Italian Wedding Soup

Italian Wedding Soup
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 230.2
  • Total Fat: 11.4 g
  • Cholesterol: 55.3 mg
  • Sodium: 656.5 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 13.9 g

View full nutritional breakdown of Italian Wedding Soup calories by ingredient
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Great for Diabetics Great for Diabetics
Number of Servings: 10


    1 large onion(s)
    3 sun dried tomatoes, finely snipped
    2 teaspoon Italian seasoning, dried
    16 ozs beef, lean ground
    1 egg, slightly beaten
    1/4 cup(s) bread crumbs, fine, dry
    1/4 teaspoon salt
    2 teaspoon olive oil
    1 large fennel bulb(s)
    8 cups chicken broth, reduced-sodium
    6 clove(s) garlic
    1/2 teaspoon pepper, ground black
    3/4 cup(s) pasta, orzo (rosamarina)
    5 cup(s) spinach, fresh


1. Finely chop one-third of the onion; thinly slice remaining onion. In a large bowl, combine chopped onion, dried tomatoes, and 1 teaspoon of the Italian seasoning. Add ground beef, egg, bread crumbs, and salt; mix well. Shape into 12 meatballs. In a Dutch oven, brown meatballs in hot oil. Carefully drain off fat.

2. Meanwhile, cut off and discard upper stalks of fennel. If desired, save some of the feathery fennel leaves for a garnish. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to Dutch oven with sliced onion, broth, garlic, the remaining 1 teaspoon Italian seasoning and the black pepper.

3. Bring to boiling; stir in orzo. Simmer, uncovered, for 10 to 15 minutes or until orzo is tender.

4. Stir in spinach. If desired, garnish soup with reserved fennel leaves.

Recipe comes from Diabetic Living Diet Online

Number of Servings: 10

Recipe submitted by SparkPeople user ENUFF1950.

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Member Ratings For This Recipe

  • Hey... us wheat-free-ers can't have the bread crumbs or orzo... can you suggest any alternatives in the recipe so it fits in the category? Thanks!!! - 11/12/08

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