Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

So last week I was on something of a meatball kick. I made both chicken parmesan meatballs and regular meatballs. This is entirely the fault of my employer because they have a large poster up with an excellent looking plate of meatballs featured on it so that every time I walk by I think “meatballs, what a good idea.” Alas, but the poster is trying to encourage us to skip the meatballs in favor of healthier fair. May I recommend next time that they choose a plate of less appetizing looking meatballs? Because those up now are just meatball food porn and how can one help but want to eat one? Anyway, so I made meatballs and they were excellent and I enjoyed them very much despite their lack of health benefits. However, when I make my meatballs I mix ground beef and pork. Since ground meat is generally sold by the pound unless you buy it from the butcher case (does anyone even do that anymore?) that meant I had two pounds of mixed meat to use up. That’s a lot of meatballs, even for me. So instead I opted to make half into meatballs and half in to this lovely soup. I sort of mashed together an adaptation of several recipes and it came out quite well. The original recipe from the 60s that I used called for beef stock but I thought that would be too heavy. I also added the customary spinach in an effort to make things a bit healthier. Since you don’t have to use a mixture of meats to make these meatballs (most recipes I found called for just straight beef) I think I’ll make this my go to recipe whenever I want to use up extra ground meat. Often times I make something that calls for a pound of ground meat, but I like to halve the meat and double the veggies, both for health and costs sakes. That leaves an extra half pound of defrosted meat and what to do. This is my new answer.

Note: The recipe below was my doubled recipe because I had a pound of meat to use up. You could either halve this recipe or if you have only ½ pound of meat to use up take two eggs and ¼ c parmesan cheese and beat them together. At the very end when everything else is cooked very slowly pour the beaten egg into the broth. It will act as filler in lieu of the meatballs.

Serves 4-6


Freezes: Yes

Kid Friendly Tasks: Meatball makers


  • 1 tsp dried parsley
  •  1 tsp dried chives
  •  1 slice white bread soaked in ½ c milk
  •  1 lb ground meat, beef, pork or a combination of the two
  •  2 shallots, minced
  •  2 tbsp Grated Onion
  •  1 tbsp Olive Oil
  •  ¼ c Grated Parmesan Cheese
  •  2 eggs, lightly beaten
  •  Salt and pepper
  •  8 c chicken stock
  •  1 carrot, diced (about ½ c)
  •  ¼ c orzo or pastina
  •  1 lb Spinach, chopped


  1. In a large bowl mix parsley, chives, shallots, meat, onion, oil, cheese, eggs, and salt and pepper (about 1 tsp of each). Wring out the soaking bread, shred it finely and add it to the bowl. Mix everything very well.
  2. Bring broth to a rolling boil. Add carrots. Take the meat and shape into mini meatballs (it may be very loose) and drop them into the boiling stock (if you have your kid do the shaping, obviously you do the dropping). I got roughly 80 meatballs out of this recipe. Cook one hour so that the meatballs cook thoroughly.
  3. About 20 mins before the end of the cooking time, add the chopped spinach and the orzo.
  4. Adjust seasoning to taste and enjoy

Italian Wedding Soup

Italian Wedding Soup


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