Love this recipe? Please consider rating it in the comments below. You can also follow me on Facebook, Pinterest and Instagram.

Italian Wedding Soup | That Skinny Chick Can Bake

Italian Wedding Soup

An easy dinner recipe that’s perfect on a chilly fall or winter night!





  1. Heat 1 tablespoon of the oil oil in large stockpot. Saute the onion until soft and translucent. Add garlic and saute just until fragrant, do not brown. Remove to medium bowl. Add the rest of the oil to the pan, then the celery and carrots and cook until tender. Add stock and thyme and let simmer.
  2. Make meatballs by combining cooked minced onion, ground beef, salt, bread crumbs and egg. When well combined, make meatballs (1/2-1 inch in diameter). At this point you may saute them or drop raw into simmering soup. Simmer until the meat is cooked through. Add pasta and cook until done. Right before serving, stir in spinach till wilted.