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This cozy Italian Wedding Soup with Orzo is pure comfort in a bowl. Juicy homemade meatballs, tender orzo pasta, and lots of spinach simmer in a flavorful broth — it’s a hearty and wholesome meal!
Try our Broccoli Cheddar Orzo Soup, Stuffed Pepper Orzo Soup, or Lemon Chicken Orzo Soup next if you’re craving more cozy bowls like this.
Why you’ll love it
This is one of those soups that tastes like it simmered all day, but it actually comes together quickly. The tender meatballs give it that classic Italian flavor, while the orzo makes every spoonful satisfying. It’s a lighter twist on the traditional version since we’re using chicken instead of pork, and it’s a complete meal on its own.
- Cozy, hearty, and family friendly
- Freezer-friendly and great for meal prep
- Packed with protein and greens
- Perfect for cold weather or when you need a comforting dinner
What you’ll need
Helpful Tips
- Don’t overmix the meatball mixture — it keeps them tender.
- Brown the meatballs just enough to get some color; they’ll finish cooking in the soup.
- Cook the orzo separately if you plan on leftovers, so it doesn’t soak up all the broth.
- Add the spinach at the very end so it stays bright and fresh.
How to make it
- Mix all the meatball ingredients and roll into small ¾-inch balls.
- Brown the meatballs in a large pot with olive oil, then set them aside.
- Sauté onion, carrots, and celery until soft. Add garlic and Italian seasoning and cook for another minute.
- Pour in chicken broth, bring to a boil, and return the meatballs to the pot. Simmer for 10–12 minutes.
- Stir in spinach until wilted.
- Cook orzo separately until al dente, then add it to bowls and ladle the soup over top.
Substitutions and variations
- Swap orzo for acini de pepe or ditalini if you prefer.
- Use all chicken or all beef for the meatballs if you like one flavor better.
- Add a handful of chopped kale or escrole instead of spinach.
- Stir in a squeeze of lemon juice before serving for brightness.
What to serve with Italian Wedding Soup
Serve it with a slice of crusty bread or garlic knots to soak up the broth. A simple Caesar salad or caprese salad makes a perfect light side.
Leftovers and storage
This soup keeps well for up to 3 days in the fridge. Store the orzo separately to prevent it from absorbing too much broth. Reheat gently on the stove over low heat. You can also freeze the soup (without the pasta) for up to 3 months.
❓FAQs
Yes! You can make the meatballs entirely with ground chicken for a lighter version. To keep them juicy, add a drizzle of olive oil to the mixture or use ground chicken that’s not too lean (around 93% works best).
If you plan to have leftovers, cook the orzo separately. Orzo tends to absorb the broth as it sits, which can make the soup too thick. If you’re serving it all right away, you can simmer the orzo directly in the soup to save time and deepen the flavor.
Yes, but for the best texture, freeze the soup without the orzo. Cook the pasta fresh when you reheat the soup. Freeze cooled soup in airtight containers or freezer bags for up to 3 months.
You can substitute orzo with acini de pepe, ditalini, or even small elbow macaroni. Just adjust the cooking time depending on the pasta shape.
Classic Italian wedding soup is often made with escarole, but baby kale, Swiss chard, or collard greens also taste great and hold up well in the broth.
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Italian Wedding Soup with Orzo
Ingredients
Meatballs
- ½ pound ground beef, 85% lean
- ½ pound ground chicken, or turkey
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 cloves garlic, minced
- ⅓ cup finely chopped fresh parsley
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Soup
- 1 yellow onion, finely diced
- 1 ¼ cups diced carrots
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups low sodium chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup uncooked orzo pasta
- 5 cups fresh spinach
- Salt and black pepper, to taste
Instructions
- In a large bowl, gently mix all meatball ingredients until just combined. Roll into ¾-inch balls.
- Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes per side. Remove and set aside.
- In the same pot, sauté the onion, carrots, and celery for about 5–6 minutes until softened. Add the garlic and Italian seasoning; cook for 1 minute more.
- Pour in the chicken broth and bring to a boil. Reduce heat to low and return the meatballs to the pot. Simmer gently for 10–12 minutes.
- Meanwhile, cook the orzo separately until al dente. Drain and set aside.
- Stir in the spinach and cook until wilted, about 2 minutes.
- To serve, add orzo to bowls, ladle soup over top, and finish with freshly grated Parmesan cheese.
Notes
- Meat options: You can use a mix of ground beef and chicken as written, or swap one for ground turkey, pork, or even Italian sausage for extra flavor.
- Broth: Use low-sodium chicken broth so you can control the salt level. Homemade broth adds extra depth.
- Orzo: Cook orzo separately and add it to the soup just before serving to prevent it from soaking up too much broth. You might need slightly less than ¾ cup, depending on how thick you prefer your soup.
- Greens: Spinach is classic, but kale or escarole also work beautifully. Add greens at the end so they stay bright and tender.
- Storage: Store soup and orzo separately in the fridge for up to 3 days. Reheat gently on the stove and add the pasta before serving.
- Freezing tip: Freeze the soup without the orzo for the best texture. Add freshly cooked orzo when reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Cooked this tonight! Made it with 1lb. of ground sausage. It was easy and delicious! Thank you so much!
Thank you, Kimberly! 😊 So glad you found it easy and tasty!
I made this last night for dinner, and it was absolutely delicious! The orzo made it so comforting. It is definitely a keeper!
So happy to hear that, Sarah! The combo of mini meatballs and orzo really does make it cozy, right? 😊 Thanks for trying it and sharing your feedback!
This soup turned out fantastic! I used half turkey and half pork — it was perfect. Everyone asked for the recipe!
Thanks so much, Emily! So happy everyone enjoyed it ❤️
This was pure comfort food! I followed your tip to cook the orzo separately, and the texture was perfect!
Thank you, Natalie! So glad you found it comforting 😊 Cooking the orzo separately really does keep the soup nice and brothy. Appreciate you trying that tip — happy you loved it!
Made this for dinner tonight and it was absolutely delicious! The broth was rich, the meatballs were tender, and the orzo made it so comforting.
Thank you, Jessica! That makes me so happy to hear ❤️ The orzo really does make it extra cozy, doesn’t it? I’m glad your whole family enjoyed it!
Such a comforting soup! I used mini Italian sausages instead of making meatballs to save time, and it still turned out delicious. The orzo gave it a nice texture. Perfect for chilly evenings!
That’s a great shortcut, Laura! 😊 Using small sausages is such a smart idea for busy nights.
This soup was pure comfort in a bowl! I added a sprinkle of Parmesan on top, and it tasted like something from a cozy Italian restaurant. Definitely making it again!
Thank you so much, Rachel! ❤️ Love that you added Parmesan — it really brings out all those Italian flavors. I’m so glad it gave you that warm, homemade comfort feeling!
Absolutely delicious!
Thank you, Olivia! 😊
This soup was perfect! The meatballs came out tender and flavorful, and I loved the switch to orzo instead of tiny pasta.
Yay, Michelle! That makes me so happy to hear. Orzo gives it such a cozy texture, right? Tell the kids they have great taste! 😄
Turned out so good! The broth was rich and flavorful, and those little meatballs were tender and juicy. I’ll definitely make this again for Sunday dinner.
Thank you, Rebecca! ❤️ I’m so glad you enjoyed it. It’s such a comforting soup for a family meal—perfect pick for Sunday dinner!