Italian Wedding Soup

Italian Wedding Soup
  • Serves: 6
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45

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1¼ pounds ground turkey or chicken
1 large egg
½ cup grated parmesan cheese
¼ cup fresh parsley, chopped
2 tablespoons fresh oregano, chopped
2 teaspoons smoked paprika
Salt and freshly ground pepper
¼ cup extra virgin olive oil
1 yellow onion, chopped
4-5 cloves fresh garlic, chopped
6 carrots, chopped
4 celery stalks, chopped
8 cups low sodium chicken broth
1 pinch crushed red pepper flakes
4-6 cups fresh baby spinach
Juice of 1 lemon
1-2 cups dry acini de pepe or orzo pasta


To make the meatballs:

  1. Heat olive oil in large pot over medium heat.  Add onions and garlic and cook 5 minutes until golden.
  2. Add carrots, celery, salt and pepper.  Cook for 5 minutes.  Add the broth and a pinch of red pepper flakes.  Stir in the meatballs.  Simmer over medium heat for 15-20 minutes, until meatballs are cooked through.
  3. Stir in the spinach and lemon juice.  Cook for 5 minutes.  Season with salt and pepper.
  4. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain.
  5. Divide the pasta among the bowls and pour the soup over the top.   Add grated parmesan on top.

Additional recipes using Meats › Chicken

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