Easy Italian Wedding Soup

Easy Italian Wedding Soup

Yield: 6 servings
Prep Time: 20 minutes mins
Cook Time: 30 minutes mins
Total Time: 50 minutes mins

A delicious Italian soup recipe made with homemade meatballs, vegetables and more.


For the meatballs:

  • 8 ounces lean ground beef
  • 8 ounces ground pork
  •  1/2 cup bread crumbs
  • 1/4 cup chopped fresh parsley
  • 1/4 cup finely shredded Parmesan
  • 1 large egg
  •  Kosher salt and ground black pepper
  • 1 tablespoon extra virgin olive oil

For the soup:

  • 1 tablespoon extra virgin olive oil
  • 1/4 cup diced carrots
  •  1/4 cup diced yellow onion
  • 1/4 cup diced celery
  • 1 teaspoon Italian seasoning
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 4 cloves garlic
  • 5 cups low sodium chicken broth
  • 1 cup orzo pasta
  • 5 ounces baby spinach
  • Finely shredded Parmesan cheese, for serving


To make the meatballs:

Add beef and pork to a large mixing bowl. Add in the bread crumbs, parsley, Parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper.
Gently toss and break up the mixture with hands to coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1-inch round and transfer to a large plate.
Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add meatballs and cook until browned, turning occasionally to brown on all sides, about 5- or 6-minutes total. Transfer the meatballs to a plate lined with paper towels.

To make the soup:

Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and sauté until veggies have softened about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning, then add garlic and sauté 1 minute longer.
Stir in orzo, then add chicken broth; season with salt and pepper to taste and bring to a boil. Add meatballs, reduce heat to a light boil (about medium or medium-low heat.) Cover and cook, stirring occasionally until pasta is tender and meatballs are cooked through, about 10 minutes while adding spinach during the last minute of cooking.
Serve warm and sprinkle with Parmesan cheese.


Store leftover soup in a sealed container in the refrigerator for up to 3 days.


Calories: 396kcal, Carbohydrates: 31g, Protein: 26g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 84mg, Sodium: 279mg, Potassium: 685mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3413IU, Vitamin C: 12mg, Calcium: 132mg, Iron: 4mg

For Complete Ingredients and Cooking Instructions Please click Next button