Italian Wedding Soup Recipe

Italian Wedding Soup

My favorite TV show right now is My Grandmother’s Ravioli on Cooking Channel. Mo Rocca is AMAZING on it, and I love watching him cook and banter with different grandmothers and grandfathers. It’s extremely educational, and when I was craving Italian wedding soup, I remembered a military grandmother making it on the show, as part of a care package for her sons. I used hers as the basis for mine, and I have to say, it turned out fantastic. My husband loved it and I ate five bowls of it in one day. I found it interesting that she used hard-boiled eggs in her recipe, and loved that idea, so just went with it.


1 lb 80% ground beef

Close to ½ cup of Kraft garlic parmesan

Small handful of salt

Small handful of black pepper

Small handful of breadcrumbs

1 egg

½ box of pastina (Orzo is fine as well)

2-48 OZ can of chicken broth (I used College Inn)

3 small carrots/2 medium carrots diced

2 celery stalks diced

1 medium onion diced

2 hard-boiled eggs diced


Now What?

-Pour the chicken broth into a large pot. Bring to a boil. Throw in the carrots, celery, onion and eggs. When it comes back to a boil, bring flame to medium heat.

-Now make your meatballs. Mix together the ground meat with garlic parmesan, salt, pepper, bread crumbs and egg. Shape into marble-size meatballs, placing into the pot of soup as you make each meatball.

-When all the meatballs are made, keep cooking the soup for another 20 minutes.

-While the soup is finished cooking, cook half the box of pastina according to the instructions, drain and toss with a little bit of olive oil.


When serving the soup, place a few spoonfuls of pastina into a bowl and ladle soup and meatballs over it.



Joyce Huang

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