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5 from 1 vote

Italian Wedding Soup

This hearty, Italian-style stew is chock-full of tender veggies, lots of orzo pasta, and the most tender meatballs ever in a rich, flavorful broth.--A perfect Sunday dinner with warm bread!
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 6 -8 servings


  • 2 lbs ground beef
  • 1/2 cup fresh spinach minced
  • 1/2 cup fresh parsley minced
  • 4 cloves garlic minced
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • SOUP:
  • 3 cups sliced carrots
  • 3 cups peeled and diced parsnips
  • 1 large onion finely diced
  • 4 cloves garlic minced
  • 2 tablespoons olive oil
  • 1 can 28 oz Italian-style diced tomatoes
  • 6 cups chicken broth
  • 1 cup uncooked orzo pasta
  • 2 cups coarsely chopped fresh spinach
  • 2 tablespoons minced fresh parsley
  • Salt and pepper to taste


  • Prepare the meatballs: Preheat oven to 350F. Lightly grease a baking sheet. Set aside.
  • In a large bowl, combine all meatball ingredients until evenly incorporated. Roll meatball dough into 1-in balls and place on prepared baking sheet. Bake meatballs at 350F 20-25 minutes or until they register 165F. Set aside.
  • Prepare the soup: In a large pot over medium-high heat, saute carrots, parsnips, onion, and garlic in olive oil until vegetables are fragrant and slightly browned, about 6-7 minutes. Stir in diced tomatoes, and chicken broth.
  • Bring soup to a boil over medium-high heat, then stir in orzo pasta, spinach, parsley, and cooked meatballs. Reduce heat to low and simmer until pasta is cooked and vegetables are tender.
  • Season soup with salt and pepper and let stand, covered for 30 minutes in order for the flavors to meld. Serve warm.