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Article: Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup



  • 1 pound, ground beef
  • 1/4 cup, Parmesan - grated
  • 1/4 cup, whole milk
  • 1/2 cup, bread crumbs
  • 1 tbsp, garlic powder
  • 1 tsp, kosher salt
  • 2 tbsp, parsley - fresh, chopped


  • 2 medium,  carrots - sliced into circles
  • 1 small, white onion - chopped
  • 3 cloves, garlic - minced
  • 64 ounces, chicken broth
  • 1 bag, baby spinach
  • 2, bay leaves
  • 3 tbsp, il Fustino Mission Extra Virgin Olive Oil
  • 1 cup, orzo


In a large mixing bowl, combine the meatball ingredients and roll into small meatballs about the size of a quarter or small enough to fit on your spoon.

In a large pot, heat EVOO over medium heat. Sear meatballs for about 45 seconds on each side or until golden brown. Remove from pot and set aside.

To the same pot, add onions and saute until soft, about 5 minutes. Add carrots and saute for 3 minutes, then add minced garlic and cook until fragrant.

Pour in broth, add bay leaves and bring to a boil. Once boiling, reduce heat and let simmer for 10 minutes. Add the meatballs and simmer for another 15 minutes, then stir in the pasta and simmer for another 15 minutes. Once pasta is cooked stir in spinach and cover for 5 minutes.

Serve hot and enjoy!