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Italian Wedding Soup

Italian Wedding Soup

This simple Italian wedding soup is made with fresh vegetables and is ready in about 30 minutes.
Course Soup
Cuisine American
Keyword Italian, soup, soups, vegetables, wedding
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6
Calories 176kcal


  • ½ pound lean ground beef
  • 1 tablespoon Parmesan Cheese, finely grated
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 tablespoons bread crumbs
  • 1 tablespoon butter
  • 1 stalk celery
  • 2 tablespoons onion
  • ½ teaspoon basil
  • 2 carrots peeled, and sliced
  • 6 cups chicken broth
  • ½ teaspoon salt
  • [email protected] teaspoon garlic salt
  • 1 cup orzo pasta
  • 2 cups baby spinach (washed)


  • Mix together ground beef, egg, bread crumbs, cheese, garlic powder, basil and onion powder.
  • Shape mixture into ¾" balls. Set Aside.
  • In a skillet over low heat, melt butter. Add celery, carrots, basil and onion and saute until onion is clear. 
  • In a large pot, heat broth over low heat. Once celery, onions, and carrots are sauteed, add to the broth. Add orzo to pot and boil for 8-10 minutes.
  • In the empty skillet, brown the meatballs over medium-low heat until brown on the outside. Gently roll meatballs for even browning.
  • Drain meatballs on a paper towel and add to large pot of soup and cook 5-7 minutes. Add salt and garlic salt.
  • Add spinach and stir. Cook another 3-5 minutes and serve.


Serving: 1cup | Calories: 176kcal | Carbohydrates: 23g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 1501mg | Potassium: 404mg | Fiber: 1g | Sugar: 1g | Vitamin A: 30IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg