There's a January polar vortex in the forecast next week, so we've taken it as a sign that we need to prep some warm winter soup. This Italian Wedding Soup recipe is inspired and adapted from the recipe blogger, "The Cozy Cook." This is a great soup to kick off the year with and is packed with colourful vegetables. Garnish it with some parsley, grated parmesan, and a side of your favourite garlic bread. Bon appétit!


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  • 1 pound Bump Beef + Plant Blend

  • 1 egg, beaten

  • 1/2 cup Italian breadcrumbs

  • ¼ cup Parmesan cheese, finely grated into a powder

  • 3 cloves garlic, finely diced

  • 1/3 cup fresh parsley, roughly chopped

  • 1 tsp salt

  • 1/4 tsp ground pepper

  • 1 tablespoon neutral oil (reserved for the pan)


  • 1 ¼ cups carrots, diced

  • 1 ¼ cups yellow onion, diced

  • ¾ cup celery, diced

  • 1 tablespoon garlic, minced

  • 8 cups (2 litres) chicken broth

  • 2 teaspoons Italian seasoning

  • Salt and pepper to taste.

  • ¾ cup any small pasta noodle like ditalini, acini de pepe, small elbow, even macaroni!

  • 8 oz. spinach

To garnish

  • Fresh parsley, roughly chopped

  • Freshly grated Parmesan cheese



1) Gently combine the meatball ingredients except for the oil, keeping in mind to not overwork the meat.

2) Roll the meat into 1-inch balls.

3) Heat the oil in a large soup pot over medium-high heat.

4) Brown the meatballs for 2-3 minutes. The inside of the meatball will finish cooking in the soup.

5) Remove the meatballs and set aside.

6) Add the onions, carrots, and celery and sauté for 5 minutes, until softened.

7) Add the garlic and sauté 1 minute.

8) Add the chicken broth, Italian seasoning, and season with salt and pepper if desired.

9) Bring to a boil.

10) Reduce the heat to medium. Add the meatballs and pasta.

11) Simmer for 10 minutes, until the meatballs are cooked through (internal temp of 165°F).

12) Stir in the spinach.

13) Garnish with fresh parsley and Parmesan cheese and serve!

Written by James Battershill

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