Italian Wedding Soup

By Nicole M – ON
Italian Wedding Soup
  • Prep Time: 15
  • Total Time: 45
  • Servings: 4 - 6

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About this Recipe

Easy to make and very good to eat. Makes 6 servings.
(2 parts to this soup) Make meatballs then the Soup.


250 g ground beef or part beef and pork
1 small egg
2 ml minced garlic
2 ml salt and a pinch of ground pepper
1 small carrot, chopped
1 garlic clove
1 cup chopped fresh spinach
1/4 cup chopped fresh parsley
1/4 cup orzo (small pasta)
6 tsp freshly grated Parmesan cheese
4 cups chicken broth
1 stalk celery, chopped
salt and pepper to taste


Mix together the meat, egg, garlic, salt and pepper. Form meat mixture into rounded teaspoons (5 millimeters). Set meatballs aside.
Bring broth to a boil and add celery, carrot, garlic, spinach, parsley, orzo and meatballs. Season to taste with salt and pepper. Cook for 30 minutes. Ladle soup into bowls and garnish with grated parmesan.

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