Italian Wedding Soup Recipe

Italian Wedding Soup Recipe
Prep time

Cook time

Total time


Several family members proclaim this to be their favorite soup!
Recipe type: Soup
Serves: 8

  • ½ lb. ground beef
  • ½ lb. mild Italian sausage
  • 2 T. finely chopped fresh parsley
  • ½ c. fresh grated Parmesan cheese
  • 1 egg
  • ½ t. salt
  • ¼ t. pepper
  • 2 cups carrots, diced
  • 1 cup yellow onion, diced
  • 2 cups celery, diced
  • 2 cups orzo pasta
  • 3 quarts chicken broth
  • 3 cups fresh baby spinach
  • salt and pepper to taste

  1. Combine all ingredients together in a medium bowl. Mix with clean hands until thoroughly blended.
  2. Roll into ½ inch balls.
  3. Bake on greased cookie sheet in a 375 degree convection oven for 10-15 minutes.
  4. Cut a meatball open to make sure it is no longer pink inside.
  5. If you don’t have a convection oven, turn meatballs halfway through cooking time.
  1. Saute carrots, onion and celery in oil until soft and starting to brown.
  2. Add Chicken stock. Let the mixture reduce on high heat.
  3. Reduce heat and add pasta to soup. Simmer until pasta is almost done, and then add meatballs and spinach for the last 5 minutes of simmering.
  4. Season with salt and pepper as needed.

The meatballs freeze well. I like to double (or more) the meatball ingredients, cook them all, and then freeze the extras for later. Because of the orzo, the soup will be thicker the next day. Dilute with water or chicken broth as needed.


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