Italian Wedding Soup

Italian Wedding Soup Serves: 1 gallon


  • 2 Tbsp. grated parmesan cheese
  • 4 Tbsp. fresh bread crumbs
  • 2 egg slightly beaten
  • 1 cup acini di pepe pasta
  • 1 lb. lean ground beef
  • 1 cup small diced carrots
  • 3 quarts prepared Chicken Base of your choice
  • 1 tsp. chopped basil
  • 1 tsp. No Added MSG Roasted Onion Base
  • 4 cups thinly sliced escarole


  1. 1 In a medium bowl, combine meat, egg, bread crumbs, cheese & chopped basil.
  2. 2 Shape into 1 inch balls and bake in a 350°F oven until fully cooked & reserve.
  3. 3 While meatballs are cooking, in a soup pot bring prepared Chicken Bases to a boil and add No Added MSG Roasted Onion Base, sliced escarole, pasta, carrots and cooked meatballs.
  4. 4 Cook for 10-15 minutes until pasta is al dente.
  5. 5 Season with black pepper & additional parmesan cheese.
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