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California Italian Wedding Soup


"This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all."
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25 m servings 159 cals
Original recipe yields 6 servings


  • Calories:
  • 159 kcal
  • 8%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 11.5 g
  • 23%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
  2. Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

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Read all reviews 174
  1. 227 Ratings

Most helpful positive review

I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them a...

Most helpful critical review

Not bad but I have had better Wedding soup. The search continues. The meatballs are terrific. that is why I gave it threee stars.

Most helpful
Most positive
Least positive

I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them a...

This is good but I tried it the 2nd time with just pork meatballs and it is much tastier. Chicken and pork mixed is also tastier than the ground beef.

Wow! I have never rated a recipe before, but I randomly came across this one and thought the ingredients sounded good. While it was cooking, my husband turned up his nose, and questioned where I...

This is a light soup that is perfect with deli sandwiches for a quick and easy summer meal. I used ground turkey in place of ground beef and added the juice of half a lemon to the pot. As others...

I have been making Italian wedding soup for years and everyone loves it, yes it is so easy to make, but the whole idea of flavoring the chicken broth is to cook the meatballs directly in the br...

Wonderful soup - the lemon zest is mandatory! I used all the fresh herbs as recommended, plus added more chopped green onions into the soup itself. Used fresh Italian sausage for great flavor; ...

This is a great recipe, however, I changed it slightly by using half lean pork meat and half lean ground beef and the flavour was immensly better.

DELICIOUS! Fresh herbs are a must to give this such flavor. My meatballs were 1/2" and I baked them at 350 for 10 minutes to release the grease. I like this recipe for the ease of making it i...

This soup was excellent! I've never had Italian Wedding Soup anywhere but Atlanta Bread Co., so I was excited to see this recipe. It was extremely easy to make - the only time consuming part b...