Italian Wedding Soup - Kraft Recipes Top
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Italian Wedding Soup

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What You Need

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Make It

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  • For Meatballs:
  • - Combine all ingredients and form into tiny balls…think bite-sized.
  • - Pour a little vegetable oil in frying pan and warm up on low-medium heat.
  • - Add meatballs (in batches if necessary) and brown on all sides.
  • - If meatballs are browned but not fully cooked inside, add enough water to nearly cover the meatballs and boil until cooked throughout.
  • For Soup:
  • - Bring water, chicken broth and seasonings to slow boil in stockpot.
  • - Add the remaining ingredients and cook until orzo is of desired firmness.
  • - Serve with Romano cheese to sprinkle on top.


- Leftovers often taste even better than the original serving. The orzo has a chance to fully expand. - Use whole leaf spinach, not shredded.

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