This cozy Italian Wedding Soup with Orzo and Spinach features tender homemade meatballs, orzo pasta, fresh vegetables, and vibrant greens simmered in a savory, herb-infused broth. It’s a hearty, comforting soup perfect for lunch or dinner year-round — elegant enough for entertaining, yet simple enough for a nourishing weeknight meal.

Why You’ll Love This Recipe

This soup brings together all the best elements of comfort food — flavorful broth, delicate pasta, and juicy, herb-seasoned meatballs. The combination of protein, greens, and grains makes it a well-balanced dish, and the orzo adds a satisfying texture without being too heavy. The recipe is flexible, freezer-friendly, and even better the next day, making it an ideal make-ahead option for busy schedules.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the meatballs:
ground beef or pork (or a mix)
breadcrumbs
grated Parmesan cheese
egg
chopped parsley
garlic cloves, minced
salt and pepper

For the soup:
olive oil
onion, diced
carrots, sliced
celery stalks, sliced
garlic cloves, minced
chicken broth
orzo pasta
fresh spinach, chopped
dried oregano
salt and pepper
fresh parsley or Parmesan (optional, for garnish)

Directions

1. In a medium bowl, mix together the ground meat, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper until well combined.
2. Roll the mixture into small, 1-inch meatballs and set aside on a tray.
3. In a large soup pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
4. Add the minced garlic and dried oregano. Sauté for 1 minute until fragrant.
5. Pour in the chicken broth and bring the mixture to a gentle boil.
6. Carefully add the prepared meatballs to the broth. Simmer for 10 minutes until partially cooked.
7. Stir in the orzo and continue cooking for 8–10 minutes, until both pasta and meatballs are fully cooked through.
8. Add the chopped spinach and simmer for an additional 2 minutes, just until wilted.
9. Taste and adjust seasoning with salt and pepper as needed.
10. Serve hot, garnished with fresh parsley or grated Parmesan cheese if desired.

Servings and timing

Servings: Serves 6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: Approximately 50 minutes

Variations

• Turkey or Chicken Meatballs: Substitute with ground turkey or chicken for a leaner version.
• Pasta Alternatives: Use acini di pepe, ditalini, or even small shells instead of orzo.
• Add Beans: Stir in a can of white beans for extra fiber and heartiness.
• Kale Instead of Spinach: Use chopped kale for a more robust, slightly bitter green.
• Vegetarian Option: Omit meatballs and use vegetable broth. Add plant-based meatballs or chickpeas for protein.

Storage/Reheating

Store the soup in an airtight container in the refrigerator for up to 4 days. Note that the orzo will absorb liquid over time, so you may need to add extra broth when reheating. Reheat gently on the stovetop or in the microwave until hot throughout. The soup can also be frozen (without the pasta, for best results) for up to 2 months. Add freshly cooked orzo when reheating.

FAQs

Can I bake the meatballs instead of simmering them?

Yes, you can bake them at 375°F (190°C) for about 15 minutes before adding to the soup if you prefer a firmer texture.

What type of ground meat works best?

A mix of ground beef and pork is traditional, but you can use just one or substitute with ground turkey or chicken.

Can I make this soup gluten-free?

Yes, use gluten-free breadcrumbs for the meatballs and substitute the orzo with a gluten-free pasta or rice.

Is this soup good for meal prep?

Absolutely. It reheats well and is even more flavorful the next day. Store or freeze in individual portions for convenience.

Can I use frozen spinach?

Yes, thaw and squeeze out excess moisture before adding to the soup. Use about 1 cup.

Can I make this in a slow cooker?

Yes. Sauté the vegetables first, then transfer to the slow cooker with broth and raw meatballs. Cook on low for 4–6 hours. Add orzo and spinach in the last 30 minutes.

How do I prevent the orzo from becoming mushy?

Slightly undercook it if storing the soup or cook the pasta separately and add it just before serving.

Can I double the recipe?

Yes, this recipe doubles well for larger groups or batch cooking.

What herbs can I add for more flavor?

Fresh thyme, basil, or a bay leaf simmered in the broth can enhance the soup’s flavor.

Is Parmesan necessary?

It adds great depth to the meatballs and as a garnish, but you can omit it or use a dairy-free alternative if needed.

Conclusion

Italian Wedding Soup with Orzo and Spinach is a comforting, classic dish that brings hearty satisfaction with every spoonful. With its tender meatballs, delicate pasta, and nourishing greens, it’s a well-rounded meal that’s simple to prepare and loved by all. Whether you serve it as a starter or the main course, this soul-warming soup is sure to become a favorite in your kitchen.

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