Wedding Soup

Wedding Soup

What's better warm your belly, bones and soul on those cool fall days that a nutritious & delicious bowl of soup??

The Wedding Soup pictured was made with homemade turkey bone broth but you could use chicken or pork as well.


  • 2 tablespoons olive oil
  • 1 medium-large onion - chopped
  • 2 large carrots - chopped
  • 2 stalks celery - chopped
  • 8 cups chicken, turkey or pork broth/stock (recipe here)
  • 1 pkg Old Time Soup Seasoning (1 tbsp parsley, 1/4 tsp pepper, 1/4 tsp basil, 1/8 tsp celery seeds, 1/8 tsp garlic powder, 1 bay leaf)
  • **If broth is not salted, add 1 tsp salt
  • 1 cup small pasta (I used Orzo)
  • 8 oz package of frozen spinach or swiss chard - chopped rough


  • 1 lb ground beef
  • 1 egg
  • 2 cloves garlic minced (optional)
  • 1/4 cup finely chopped onion
  • 1/2 cup grated Parmesan
  • 1/3 cup plain bread crumbs
  • Meatball Seasoning (1 tsp fennel, 1/2 tsp salt, 1/4 tsp ground coriander, 1/4 tsp garlic powder, 1/4 tsp pepper, 1 tsp rubbed sage)​

Place the olive oil in a large soup pot over medium heat, add the onions, carrot and celery and sauté until soft (5 mins or so). Add the bone broth and soup seasoning mix and let simmer while you mix the meatballs.

For the meatballs, put the ground beef, egg, garlic, onion, parmesan, bread crumbs and seasoning in a large bowl and mix until combined. Roll the meat mixture into about 3/4-1" balls (about the size of your thumb) and drop into the simmering soup. Bring back to a simmer and cook for about 20 minutes.

Add the pasta and cook per instructions (about 9 minutes for mine). Add the spinach or chard and cook until softened or about 5 more minutes.

Serve with a warm crusty bread.

Printable Recipe

Last week's recipe ...