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; 8 oz. ground beef; 2 lices white bread; 2 cloves garlic; 1/2 medium onion; 1/3 cup parsley; 1/2 cup Pecorino Romano cheese; 1/2 tsp. MSG; 1 large egg; 2 Tbsp. Worcestershire sauce; 2 Tbsp. olive oil; 1/2 medium white onion; 3 large carrot; 4 talks celery; salt; black pepper; 2 cloves garlic; 2 Tbsp. sage; 12 cups chicken broth; 2 cups orzo; 8 cups spinach

User Reviews

4.8

32 reviews

Excellent

Prep Time
25 mins
Cook Time
20 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. ground beef
2 lices white bread crust trimmed, torn into pieces
2 cloves garlic minced (about 1 tsp
1/2 medium onion white, grated or finely chopped
1/3 cup parsley fresh, minced
1/2 cup Pecorino Romano cheese freshly grated
1/2 tsp. MSG or salt
1 large egg
2 Tbsp. Worcestershire sauce or substitute milk

For the soup:

2 Tbsp. olive oil
1/2 medium white onion chopped
3 large carrot peeled and finely chopped
4 talks celery diced
salt to taste
black 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 spinach or endive, kale, or escarole; baby; greens

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Instructions

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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.