Italian Wedding Soup
This classic Italian Wedding Soup is hearty and refreshing, filled with tender meatballs, fresh vegetables, and pasta. Easy to make in under one hour.
Ingredients
For the meatballs
- ½ pound lean ground beef
- ½ pound ground pork
- ¼ cup breadcrumbs
- 1 large egg
- ¼ cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
For the soup
- 2 tablespoons olive oil
- 1 medium onion (diced)
- 2 medium carrots (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 8 cups chicken broth (plus more as needed)
- 1 teaspoon Italian seasoning
- ¾ cup uncooked orzo pasta
- 3 cups fresh spinach (firmly packed)
Instructions
- Preheat oven to 475°F and line a large baking sheet with parchment paper.
- Combine all the meatball ingredients in a large bowl. Roll into 1-inch balls and arrange on the baking sheet with space between each meatball so air can circulate.
- Bake meatballs for 20-25 minutes until browned and cooked through.
- For the soup, heat the olive oil in a large pot over medium-high heat. Cook the onions, carrots, celery, and garlic for 5-6 minutes until softened.
- Add the chicken broth, Italian seasoning, and orzo pasta. Bring to a boil, then reduce to a gentle simmer. Cook for 10-ish minutes until the pasta is cooked through.
- Add the meatballs and bring to a simmer.
- Stir in the spinach and serve immediately. Enjoy!
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!