This is my variation of a standard recipe. I like fresh basil and a little lemon rind, so those are basically my only changes. This is a quick and easy soup with flavors that impress all.

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix together the meat, egg, bread crumbs, cheese, basil, parsley, and green onions; shape into 3/4 inch balls.

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  • Pour broth into a large saucepan over high heat. When boiling, drop in meatballs. Stir in escarole, lemon zest and orzo. Return to a boil; reduce heat to medium. Cook at a slow boil for 10 minutes or until orzo is tender, stirring frequently. Serve sprinkled with cheese.

Nutrition Facts

159 calories; protein 11.5g 23% DV; carbohydrates 15.4g 5% DV; fat 5.6g 9% DV; cholesterol 55.3mg 18% DV; sodium 98.6mg 4% DV. Full Nutrition

Reviews (190)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2008
I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them at 350 for about 12-15 minutes to get rid of the grease. I then freeze half of them for another day. Definitely use the fresh basil and onion in the meatballs, and the lemon zest in the soup. They are what set this recipe apart from the usual salty wedding soups. It also helps to use homemade or organic chicken broth. Read More
(138)

Most helpful critical review

Rating: 3 stars
04/19/2010
Not bad but I have had better Wedding soup. The search continues. The meatballs are terrific. that is why I gave it threee stars. Read More
(7)
250 Ratings
  • 5 star values: 187
  • 4 star values: 48
  • 3 star values: 12
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
01/22/2008
I have been making this recipe for about 4 years now and consider it the best version of wedding soup I have ever tasted. I make a double batch of meatballs from ground sirloin, then bake them at 350 for about 12-15 minutes to get rid of the grease. I then freeze half of them for another day. Definitely use the fresh basil and onion in the meatballs, and the lemon zest in the soup. They are what set this recipe apart from the usual salty wedding soups. It also helps to use homemade or organic chicken broth. Read More
(138)
Rating: 4 stars
11/14/2003
This is good but I tried it the 2nd time with just pork meatballs and it is much tastier. Chicken and pork mixed is also tastier than the ground beef. Read More
(93)
Rating: 5 stars
01/27/2004
Wow! I have never rated a recipe before but I randomly came across this one and thought the ingredients sounded good. While it was cooking my husband turned up his nose and questioned where I got the idea from. When I served it he coldn't stop raving and not a drop was left. It is luscious delectable and definitely one our new comfort foods! Don't hesitate make it today. I would have given it six stars if it had been an option! (PS I used the spinach instead of the escarole and we served it with a generous splash of lemon juice on each bowl) Read More
(70)
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Rating: 5 stars
08/03/2006
This is a light soup that is perfect with deli sandwiches for a quick and easy summer meal. I used ground turkey in place of ground beef and added the juice of half a lemon to the pot. As others suggested I made the meatballs as small as possible and used spinach. Even my fussy teen-aged daughter loved it. This is a great soup to serve when you want to impress someone--it looks like a lot more work would have gone into preparing it but it's really simple and easy to make. Read More
(50)
Rating: 5 stars
08/05/2006
Wonderful soup - the lemon zest is mandatory! I used all the fresh herbs as recommended, plus added more chopped green onions into the soup itself. Used fresh Italian sausage for great flavor; no escarole available so had to use spinach; added 1 med cubed red potato (skin on) + 1/2 cup shredded carrots, then since it was a touch salty (may replace some broth with water next time), I added 1/2 cup milk and my family raved about it and a couple asked for the recipe. Thanks for sharing! Read More
(34)
Rating: 5 stars
08/03/2006
I have been making Italian wedding soup for years and everyone loves it yes it is so easy to make but the whole idea of flavoring the chicken broth is to cook the meatballs directly in the broth being as tiny as they are they cook very quickly. I use lemon pepper if I don't have lomon it helps brighten up the taste. Read More
(33)
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Rating: 4 stars
08/03/2006
This is a great recipe however I changed it slightly by using half lean pork meat and half lean ground beef and the flavour was immensly better. Read More
(27)
Rating: 5 stars
07/03/2008
DELICIOUS! Fresh herbs are a must to give this such flavor. My meatballs were 1/2" and I baked them at 350 for 10 minutes to release the grease. I like this recipe for the ease of making it in such a short time. The only thing missing was those toasted cheddar bread cubes. Will make again! Read More
(24)
Rating: 5 stars
09/06/2004
This soup was excellent! I've never had Italian Wedding Soup anywhere but Atlanta Bread Co. so I was excited to see this recipe. It was extremely easy to make - the only time consuming part being rolling the meatballs. As per other's suggestions I also recommend making the meatballs as small as you can roll them and have them stay together. This recipe served 4 without ANY left-overs so adjust accordingly. Read More
(24)
Rating: 3 stars
04/19/2010
Not bad but I have had better Wedding soup. The search continues. The meatballs are terrific. that is why I gave it threee stars. Read More
(7)