Fox Recipe Box: Italian Wedding Soup

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CLEVELAND, Oh -- When you think of Italian Wedding Soup you typically think of a delicious broth based soup with small tasty meatballs.

Fox 8's Stefani Schaefer discovered a local chef who adds a special ingredient to his soup and we invited him to share his recipe. Andy Chafee is the Sous Chef at Pine Lake Trout Club in Chagrin Falls and you can click here to learn more about the fishing club.

Italian Wedding Soup

Makes 1 galllon

2 tsp oil
2-3 carrots diced
1 medium onion diced
2-3 ribs ( pieces) celery diced
1 gal chicken broth
1 tsp dried basil
1 tsp garlic powder
1 lb spinach chopped
1 lb acini de pepe
2 cook chicken breasts diced
1-2 tsp of chicken base (if needed)
salt and pepper to taste

Heat oil in pot. When oil is hot add celery, carrots. stir occasionally until everything is caramelized
Add chicken broth, dried basil, garlic powder, and diced chicken to the pot and bring to a boil
Add acini de pepe to the boiling pot
Cook 10 to 12 minutes or until pasta is al denta
Add chopped spinach
Add chicken base if need
Salt and pepper to taste


8 oz ground meat
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 cup bread crumbs
1 egg
1 1/4 tsp Italian seasoning
1 cup grated parmesan

Preheat oven to 350 degrees
Add all ingredients into a bowl  and mix well.
Roll meatballs into bite size pieces ( size of a marble) and put on a sprayed pan.
Bake at 350 degrees for 7 to 10 minutes or until meatball and browned
Strain meatball from the grease and add to soup


1 Comment

  • Judy Brizzolara

    Looks like a yummy recipe! Could someone please tell the chef to pronounce Italian correctly? It’s not eye-talian, it’s ih-talian! You wouldn’t say eye-taly, right? I’d think a chef would know!

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