Italian Wedding Soup

Italian Wedding Soup

Published February 8, 2013 | Written by

Published by: Healthline Exclusive

Servings: 8
Total Time: 60 min

Prep Time: 40 min | Cook Time: 20 min


This classic wedding soup is too good to just have during special occasions. Thick with hearty meatballs, escarole, and pasta, all you need is a piece of crusty whole grain bread to make a meal.

Nutrition Facts
Serving size: approx. 1 1/2 cups
Calories per serving: 370
% Daily Value*
Total Fat 9.5g 15%
Saturated Fat 2.8g 14%
Sodium 502mg 21%
Total Carbohydrate 43.0g 14%
Protein 26.0g 36%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1/2 lb. extra-lean ground beef
  • 1/2 lb. ground turkey
  • 2 large eggs, lightly beaten
  • 1/4 cup Italian-seasoned dry breadcrumbs
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons onion, minced
  • 1 teaspoon dried basil
  • 8 cups chicken broth
  • 1/2 cup carrot, finely chopped
  • 5 cups escarole, thinly sliced
  • 2 cups uncooked orzo pasta

Step by Step:

  1. Place first 7 ingredients in a large bowl and mix gently with your hands. Form into 1/2 to 3/4 inch balls and refrigerate until needed.
  2. In a large Dutch oven or stockpot, bring broth to a boil over medium-high heat. Add carrots and cook 5 minutes. Add escarole, orzo, and meatballs and bring back to a boil. Reduce heat and simmer 10 minutes, or until meatballs are cooked through and pasta is tender.