Italian Wedding Soup



1/2 pound ground beef
1/2 pound ground veal, pork or turkey
1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
1 egg
1 tablespoon parsley, finely chopped
1/2 clove garlic, minced (optional)
1/2 teaspoon paprika (optional)
1/2 teaspoon salt and pepper to taste


Combine the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls with your hands. Place meatballs on a greased baking sheet and bake for about 25 minutes at 350 degrees F, until brown.



4 cups chicken broth
2 cups spinach, chopped ( i used 1/2 bag baby spinach)
1/4 cup grated Pecorino Romano cheese ( I used Parmesan)
1 cup orzo, cooked al dente in chicken broth


About ten minutes before serving, bring the chicken broth to a boil, add the spinach, orzo, and meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve.

Alternate: You can saute the meatballs in olive oil until brown, or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve.

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