My sister-in-law’s recipe inspired this simple Italian wedding soup recipe. She brought this soup to our knitting luncheons.
Make sure that the soup comes to a hard boil by adding the eggs. If not, the eggs won’t form a lovely strand. Whitney called me up, outraged that the soup looked so disgusting that she threw it out. Anyway, it sounds like a lot of work to make a soup, and it is. But there isn’t much left when you share it with all the fans. Whatever is left can keep for days in the refrigerator.
Try this simple Italian wedding soup recipe now and see how good this is.
Simple Italian Wedding Soup Recipe
I love making this simple Italian wedding soup. It is a filling soup you'll need if you want to be full immediately.
- ½ pound ground pork (minced pork)
- ½ pound ground veal (minced veal)
- 1 slice bread - stale
- ¼ cup milk
- ¼ medium yellow onion - finely minced
- ¼ tablespoon parsley - finely minced
- 1 pinch dried thyme
- 3 medium egg
- Meatball Instructions
- Beat one egg with the milk. Soak the stale bread in the milk. Put together the ground meat and mix it with the bread. The ground veal is optional. Add the onion, parsley, and thyme and season with salt and pepper. If you are not using meatloaf, just add parmesan to the ground meat.
- Form small meatballs in about the size of a cherry. Boil in a pan of water for about 5 to 6 minutes. Remove the mini meatballs with a slotted spoon and set aside.
- Orzo Instructions
- Pour into a pot of boiling water. When the water starts to boil again, lower the heat and cook until almost done. It will continue cooking in the soup. Remove the orzo with a slotted spoon and set aside.
- Wash the collard. Discard the tough stems, roll them up tightly and slice them into ½-inch slices. Turn the rolls sideways and slice them perpendicular to form little squares.
- Broth Instructions
- Bring 4 quarts of water to a boil, and add enough chicken bouillon or Minor’s chicken extract to make the broth taste good.
- Add the greens, the carrots, the meatballs and the orzo. Season to taste.
- Break the remaining eggs into a bowl and beat vigorously. Bring the soup to a hard boil and pour the beaten eggs in a thin stream into the boiling broth.
- Let simmer for 1 hour.
- Add grated Parmesan cheese before serving.
Calories: 338kcalCarbohydrates: 14gProtein: 28gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 168mgSodium: 140mgPotassium: 381mgFiber: 2gSugar: 1gVitamin A: 1743IUVitamin C: 12mgCalcium: 123mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!