Italian Wedding Soup

Italian Wedding Soup

Often served at Italian weddings, this soup symbolises the union of different ingredients coming together to create a harmonious blend, much like a marriage. With tender meatballs, delicate orzo pasta and a nourishing broth enriched with fresh vegetables, every spoonful of this soup is a testament to the love and care that goes into Italian cooking.


  • ½ pound extra lean ground beef
  • 1 large egg, lightly beaten
  • 2 tablespoons dry breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • 5 ¾ cups chicken stock
  • 2 cups thinly sliced escarole
  • 1 cup uncooked orzo pasta
  • ⅓ cup finely sliced carrot

Method of cooking:

Make the meatballs: In a bowl, combine the ground beef, egg, breadcrumbs, Parmesan cheese, basil and onion powder. Form the mixture into small, bite-sized meatballs.

Cook the meatballs: Place the meatballs on a baking sheet and bake in a preheated 350°F (175°C) oven for about 10-15 minutes, or until browned and cooked through.

Make the soup: Bring the chicken stock to the boil in a large saucepan. Add the thinly sliced escarole, the uncooked orzo pasta and the finely chopped carrot.

Combine and bring to the boil: Add the cooked meatballs to the soup. Reduce the heat to low and cook for about 10 minutes or until the orzo is tender.

Serve: Check the seasoning and adjust with salt and pepper if necessary. Serve the soup hot, garnished with extra grated Parmesan cheese if desired.

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