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Easy Italian Wedding Soup

An easy recipe for classic Italian wedding soup. This recipe pairs tasty, traditional Italian meatballs with chopped vegetables & orzo pasta for a cozy, satisfying bowl of soup! 
Prep Time10 mins
Cook Time25 mins
Servings: 6 servings
Author: Megan


To Make the Meatballs: 

  • ½ pound ground beef
  • ½ pound ground pork
  • ¼ cup bread crumbs I used whole wheat
  • ¼ cup fresh chopped parsley
  • 1 teaspoon dried oregano
  • 1 egg
  • 1 teaspoon salt
  • ½ teaspoon black pepper

To Make The Soup:

  • 1 tablespoon olive oil
  • 1 medium yellow onion peeled and chopped
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 8 cups chicken broth
  • 1 cup orzo pasta or acini de pepe
  • 3 cups chopped spinach
  • 2 tablespoons lemon juice


  • Preheat the oven to 350 degrees and line a baking sheet with foil. 
  • In a large bowl, mix together the ingredients for the meatballs. Form balls that are about 1” in width and place them on the baking sheet. Bake for 15 - 20 minutes, until cooked through. 
  • Add olive oil to a large pot over medium heat. Add the onion, carrots, and celery. Cook and stir for 6 - 8 minutes, until tender. 
  • Pour in the broth into the pot and bring it to a boil. Add the pasta and cook for as long as directed on the package (usually 9 - 10 minutes). Pasta should be cooked al dente (still slightly firm in the middle). Taste and season the soup with additional salt and pepper if desired. 
  • Turn the heat to low and add the spinach and cooked meatballs. Simmer for 3 - 5 minutes, until the spinach is wilted. 
  • Remove the pot from the heat and stir in the lemon juice. Serve warm, optionally topped with parmesan and chopped parsley. 


  • Pasta: you can substitute any small pasta (ditalini is another popular alternative)
  • Meatballs: to save time, you can use frozen meatballs. Cook them before adding them to your soup.