Italian Wedding Soup

Italian Wedding Soup

 Yes it is often consumed at Italian Weddings!

Starting the Soup

  • 1 medium onion, chopped
  • 2 medium carrots, peeled and chopped
  • 1 stalk celery, chopped
  • 2 cloves garlic finely minced
  • 1 tbsp olive oil
  • 12 cups chicken stock
  • 1 bay leaf
  • ½ tsp dried thyme leaves
  • ½ tsp dried oregano

Saute vegetables in olive oil over medium high heat until soft, add the remaining ingredients, turn up heat to bring to a boil, then turn down heat and simmer.


  • 1 pound ground beef
  • 2 eggs
  • 1 slice of bread finely chopped into crumbs
  • ¼ cup grated parmesan cheese
  • ¼ cup shallots peeled and finely chopped
  • 1 clove garlic, peeled and finely minced
  • ¼ cup chopped parsley
  • 1/2 tsp salt
  • ½ tsp pepper

Combine all ingredients with clean hands.   Shape into 1” meatballs.  You will have about 2 dozen meatballs.  Turn up the heat in the soup and carefully drop the meatballs in.  Do not stir or meatballs will break up.  When soup is boiling, skim and discard the foam that rises to the surface.  Turn down heat and simmer for about 15 more minutes then, turn up heat to high and add:

  • 1 bunch spinach, leaves rinsed well and coarsely chopped
  • 2 oz acini di pepe (tiny pasta balls), orzo or other small pasta

Cook for about 8-10 minutes more or until pasta is done.  Add salt and pepper to taste.  Serve with grated parmesan cheese.  Makes 8-10 servings

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