Italian Wedding Soup

Recipe Information

  • Prep Time:10 minutes
  • Total Time:40 minutes
  • Yield:4 servings

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  • 3 large carrots, diced
  • 1/2 yellow onion, diced
  • 3 celery stalks, diced
  • 2 teaspoons Alessi Garlic Puree
  • 2 tablespoons Vigo Extra Virgin Olive OilAdd
  • 6 cups chicken broth
  • 1 pound frozen meatballs, thawed
  • 1 cup Vigo OrzoAdd
  • 1 1/2 cups baby spinach
  • Alessi Sea Salt and Ground Black Pepper, to taste


In a large stockpot, sauté carrots, onion, celery and garlic in heated olive oil until soft and slightly brown.

Add chicken stock and reduce to medium heat for 10-15 minutes, stirring occasionally.

Add orzo and meatballs and let cook for 5 minutes; then stir in spinach. Cook an additional 5 minutes and season with salt and pepper. Serve with Alessi Breadsticks.