Wedding Soup
A Kitchen Muse: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
A light soup full of flavor, veggies and meatballs!
  • 2 tbsp. olive oil
  • 1 onion, finely chopped
  • 5 carrots, finely chopped
  • ½ lb. chicken breast or tenders
  • 4 cloves of minced garlic
  • 4 tsp. Worcestershire sauce
  • 2 tsp. chopped fresh sage
  • 6-8 cups fat free chicken broth (depending on how 'brothy' you like your soup)
  • 1 Parmesan cheese rind
  • 2 tbsp. grated Parmesan plus more for topping
  • 1 lb. ground pork (ground turkey would work too)
  • 6 tbsp. panko breadcrumbs
  • 1 cup small dry pasta (I prefer Acini Di Pepe - orzo would work too)
  • Baby spinach leaves
  1. Poach chicken in water until cooked.
  2. Remove from water and shred into small pieces. Set aside.
  3. Heat olive oil in a large pot over medium high heat.
  4. Add onions, garlic and carrots, stirring until slightly soft (about 4 minutes).
  5. Add 2 tsp. of Worcestershire sauce and 1 tsp. chopped sage.
  6. Cook 1 minute.
  7. Add the chicken broth, shredded chicken and Parmesan rind and bring to a boil.
  8. Cover, reduce heat to medium and simmer until veggies are tender (about 7 minutes).
  9. Mix the pork, breadcrumbs, 2 tbsp. Parmesan cheese, 2 tsp. Worcestershire sauce and sage in a bowl.
  10. Form into 1 inch meatballs.
  11. Increase the heat on the soup to medium high and bring soup to a boil.
  12. Stir in the pasta and drop meatballs into the broth.
  13. Cook until meatballs until they float to the top (about 4 minutes).
  14. Ladle soup into bowls, garnish with baby spinach leaves and top with shredded Parmesan cheese.
Recipe by A Muse in My Kitchen at