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Italian Wedding Soup



Serves 8
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon kosher salt
1 slice white bread, pulsed in a food processor
1/2 cup grated Parmesan
8 oz ground beef
8 oz ground pork
12 cups chicken stock
1 lb fresh baby spinach
6-8 oz Orzo pasta
Freshly ground pepper
2 tbsp Parmesan (optional)


For the meatballs:

Place the first six ingredients (onion, parsley, egg, garlic, salt, and bread) in a large bowl to blend. Then add the cheese, beef, and pork. Shape the mixture into small meatballs and place on a sheet pan. Typically, the meatballs for this soup are fairly small, but you can make them any size you want.

To make the soup:

Bring the stock and spinach to a boil in a large pot. Add the meatballs (uncooked) and simmer for a few minutes, stirring occasionally to make sure they don’t stick. Add the pasta and continue cooking at a low boil until both the pasta and meatballs are cooked, ~15 minutes. Taste and then season with salt and pepper as needed. Sprinkle with Parmesan cheese before serving

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