Italian Wedding Soup

Shawna Singh Mason

For a creamy soup, add 1 cup milk before serving. Other vegetables to consider - onion, zuchini, or new potatoes.

Modified from: California Italian Wedding Soup

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Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

  • Cook

  1. MEATBALLS: Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and chives.
  2. Shape into 3/4 inch balls.
  3. Bake at 350 for 10 to 15 minutes. Drain on paper towels.
  4. SOUP: Bring large pot to heat. Saute garlic, onion, celery, and carrot until garlic is soft and vegetables are aromatic. Season with salt & pepper to taste.
  5. Add chicken and beef broth. Bring to a boil.
  6. Drop in meatballs.
  7. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium.
  8. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently.
  9. Serve sprinkled with cheese and lemon juice, if desired.


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