Hidden Valley Italian Wedding Soup #RSC

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“Ready, Set, Cook! Hidden Valley Contest Entry. Traditional recipe with a Hidden Valley twist.”
4 bowls with about 4 meatballs each

Ingredients Nutrition


  1. In a 3-quart pot, heat chicken broth over high heat.
  2. Peel and chop carrot; chop celery; add both to broth.
  3. While waiting for broth to come to a boil, place ground pork in a medium bowl, add Hidden Valley Original Ranch Harvest Dill Dips Mix packet and bread crumbs. Mix with hands until blended.
  4. When broth comes to a boil, add macaroni and keep at a simmer.
  5. Add chopped fennel seeds and stir to ensure macaroni is not sticking to pot.
  6. Use hands to roll pork mixture into 1”-meatballs and drop one at a time into boiling broth. Keep broth at a low boil. The pork mixture should make 16-18 meatballs. Allow soup to simmer for 10-12 minutes to cook meatballs through.
  7. Add 6 oz. fresh spinach leaves.
  8. Open 1 can of cannelloni beans and drain, but do not rinse. Add beans to soup and stir.
  9. Cover soup pot with lid and turn off heat. Let soup rest for as long as 20 minutes. (The soup is even better the following day.) Re-heat if necessary. Ladle soup into four bowls and sprinkle with parmesan to taste.

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