• Cooking Time: 30 minutes
  • Servings: 12 servings
  • Preparation Time: 15 minutes


Despite it's name, Wedding Soup is not usually served at weddings, but rather, it is named this because it is a wonderful "wedding" of ingredients.

This soup started out with a very basic stock base, but over the years we have made it more and more like our typical chicken soups, with lots of vegetables included. You can also include a piece of parmesan rind to kick up the flavor. We often do this with most of our homemade soups.

We usually make this about once a month and there are always plenty of leftovers for lunches and dinners on night when we are too busy to consider cooking a complete meal.

Originally posted as part of Recipes in Rotation on My Word with Douglas E. Welch (


  • For the meatballs:
  • 1 lb ground turkey
  • 1 egg
  • 2 Tbls bread crumbs
  • 1 Tbls grated Parmesan Cheese
  • 1/2 tsp dried basil
  • 1/2 tsp onion powder
  • For the soup base:
  • 2 Tbls olive oil
  • 6 cup chicken stock
  • 1 medium onion
  • 1 carrot
  • 1 celery
  • 3 inch section of broccoli stalk (optional)
  • 2 cups chopped kale
  • 2 inch piece of real Parmesan rind (if available) *
  • 1 cup orzo pasta


  • Chop onion, carrot, celery and broccoli stalk in food processor
  • Heat oil in large pot, add vegetables above and cook over high heat until soft
  • Add chicken stock and parmesan rind and heat to a low boil.
  • Lower heat
  • Mix all meatball ingredients and form into small, spoon-sized meatballs
  • Drop meatballs into boiling stock in small groups. Stir between each addition to prevent sticking
  • Once all meatballs are added, add orzo and simmer until orzo is cooked al dente
  • Add chopped kale, stir and cook until just wilted
  • * If you buy real Parmaggiano-Reggiano cheese, it will have a thick rind which is normally inedible. Adding this to a soup or stock, though, adds a tremendous amount of flavor to the soup. You can discard the rind once the soup has completed cooking.

Categories: Soup 
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