Italian Wedding Soup Recipe
Prep time
Cook time
Total time
This easy Italian wedding soup recipe is comfort food at its finest. Warm, filling and good for you too. It's happiness in a bowl.
Recipe type: Soup
Cuisine: Italian
Serves: 4-6
  • For Meatballs
  • 1 Small Onion (grated)
  • 1 Large Egg
  • 1 Clove Garlic (minced)
  • ½ Teaspoon Salt
  • ¼ Cup Bread Crumbs
  • ½ Cup Grated Parmesan
  • 1¼ Pounds Ground Turkey
  • Freshly Ground Black Pepper
  • For Soup
  • 8 Cups Low Soidum Chicken Broth
  • 1 Large Carrot (diced)
  • 1 Cup Cooked Orzo Pasta
  • 1 Bunch Tuscan Kale (roughly chopped)
  • ½ Cup Grated Parmesan
  • Kosher Salt
  • Freshly Ground Black Pepper
  1. For the Meatballs
  2. Pre heat oven to 350 degrees Fahrenheit.
  3. Add the first 5 ingredients to a large bowl and stir to combine.
  4. Stir in the cheese, turkey and a few grinds of black pepper.
  5. Scoop ¾ of a tablespoon of the meat mixture and shape into roughly 1-inch meatballs.
  6. Place on a baking sheet.
  7. Bake meatballs for 30-40 minutes or until they are golden brown and cooked through.
  8. Remove from oven and set aside.
  9. For the Soup
  10. Bring broth to a boil in a large pot over medium-high heat.
  11. Add the carrots and cook just until they start to turn tender, about 7 minutes.
  12. Spoon in the orzo and add the kale to the simmering broth.
  13. Carefully add the meatballs to the soup and continue to cook just until the kale starts to turn soft.
  14. Season the soup with salt and pepper.
  15. Top each bowl with some of the grated cheese.
Recipe by My Man's Belly at