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italian wedding soup

(3 ratings)
Recipe by
Marlene York
Macon, GA

This is just a lovely soup. I had it ages ago in New York and have tried periodically to replicate it. This is close. It a pretty dinner party addition or for just chilling in front of the TV. Just add crusty bread and you're set.

(3 ratings)
yield 4 serving(s)
prep time 30 Min
cook time 30 Min
method Stove Top

Ingredients For italian wedding soup

  • 1 sm
    onion, grated
  • 1/3 c
    italian parsley, coarsely chopped
  • 1 tsp
    garlic, minced
  • 1
    egg, slightly beaten
  • 1/2 c
    parmesan cheese, grated
  • 1/4 c
    italian bread crumbs
  • 1 tsp
  • 8 oz
    lean ground beef
  • 8 oz
    ground pork
  • 8 c
    or more chicken broth, heated
  • 1 lb
    spinach, chopped or chiffonade
  • 1/2 c
    orzo (or ditalini) pasta
  • salt and pepper to taste
  • 4 Tbsp
    parmesan cheese, grated

How To Make italian wedding soup

  • 1
    Preheat oven to 350 degrees. FOR THE MEATBALLS: In medium bowl, combine onion, parsley, garlic, egg, breadcrumbs and salt. Add ground beef, pork and Parmesan cheese. Mix to combine. Shape into 1" balls. Place on baking sheet sprayed with non-stick cooking spray and bake for about 25 minutes or until brown. Instead of baking, meatballs can be sautéed in skillet. Drain off any fat.
  • 2
    FOR THE SOUP: Bring broth to boil in large pot over medium-high heat. Reduce to simmer and add meatballs and spinach and cook until spinach is limp. Add pasta and cook to al dente. Season to taste with salt and pepper. Ladle soup into bowls and top with grated Parmesan cheese.