Recipe: Best Ever Italian Wedding Soup


6 cups chicken broth

2 cups spinach (or endive, escarole)

1/2 cup orzo pasta (or more if you like a noodle-heavy soup)

1/3 cup chopped carrot

For the meatballs:

1/2 lb ground beef

1 egg

2 tbsp breadcrumbs

1 tbsp parmesan cheese (or try romano for a stronger taste!)

1/2 tsp dried basil

1/2 tsp onion powder


(1) In a large bowl, combine all of the meatball ingredients and then shape the mixture into 3/4" balls. 

(2) In a large pot, heat the broth to a boil and then stir in the spinach, orzo, carrot, and meatballs (uncooked).

(3) Return the soup to a boil. When it starts to boil again, reduce the heat to medium,

(4) Cook the soup at a slow boil for about 10 minutes. 

Make sure to check out the Get Fresh! Guide to find out where you can source local ingredients!

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