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Italian Wedding Soup

italian wedding soup Italian Wedding Soup 


  • 1 lb chopped frozen spinach
  • 1 stalk celery, chopped fine
  • 1/4 C diced onion
  • 1 lb sweet Italian sausage
  • 1lb mini potato dumplings
  • 64 oz high grade chicken broth (I use roasted chicken broth)
  • 3 bouillon cubes
  • 8 C water
  • Italian white sauce (see below)
  • garlic powder and pepper to taste


In a large soup kettle, soften celery, onion and spinach in a small amount of chicken broth brought to a slight boil, until tender.  Add remaining broth, bouillon cubes and 8 cups water.  Bring to a boil, stirring occasionally to avoid scorching.  Form sausage into small meat balls, about 1/2 to 3/4 inch in diameter.  You can also break off small pieces and just add it to the soup to save time.  Add meat to broth and boil slowly.  While meat is cooking, make white sauce.  Add potato dumplings and allow to cook, reducing heat.  Stir occasionally.  Add white sauce a small amount at a time to avoid clumping.  Add garlic powder and pepper to taste.  Reduce heat to low to simmer for about 15 min or until dumpings are done, stirring occasionally.  Allow to cool before serving.

Italian White sauce:

  • 1 C heavy cream
  • 1/2 C butter (1 stick)
  • 1 -2 T flour
  • 3 T grated Parmesan cheese (or Parmesan/Asiago blend)
  • 1/4 tsp garlic powder
  • dash salt


In a small sauce pan, melt butter.  Add cream slowly, stirring constantly until well blended.  Cook over medium/low heat until creamy, about 5 minutes.  Add flour, very slowly to avoid clumping, until well blended.  Add remaining ingredients and blend until creamy, like Alfredo sauce.  Add more four, if needed.

italian wedding soup  2 Italian Wedding Soup
1 comment so far. »
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  1. Kriss says on July 13 2010 at 5:43 pm:

    I only have one work …..YUM!

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