Copycat Olive Garden Italian Wedding Soup

Copycat Olive Garden Italian Wedding Soup


(1 vote) 5 1

This flavorful soup was made to be enjoyed on a chilly day.

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Time needed

20 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 1/2 lb. ground beef
  • 1/2 lb. ground pork
  • 1 egg
  • 1/2 C. parmesan cheese, grated
  • 1/4 C. fine breadcrumb
  • 1/4 C. onion, minced
  • 1/8 tsp. ground nutmeg
  • olive oil
  • 3 garlic cloves, minced
  • 1 lg. onion, minced
  • 2 Tbs. flour
  • 2 qt. beef stock
  • 1 lb. spinach
  • 1/2 lb. pastina
  • crushed red pepper flakes

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  1. Combine the bread crumbs, cheese, nutmeg and 1/4 cup onion.

  2. Add the egg and ground meats and blend well. Shape into little meatballs, about one inch in diameter.

  3. Cook in hot oil until browned. Drain on a paper towel.

  4. Heat olive oil and saute the garlic and the onion slowly until they begin to disintegrate.

  5. Sprinkle the flour over the onion mixture and stir as you make the roux. Stir until the flour turns a light brown.

  6. Bring the beef stock to a boil, blend well.

  7. Add the pasta and the spinach and simmer until the pasta is tender.

  8. Return the meatballs to the soup and heat through. Serve hot.

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