Italian Wedding Soup

Italian Wedding Soup
Prep time
Cook time
Total time
Serves: 8
  • 1 lb. lean ground turkey
  • 1 large egg, beaten
  • 1 small onion, minced
  • ⅔ cup seasoned bread crumbs
  • ⅔ cup parmesan cheese blend
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 10 cups chicken broth
  • 6 chicken bouillon cubes
  • 1 6 oz. bag petite baby carrots, diced
  • 1&1/2 cups orzo pasta
  • 1 11 oz. package fresh spinach, stems removed & chopped
  1. In a medium bowl, mix the ground turkey, water, egg, onion, bread crumbs, parmesan cheese, salt, and pepper. Form into ½  inch sized balls (about ½ Tablespoon). Set aside.
  2. In a large saucepan, add the broth, bouillon cubes, and carrots. Cook over medium heat and bring mixture to a boil. Add the orzo pasta and simmer for 5 minutes, stirring frequently.
  3. Add the meatballs, and simmer them in the broth and carrot mixture for 10 minutes.
  4. Add the spinach and simmer for 1 more minute, until wilted.
  5. Serve in bowls, and sprinkle top of soup with more parmesan cheese.

One of my husband’s favorite kinds of soup is Italian Wedding. He always gets it as an appetizer when we go to our favorite Greek restaurant. (Yes, I get the irony here).  I made him this soup a few weeks ago when the colder weather began fervently approaching. He LOVED it. He ate it for lunch and/or dinner for a solid FIVE days. It got to the point where I was practically begging him to eat something different to switch things up. Nope. He insisted that this soup was “awesome” and that is what he wanted.


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