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Italian Wedding Soup


  • 1 tbsp. olive oil
  • 1/2 lb. ground turkey or beef
  • 1 egg, beaten
  • 1/4 cup Italian breadcrumbs
  • 1 tbsp. grated parmesan cheese
  • 1/4 tsp. garlic powder
  • salt and pepper
  • 6 oz. fresh spinach, chopped
  • 1 cup orzo, uncooked
  • 6 cups chicken broth


  • Combine turkey, egg, breadcrumbs, grated cheese, garlic powder, salt, and pepper well in a mixing bowl.
  • Heat 1 tbsp. olive oil in a frying pan. Shape the meat mixture into small bite size meatballs and add to the pan and brown on all sides. Once browned put them on a plate lined with paper towels to remove the excess grease.
  • Remove the stems from the spinach and roughly give it a chopping.
  • Bring the chicken broth to a boil in a large saucepan. Season broth with pepper to taste.
  • Add the meatballs, chopped spinach, and uncooked orzo to the broth and continue boiling for 10 minutes.
  • Serve topped with parmesan cheese.