Delicious Italian Wedding Soup is perfect for winter and fall. This hearty soup is loaded with orzo, meatballs, spinach and carrots! This soup is also even better leftover making it a perfect meal to make on Sunday for the week ahead.
How to Make Delicious Italian Wedding Soup
First, you need to make the meatballs. Combine the pork, beef, breadcrumbs, egg, Italian seasoning and a light sprinkle of salt and pepper. Then, form them into tablespoon or smaller sized balls. I made about 40 with my batch. You’ll want to keep the meatballs small so they are easy to eat in the soup.
While the meatballs are baking in the oven chop your onion and carrot. Heat a large pot over medium heat, spray with pan spray and add the onion and carrot. Let them cook until they begin to soften.
Next, add your bay leaves and chicken broth. Bring to a boil and cook until the carrots and onion are tender. Then, add orzo and cook about 10 minutes or until orzo is tender. Then, remove bay leaves and stir in spinach and meatballs.
Serve and enjoy your Italian Wedding Soup! We love to serve our soup with fresh rolls or bread like our Buttermilk Biscuits.
Frequently Asked Questions
This recipe could be made gluten-free by using gluten-free breadcrumbs and gluten-free pasta.
This recipe will be good for up to 5 days if stored in the refrigerator.
I would not recommend freezing this recipe with the pasta in it because the pasta will most likely absorb all of the liquid in the soup. However, you can absolutely try! Let us know how it works in the comments if you do!
For a behind the scenes look at Return to the Kitchen, be sure to follow us on Instagram, Facebook, YouTube and Pinterest! Also, if you make this recipe or any of our recipes be sure to tag us @returntothekitchen!
Looking for more soup recipes? Click here to find them! For other delicious recipes, try our Three Bean Turkey Chili, Crock Pot Chicken Fajitas, Crock Pot Orange Chicken, Easy Beer Cheese Fondue, Cheddar Cheese Grits with Black Beans, Pineapple Pork Fried Rice, Homemade Sausage Stuffing, Easy Mediterranean Quinoa Bowl, Buttermilk Biscuits, Cauliflower Pizza Crust, and Shepherd’s Pie.
- 8 oz ground pork
- 8 oz ground beef
- 1 egg
- 1/2 cup breadcrumbs
- 1 tsp Italian seasoning
- Pepper and salt to taste
- 1 onion, chopped
- 4-5 carrots, chopped
- 3 bay leaves
- 8 cups chicken broth
- 1 1/4 cups orzo pasta
- 1 1/2 cups spinach, stems removed and chopped
- Preheat oven to 350 degrees.
- Combine pork, beef, egg, breadcrumbs, Italian seasoning, and sprinkle with salt and pepper lightly.
- Roll into tablespoon or smaller sized meatballs. Bake at 350 degrees about 20 minutes or until golden brown and internal temperature reaches 165 degrees.
- Heat a large pot over medium heat. Spray with pan spray and add onion and carrots. Cook until they begin to be tender.
- Add chicken broth and bay leaves. Bring to a boil and cook until vegetables are tender.
- Add orzo and cook about 10 minutes or until tender.
- Remove bay leaves and then stir in spinach and meatballs. Cook about 2-3 minutes to wilt spinach.
- Serve and enjoy!
Meatballs can be made with any combination of pork, beef, chicken or turkey as long as its 1 pound of meat.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 380Total Fat 17gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 107mgSodium 1524mgCarbohydrates 28gFiber 4gSugar 5gProtein 29g
This recipe was originally published on December 20, 2018 and updated on October 25, 2021.