Greek Wedding Soup

Greek Wedding Soup

This recipe is the Greek version, or rather, the knock-off version of the traditional Italian Wedding Soup. Interestingly enough, the original dish of fame is not served at weddings at all; the term “wedding soup” is a mistranslation of the Italian language, minestra maritata (“married soup”), which  is a soup made with greens and meat, hence the “marriage” of those two ingredients.

Anyway, moving on. Today, we got snowed in and all that, so I decided to make this soup. It was just simply scrumptious. 


  • 2 32-oz containers chicken broth (8 cups)
  • 3/4 lb ground lamb
  • 2/3 cup chopped parsley (a couple of generous handfuls)
  • 1/3 cup breadcrumbs
  • 1/4 cup feta cheese, crumbled
  • 1 large egg
  • 2 gloves garlic, minced
  • 2 springs fresh oregano, finely chopped
  • salt and pepper
  • 1 cup orzo pasta
  • juice of 1 lemon
  • 1/3 cup chopped mint leaves (a generous handful)


  1. In a pot, bring the chicken broth to a boil. Lower the heat and bring to a simmer.
  2. Meanwhile, in a large bowl, combine the lamb, half of the parsley, the breadcrumbs, feta, egg, garlic and oregano; season with salt and pepper.
  3. Form into 1 inch-balls. Add to the simmering broth along with the orzo and cook for 8 to 10 minutes. Stir in the lemon juice, remaining parsley and the mint.

1 Response so far »

  1. 1

    Gervase said,

    I grew up on Italian Wedding Soup and often make it when the need for some comfort food arises. There are a lot of similar ingredients between your recipe and mine…but being a huge fan of feta cheese, I think I’ll give your recipe a try next time I’m in the mood for soup!

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