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Italian Wedding Soup

  • Author: Polish Housewife
  • Yield: 10-12 1x
  • Category: Soup
  • Cuisine: Italian


A hearty soup, full of flavor !



for meatballs:

  • 1 1/4 pounds ground turkey
  • 1 egg
  • 2 teaspoons mustard
  • 1/4 cup bread crumbs
  • 2 tablespoons milk
  • 1/4 cup grated Parmesan cheese
  • salt & pepper

for soup:

  • chicken stock (I made mine by boiling 2 chicken carcasses from the Polish market in water)
  • chicken meat (in this case, just the meat I removed from the bones after simmering for a couple of hours)
  • vegetables (I used a prepared packet of soup veg: 4 carrots, 2 parsnips, 1 leek, 1 slice celery root)
  • 1 bag of frozen spinach (my frozen spinach turned out to be pureed, I should have purchased fresh)
  • meatballs
  • 1/2 cup orzo (optional)
  • 3 eggs, lightly beaten


for meatballs:

  1. Preheat oven to 350.
  2. Combine all ingredients
  3. Form into small meatballs, less than 1 inch in diameter
  4. Bake until lightly brown, about 20 minutes.

for soup:

  1. While the meatballs are baking, simmer stock with chicken and soup vegetables, until veg are tender.
  2. Add meatballs and spinach, simmer another 15 – 20 minutes. I sometimes add orzo at this point.
  3. Slowly add egg while stirring the soup. You’re ready to serve.