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4.8 from 5 votes

Italian Wedding Soup

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Bone Broth Recipes, Soups
Keyword: Bone broth
Product Type: Bone Broth
Servings: 6



  • 8 ounces ground grass-fed beef
  • 8 ounces ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley,
  • 1 tsp. minced fresh oregano
  • 1/2 cup shredded parmesan cheese
  • 1 large egg beaten
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbsp. olive oil or avocado oil

Wedding Soup

  • 1 tbsp. olive oil
  • 3 carrots diced
  • 1 small yellow onion diced
  • 4 ribs celery diced
  • 4 cloves garlic minced
  • 4 cups Pacific Foods Organic Chicken Bone Broth
  • 1 cup dry acini de pepe or orzo pasta
  • 2 cups fresh spinach chopped
  • 1/2 cup shredded parmesan cheese for serving



  • Add beef, pork, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper to a large mixing bowl. Use your hands to gently break up mixture and distribute ingredients. Shape mixture into small (1-inch) meatballs and transfer to a large baking tray drizzled with avocado oil or olive oil. Place oven rack on highest shelf and turn oven to broil. Broil meatballs for 4-5 minutes, or until browned. Note that the meatballs will not be fully cooked, they’ll continue to cook in the soup.


  • Add olive oil to a large pot over medium-high heat. Add carrots, onion, and celery and sauté for 8 minutes, or until softened. Stir in garlic and sauté 2 minutes. Pour in chicken bone broth and bring mixture to a boil.
  • Add pasta and meatballs to soup, reduce heat to medium-low, cover, and cook until pasta is tender and meatballs are cooked through, about 10 minutes. Add spinach and stir until wilted.
  • Divide soup into bowls and garnish with parmesan cheese. Enjoy!