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Italian Wedding Soup
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Italian Wedding Soup

Warm and comforting Italian Wedding Soup is filled with mini meatballs, a flavorful chicken broth, and lots of vegetables like carrots, celery, and spinach.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 8
Calories: 377 kcal
Course: Soup
Cuisine: Italian

Ingredients

Meatballs
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup Parmesan Cheese grated
  • 1/4 cup Italian bread crumbs
  • 1/4 cup onion grated, or yellow onion
  • 2 egg large
  • 2 tablespoons parsley chopped, fresh
  • 1 clove garlic minced
  • 1/4 teaspoon oregano dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
Soup
  • 1 tablespoon olive oil
  • 1 carrot small diced
  • 1 onion small diced, or yellow onion
  • 3/4 cup celery small diced
  • 4 cloves garlic minced
  • 9 cups chicken broth low-sodium
  • 1 cup orzo pasta dried
  • 6 ounces spinach chopped, fresh
  • Parmesan Cheese grated, to serve

Instructions

    Cup of Yum
  1. In a large bowl, mix together the ground beef, ground pork, parmesan, bread crumbs, grated onion, eggs, parsley, garlic, oregano, salt, and pepper until well combined. I like to do this by hand; do not over-mix
  2. Roll the meat mixture into 1.5 tablespoon-sized balls and place them on a plate.
  3. In a Dutch oven over medium heat, add the olive oil once hot. Brown the meatballs on all sides in batches; you do not need to cook them all the way through. Once browned, place them back on the plate, about 15 minutes.
  4. No need to wipe out the pan, add the additional tablespoon of olive oil, carrots, onion, and celery, and cook, stirring occasionally, until softened, about 10 minutes.
  5. Stir in the garlic until fragrant, 30 seconds.
  6. Add the chicken stock, scrape off any browned bits off the bottom of the pan, and bring to a boil.
  7. Add the browned meatballs and pasta and stir to combine. Cover and cook for 10 minutes, stirring occasionally so nothing sticks to the bottom.
  8. Stir in the spinach until wilted. Serve immediately with more parmesan on top.

Notes

  • Planning Leftovers? Cook Pasta Separately - If you don’t think you will eat all of the soup in one sitting, you may want to consider cooking the Orzo pasta separately and adding it to each serving.
  • The longer the pasta sits in the soup, the more of the liquid it will soak up. If the soup is stored with the pasta, you may need to add a little more broth to loosen the soup back up for leftovers.
  • Pasta Type - If you don't have orzo pasta, any small pasta, such as ditalini, macaroni, acini de pepe pasta, or orecchiette, will work well in this recipe.
  • Bring On The Green - Chopped kale or regular spinach can be used in place of baby spinach.
  • Bring On The Lean - Ground chicken or turkey could be used instead of pork or beef.
  • Freeze - Place the soup in a freezer-safe airtight container and freeze for up to 3 months.
  • Storage - Transfer the soup to an airtight container and place it in the refrigerator for three (3) days. 
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Nutrition Information

Calories 377kcal (19%) Carbohydrates 27g (9%) Protein 23g (46%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 9g (45%) Trans Fat 0.4g (20%) Cholesterol 87mg (29%) Sodium 416mg (17%) Potassium 713mg (15%) Fiber 3g (12%) Sugar 4g (8%) Vitamin A 5008IU (100%) Vitamin C 11mg (12%) Calcium 144mg (14%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 377

% Daily Value*

Calories 377kcal 19%
Carbohydrates 27g 9%
Protein 23g 46%
Fat 20g 31%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 0.4g 20%
Cholesterol 87mg 29%
Sodium 416mg 17%
Potassium 713mg 15%
Fiber 3g 12%
Sugar 4g 8%
Vitamin A 5008IU 100%
Vitamin C 11mg 12%
Calcium 144mg 14%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.