Italian Wedding Soup is a delicious Italian soup made with meatballs, fresh baby spinach, vegetables and a few simple seasonings! Try this classic soup for dinner and you won’t be disappointed.
Easy Italian wedding soup
Have you tried this soup? This delicious Italian soup is popular at many Italian restaurants. It’s made with meatballs, greens and fresh vegetables. It’s a cozy, comforting and versatile soup recipe that is great for dinner or any occasion. Serve the soup with some homemade focaccia bread and a simple side garden salad.
How do you make Italian wedding soup from scratch?
- Step 1: Make the homemade meatballs. We use ground beef and ground pork in this recipe, but you can substitute for all ground beef or all ground pork, if desired. Shape the meatballs into 3/4 inch to 1-inch balls and cook until brown. Full recipe and instructions are below. You can substitute cooked meatballs for the homemade meatballs and skip this step completely.
- Step 2: Cook the soup. Saute the vegetables in a large Dutch oven or pot and then add the remaining soup ingredients. Cook until the pasta is tender and the meatballs are cooked through.
Store in a sealed container in the refrigerator for up to 3 days. To freeze, let the soup cool completely in the refrigerator, then store in freezer safe containers for up to 3 months.
Other stovetop soup recipes
Soup is the perfect meal for any occasion. It’s a great way to use up leftover ingredients. Soup tastes great as leftovers and can be stored in the refrigerator or frozen for later. Try a few of our favorite stovetop soup recipes!
- Potsticker Soup
- Tortellini Minestrone Soup
- Spinach Lasagna Soup
- Chicken and Wild Rice Soup
- Autumn Squash Soup
This soup is one of our favorite recipes because it’s combines so many great flavors. It’s approachable, easy to make and always tastes delicious.
Try it and let us know what you think!
Easy Italian Wedding Soup
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.
Nutrition InformationCalories: 396, Fat: 19g, Saturated Fat: 6g, Cholesterol: 84mg, Sodium: 279mg, Potassium: 685mg, Carbohydrates: 31g, Fiber: 2g, Sugar: 2g, Protein: 26g, Vitamin A: 3413%, Vitamin C: 12%, Calcium: 132%, Iron: 4%
*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.
Recipe originally appeared on Yellow Bliss Road.