Print

Easy Italian Wedding Soup

Bowl of Italian wedding soup with mini meatballs, orzo pasta, and spinach garnished with Parmesan cheese
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Hearty and flavorful soup made with homemade mini meatballs, tender orzo pasta, and spinach simmered in rich chicken broth. Complete meal ready in about 40 minutes.

Ingredients

Scale
  • 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
  • 1 large egg
  • Kosher salt and ground black pepper
  • 1 tablespoon extra virgin olive oil (for meatballs)
  • 1 tablespoon extra virgin olive oil (for soup)
  • 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
  • 1 cup orzo pasta
  • 5 ounces baby spinach
  • Finely shredded Parmesan cheese, for serving

Instructions

  1. Add beef and pork to a large mixing bowl. Add in the bread crumbs, parsley, Parmesan, egg, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Gently toss and break up the mixture with hands to coat and distribute.
  2. Shape mixture into very small meatballs, about 3/4 inch to 1-inch round (yields about 30-35 meatballs) and transfer to a large plate. Wet hands slightly to prevent sticking.
  3. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add meatballs and cook until browned, turning occasionally to brown on all sides, about 5 to 6 minutes total. Internal temperature should reach 160°F. Transfer the meatballs to a plate lined with paper towels.
  4. Using the same Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add carrots, onions, and celery and sauté until veggies have softened, about 6 to 8 minutes. Season with salt, pepper, and Italian seasoning, then add minced garlic and sauté 1 minute longer.
  5. Stir in orzo, then add chicken broth. Season with salt and pepper to taste and bring to a boil.
  6. Add meatballs back to pot, reduce heat to a light boil (about medium or medium-low heat). Cover and cook, stirring occasionally until pasta is tender and meatballs are cooked through, about 10 minutes while adding spinach during the last 30 to 60 seconds of cooking until just wilted.
  7. Serve warm and sprinkle with Parmesan cheese.

Notes

  • Gently mix meatball mixture to keep them tender. Don’t overwork the meat.
  • Make meatballs very small (about 3/4 inch to 1-inch round) for even cooking. Recipe yields about 30-35 mini meatballs.
  • Brown meatballs on all sides before adding to soup for better flavor. Internal temperature should reach 160°F for food safety.
  • You can use one large Dutch oven for the entire recipe – brown meatballs first, then use the same pot for the soup.
  • Use low sodium chicken broth to control salt content and season to taste.
  • Add spinach during last 30 to 60 seconds of cooking to maintain bright color and texture.
  • Swap the meat (ground turkey or chicken) or greens (kale or escarole) based on what you have on hand.

Nutrition

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