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Home > MAKE SOUP > Soup Recipes > Wedding
Wedding Soup Recipes
Italian Wedding Soup Granpa's Italian Wedding Soup Italian Chicken Wedding Soup Aunt Olive's Italian Wedding Soup
Mock Wedding Soup Italian Wedding Soup II Italian Wedding Soup III Turkish Wedding Soup
Italian Wedding Soup IV

Italian Wedding Soup

  • 1/2 lb. meat loaf mix (ground beef and pork)
  • 2 tsp. dried parsley
  • 1/4 c. grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 1 clove garlic, crushed
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 1/4 c. milk
  • Combine the ingredients above. Form small 1/2 inch balls. Drop into boiling salted water. Simmer for 10 minutes, remove with a straining spoon, place on paper towels to drain briefly, then refrigerate.

  • 1 stewing chicken
  • 1 onion, quartered
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 carrot, thickly sliced
  • 2 stalks celery, with leaves, cut up
  • 1/3 teaspoon oregano
  • 4 peppercorns
  • 2 tsp. salt
  • 6 qts. water

Simmer chicken with the reamining ingredients in the 6 quarts of water about 2 1/2 hours or until tender. Remove skin and bones, cut up and refrigerate. Strain broth and return to pot. Add 1 head escarole, torn into bite sized pieces, black pepper, and red pepper flakes, to taste. Simmer 20 minutes. Meanwhile, break spaghetti into 4 inch long pieces and cook according to package directions; drain. Add 1 1/2 cups prepared chicken and meatballs to broth. Simmer 10 minutes more. Variations: White cannelloni beans may be added; ham or proscuitto may be substituted for chicken. This freezes well and can be doubled if you have a pot large enough.
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Granpa's Italian Wedding Soup


  • Soup:
  • 10 c. chicken broth
  • 1 bunch endive, cleaned and sliced
  • Sage or poultry seasoning
  • 1-2 eggs
  • Salt and pepper
  • Parmesan cheese
  • Meatballs:
  • 1 lb. ground beef
  • Salt and pepper
  • Bread crumbs
  • Parmesan cheese
  • Oregano

First, combine all meatball ingredients listed above, or use your own recipe. Roll meatballs between the palms of your hands to shape 1-inch diameter balls. Set aside. To prepare broth, you can use canned broth or save the broth created by broiling chicken from other dishes. Freeze or refrigerate the broth so all the fat collects at the top. Skim off the fat and discard. Bring the broth to a rolling boil. In small bowl, crack the eggs and lightly beat with a fork. Add the beaten eggs by pouring in a THIN stream. As you pour the eggs, stir the broth so the egg is broken up and appears as threads throughout the broth. (Will look like Chinese Egg Drop Soup.) Next, add the seasonings, tasting to please your palate. Then add endive and meatballs. Allow to simmer 2 hours or more. The longer the ingredients "marry, " the better the flavor.
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Italian Chicken Wedding Soup


  • 1/2 loaf white bread
  • Cut bread into 1 inch cubes. Dry out on a cookie sheet.
  • Chicken Soup:
  • 1 stewing hen
  • Water
  • 4 celery rib stalks
  • 2 carrots (whole)
  • 1 onion, cut in half
  • Salt and pepper to taste
  • Stew chicken and vegetables until chicken is tender. Drain broth; bone chicken and cut into small pieces. Set aside.
  • Meatballs:
  • 1 lb. ground beef
  • 1/2 c. bread crumbs
  • 1/4 c. grated cheese
  • 3 eggs
  • Salt and pepper
  • Fresh chopped parsley

Make meatballs; drop into enough boiling water to cover. Simmer until done. Drain and set aside. Sprinkle of grated cheese Salt and pepper Oil In a skillet, scramble the eggs with the croutons until done. Put into a large bowl with some diced chicken and tiny meatballs. Pour chicken stock over the whole thing; serve immediately with grated Romano cheese.
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Aunt Olive's Italian Wedding Soup

  • 1 pkg. 6 to 8 chicken wings
  • 2 chicken breasts
  • 1 c. carrots, chopped
  • 1 c. celery, chopped
  • 1 sm. onion, diced
  • 2 pkgs. chopped frozen spinach, thawed & well drained
  • 1 (1 lb.) pkg. acini di pepe, cooled & drained
  • Meatballs (see below)

Clean chicken and put in pot with 8 quarts of water. Add carrots, celery and onion and simmer for 1 hour or until chicken is cooked. Remove chicken from soup broth; when cool enough to handle, remove meat from skin and bones. Cut meat into bite-sized pieces and replace in soup. Add meatballs (see below) and simmer for another 30 minutes. Add spinach and simmer for 10 minutes. Serve with acini di pepe and grated Parmesan cheese.

Meatballs of Italian Wedding Soup:
  • 1 1/2 lbs. ground round
  • Salt & pepper to taste
  • 1/4 c. grated Parmesan or Romano cheese
  • 1 c. bread crumbs
  • 1 or 2 eggs (to create a moist but not runny)

Combine ingredients and make small meatballs (smaller than a walnut). Brown meatballs in a skillet. Drain and add meatballs to soup.
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Italian Wedding Soup - 4 Cup Quick & Easy

Italian Wedding Soup

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Mock Wedding Soup

  • 1/4 lb. ground beef
  • 1 pkg. Lipton chicken noodle soup mix
  • 2 chicken bouillon cubes
  • 6 c. water
  • 2 eggs
  • 4 tbsp. Italian style bread crumbs
  • 1/4 pkg. frozen chopped spinach

Saute ground beef with 2 tablespoons water in small skillet, breaking up beef into small pieces. Drain and set aside. Bring water to boil. Add soup mix, bouillon cubes, ground beef particles, and spinach. While this is cooking, beat eggs with bread crumbs and pour into soup in a steady, thin stream. Simmer gently for 5 minutes.
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Italian Wedding Soup II

  • 1 small onion
  • grated 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper
  • 12 cups low-sodium chicken broth
  • 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
  • 2 large eggs
  • 2 tablespoon freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.
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Italian Wedding Soup III

  • For the meatballs:
  • 1/2 lb ground beef
  • 1/2 lb ground veal, pork or turkey
  • 1/4 cup bread crumbs (commercial, or grate your own from stale Italian bread)
  • 1 egg
  • 1 T parsley, finely chopped
  • 1/2 clove garlic, minced (optional)
  • 1/2 tsp paprika (optional)
  • 1/2 tsp salt and pepper to taste
  • For the soup:
  • 4 cups chicken broth
  • 2 cups spinach, chopped
  • 1/4 cup grated Pecorino Romano cheese
  • OPTIONAL: Orzo - small grains of pasta shaped like barley.
  • Large soup pot, baking sheet.

COMBINE the ground meat, bread crumbs, egg, parsley, minced garlic and salt and pepper in mixing bowl. Mix well with a fork and form into tiny meat balls (shown are about the size of a golf ball, but traditional meatballs are a bit smaller) with your hands. PLACE meatballs on a greased baking sheet and bake for about 25 minutes at 350F, until brown. (See ALTERNATE, below) ABOUT ten minutes before serving, bring the chicken broth to a boil, add the spinach and cook until tender. Add the meatballs and return soup to a simmer. Stir in the Pecorino cheese and serve. ALTERNATE: you can sauté the meatballs in olive oil until brown and procede with step 3 (above), or bring your chicken stock to a low boil, add the uncooked meatballs, simmer for about 25 minutes, add the spinach, cook until tender, stir in the cheese and serve.
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Turkish Wedding Soup

  • 6 Tablespoons butter
  • 1 lb. lamb or beef, diced fine or ground
  • 1 carrot, chopped fine
  • 1 onion, chopped fine
  • 5 cups beef stock
  • 2 egg yolks
  • juice of 1/2 lemon
  • 1 Tablespoon butter
  • 1/2 Tablespoon paprika
  • cayenne pepper
  • Garnish: dusting of cinnamon.

Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes. Stir in flour and cook until blended. Gradually stir in stock, scraping up any bits stuck on the bottom of the pan. Bring to a boil, then lower heat and simmer for an hour. When ready to serve, remove soup from heat. Beat the egg yolks, then beat the lemon juice into them--and slowly stir into the soup. Ladle into bowls--then quickly saute the paprika and cayenne in the tablespoon of butter and swirl equally into the individual soup servings. Lightly dust the top of each bowl with cinnamon.
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Real Italian Garden Soup Mix Quick & Easy

Real Italian Garden Soup Mix

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Italian Wedding Soup IV

  • 1/2 lb lean ground beef
  • 1 egg , slightly beaten
  • 2 tablespoons breadcrumbs
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 5 3/4 cups chicken broth
  • 2 cups chopped escarole or chopped spinach
  • 1/2 cup orzo pasta , uncooked
  • 1/3 cup finely chopped carrots
  • grated parmesan cheese

In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs. Return to boil;reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.
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