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Italian Wedding Soup

You can make this soup over and over even if no-one is getting married. It goes very well with a glass of red wine while you are cooking. 



  • 1 small onion grated
  • 1/3 cup chopped fresh Italian parsley
  • 1 large egg
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 slice fresh white bread torn into small pieces, crust removed
  • 1/2 cup grated Parmesan
  • 8 ounces ground beef
  • 8 ounces ground pork
  • Freshly ground black pepper


  • 12 cups chicken broth
  • 1/2 pound curly endive coarsely chopped
  • 1/4 pound kale coarsely chopped
  • 1/4 lb fresh spinach leaves
  • 8 ounces orzo pasta
  • 3 large eggs
  • 2 tablespoons freshly grated parmesan
  • salt and freshly ground pepper
  • 1/2 cup sliced carrots



Stir the first 6 ingredients in a large bowl. Using a hand mixer stir in the cheese, beef and pork. Using 1 1/2 teaspoons per meatball, shape the meat mixture into 1 inch diameter meatballs. It is a wet mixture. Place on a baking sheet and set aside. 


Bring the broth to a boil in a large pot.  Add the raw meatballs, pasta, carrots, and all the greens. Simmer until meatballs are cooked through and the greens are tender, about 8-10 minutes.  Whisk the eggs and cheese in a medium bowl. 

Stir the soup in a circular motion.  Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Season to taste with salt and pepper.

Serve with a Clasen's Classic Baguette, Rustic Baguette, or Rosemary Asiago Bread.

This recipe was adapted from a Giada de Laurentiis recipe.