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Italian Wedding Soup


Preparation Time: 10 minutes

Cooking Time: 30 minutes

Serve: 8 people

  • 3/4 pound ground turkey or lean ground Beef
  • 1/4 cup cold water
  • 1 egg, beaten
  • 1/3 cup finely minced onion
  • 1/2 cup plain dry bread crumbs w some chopped parsley
  • 1/2 cup freshly grated Parmesan ( make extra to sprinkle on the top of the finished soup)
  • 1/2 teaspoon salt
  • Pepper to taste
  • For the SOUP: 2 tbsp of olive oil
  • 1 cup minced yellow onion
  • 1 c diced carrots ( approx 2 carrots)
  • 3/4 c diced celery( approx 2 stocks)
  • 8 cups chicken broth
  • 1/3 c dry white wine
  • 1 cup orzo or ditalini
  • 1 (10-ounce) package fresh spinach, washed, trimmed, and torn into bite-size pieces


Mix first 8 ingredients in a bowl and then roll mini meatballs the size of Large Marbles and set aside in the Fridge for approx One Hour prior to preparing…..Then remove from the frig and Add 1 tbsp of olive oil to the Actifry and add the meatballs Let them cook until lightly browned.. approx 12- 15 minutes. While the meatballs are cooking take out a Large Soup POT. Add 1 tbsp of olive oil and heat and then add the onions, celery and carrots. Saute till softened. Then add the chicken stock and wine and bring to a boil. Then add pasta and follow direction on the BOX for amt of time to cook the kind you are using. Once they are cooked ADD the COOKED meatballs from the actifry to the soup pot and let it cook for approx 1-2 2 minutes then add the fresh spinach and cook for ONE MINUTE or just until wilted.. Serve in large soup bowls w Sprinkle of Fresh Parm Cheese

This recipe has been added by ActiFry
on 11/27/2012

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