Easy Italian Wedding Soup

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. 

bowl of italian wedding soup

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.

cooked meatballs with vegetables and seasonings in a pot

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.

large pan of italian wedding soup

Storage suggestions

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.

meatballs, greens, vegetables and fresh ingredients in Italian soup

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!

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!

bowl of italian wedding soup

Easy Italian Wedding Soup

Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A delicious Italian soup recipe made with homemade meatballs, vegetables and more.
5 from 16 votes


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.


Calories: 396kcal, Carbohydrates: 31g, Protein: 26g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 84mg, Sodium: 279mg, Potassium: 685mg, Fiber: 2g, Sugar: 2g, Vitamin A: 3413IU, Vitamin C: 12mg, Calcium: 132mg, Iron: 4mg
Course: Soup
Cuisine: Italian
Author: Ashley C.
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

Recipe originally appeared on Yellow Bliss Road.

14 comments on “Easy Italian Wedding Soup”

  1. This recipe has become a favourite in our family.  I use Italian sausages instead of making the meatballs and also double up on the veggies.  There is never any leftovers.

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