Italian Wedding Soup

5 from 6 votes
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Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Italian Wedding Soup - an American-Italian soup with spinach and orzo and easy to make meatballs that taste delicious. So simple, quick and always a big hit!
Course: Soup 
Cuisine: Italian 
Servings: 6
Calories: 391 kcal
Author: Joanna Cismaru
Ingredients
Meatballs
  • 1 lb ground beef extra lean 
  • 1/4 cup milk
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup breadcrumbs
  • 1/4 cup parsley fresh, chopped
  • 1 large egg
  • 1/2 tsp salt or to taste
  • 1/2 tsp pepper or to taste
Italian Wedding Soup
  • 1 tbsp olive oil
  • 1 medium carrot chopped
  • 8 cups chicken broth low sodium
  • 2 cups spinach packed down and roughly chopped
  • 1 cup orzo dry
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • Pecorino Romano cheese freshly grated, for serving


Meatballs

  • Add all the meatball ingredients to a bowl and mix well using your clean hands until well incorporated. Shape into mini meatballs, about 3/4 to an inch and place them in a bowl. Set aside.

Italian Wedding Soup

  • Heat the olive oil in a soup pot or large Dutch Oven over medium-high heat. Add the carrots and saute for a couple minutes or until tender.
  • Add the meatballs and chicken broth to the pot and bring to a boil, stirring occasionally. Stir in the spinach, orzo, salt and pepper. Reduce heat to medium-low and cool for about 10 to 15 minutes until the meatballs are cooked through and the orzo is fully cooked.
  • Ladle the soup into bowls and serve with grated Pecorino Romano Cheese or Parmesan cheese.

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