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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.