Wedding Soup

Wedding Soup

8 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    2 h
  • Ready In

    2 h 40 m
Recipe by  SALLIEIS60

“This is my mother's recipe handed down. We sometimes take 4 beaten eggs and drizzle them into the soup near the end of the cooking time. We used to call this 'rag soup' because the eggs formed what looked like torn rags.”

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Adjust Servings

Original recipe yields 1 gallon



  1. In a large stockpot, place the chicken, whole onion and cans of broth. Add enough water to cover the chicken. Bring to a boil and cook until the chicken is falling off of the bones.
  2. Remove the chicken from the pot and separate the meat from the bones. Tear chicken into bite sized pieces and return them to the soup pot. Remove the onion from the broth, chop and return to the pot. Add the celery, carrots, sweet potato and cabbage. Stir in the tomato paste.
  3. In a medium bowl, combine the ground beef, eggs, bread crumbs and Romano cheese. Mix well with your hands then form into walnut sized balls. Add the balls to the soup. Continue to cook the soup for an additional hour, or until vegetables are tender.
  4. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the soup over pasta and top each bowl with a generous pinch of grated Parmesan cheese.

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Reviews (8)

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Overall, we liked this recipe. The flavors were very good, but next time I will leave out the tomato paste. We think it will be more appealing with a golden broth color instead of the red of a vegetable soup. Also, I substituted spinach for the cabbage because all wedding soups I have had previously used spinach. Very good basic recipe, easy to tweak. Thanks.



Sooooo delicious! I add spinach and regular potatoes. Use chicken cutlets and dice them, boil them with the onion and garlic in buillion base water. Then add more water and buillion and all other ingredients. Roll the meatballs real small. Instaed of tamato paste, you can just cut up one tomato. It is sooooo delicious! Between me and my fiancee, we gobble it up in a couple of days. Great for cold weather.



OK..I changed alot of things after reading the reviews and suggestions. This is what I did. I used boneless chicken breasts only (about 3 pounds) and 2 pounds of ground sirloin. I omitted the celery because we aren't a huge fan of cooked celery. I used 2 Russett Potatoes UNPEELED instead of sweet Potatoes and I did cube them (not too small). I didn't use any cabbage, I instead used baby spinach coarsely chopped (NOT a whole bag..about half a bag), I also added alot more chicken broth when everything was in the pot to start cooking together. I added water also and ONE cube of chicken bouillon. I just eyed how much water and broth I needed to make a soup. I used about 2.5 tablespoons of basil, oregano, and garlic tomato paste. When I made the meatballs. I seasoned the meat also with alot of Slap Ya Mama cajun seasoning, garlic powder. I also used Italian bread crumbs, NOT plain. The soup as a whole was seasoned with fresh cracked pepper, SYM, and garlic powder..LOTS of it for flavor..also a pinch of Red pepper flakes. I added the spinach towards the end too. when the chicken was cooking with the onion..I seasoned that also. I used aged Parmesan and aged Romana. THIS soup was VERY Good. it made ALOT and i served it with cheese rolls.

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Amount Per Serving (24 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 12.4 g
  • 19%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 21.5 g
  • 43%
  • Cholesterol
  • 73 mg
  • 24%
  • Sodium
  • 311 mg
  • 12%

Based on a 2,000 calorie diet



previous recipe:

Mama's Italian Wedding Soup


next recipe:

Wedding Soup Lasagna