This easy 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.
What is 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.
Meatballs for the soup
This soup tastes best with 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. You can substitute store-bought meatballs for the homemade meatballs. If using uncooked store-bought meatballs, cook them until brown on all sides. If you use cooked store-bought meatballs, you can skip the first step of prepping the meatballs.
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
- Hearty Turkey Chili
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.
Recipe originally appeared on Yellow Bliss Road.