Homestyle Italian Wedding Soup



While this version doesn’t use the same exact ingredients as in traditional Italian Wedding Soup, the principals remain the same. Instead of small, round pasta, I used linguine. My meatballs were made with turkey instead of beef. For the greens, I used spinach instead of escarole. That’s what makes it homestyle. Use what you have on hand and make it your own!


I had my kids help with making the meatballs. It went much faster with the three of us making them. The meatballs varied in size, but, that wasn’t a bad thing! It made our Italian Wedding Soup more special and rustic. I loved the fact that it made it look more homemade. And the fact that we made it together. That’s what homemade food is all about…love. My kids are getting older, so it’s not like when they were little and always wanted to help. This was a nice way to spend a little time together.


Homestyle Italian Wedding Soup
Recipe type: Soup
Cuisine: Italian
  • For meatballs:
  • 2½ lbs ground turkey
  • 1 C Italian style bread crumb
  • 1 egg
  • ⅓ C. water
  • 1 tsp garlic powder
  • season with salt and pepper
  • Soup:
  • 3 Tbs olive oil
  • 1½ C. carrots, cut into coins
  • ¾ C. chopped celery
  • 1 medium onion, chopped
  • 4 garlic cloves, chopped
  • 1 12oz bag of spinach
  • 2 48oz cans of chicken broth
  • ⅓ pgk linguine, broken into small pieces (about 1 - 1½ inch pieces)
  • 1 C. Water
  • garlic powder, salt and pepper, to taste
  1. Put all meatball ingredients in a bowl and mix by hand until everything is combined. Shape into small balls, about ½ - 1".
  2. Heat olive oil in a large pot over medium heat and add carrots, onions, celery and garlic. Sweat for 6-8 minutes on low, or until onions become translucent.
  3. Add chicken broth, water, and frozen spinach.
  4. Let it come to a slow boil and add meatballs. Cook for 15 minutes.
  5. Add broken linguine and cook about 8 minutes, or until al dente.
I just made this from my head, so I don't know how many servings, sorry. We had lots leftover, which is always great!

 What is your favorite thing to make with your family? Comment below to share.

Quick and Easy Black Bean Soup

easy black bean soup

quick and easy black bean soup

It was a cold and frosty day. I wanted something filling, but not too heavy. Not sure what I was in the mood for, I headed for the pantry. A can of black beans stared at me…hmm. Soup! Yes, creamy black bean soup! So I grabbed this and that and went to the stove to create my black bean soup from scratch.

It was so simple and easy to make. I had everything I needed right in my kitchen. I’m trying to be more mindful about what I eat. So, I used low-sodium black beans to make it even more healthy.

This soup doesn’t have too many ingredients. Besides the beans, there’s vegetable broth and onions. Fresh cilantro tied it all together. Yum. A great vegetarian and vegan soup.

This protein-packed soup would go well with a nice crusty piece of bread and a salad.

Quick and Easy Black Bean Soup
Recipe type: Soup
  • 3 15oz cans of black beans, drained and rinsed
  • 1-2 tsp olive oil
  • 20oz Vegetable Broth
  • 1 small onion, diced
  • garlic powder
  • salt and pepper, to taste
  • 3-5 fresh cilantro leaves, optional
  1. in a pot, saute onion over medium heat until they start to turn translucent
  2. add remaining ingredients and simmer for 5 minutes, until heated through.
  3. Let cool a little and use hand/emersion blender to make a nice smooth soup.

easy black bean soup