Italian Wedding Soup (a Little Healthier)

A friend of mine gave me this recipe and I adapted it for my mom and her dietary restrictions. I use low sodium broth and egg beaters. Some people put acini noodles or orzo in their wedding soup but my mom needs to stay away from pasta. The egg beaters break up in the soup and look a lot like acini noodles. As far as the meatballs go, I recommend finding an Italian market or Italian restaurant supply place and buy them made. Its a pain to make tiny meatballs but I have done it. You could also just get some Italian sausage and roll it into little balls.

Italian Wedding Soup


  • Chicken broth, 1 gal. (low sodium)
  • Frozen spinach (1 10 oz. box) or fresh spinach (1 container)
  • Small meatballs (2 or 3 dozen or more)
  • Egg beaters (12 egg equivalent or 6 containers)
  • Parmesan cheese, 1 cup, grated
  • Garlic, minced (1 or 2 tbsp.)


Place the chicken broth in a large pot. Add the spinach, garlic and meatballs. Bring to a boil and reduce to simmer and cook for 2 or 3 minutes.
Place the eggs in a bowl and whip. You can use an electric hand mixer but I love my immersion blender.
Stir the beaten eggs into the broth. Simmer for about an hour.
Ladle soup into bowls, top with grated parmesan cheese and enjoy! How do you say that in Itallian? Don't know but how about "Bella!" I know that means 'Good'.


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