Italian Wedding Soup



Serves 4


250g/8.8oz Ground Beef

250g/8.8oz Ground Pork

1/2 Cup Breadcrumbs

1/4 Cup Fresh Parsley, chopped

1 Tsp Dried Oregano

1/2 Cup Parmesan Cheese

2 Cloves Garlic, minced

1 Egg

Salt & Pepper


1 Small Onion, diced

3-4 Carrots, sliced

1 Cup diced Celery

1 Medium Potato, diced

1 1/2 Tbls Minced Garlic

9 Cups chicken Stock (2 Chicken Cubes)

250g/8.8oz Pasta (Orzo can also be used)

1 Tbls Tomato Paste

1 Tsp Dried Italian Seasoning

150g/5.3oz Fresh Baby Spinach


Meatballs –

Mix all ingredients together in a large mixing bowl and form into tiny balls.

Heat 1 tablespoon olive oil and brown meatballs on all sides. Transfer to a plate lined with paper towels. The meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup.

Soup –

Heat 2 tablespoons olive oil in a large pot. Add the onions, carrots, potatoes and celery. Cook until veggies have started to soften.

Add the garlic and saute for 1 minute longer. Now add the herbs, tomato paste, chicken stock, salt and pepper and bring to a boil. Add in the meatballs and pasta, cover and cook, stirring occasionally until pasta is tender. Add the spinach at end of cooking time, wait till it wilts and serve.

Enjoy! 😊

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