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Italian Wedding Soup

This traditional wedding soup features onions, celery, carrots, chicken, beef meatballs and orzo Rosamarina pasta.

At a glance
Main Ingredient
Beef, Poultry
Cuisine Type
Italian
Menu Part
Soup
Serves
Makes 26 half hotel pans or 960 8-oz. servings
Yield: Makes 26 half hotel pans or 960 8-oz. servings

Ingredients

20 lbs. white onions, diced
20 lbs. celery, diced
30 lbs. carrots, diced
40 lbs. white meat chicken, diced
40 lbs. small beef meatballs
50 gal. tap water
7 lbs. chicken soup base
1/2 cup + 1 tbsp. ground white pepper
1 cup poultry seasoning
2 5-lbs. bags of orzo Rosamarina pasta
1 20-lbs. bag of chopped spinach

Methods/Steps

1. Place all ingredients except for orzo and spinach into stockpot and simmer for 1 to 1 1⁄2 hours.

2. Add spinach and orzo and continue cooking for about 15 more mins. Keep temperature above 140°F.

Recipe by Rhode Island Hospital, Providence

Related Terms:

Beef, Poultry, Italian, Soup

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