Italian Wedding Soup with Meatballs

SimpleItalianCooking's picture

May. 04, 2011

It is actually a very easy and simple soup to make, but tastes like you spent all day on it! The flavor from the meatballs blend right into the soup creating a perfect marriage!


Ground beef/Bison 1 Pound
Egg 1
Garlic 1 Clove (5 gm) , finely chopped
Chicken broth 9 Cup (144 tbs) (Or Do A 6/3 Split With Water If Concerned With Sodium.)
Plain bread crumbs 1/3 Cup (5.33 tbs)
Grated romano cheese 4 Tablespoon
Chopped fresh parsley 1/3 Cup (5.33 tbs) (Handful)
Salt 1 Pinch
Orzo 3/4 Pound


1. In large pan or pot, heat up chicken broth over high heat, bring to boil.

2. Meanwhile in a bowl, mix beef, egg, garlic, breadcrumbs, cheese, parsley and pinch of salt until all ingredients are well blended.

3. Using your hands, make small little meatballs, no more than 1/2 inch in size.

4. Drop them into the broth to cook over a light boil.

5. Boil lightly for about 1 hour until meatballs are fully cooked through.

6. Meanwhile, cook the pasta (orzo), drain and set aside. (keep a little water to prevent them from sticking in one bunch).

7. When meatballs are done, place orzo in empty soup bowls then ladle the soup on top.

8. Top with extra Romano cheese if desired.

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Recipe Summary

Difficulty Level: Very Easy
Cook Time: 60 Minutes
Ready In: 60 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 512Calories from Fat 222

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1151 mg47.96%

Total Carbohydrates 46 g15.3%

Dietary Fiber 2 g8%

Sugars 3 g

Protein 26 g52%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet