Italian Wedding Soup-The Little Shop of Olive Oils

Italian Wedding Soup


  • 1-pound extra-lean ground beef
  • 2 eggs, beaten
  • ¼ cup dried breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 garlic cloves
  • 1 teaspoon dried basil
  • 2 tablespoons Premium Extra Virgin Olive Oil
  • 3 tablespoons minced onion
  • 2 ½ quarts chicken stock
  • 2 cups spinach - packed, rinsed and thinly sliced
  • ½ cup orzo pasta
  • ¾ cup diced carrots


  • In a medium bowl, combine the beef, egg, breadcrumbs, cheese, basil, and 1 tablespoon minced onion. Shape mixture into ¾ inch balls and set aside.
  • In a large stockpot add the EVOO, onion, carrots, and garlic and sauté until tender.
  • Stir in the chicken stock, pasta, and meatballs and bring to a boil.
  • Reduce heat to simmer and cook for approximately 10 minutes until meatballs are cooked through and pasta is tender.
  • Stir in spinach and allow to wilt. Season with salt and pepper.
  • Serve hot with Parmesan cheese sprinkled on top.
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