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.