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Italian Wedding Soup (and a wedding! To an Italian one, no less!)

Here is my version of Italian Wedding Soup.

Simple. Delicious.

So yeah. There’s going to be a wedding this year.  My sister’s!!!  I’m honored to stand beside her as the matron of honor, and I’m thrilled that Charlie gets to be a ring bearer!

And there’s going to be an Italian at the wedding.  My sister’s fiance is Italian. Dark headed, dark eyed with a last name that’s got a “rolling R.”

And while I’m not sure it’s going to be a full fledged Italian affair with breaking glass and la borsa, it is a wedding and there is an Italian!

So I made this soup in honor of them…the happy couple!

Go ahead. Grab a spoon.

Reach on through the screen.  Just a little taste!

Nom. Nom.

Italian Wedding Soup


  • 1 lb. ground chicken ($2.29)
  • 2 slices bread (made into bread crumbs, about 1 cup) ($.10)
  • 2 eggs ($.20)
  • 1 tsp Italian seasoning ($.05)
  • 1 Tbsp olive oil ($.10)
  • 2 cups homemade chicken stock
  • 3-4 cups water (depending on how soupy you like it)
  • 1 15 oz. can diced tomatoes ($.16)
  • 1 10 oz. box frozen spinach ($.50)
  • About 1 cup pasta noodles, I used broken rotini ($.10) Used part of a box that I bought for $.19
  • Salt and pepper to taste


  • In a mixing bowl, combine the ground chicken, bread crumbs, eggs and Italian seasoning into 3/4 inch diameter meatballs.
  • In a large saucepan or Dutch oven, add the olive oil and brown the meatballs on all sides.  Add the 2 cups of homemade chicken stock and 3 cups of water.  Feel free to add water as needed.
  • Stir in the diced tomatoes, and frozen spinach.  Bring to a rolling boil.  If you plan to let it simmer, reduce heat to low.
  • Add the pasta noodles about 12-14 minutes before you’d like to serve the soup.  Do not let them overcook, or you’ll end up with Mushy Italian Wedding Soup!
  • Serve as is, or with a slice of bread or side salad.

Cost $3.50