Italian Wedding Soup Recipe
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Italian Wedding Soup Recipe

Author: Marlynn Schotland, Urban Bliss Life


  • 1/2 pound ground turkey meat
  • 2 tablespoons breadcrumbs
  • 1 tablespoon finely grated parmesan cheese
  • 1/2 teaspoon dried basil
  • 1 egg lightly beaten
  • 1 tablespoon finely chopped parsley
  • 4 cans 14.5 ounces each chicken broth
  • 1/2 cup finely chopped carrots
  • 1/2 cup uncooked orzo pasta
  • 2 cups coarsely chopped or shredded-by-hand kale I just use my hands and tear off 2" pieces


  • Combine the turkey meat, breadcrumbs, cheese, basil, egg, and parsley in a large bowl. Mix well and then form into 1" meatballs.
  • In a large saucepan, bring the chicken broth to a boil. Add the carrots, orzo, and meatballs.
  • Cook on high boil for about 2 minutes, then reduce heat and add shredded/chopped kale.
  • Cook at a low- to medium-boil for about 10-12 minutes or until meatballs are done, stirring once in a while to avoid ingredients sticking to one another.
  • Serve topped with grated parmesan cheese if you desire.