Weeknight Italian Wedding Soup Recipe Review


* 3 Tbs. extra-virgin olive oil, divided
* 1 (12 oz) package Al Fresco tomato and basil chicken meatballs
* 1 small onion, diced
* 3 carrots, thinly sliced
* 3 celery stalks, thinly sliced
* 3 cloves garlic, minced
* 1 pinch crushed red or green pepper
* 1/2 cup dry white wine
* 5 cups chicken stock
* 1 cup orzo
* 10 oz baby spinach
* coarse salt and freshly ground pepper

For directions, please visit BevCooks.com.

Recipe Notes:

I’ve never made this recipe with meatballs of any type, store-bought or homemade. I usually use about half a beef kielbasa, but occasionally leave out the meat entirely. I also leave out the crushed red pepper to make it more kid-friendly, though my husband adds it back in to his bowl.


I’ve never had real Italian wedding soup, so to be honest, I have no idea how authentic (or not) this recipe is. What I can tell you is that it’s fast, easy, and delicious, with a surprisingly rich flavor considering the quick cooking time. My daughter doesn’t like the orzo, for some reason, but the rest of the family loves it.

My rating: (4 / 5)