Italian Wedding Soup Recipe - Allrecipes.com
Italian Wedding Soup Recipe

Italian Wedding Soup

Recipe by  

"This traditional soup is packed with fragrant herbs and small meatballs cooked in a flavorful broth."

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Ingredients Edit and Save

Original recipe makes 7 servings Change Servings
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Directions

  1. Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)
  2. In a medium pan, cook orzo al dente, according to package directions, drain and set aside.
  3. Prep the vegetables.
  4. In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.
  5. In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.
  6. Add reserved vegetables, chicken stock, and bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
  7. Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
  8. Garnish soup bowls with parmesan cheese.
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Reviews More Reviews

Most Helpful Positive Review
Mar 10, 2012

Wonderful soup recipe! I used Italian seasoned bread crumbs in the meatballs, and substituted approximately 25% lean ground beef for sausage in the meatballs (75% sausage, 25% ground beef). I baked the meatballs for 20 minutes in a preheated 350 degree oven. I followed the recipe exactly as written except for that small change and the soup turned out great. Rave reviews from all at the potluck luncheon I prepared the soup for!

 
Most Helpful Critical Review
Mar 28, 2013

I have had better Italian Wedding Soups...needed more flavor..

 
Apr 12, 2012

I have a TNT wedding soup recipe, but thought I would give this a try since I had chorizo sausage in the freezer. For the meatballs I used 1/2 lb ground sirloin and 2 links chorizo. Since the chorizo is pretty fatty I only used about 1/3 cup breadcrumbs, and added some parm to the mix. These formed beautifully. A little time consuming sauteing the veg, removing, browning the meatballs, and preparing the orzo separately, but the flavor of this soup was outstanding. Thanks for sharing.

 
Jun 12, 2012

Oh yeah baby..good stuff! I "accidently" made the meatballs quite spicy; was short about 1/4 C. on the regular bread crumbs and remembered that I had some spicy Japanese panko bread crumbs, so I added those. Pretty good mistake! After that, I decided not to add the spice to the broth, thought it would be too much flavor "fighting" and I think it turned out just fine that way. With the spinach, I cut the stems off and stacked several leaves together, rolled them up cigar fashion and cut them into ribbons. A little extra work, but I think spinach looks nicer that way in soup.

 
Oct 22, 2013

Excellent soup recipe! I made this exactly as written and it came out wonderful!

 
Mar 26, 2013

Great tasting soup. I used a bit more spinach than called for. Due to the meatballs it was a filling soup and can be used as an entree with a load of home baked bread.

 
Mar 19, 2013

Excellent! Takes some time to make but its well worth the effort!

 
Dec 19, 2012

Eating it as I type,Amazing!!! I used ground turkey instead

 

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Nutrition

  • Calories
  • 552 kcal
  • 28%
  • Carbohydrates
  • 41.9 g
  • 14%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 31.7 g
  • 49%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 1734 mg
  • 69%

* Percent Daily Values are based on a 2,000 calorie diet.

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