Italian Wedding Soup

Soup, Red grapes, Sweet rice, candy rockets


  • 1 small onion, grated
  • 1/3 cup chopped fresh Parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread, crust trimmed, bread torn into small pieces
  • 1/2 cup grated Parmesan
  • 8 ounces ground turkey
  • Freshly ground black pepper


  • 12 cups low-sodium chicken broth
  • 2 large eggs
  • 2 tablespoon freshly grated Parmesan, plus extra for garnish
  • Salt and freshly ground black pepper
  • 1 large chopped carrot
  • 1 large chopped celery stock
  • 1/2 cup of round little pasta balls

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, add ground turkey. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

Saute your onions, carrot and celery in olive oil till golden. Add your broth and bring the broth to a boil  over medium-high heat. Add the meatballs and simmer until the meatballs are cooked through then add the pasta balls; simmer 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 stands of egg, about 1 minute. Season the soup to taste with salt and pepper.    The kids love it with fresh grated cheese over top.

try: On a Sunday Afternoon, I will get a couple of pots going with soups. I then divide them into freezer containers and they get stored in the freezer until ready to come out for lunches. I just take them out the night before so they thaw overnight. In the morning, i will bring it to a boil over the stove and pack them up in a lunch soup thermos. By the time Lunch time rolls around during school the soup is still warm.