Italian Wedding Soup

Small cooked meatballs (flavored with parmesan, basil, and Worcestershire sauce) are added to chicken broth that’s full of vegetables (potato, carrots, celery, leek, and spinach) and orzo pasta to make this Italian Wedding Soup.

Italian Wedding Soup


• 1-1/4 lb. ground beef sirloin
• 1 egg
• 1-1/4 Tb. Worcestershire sauce
• 1/8 Cup (2 Tbsp.) chopped fresh basil
• 1/4 tsp garlic powder
• 1/8 Cup (2 Tbsp.) Parmesan Cheese
• 1/3 Cup fine dry Bread Crumbs
• Salt and pepper to taste
• 1 leek
• 2 stalks celery chopped
• 2 chopped carrots
• 1 large potato peeled and cubed
• 1 cup water
• 1 49.5 oz can of chicken broth
• 1 14 oz can of chicken broth
• 1/4 cup chopped parsley
• 1/3 cup uncooked orzo (pasta)
• 1 large bunch of fresh spinach, washed, stems removed, and chopped


1. Mix all of the above meatball ingredients together and roll into about 35 mini-meatballs. Fry in skillet until browned on all sides. Remove from heat. 2. Meanwhile, slice the leek (including part of the light green part); put slices in a large bowl with cold water. This will wash the dirt out of the layers. 3. In large pot, add the chicken broth and the cup of water. Add in carrots, potatoes, celery and drained leek. Bring to a boil and simmer on medium about 35 minutes or until vegetables are tender. 4. While the soup is cooking, in separate saucepan, bring water to a boil and add the orzo. Boil as directed on the package, about 10 minutes. Drain; add pasta and meatballs to soup. 5. Just before serving, add the chopped spinach and stir it throughout the soup. Let mixture come to a medium boil about 5 minutes.

Number of servings: 6