Italian Wedding Soup with Orzo

A bowl of Italian Wedding Soup filled with tender meatballs, carrots, celery, spinach, and orzo pasta in a flavorful chicken broth, with a spoon resting inside the bowl.

5 from 14 votes

Italian Wedding Soup with Orzo

A cozy Italian Wedding Soup made with juicy meatballs, tender orzo, and fresh spinach in a flavorful chicken broth — hearty, comforting, and easy to make.

Prep Time30

Cook Time25

Total Time1

Course: Soup recipes

Cuisine: American, Italian

Keyword: italian wedding soup with orzo, orzo soup

Servings: people

Author: Tatiana

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.

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