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!
Kids Italian Wedding Soup
- 2 quarts (64 oz.) chicken stock
- 1 carrot, diced
- 1 celery stalk, diced
- 1/2 cup Ditalini pasta (or small-shaped pasta)
- 1 pound ground pork
- 1/2 tsp salt and pepper
- 1/4 cup Italian-style bread crumbs
- 1/4 cup parmesan cheese
- 1 cup cut green beans (fresh or frozen)
- 1 (15 oz.) can chickpeas (garbanzo beans), rinsed and drained
In a large pot, bring chicken stock, carrot, celery and pasta to a boil. Turn heat down to medium and simmer for 7 minutes.
Meanwhile, make the meatballs. Combine ground pork, bread crumbs, parmesan cheese and salt and pepper in a bowl. Form mixture into ½-1-inch meatballs. Drop the meatballs into the simmering soup and cook for 5 minutes. Add the green beans and chick peas and cook an additional 5 minutes.
Serve with bread or homemade muffins. Italian Wedding Soup can be frozen in small portions for terrific warm-up lunches or after school snacks.