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Italian Wedding Soup

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Micha M


For the meatballs:

  • 1/2 pound ground pork
  • 1/2 pound ground turkey
  • 1 beaten egg
  • 1/2 cup plain breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 2 cloves minced garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 teaspoon dried parsley

For the soup:

  • 2 Tablespoons oil
  • 1 medium onion , diced
  • 1 large or 2 small/medium carrots , peeled and diced
  • 4-6 cups chicken broth
  • 2 cups water
  • 1 to 1 1/2 cups pastina or orzo
  • 4 cups fresh spinach
  • To taste: salt and black pepper


For the meatballs

  1. In a large bowl mix all the ingredients together.
  2. Form using a Tablespoon or small cookie scoop.

For the soup:

  1. Heat the oil in a large soup pot over moderate heat
  2. Add 1/2 the meatballs and cook for 3-5 minutes per side until browned. They will finish cooking in the soup so don't worry about cooking them through. Remove and set aside. Repeat with other half of the meatballs.
  3. Add the carrots and onion to the soup pot. Cook for 5 minutes or until softened.
  4. Add four cups of chicken broth and water. Cover and bring to a boil
  5. Add the meatballs and pasta to the broth mixture and cook until the meatballs are cooked through and have reached 165 F.Add the other two cups of broth if needed.
  6. Add the spinach and let wilt.