Easy Italian Wedding Soup

Italian wedding soup is one of those recipes that feels like a warm hug in a bowl. I’ve been making this classic comfort food for years, and it never fails to bring smiles around my dinner table. The combination of tender homemade meatballs, hearty orzo, and fresh spinach makes it a complete meal that everyone asks for again and again.

I’ll never forget the first time I made Italian wedding soup from scratch. I was nervous about getting those tiny meatballs just right, but the aroma filling my kitchen as they browned told me I was on the right track. Now it’s become my go-to recipe when I need something comforting and satisfying that comes together in about 40 minutes. This Italian wedding soup recipe delivers restaurant-quality results with simple ingredients you probably already have on hand. The mini meatballs are the star of the show, staying tender and flavorful while the orzo soaks up all that delicious chicken broth.

What You’ll Need for Italian Wedding Soup

I always use a combination of ground beef and pork for the most flavorful meatballs, though you can easily swap based on what you have. The secret to tender meatballs is gentle mixing and keeping them small.

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 (I prefer freshly grated for best flavor)
• 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, minced
• 5 cups low sodium chicken broth (this lets you control the salt level perfectly)
• 1 cup orzo pasta
• 5 ounces baby spinach
• Finely shredded Parmesan cheese, for serving

Pro tip: I recommend using low sodium broth so you can season the Italian wedding soup to your exact preference without it becoming too salty.

How to Make This Classic Italian Wedding Soup

I recommend working gently with the meatball mixture to keep them tender and light. Overworking the meat will result in dense, tough meatballs. You can use one large Dutch oven for this entire recipe.

Step 1: Add beef and pork to a large mixing bowl along with bread crumbs, parsley, Parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently toss and break up the mixture with your hands until just combined. The key here is not to overmix, which keeps the meatballs tender.

Step 2: Shape the mixture into very small meatballs, about 3/4 inch to 1-inch round, and transfer to a large plate. Wet your hands slightly to prevent sticking. You should get about 30-35 mini meatballs. Keeping them small ensures they cook evenly in the Italian wedding soup.

Step 3: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add meatballs in a single layer (work in batches if needed to avoid overcrowding) and cook until browned, turning occasionally to brown on all sides, about 5 to 6 minutes total. You want a nice golden-brown color, which adds incredible flavor. Transfer the browned meatballs to a plate lined with paper towels. The internal temperature should reach 160°F for food safety.

Step 4: Using the same Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add carrots, onions, and celery and sauté until the veggies have softened, about 6 to 8 minutes. You’ll know they’re ready when the onions turn translucent and the celery begins to soften. Season with salt, pepper, and Italian seasoning, then add minced garlic and sauté 1 minute longer until fragrant.

Step 5: Stir in orzo pasta, then add chicken broth. Season with salt and pepper to taste and bring to a boil. The orzo will cook directly in the broth, soaking up all that delicious flavor.

Step 6: Add the browned meatballs back to the Dutch oven and reduce heat to a light boil (about medium or medium-low heat). Cover and cook, stirring occasionally to prevent the pasta from sticking, until the orzo is tender and meatballs are cooked through, about 10 minutes. Add spinach during the last 30 to 60 seconds of cooking, stirring just until wilted. This keeps the spinach bright green and prevents it from becoming mushy.

Step 7: Serve the Italian wedding soup warm in bowls and sprinkle generously with Parmesan cheese. The cheese adds a wonderful salty, nutty finish.

Perfect Pairings for Your Italian Wedding Soup

This hearty soup pairs beautifully with crusty breads and simple salads that complement without overwhelming the flavors.

Crusty Italian Bread: A warm slice of crusty bread is perfect for soaking up every last drop of the flavorful broth. The texture contrast between the soft interior and crunchy crust makes each bite satisfying.

Garlic Bread: The buttery, garlicky richness adds an extra layer of comfort to this already cozy Italian wedding soup. It’s a classic pairing that never disappoints.

Simple Green Salad: A light salad with lemon vinaigrette offers a fresh, bright contrast to the rich, savory soup. The acidity cuts through the heartiness perfectly.

Roasted Vegetables: Seasonal roasted veggies like zucchini or bell peppers add extra nutrition and make the meal even more substantial for hungry families.

More Hearty Meatball Soup Recipes to Try

This Italian wedding soup showcases how tender mini meatballs shine in broth-based soups, but exploring different preparations offers exciting flavor variations. For those craving extra richness, the Creamy Italian Meatball Soup adds heavy cream and a tomato base that creates velvety, restaurant-quality results. When time is truly limited, the Easy Italian Meatball Soup Recipe uses store-bought meatballs and comes together in just 40 minutes with crushed tomatoes and fusilli pasta.

For something completely different, try the Swedish Meatball Soup featuring nutmeg-spiced cream broth that transforms traditional Swedish meatballs into comfort food perfection. The Creamy Parmesan Italian Sausage Ditalini Soup offers a heartier twist with Italian sausage replacing meatballs for bold, savory flavor that satisfies every time.

Storing Your Italian Wedding Soup

Store leftover Italian wedding soup in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more delicious.

When reheating, I recommend using the stovetop over low heat, stirring gently until warmed through. You may need to add a splash of chicken broth if the orzo has absorbed too much liquid during storage. Microwave reheating works too, but stovetop gives better results.

For freezing, keep the pasta and soup base separate for best results. The orzo can become mushy when frozen in liquid. Freeze the meatball and broth mixture for up to 3 months, then cook fresh orzo when you’re ready to serve.

Common Questions About Italian Wedding Soup

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