5 from 48 votes
Easy Italian Wedding Soup
Easy Italian Wedding Soup features tender homemade meatballs made from lean beef and pork, combined with breadcrumbs, parsley, Parmesan, and egg, simmered in a broth with orzo pasta, spinach, and aromatic vegetables. The broth is seasoned with garlic, Italian seasoning, and vegetables like carrot, celery, and onion, providing a flavorful and comforting soup with small meatballs and tender pasta.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
6
servings
Calories:
396 kcal
Course:
Soup
Cuisine:
Italian
Ingredients
For the meatballs:
- 8 ounces ground beef lean
- 8 ounces ground pork
- 1/2 cup bread crumbs
- 1/4 cup parsley chopped, fresh
- 1/4 cup Parmesan Cheese finely shredded
- 1 large egg
- salt Kosher salt
- black pepper Kosher salt
- 1 tablespoon extra virgin olive oil
For the soup:
- 1 tablespoon extra virgin olive oil
- 1/4 cup carrot diced
- 1/4 cup yellow onion diced
- 1/4 cup celery diced
- 1 teaspoon Italian seasoning
- kosher salt to taste
- black pepper to taste, ground
- 4 cloves garlic
- 5 cups chicken broth low sodium
- 1 cup orzo pasta
- 5 ounces baby spinach
- Parmesan Cheese for serving, finely shredded
Instructions
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.
Cup of Yum
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.
Notes
- Store leftover soup in a sealed container in the refrigerator for up to 3 days to maintain quality.
Nutrition Information
Calories
396kcal
(20%)
Carbohydrates
31g
(10%)
Protein
26g
(52%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
84mg
(28%)
Sodium
279mg
(12%)
Potassium
685mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
3413IU
(68%)
Vitamin C
12mg
(13%)
Calcium
132mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 396
% Daily Value*
| Calories | 396kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 26g | 52% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 84mg | 28% |
| Sodium | 279mg | 12% |
| Potassium | 685mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 3413IU | 68% |
| Vitamin C | 12mg | 13% |
| Calcium | 132mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.