My Wedding Soup Recipe

Name: My Wedding Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 lb ground beef or 12 lb veal; 12 lb ground pork; ¼ cup breadcrumbs (I use the commercial Italian flavor); 1 egg; 1 tablespoon parsley; 1 -2 garlic clove (fresh minced); salt (to taste); pepper (to taste); ½ cups good quality chicken broth; 1 cup spinach (frozen chopped); ¼ cup pecorino romano cheese (grated); ¼ cup orzo pasta

Servings: persons

12 lb ground beef or 12 lb veal
12 lb ground pork
¼ cup breadcrumbs (I use the commercial Italian flavor)
1 egg
1 tablespoon parsley
1 -2 garlic clove (fresh minced)
salt (to taste)
pepper (to taste)
½ cups good quality chicken broth
1 cup spinach (frozen chopped)
¼ cup pecorino romano cheese (grated)
¼ cup orzo pasta

1
Combine first 8 ingredients for the meatball mixture in a large bowl.
2
Mix well and form into tiny meatballs.
3
I usually make them about 1/2 tsp to 3/4 teaspoon of meat mixture each.
4
I make about 75 meatballs in all.
5
Sometimes I have a little extra meat leftover and just make larger meatballs and cook those for another use.
6
Bring the broth and frozen spinach to a boil and simmer for about 10 minutes.
7
Return to boil and drop in meatballs a few at a time.
8
Return to simmer for about 1/2 hour.
9
Then add in cheese and orzo and simmer another 10 minutes.
10
Ladle into bowl and grate some fresh Pecorino Romano or Parmesan on top.

7267

kcal

Calories

565

Fat

Carbs

495

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 lb ground beef or 12 lb veal, 12 lb ground pork, ¼ cup breadcrumbs (I use the commercial Italian flavor), 1 egg, and more.

Yes, My Wedding Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Wedding Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions