Tuesday, October 8, 2013

Italian Wedding Soup

True confession time.  I used to buy Campbell's Italian Wedding Soup out of the can all the time.  I thought it was some pretty good stuff.  Well because it is!  But, lately I've been trying to do more home cooking and less canned foods.  So I decided to make my own version of the stuff.  The temperature has also dropped a little, and I can eat soup for lunch everyday.  Add to that a husband who would like me to spend less money on eating out everyday - if I want to build another dream house someday.  And that's my motivation......


  • Ground pork - about 1 lb. 
  • Green onions, chopped
  • Fish sauce, optional
  • Garlic Powder, to taste
  • 1 Bunch of Kale, shredded, stems discarded
  • Half a bag of baby carrots, thinly sliced
  • 1 White onion, finely diced
  • 1 Cup of Acini de Pepe pasta (Kroger brand)
  • 8 cups of chicken broth, lower sodium, no MSG
  • 2 tbsp butter and/or 1 tbsp extra virgin olive oil
  1. Mix the ground pork with the green onions, fish sauce, and garlic powder for maximum flavor.
  2. Heat a medium stock pot with the butter and olive oil.  Add the onions and carrots.  Cook until soft, about 5 minutes.
  3. Add the chicken broth.  Adjust heat to high to bring it up to a boil.
  4. But meantime, start to make the meatballs - smaller than the ones I made!  Drop into the hot broth.
  5. Simmer over medium heat about 20 minutes, until the meatballs are cooked.
  6. Add the pasta.  Bring back up to a boil again.  Add the kale, then cover, simmer.  
  7. Check occasionally until the kale is tender.


  1. Hi! Your Italian wedding soup has been nominated as one of the "Best Italian Wedding Soup Recipes on the Net". To vote for it, please visit http://easyitalianrecipes.org/soup-recipes/best-italian-wedding-soup-recipes-on-the-net-vote-for-your-favorite/ (your recipe is positioned at #63).

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