Italian Wedding Soup

wedding soup



As many of you know who stop by here regularly, I have been on a mission the past few years to eliminate as much processed food as possible from our household diet. Along the way I’ve made only a couple of exceptions and one of those was Campbell’s™ Italian Wedding soup. I love that stuff. With a couple of big shavings of Parm Reg, it was pretty much my perfect lunch.

I don’t know why it didn’t occur to me earlier to make this soup at home, since I’ve made everything from scratch English Muffins to scratch Graham Crackers! Now that I’ve made it a few times, I can happily say that I’m no longer picking up the cans of wedding soup (sorry Campbells).

I love that this soup is very flexible. Choose your ground meat (beef, pork, chicken or turkey or go faux and use a re-formed veggie burger), choose your pasta (or leave it out, if you’d rather), choose your greens (escarole, curly endive or spinach) and add whatever other veggies you like (onion, celery would be fine additions). If time is really tight, you could pick up a package of fresh, store-made meatballs and mini-fy them for this soup. I think the one thing that you shouldn’t compromise on though is that shaving of Parmigiano Reggiano on the top. It’s a perfect compliment for this soup.

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2 Comments

  1. Absolutely, Krystyn. I think veggie stock would be just fine. For the meatballs, any of the vegetarian burger patties, reformed into meatballs would be fine. I would suggest maybe browning them up a bit ahead though and then add them to the soup so they keep their shape in the soup.

  2. Do you think I could use veggie stock for the broth and vegetable mince for the meatballs? I have a vegetarian to feed!

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