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Italian Wedding Soup with Orzo and Spinach

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A classic Italian Wedding Soup made with tender meatballs, orzo pasta, chopped spinach, and vegetables in a fragrant herb-infused chicken broth. Warm, hearty, and satisfying — it’s a perfect all-season comfort dish.

Ingredients

Scale
  • 1 lb ground beef or pork (or a mix)
  • 1/4 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 2 tbsp chopped parsley
  • 2 garlic cloves, minced
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups chicken broth
  • 3/4 cup orzo pasta
  • 3 cups fresh spinach, chopped
  • 1 tsp dried oregano
  • Salt & pepper to taste
  • Fresh parsley or Parmesan for garnish (optional)

Instructions

  1. In a bowl, combine all meatball ingredients (ground meat, breadcrumbs, Parmesan, egg, parsley, garlic, salt, and pepper) and mix well.
  2. Roll into small 1-inch meatballs and set aside.
  3. In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until slightly softened.
  4. Stir in garlic and oregano. Cook for 1 minute.
  5. Pour in chicken broth and bring to a gentle boil.
  6. Carefully drop meatballs into the soup. Simmer for 10 minutes.
  7. Add orzo and cook for 8–10 minutes until pasta and meatballs are fully cooked.
  8. Stir in chopped spinach and simmer for 2 more minutes.
  9. Season with salt and pepper to taste.
  10. Ladle into bowls and garnish with fresh parsley or Parmesan if desired.

Notes

  • Use ground turkey or chicken for a lighter version of the meatballs.
  • Substitute kale or escarole for spinach if preferred.
  • Cook the orzo separately if you plan to store leftovers to prevent it from soaking up too much broth.

Nutrition

Keywords: Italian wedding soup, orzo soup, meatball soup, spinach soup, comforting soup recipe

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