Easy Italian Wedding Soup Recipe

Name: Easy Italian Wedding Soup Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Ingredients: 8 oz. pork, ground; 8 oz. beef, ground; 2 slices fresh white bread, crust trimmed, torn into pieces; 2 cloves garlic, minced (about 1 tsp.); 1/2 medium white onion, grated or finely chopped; 1/3 cup fresh parsley, minced; 1/2 cup Pecorino Romano cheese, freshly grated; 1/2 tsp. MSG or salt; 1 large egg; 2 Tbsp. Worcestershire (or sub milk); 2 Tbsp. olive oil; 1/2 medium white onion, chopped; 3 large carrots, peeled and finely chopped; 4 stalks celery, diced; salt and pepper to taste; 2 cloves garlic, minced; 2 Tbsp. sage, fresh, chopped; 12 cups chicken broth (homemade preferred but store bought is OK too); 2 cups orzo, cooked; 8 cups greens (baby spinach, endive, kale, or escarole)

User Reviews

4.8

48 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
45 mins
Servings
12 servings
Calories
221 kcal
Course
Main Course
Cuisine
Italian

Easy Italian Wedding Soup Recipe

Ulric Williams

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This Italian Wedding Soup Recipe is made with homemade meatballs and full of flavor from vegetables and simple seasonings. It's so cozy and comforting!

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Ingredients

Servings

For the meatballs:

8 oz. pork, ground
8 oz. beef, ground
2 slices fresh white bread, crust trimmed, torn into pieces
2 cloves garlic, minced (about 1 tsp.)
1/2 medium white onion, grated or finely chopped
1/3 cup fresh parsley, minced
1/2 cup Pecorino Romano cheese, freshly grated
1/2 tsp. MSG or salt
1 large egg
2 Tbsp. Worcestershire (or sub milk)

For the soup:

2 Tbsp. olive oil
1/2 medium white onion, chopped
3 large carrots, peeled and finely chopped
4 stalks celery, diced
salt and pepper to taste
2 cloves garlic, minced
2 Tbsp. sage, fresh, chopped
12 cups chicken broth (homemade preferred but store bought is OK too)
2 cups orzo, cooked
8 cups greens (baby spinach, endive, kale, or escarole)

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Instructions

In a large bowl, combine the bread, garlic, onion, parsley, cheese, MSG, egg and Worcestershire. Once combined, then add in the ground pork and beef. Gently combine with clean hands or a spoon until thoroughly mixed.
Roll mixture into small meatballs using your hands or a cookie scoop and place on a baking sheet lined with parchment paper. Recipe will make ~35 small meatballs. Set aside.
Add the olive oil to a large soup pot along with the onions, celery carrots, salt & pepper and sweat over low heat for 15 minutes. Stirring occasionally. Do not brown them.
Then add in garlic and sage and stir for ~1 minute.
Add in the broth and bring to a boil.
Then add in the meatballs. Once they float to the top they will most likely be done. Be sure to check internal temperature with a meat thermometer (Beef and pork should reach 145°F).
Stir in the greens (I used baby spinach).
To serve, spoon cooked orzo into a bowl followed by the soup and finish with grated Parmesan cheese or Pecorino Romano on top

Notes

Feel free to use different greens such as kale or endive. Baby spinach remains my personal favorite.
For the bread, using white bread is typically easiest but if you have a French loaf on hand you can grind into breadcrumbs that works well too.
I always like to cook the orzo or small pasta of choice on the side and add it into the bowls when serving so the pasta doesn't soak up all of the broth.