Easy Italian Wedding Soup
This hearty and flavorful soup is made with homemade mini meatballs, tender orzo pasta, and spinach simmered in a rich chicken broth. A complete meal that’s both comforting and simple to make.
Servings 6 servings
Calories 396kcal
Ingredients
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
Instructions
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.
Notes
- Leftovers store well in the fridge for 3 days.
- For best results when freezing, keep the pasta and soup base separate.
- Swap the meat or greens based on what you have on hand—this soup is easy to adapt!
Nutrition
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