Recipe By DPATEL
Published Mar 21st
Prep 10m Cook 15m Additional - Ready In 25m
Servings 6 servings Calories 158.9

This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all.

Recipe Ingredients

  • ½ pound extra-lean ground beef
  • 1 egg, lightly beaten
  • 2 tablespoons Italian-seasoned breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons shredded fresh basil leaves
  • 1 tablespoon chopped Italian flat leaf parsley
  • 2 green onions, sliced
  • 5 ¾ cups chicken broth
  • 2 cups finely sliced escarole (spinach may be substituted)
  • 1 lemon, zested
  • ½ cup orzo (rice-shaped pasta), uncooked
  • grated Parmesan cheese for topping

Cooking Directions

  1. 1 Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.
  2. 2 Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

Nutrition Facts

  • Calories 158.9
  • Carbohydrate 15.4 g
  • Cholesterol 55.3 mg
  • Fat 5.6 g
  • Fiber 1.4 g
  • Protein 11.5 g
  • Saturated Fat 2.2 g
  • Sodium 98.6 mg
  • Sugar 1.1 g
Today I would like to share with you my Italian Wedding Soup recipe. Written recipe: ...


  1. DELICIOUS! Fresh herbs are a must to give this such flavor. My meatballs were 1/2" and I baked them at 350 for 10 minutes to release the grease. I like this recipe for the ease of making it in such a short time. The only thing missing was those toasted cheddar bread cubes. Will make - Read more ...
  2. I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them at 350 for about 12-15 minutes to get rid of the grease. I then freeze half of them - Read more ...
  3. Wonderful soup - the lemon zest is mandatory! I used all the fresh herbs as recommended, plus added more chopped green onions into the soup itself. Used fresh Italian sausage for great flavor; no escarole available so had to use spinach; added 1 med cubed red potato (skin on) + 1/2 cup shredded carrots, then - Read more ...
  4. I have been making Italian wedding soup for years and everyone loves it yes it is so easy to make but the whole idea of flavoring the chicken broth is to cook the meatballs directly in the broth being as tiny as they are they cook very quickly. I use lemon pepper if I don't - Read more ...
  5. This is a great recipe however I changed it slightly by using half lean pork meat and half lean ground beef and the flavour was immensly better.
  6. This is a light soup that is perfect with deli sandwiches for a quick and easy summer meal. I used ground turkey in place of ground beef and added the juice of half a lemon to the pot. As others suggested I made the meatballs as small as possible and used spinach. Even my fussy - Read more ...
  7. This soup was excellent! I've never had Italian Wedding Soup anywhere but Atlanta Bread Co. so I was excited to see this recipe. It was extremely easy to make - the only time consuming part being rolling the meatballs. As per other's suggestions I also recommend making the meatballs as small as you can roll - Read more ...
  8. Wow! I have never rated a recipe before but I randomly came across this one and thought the ingredients sounded good. While it was cooking my husband turned up his nose and questioned where I got the idea from. When I served it he coldn't stop raving and not a drop was left. It is - Read more ...
  9. This is good but I tried it the 2nd time with just pork meatballs and it is much tastier. Chicken and pork mixed is also tastier than the ground beef.

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