I love how effectively this soup combines classic flavors into a one‑pot meal. The homemade mini meatballs made from beef and turkey infuse the broth with savoriness. With tender orzo and bright greens, every spoonful feels balanced and nourishing. It’s ready in under 50 minutes—ideal for weeknight dinner or when I crave comfort without fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the meatballs:
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Ground beef and ground turkey
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Italian-seasoned breadcrumbs
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Fresh parsley and grated Parmesan
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Large egg, plus salt and pepper
For the soup:
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Extra virgin olive oil
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Carrots, celery, and yellow onion, diced
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Garlic cloves
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Italian seasoning, salt, and pepper
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Chicken broth
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Orzo pasta (or acini de pepe, ditalini)
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Fresh baby spinach
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Additional Parmesan for garnish
directions
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I start by combining beef, turkey, breadcrumbs, parsley, Parmesan, egg, and seasonings in a bowl and rolling into ¾–1-inch meatballs.
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I heat a drizzle of olive oil in a large soup pot and brown the meatballs on all sides, then set them aside.
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In the same pot, I sauté diced carrots, onion, and celery until softened, then add garlic and Italian seasoning and cook for another minute.
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I pour in chicken broth, scraping up browned bits, stir in orzo, and gently nestle meatballs back into the simmering broth. I simmer until pasta is al dente, about 15 minutes.
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I stir in the baby spinach and cook just until wilted, around 2 minutes.
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I ladle into bowls and garnish with shredded Parmesan. If storing leftovers, I cook pasta separately to preserve broth consistency.
Servings and timing
The full recipe makes about 6 servings. Prep takes around 20 minutes, cooking about 30 minutes, for a total time of roughly 50 minutes.
Variations
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I sometimes use all ground turkey or mix in Italian sausage for the meatballs.
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If I’m short on time, I use frozen mini meatballs—just add them directly into the simmering soup.
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I swap orzo for acini de pepe or ditalini pasta depending on preference.
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I occasionally use escariol or kale instead of spinach for heartier greens
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I add a tiny pinch of mustard powder, hot sauce, or Worcestershire sauce to deepen flavor.
storage/reheating
I store this soup in an airtight container in the fridge for 3–5 days. Since the orzo absorbs broth over time, I reheat on the stovetop or in the microwave, adding a splash of chicken broth to loosen it. If freezing, I omit the pasta and freeze the soup base separately—then cook fresh pasta when serving.
FAQs
What if the meatballs fall apart?
I use a gentle hand when mixing and rolling, and I don’t overcrowd the pot when browning—both help them hold their shape.
Can I skip fresh spinach?
Yes—I’ve used thawed, drained frozen spinach before. It works fine and wilts quickly once stirred in
Can I make this vegetarian?
Absolutely—I replace meatballs with veggie or turkey “meatballs,” use vegetable broth, and add more veggies or beans for texture.
Should I cook pasta in the soup or separately?
If I plan to eat leftovers, I cook pasta separately and add to bowls before serving to keep the soup from becoming too thick.
How can I intensify the broth flavor?
I’ve added a cheese rind from Parmesan during simmering or a splash of Worcestershire or hot sauce while cooking. It adds a savory boost.
Conclusion
I find Italian Wedding Soup to be the perfect cozy meal—nostalgic, satisfying, and surprisingly easy. With flavorful tiny meatballs, bright spinach, comforting pasta, and hearty vegetables, it’s become a staple at my table when I crave warmth without complexity.
Print
Italian Wedding Soup
- Total Time: 50 minutes
- Yield: 6 servings
Description
A cozy, classic Italian soup featuring tender mini meatballs, orzo pasta, fresh vegetables, and leafy greens simmered in a savory chicken broth—ready in under 45 minutes!
Ingredients
For the meatballs:
8 oz lean ground beef
8 oz ground turkey
½ cup breadcrumbs
¼ cup chopped fresh parsley
¼ cup finely shredded Parmesan cheese
1 large egg
1 tsp kosher salt
¼ tsp ground black pepper
1 Tbsp extra‑virgin olive oil
For the soup:
1 Tbsp extra‑virgin olive oil
¼ cup diced carrots
¼ cup diced yellow onion
¼ cup diced celery
1 tsp Italian seasoning
Kosher salt and ground black pepper, to taste
4 cloves garlic, minced
5 cups low‑sodium chicken broth
1 cup orzo pasta
5 oz baby spinach
Finely shredded Parmesan, for serving
Instructions
In a mixing bowl, combine all meatball ingredients: beef, turkey, breadcrumbs, parsley, Parmesan, egg, salt, and pepper. Gently mix—do not overwork. Shape into very small meatballs, about ¾″–1″ rounds.
Heat 1 Tbsp olive oil in a large pot over medium‑high heat. Brown meatballs on all sides (~5–6 minutes), then transfer to a paper‑towel lined plate. They will finish cooking in the soup.
In the same pot, add another 1 Tbsp olive oil. Sauté carrots, onion, and celery until softened (~6–8 minutes). Season with salt, pepper, and Italian seasoning. Add garlic and cook until fragrant, ~1 minute.
Stir in orzo pasta, then pour in chicken broth and bring to a boil.
Add the browned meatballs. Reduce heat to medium‑low so the broth simmers gently. Cook uncovered for ~10 minutes, stirring occasionally, until pasta is al dente and meatballs are fully cooked.
In the final minute of cooking, stir in baby spinach until wilted.
Ladle soup into bowls and top with generous shreds of Parmesan cheese. Serve hot.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
