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Warm bowl of Italian Wedding Soup with meatballs, orzo, carrots, spinach, and Parmesan, served on a textured stone background.
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Italian Wedding Soup

A comforting bowl of Italian Wedding Soup made with homemade meatballs, orzo, carrots, celery, and fresh spinach simmered in savory chicken broth. Cozy, light, and ridiculously satisfying, this one pot classic is perfect for chilly nights, quick weeknight dinners, or anyone who appreciates a tiny, adorable meatball.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Lunch, Main Course, Soup
Cuisine: Italian
Keyword: italian meatball soup, italian wedding soup
Servings: 6
Calories: 361kcal

Ingredients

For the meatballs:

  • ½ pound ground pork
  • ½ pound ground beef
  • ¼ cup plain breadcrumbs
  • ¼ cup Parmesan cheese finely grated
  • 1 tablespoon chopped parsley
  • 1 large egg
  • 2 cloves garlic minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the soup:

  • 1 tablespoon olive oil
  • 1 small onion chopped
  • 2 carrots sliced into thin rounds
  • 2 stalks celery diced
  • 2 cloves garlic minced
  • 8 cups chicken broth low sodium
  • ¾ cup orzo or acini di pepe
  • 4 cups baby spinach or chopped escarole
  • salt and pepper to taste
  • extra Parmesan for serving
US Customary - Metric

Instructions

  • In a large bowl, mix all the meatball ingredients together until combined. Roll into small 1-inch meatballs. You should get around 35 to 40. Set aside.
    Prepared meatball mixture shaped into small meatballs, ready to simmer in the broth for Italian Wedding Soup.
  • Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Cook for about 5 to 6 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
    Carrots, celery, onion, and garlic sautéing in a pot to create the flavorful base for Italian Wedding Soup.
  • Pour in the chicken broth and bring to a gentle boil. Carefully drop in the meatballs. Simmer for 10 minutes.
    Homemade meatballs being gently lowered into hot broth with carrots and celery for classic Italian Wedding Soup.
  • Stir in the orzo or acini di pepe and cook another 10 minutes, or until pasta is tender and meatballs are fully cooked.
    Orzo pasta added to simmering Italian Wedding Soup with tender meatballs, carrots, celery, and flavorful chicken broth.
  • Stir in the spinach and let it wilt for a minute or two. Taste and season with salt and pepper if needed.
    Fresh spinach added to simmering Italian Wedding Soup, then wilted into the broth with meatballs, carrots, celery, and orzo.
  • Ladle soup into bowls and top with freshly grated Parmesan. Maybe some crusty bread on the side, because of course.

Notes

  1. Orzo vs Acini di Pepe: Orzo is quick, easy, and gives each spoonful the perfect mix of pasta and broth. Acini di pepe is the traditional choice if you want a classic touch.
  2. Roll the Meatballs Small: One inch is the sweet spot. They cook faster and stay tender.
  3. Don’t Overcook the Pasta: Orzo softens quickly, so keep an eye on it. If you’re planning for leftovers, cook the pasta separately.
  4. Salt Carefully: Chicken broth varies. Taste at the end and adjust slowly so the soup doesn’t tip into salt overload.
  5. Swap the Greens: Spinach is easy and convenient. Escarole brings a classic flavor with a slight bite. Both wilt beautifully.
  6. Make Ahead Tip: Roll the meatballs and store them in the fridge for a day or freeze for up to 3 months for faster prep.
  7. Leftovers: The pasta will continue to absorb broth, so add a splash of water when reheating to bring the soup back to life.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 22g | Protein: 21g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 94mg | Sodium: 1523mg | Potassium: 520mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5419IU | Vitamin C: 9mg | Calcium: 117mg | Iron: 3mg
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