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Comforting Italian wedding soup is served in a white bowl.
5 from 1 vote

Italian Wedding Soup Recipe

Italian Wedding Soup is a marriage of flavors made in heaven! You can also easily make a few simple substitutions for a healthier version.

Course Soup
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 480 kcal



  • ½ lb. ground beef or turkey
  • ½ lb. ground sausage or turkey sausage
  • ½ cup Italian breadcrumbs*
  • cup Parmesan cheese grated
  • 1 egg whisked
  • ¼ cup parsley finely chopped
  • 2 cloves garlic crushed
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. oil divided


  • 1 Tbsp. oil olive or avocado
  • ½ small onion finely diced
  • 3 carrots medium-sized, diced
  • 3 stalks celery diced
  • 3 cloves garlic
  • 8-10 cups chicken broth regular sodium
  • 3 cups fresh baby spinach roughly chopped
  • 1 cup orzo or acini de pepe pasta
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste
  • ⅛ - ¼ tsp. red pepper flakes optional


  1. Add all of the meatball ingredients, except for the oil, to a large bowl. Mix with a spatula or by hand until everything is well combined.
  2. Scoop out 2 teaspoons worth of the mixture and shape into a meatball. If your hands get sticky simply spritz then with a bit of non-stick cooking spray and continue rolling. Repeat this with the remaining mixture. You should end up with roughly 48 meatballs.
  3. Add 1 tablespoon of oil to a Dutch oven or large pot over medium heat along with half of the meatballs. Sear for 4-5 minutes, rotating every 1-2 minutes, or until they are lightly browned on all sides. Remove the meatballs and let drain on a paper towel-lined plate. Repeat with the remaining oil and meatballs.
  4. Add 1 tablespoon of oil to the pot along with any remaining drippings from the meatballs. Stir in the diced carrots, onion, and celery. Saute for 3-4 minutes and then add in the garlic. Continue cooking for 1 minute.
  5. Pour in broth and scrape the bottom of the pot to ensure no bits or pieces are stuck. Bring the broth to a boil. Once boiling, add the pasta, salt, black pepper, red pepper flakes, and meatballs. Give it a good stir, cover the pot with a lid, and reduce heat to medium. Simmer for 7-9 minutes, or according to the pasta package directions.
  6. Once meatballs and pasta are cooked through, toss in spinach and stir until well mixed. Serve immediately and enjoy!

Recipe Notes

Can also use regular breadcrumbs with 1 teaspoon of Italian seasoning.

  • To Store: Seal in an airtight container and refrigerate for up to 3-5 days.
  • To Freeze: Place in a freezer-safe airtight container and freeze for up to 3 months.
Nutrition Facts
Italian Wedding Soup Recipe
Amount Per Serving
Calories 480 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 85mg28%
Sodium 2098mg91%
Potassium 805mg23%
Carbohydrates 32g11%
Fiber 3g13%
Sugar 3g3%
Protein 22g44%
Vitamin A 6972IU139%
Vitamin C 33mg40%
Calcium 166mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.