My Italian Wedding Soup - Kraft Recipes Top
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My Italian Wedding Soup

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What You Need

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Make It

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  • Prepare and pre-cook meatballs and set aside. Prepare pasta to al dente, rinse and set aside. Peel and cut carrot into 1/4" coins. Clean and cut celery into 1/4" slices on the bias.
  • Bring the chicken broth to a low boil in a large sauce pan. Add the carrots and celery. Simmer until the carrots and celery are fork tender. Add the meatballs, pasta and spinach and heat through. Bring back to a low boil.
  • Beat the egg(s) with a fork and drizzle the eggs into the soup in ribbons. Stir frequently to prevent any clumps. Add salt and pepper to taste.

Special Equipment Needed


Serve topped with grated parmesan and a side salad for a satisfying meal.

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