June 10, 2010

Italian Wedding Soup

YUM! And yes, this deserves an adjective in all caps. This is my favorite soup of all time. The only downside to this recipe is that I seem to never make enough of it. I double the recipe and wish I had tripled it. I triple it and wish I had quadrupled it. You can substitute the ground beef with ground chicken or ground turkey and it is just as good. This recipe yields 4 servings.


  • 1/2 lb ground beef
  • 1 egg, beaten
  • 2 tbsp Italian-style breadcrumbs
  • 1 tbsp Parmesan cheese PLUS more for garnish
  • 1 clove garlic, minced
  • 1/2 small onion, diced
  • 5 c chicken broth
  • 1 c beef broth
  • 2 c fresh spinach, chopped
  • 1/2 c orzo pasta
  • 1/3 c carrot, chopped
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tbsp olive oil
  • 1 tbsp fresh parsley, chopped
  • Celery salt, dash

  • Combine beef, egg, breadcrumb and parmesan cheese and make into small meatballs.
  • Heat oil in a skillet over medium heat.
  • Add carrots, onion and garlic. Season with salt, pepper and celery salt. Cook for 5 minutes.
  • Add meatballs and brown on all sides.
  • In a large saucepan, bring chicken and beef broth to a boil.
  • Add spinach, orzo, carrot, onion, parsley and meatballs and return to a boil.
    Reduce heat to medium and cook for 10 minutes, stirring frequently until orzo is tender and meatballs are cooked through.
  • Re-season if necessary and garnish with grated Parmesan cheese.
  • Enjoy!

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