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This hearty and flavorful Italian wedding soup simmers up in 30 minutes with just a few simple ingredients.
We Love Soup!
We’re ALL ABOUT soups in this family. There’s just nothing like a big bowl of something warm on a cold night. This hearty Italian wedding soup brims with mini meatballs, vegetables, and tiny pasta, all simmering in a flavorful broth. It makes a perfect side dish or main dish.
Easy to prepare with ingredients you might already have on hand, this easy soup recipe is ready in under 30 minutes, making it a perfect weeknight lifesaver. Plus, the combination of flavors creates a delightful “marriage” in every spoonful – a comforting taste of Italy for any occasion.
WHY WE LOVE IT:
- Flavorful and Crowd-Pleasing: Packed with savory ground beef, tender vegetables, and tiny pasta clouds, this soup offers a delightful combination of textures and tastes.
- Simple and quick. This heartwarming Italian dinner recipe comes together without requiring hours of simmering or complicated steps.
- Healthy. Leafy greens like escarole or spinach add essential vitamins and minerals, while other vegetables like carrots and celery provide a boost of fiber and antioxidants.
Ingredients
PREP TIME: 15 minutes
COOK TIME: 20 minutes
- ½ pound extra lean ground beef – For extra flavor, use ¼ ground beef and ¼ ground pork, Italian sausage, ground chicken, or ground turkey.
- 1 large egg – lightly beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon Parmesan cheese, grated
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 2-3 teaspoons olive oil, divided
- ½ cup finely chopped carrots (about 2 medium-sized carrots) – you can easily use other vegetables like zucchini and celery
- 1 teaspoon minced garlic – How to Mince Garlic
- 6 cups chicken broth – or stock
- 1 cup beef broth – or stock
- 2 cups escarole, thinly sliced – Escarole is a broad-leaved endive. The broad curly leaves have a bitter flavor. Kale or baby spinach can be used instead
- ½ cup orzo pasta, uncooked – Even though orzo looks like rice, it is pasta. You can also use acini de pepe pasta, ditalini, stellini, tubetti pasta, or a larger pearl couscous. For low carb use Cauliflower Rice.
- 1 teaspoon Italian seasoning
- garlic salt (with parsley flakes)
How to Make Italian Wedding Soup
- MEATBALLS. Use a medium bowl and combine ½ pound ground beef, 1 egg, 2 tablespoons bread crumbs, 1 tablespoon cheese, ½ teaspoon basil, and ½ teaspoon onion powder. Scoop and shape the mixture into ¾ inch balls (makes about 32-36 small meatballs).
- Add 1-2 teaspoons olive oil to a large skillet. Once hot add the meatballs and cook until no longer pink.
- VEGGIES AND PASTA. Add 1 teaspoon olive oil to a large saucepan or pot on medium-high heat. Saute the ½ cup chopped carrots in the olive oil for about 5 minutes. Add 1 teaspoon minced garlic and cook until tender and fragrant. Add 6 cups chicken broth and 1 cup beef broth and boil. Stir in 2 cups escarole and ½ cup orzo pasta. Return to boil, then reduce heat to low-medium. Add meatballs.
- Simmer at a slow boil for 10 minutes then season with garlic salt and Italian seasoning to taste.
Slow Cooker Directions
Cook your meatballs as directed in the recipe. Add the meatballs and other ingredients, except for the escarole and orzo, to the crockpot. Cook on HIGH for 3-4 hours or LOW for 6-8 hours. Add the escarole and pasta during the last 20-30 minutes.
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Italian Wedding Soup
Ingredients
- ½ pound extra lean ground beef
- 1 large egg, lightly beaten
- 2 tablespoons dry bread crumbs
- 1 tablespoon Parmesan cheese, grated
- ½ teaspoon dried basil
- ½ teaspoon onion powder
- 2-3 teaspoons olive oil, divided
- ½ cup finely chopped carrots, about 2 medium size carrots
- 1 teaspoon minced garlic, minced
- 6 cups chicken broth
- 1 cup beef broth
- 2 cups escarole, thinly sliced
- ½ cup orzo pasta, uncooked
- 1 teaspoon Italian seasoning
- garlic salt (with parsley flakes)
Instructions
- Use a medium bowl and combine meat, egg, bread crumbs, cheese, basil, and onion powder. Scoop and shape the mixture into ¾ inch balls (makes about 32-36 small meatballs).
- Add a bit of olive oil to a large skillet. Once hot add the meatballs and cook until no longer pink.
- Add 1 teaspoon olive oil to a large saucepan and heat. Saute the carrots in the olive oil for about 5 minutes. Add minced garlic and cook until fragrant. Add both broths and bring to a boil. Stir in escarole and orzo pasta. Return to boil, then reduce heat to low-medium. Add meatballs.
- Cook at a slow boil for 10 minutes. Season with garlic salt and Italian seasoning to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Make Meatballs Ahead of Time?
- Make the meatballs up to 2 days ahead of time and store them in the fridge or freeze them for up to 3 months. All you have to do is quickly whip up the soup and add the already-prepared meatballs.
How to Store Leftover Italian Wedding Soup?
- Refrigerate leftovers in an airtight container for 3-4 days or freeze for 3-4 months. Be aware that the pasta will continue to absorb liquid causing the texture to change.
- To reheat. Add more broth if desired and reheat on the stovetop or, if you’re in a hurry, you can reheat in the microwave.
Make it a Freezer Meal?
- Double the batch and use one for a freezer meal. Freeze half of the soup before adding the pasta. Freeze for 3-4 months. Thaw a little before reheating on the stove and add pasta before serving.
Love this soup!!! I make it often.
Hi. What is the serving size? (I’m doing an alternate day modified fasting diet.). Thanks!
Hi! The serving size is about 1 cup.
Enjoying this recipe , haven’t followed it exactly as I’ve used Australian spinach but still turned out tasty
Glad it did! Thank you for letting me know!
Such a yummy tasting soup thats sure to satisfy everyone!
Sometimes a thicker soup/chowders are exactly what im cravIng. Other times i want a lighter soup and this one fits the bill. It was very flavorful and filling without being heavy.
I am always craving Italian wedding soup. It’s one of my favorites! Delicious!
Absolutely adore the tiny little meatballs in this soup! They make it so delightfully light and fresh! The flavors in this soup are amazing and a family favorite!
This soup is so delicious! My kids gobbled it up. The best autumn meal!
Love the name of this soup! It’s light & healthy & super tasty!