0 from 21 votes
Easy Italian Wedding Soup
Cozy and delicious Italian Wedding Soup is protein-packed and incredibly nourishing. Made with beef meatballs, plenty of vegetables, and orzo pasta, all simmered together in a savory broth.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 270 kcal
Course:
Main Course , Soup
Cuisine:
Italian , American
Ingredients
Meatballs:
- 1 pound lean ground beef
- 2 large eggs beaten
- 1/4 cup Panko bread crumbs use GF if possible
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Soup:
- 1 tablespoon olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 1 red bell pepper diced
- 8 cups beef broth
- 1/2 cup orzo pasta
- 2 cups chopped kale
- kosher salt and pepper to taste
Instructions
- Preheat the oven to 400F and line a large baking tray with parchment paper.
- In a mixing bowl combine the 1 pound lean ground beef, 2 large eggs, 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Make 1 tablespoon of meatballs and arrange them on the prepared baking tray. Once all the meatballs are done shaping, bake for 10-12 minutes.
- Meanwhile, in a Dutch oven or a soup pot, heat the 1 tablespoon olive oil. Sauté the 1/2 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup chopped onion, and 1 red bell pepper (chopped) for 4-5 minutes over medium heat. Add the 8 cups beef broth and bring it to a boil.
- As soon as the meatballs are done baking, carefully transfer them into the soup. Reduce the heat to low and simmer the soup for 15 minutes.
- Stir in the 1/2 cup orzo pasta and continue to cook for 10 minutes. Over the last 2 minutes, add the 2 cups chopped kale of to the soup.
- Season with Kosher salt and pepper to your taste and serve warm.
Cup of Yum
Notes
- To store: Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water as needed. You can also reheat this soup in the microwave until hot.
- To freeze: Place in a freezer-safe airtight container and freeze for up to 3 months. Be sure to label the soup with the date so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.
Nutrition Information
Serving
1serving
Calories
270kcal
(14%)
Carbohydrates
17g
(6%)
Protein
26g
(52%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
112mg
(37%)
Sodium
1771mg
(74%)
Potassium
700mg
(20%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4804IU
(96%)
Vitamin C
48mg
(53%)
Calcium
153mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 270
% Daily Value*
| Serving | 1serving | |
| Calories | 270kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 26g | 52% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 112mg | 37% |
| Sodium | 1771mg | 74% |
| Potassium | 700mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4804IU | 96% |
| Vitamin C | 48mg | 53% |
| Calcium | 153mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.