Print

Italian Wedding Soup

Bowl of Italian wedding soup with beef meatballs, vegetables, and orzo pasta garnished with parmesan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cozy and delicious Italian Wedding Soup made with beef meatballs, lots of vegetables, and orzo pasta, all simmered in savory broth. Perfect comfort food!

Ingredients

Scale
  • 1 pound lean ground beef (or ground turkey)
  • 2 large eggs
  • 1/2 cup panko bread crumbs
  • 1/3 cup grated Parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 1 small yellow or white onion, diced
  • 1 red bell pepper, diced
  • 8 cups beef broth
  • 3/4 cup orzo pasta
  • 2 cups kale, stems removed and chopped (about 4–5 large leaves)
  • Fresh parsley for garnish
  • Extra Parmesan cheese for serving

Instructions

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef, eggs, panko breadcrumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix gently until no dry spots remain and ingredients are evenly distributed, about 1 minute. Avoid overworking the meat.
  3. Form mixture into bite-sized meatballs about 3/4 to 1 inch in diameter using a tablespoon (about 24-30 meatballs). Arrange on prepared baking sheet. Wet hands slightly to prevent sticking.
  4. Bake meatballs for 10-12 minutes until lightly browned and internal temperature reaches 160°F.
  5. While meatballs bake, heat olive oil in a Dutch oven or large soup pot over medium heat. Add celery, carrots, onion, and bell pepper. Sauté for 4-5 minutes until softened and onion is translucent.
  6. Pour in beef broth and bring to a boil, then reduce to a gentle simmer. Taste and adjust seasoning if needed.
  7. Transfer baked meatballs to the simmering soup. Keep at a gentle simmer and cook for 15 minutes to infuse the meatballs with flavor. Broth will become slightly cloudy and richly flavored.
  8. Stir in orzo pasta and increase heat to medium-high. Cook for 8 minutes, stirring occasionally to prevent sticking.
  9. Add chopped kale during the final 2 minutes of pasta cooking (10 minutes total). Kale should turn bright green and become tender. Taste and adjust seasoning as needed.
  10. Ladle soup into bowls and garnish with fresh parsley and Parmesan cheese. Serve with crusty bread.

Notes

  • For extra flavor, substitute half the ground beef with Italian sausage or use a pork and beef combination.
  • Kale can be replaced with spinach (add in last minute), cabbage, or traditional escarole.
  • Any small pasta works well. Try acini de pepe for a traditional touch or Israeli couscous for variety.
  • Make meatballs ahead and refrigerate up to 2 days or freeze for later use.
  • Frozen Italian or chicken meatballs can be used to save time. Add directly to soup without baking and simmer until heated through.
  • If freezing soup, add orzo fresh when reheating to prevent mushy pasta. Freeze soup base with meatballs for up to 3 months.
  • Keep extra broth on hand for reheating leftovers, as pasta absorbs liquid during storage.

Nutrition

Find it online: https://www.benefitiany.com/easy-italian-wedding-soup-recipe/