Broccoli Leaf Italian Wedding Soup


  • 2 pounds Cross Valley Farms® Chopped Broccoli Leaves
  • 2 pounds mini meatballs (.25 ounces) prepared
  • 1 gallon Molly's Kitchen® Vegetable/ Beef Broth
  • 1 pound orzo pasta
  • 1 tablespoon Italian seasoning


Prepare soup with vegetable or beef broth. Poach orzo pasta in broth until done, simmering 8-10 minutes. 

Add prepared mini meatballs, approximately 4 each per person/serving to broth. 

Chop broccoli leaves further to create shorter strips; add to broth, simmer 8-10 minutes. 

Season with Italian seasoning, if desired, just before service. Ladle 9 ounce bowls including up to 4 mini meatballs. Yield: 24 each, 9 ounce per person.