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Chris's Wedding Soup Recipe

User Rating 5 Star Rating (2 Reviews)


Hi, Kyle.
Thought I'd contribute this wedding soup recipe. This is the one I grew up with, so it's of course the only one I can eat! I don't know if you need this at all, but I felt compelled to send it in.
Chris Castellani

Prep Time: 45 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 15 minutes

Yield: 4 servings Wedding Soup


  • Meatballs:
  • 1 egg, beaten
  • 1/2 medium-sized onion, minced
  • 2 tablespoon parsley, minced
  • 1/4 cup grated Parmigiano (optional)
  • 1/2 cup breadcrumbs
  • 1 pound (450 g) ground beef
  • 1/4 cup water
  • Broth:
  • 2 14.5-ounce (225 ml) cans chicken broth
  • 4 soup cans of water (58 ounces; about a liter)
  • One (or two) chicken bouillon cubes, depending on how much chicken flavor you like.
  • Salt to taste
  • 1/2 teaspoon hot red pepper flakes
  • 1 package frozen chopped spinach
  • 1/2 chopped medium onion
  • 1/4 cup sliced carrots


To make the meatballs, combine the ingredients in a mixing bowl. Knead and make into marble-sized balls. Bake on cooking sheet (greased with cooking spray &/or rubbed with a teaspoon of olive oil) at 350 F (175 C) for 30 minutes.

To make the broth, combine the ingredients in a pot or slowcooker. Bring to a boil. Add meatballs. Simmer covered for 45 minutes (4 hrs in slowcooker).

Add uncooked conventional rice and cook another 20 minutes.

OR: add Minute rice and cook another 5 minutes.

Serve immediately!

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