meatballs into the simmering soup and cook for 5 minutes.
  6. Add the green beans and chick peas and cook an additional 5 minutes.

Serve warm. Makes 9 cups.

Excerpt from Early Eaters Resource Guide & Cookbook – Survival Tips and Simple Recipes for Toddlers and Preschoolers