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If you think you have to be a skilled chef to make this soup – thank again!
I always thought Italian wedding soup would be hard and laborious task, requiring special care and a special touch above my level of cooking skills.
I was wrong. Anyone can make it. 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. This is said to be the reason why it’s called wedding soup… but I’ll let you be the judge of that.
There are various versions of wedding soup out there, and finding one that fits your tastes is the challenge. However, with this recipe it is a simple recipe and doesn’t use anything that you probably don’t already have or can easily get at a store.
I don’t Recommend Low Sodium Broth
I would recommend from staying away from low sodium broth, although I suggest a 6/3 split with water (6 cups broth, 3 cups water) if you want to avoid a too brothy flavor that is too salty.
I’d also recommend staying with a homemade broth, or a standard chicken broth that doesn’t have any extra herbs which some companies like to do. And of course, always avoid anything with MSG (monosodium glutamate).
You can watch my video below which goes through the process of making the soup. You’ll see how simple it is, and if I can do it… so can you!
Italian Wedding Soup Recipe
A great simple recipe to make Italian wedding soup. It's not difficult at all. Very simple and tastes great!!
- 1 lb ground beef
- 1 egg
- 1 chopped garlic clove
- 9 cups chicken broth or a 6/3 split between the broth and water
- 1/3 cup plain breadcrumbs
- 4 TBLE grated Romano cheese
- handful chopped fresh parsley
- pinch salt
- 3/4 LB orzo pasta noodles
In large pan or pot, heat up chicken broth over high heat, bring to boil.
Meanwhile in a bowl, mix beef, egg, garlic, breadcrumbs, cheese, parsley and pinch of salt until all ingredients are well blended.
Using your hands, make small little meatballs, no more than 1/2 inch in size.
Drop them into the broth to cook over a light boil.
Boil lightly for about 1 hour until meatballs are fully cooked through.
Meanwhile, cook the pasta (orzo), drain and set aside. (keep a little water to prevent them from sticking in one bunch).
When meatballs are done, place orzo in empty soup bowls then ladle the soup on top.
Top with extra Romano cheese if desired.
TIP #1: Cooking the pasta separate keeps the soup from becoming starchy.
TIP #2: If you make extra meatballs, store some in the freezer for a nice snack for later.
TIP #3: Do not substitute basil for the parsley.
TIP #4: Some recipes call for a little spinach, but this is not required.
Tip #5: To help cut down on the fat, store the soup for a few hours in the fridge covered to allow the grease/fat to solidify and float to the top. Now you can remove the unwanted fat.