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Italian Wedding Soup Recipe with Broya Bone Broth

By Erica McColman, Molly and Erica

As a child my favourite soup was Campbell's Homemade Italian wedding soup. Once I was diagnosed as a Celiac, the only way to enjoy this comforting soup was to make it myself. Using Broya’s chicken broth adds in extra energy enhancing and anti-inflammatory nutritional properties because of the garlic, ginger, turmeric and ginseng.

On top of being really delicious, this recipe is amazing because you can duplicate it easily. I generally batch cook the meatballs and grains, so finishing this soup takes me literally 15 minutes which is amazing for weeknights!


Prep Time: 30 minutes

Cooking Time: 30 minutes

Serving Size:

Broth 1 portion

Meatballs 4 portions

For the meatballs:


  • ½ small onion, finely diced
  • ⅓ cup fresh Italian parsley
  • 1 large egg
  • 1 tsp salt and pepper
  • ⅓ cup gluten free breadcrumbs
  • ½ cup parmesan (optional)
  • 3 cloves garlic, minced
  • Zest of ¼ lemon
  • ½ pound ground beef
  • ½ pound ground pork (if you don’t eat pork you can substitute for ground lamb or get 1 pound non-lean ground beef, like ground chuck)


  1. Combine all above ingredients. Note: Do not over mix meatballs they become too dense.
  2. Roll into 1.5-inch meatballs and bake on a sheet pan with parchment paper at 350 degrees Fahrenheit for 25 minutes.
  3. Keep a quarter of the meat balls for soup and freeze the rest for a later use.

For the broth:

  • ¼ bag chopped organic frozen spinach, thawed, rinsed and drained
  • ½ cup of gluten free grain of your choice cooked to the directions on package
  • 1 bottle of Broya chicken broth
  • S & P, to taste
  • 1 large egg
  • Two tablespoons fresh parmesan finely grated
  • Parsley and lemon wedge, for garnish (optional)


  • Add cooked quinoa to replace the tiny pasta balls in the classic version of Italian wedding soup.
  • Sub in diced zucchini for the gluten-free grain for a paleo version. (Make sure to take out the Parmesan and gluten free breadcrumbs as well)


  1. Gently heat Broya chicken broth.
  2. In a small bowl, whisk together eggs and parmesan.
  3. Add in spinach & desired amount of meatballs to the broth and simmer.
  4. Add in cooked gluten free grain (optional).
  5. Gently in egg and parmesan mixture.
  6. Salt and pepper to taste, garnish with parsley and lemon and enjoy!



Molly and Erica & Bone BrothMolly and Erica are a savvy and sassy duo, bringing you good food, better drinks and kick ass information you can actually use to improve your health! Offering highly customized nutrition consulting, meal planning, food coaching and in-home support, these two holistic nutritionists help you navigate the often overwhelming world of healthy eating and find a delicious, balanced way to eat well.





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