Italian Wedding Soup

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The perfect marriage of hearty meat & comfy veggies!


6 minutes

Prep time

10 minutes

Cook time

316 cal.

Per serving


Stovetop, Peeler, Pot (small)



Step 1

Cook the meatballs according to the package instructions.

Onion (yellow)

Step 2

Peel & mince the onion.

Carrots (fresh)

Step 3

Wash the vegetables. Peel & dice the carrot. Dice the zucchini.

Onion (yellow)

Step 4

Heat a drizzle of olive oil in a pot over medium heat. Add the onion. Cook for 2 min.

Carrots (fresh)

Step 5

Then add the carrots & zucchini. Cook, stirring for 3 min.

Broth (chicken)
Pasta (orecchiette)

Step 6

Add the pasta & chicken broth to the pot.

Step 7

Stir it all together. Reduce the heat to low. Cover & cook for 8 min, or until the pasta is al dente.


Step 8

Add the cooked meatballs to the soup.

Parmesan (grated)
Parsley (fresh)

Step 9

Season to taste with salt & pepper. Serve garnished with grated parmesan & chopped parsley (optional).

Nutrition facts

Average estimated amount for one serving

Energy316 cal.
Fat15 g
Carbohydrates29 g
Protein17 g
Fiber3 g

On average, one serving of the recipe "Italian Wedding Soup" contains 316 Energy, 15 g of Fat, 29 g of Carbohydrates, 17 g of Protein, 3 g of Fiber.

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Italian Wedding Soup
Very easy