5 from 4 votes
Italian Wedding Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Italian Wedding Soup - an American-Italian soup with spinach and orzo and delicious easy to make meatballs. So simple, quick and always delicious!
Servings: 6
Calories: 392 kcal
Author: Joanna Cismaru
  • 1 lb extra lean ground beef
  • 1/4 cup milk
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1 large egg
  • salt and pepper 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 dry orzo
  • salt and pepper to taste
  • freshly grated Pecorino Romano cheese for serving
  1. 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
  1. 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.
  2. 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.
  3. Ladle the soup into bowls and serve with grated Pecorino Romano Cheese or Parmesan cheese.
Recipe Notes

You can make the meatballs before and freeze them in a freezer bag until ready to use.

Instead of orzo, the soup is also sometimes made with acini de pepe. Orzo can also be substituted with acini de pepe.

For the meatballs you can use half ground pork or half ground beef. You can even just use ground chicken or ground turkey for a healthier version.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.