Italian Wedding Soup

There is nothing better than a really yummy bowl of soup to perk me up on a rainy day.

If you’ve been anywhere near a television and have been watching the news about the horrible rain and flooding we’ve been having in Southern California, you’ll know that this weather definitely calls for a good soup!

I know soup won’t stop the rain or flood, but it may put you in a better mood to deal with it all……..just a thought!

Not only is this soup tasty, it’s also pretty healthful too.  The meatballs are made from ground turkey and the leafy greens are packed with vitamins too.

The orzo is just fun to eat and I can always use a little fun……….can’t you?!


Italian Wedding Soup


1 pound ground turkey

1 small onion, grated

1 teaspoon garlic, grated

1 teaspoon dried parsley

1 teaspoon dried basil

1 large egg

1 teaspoon salt

1 slice fresh bread, crust trimmed, bread torn into small pieces

1/2 cup grated Parmesan

freshly ground black pepper



12 cups low-sodium chicken broth

1 pound coarsely chopped kale

2 eggs

½ cup orzo pasta

Salt and freshly ground black pepper


To make the meatballs:  Mix together all the meatball ingredients.  Shape the mixture into 1-inch-diameter meatballs. Place on a baking sheet, drizzle some olive oil over the meatballs and bake at 350 degrees F for 15 minutes.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and cook the kale until tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Put in the orzo pasta and cook until pasta is done. Season the soup to taste with salt and pepper.



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