Easy Italian Wedding Soup Recipe

Easy Italian Wedding Soup Recipe


This classic Italian wedding soup is hearty and comes together in no time, filled with mini meatballs, carrots, escarole, orzo, and more. It’s so easy to throw together for the perfect weeknight dinner!

Cooked with a few ingredients and ready in about 30 minutes, this delicious soup is a must at my house. For more soups, try Chicken Dumpling Soup, Slow Cooker Beef and Cabbage Soup.

In this family, we are all about soup. Nothing fills those hungry bellies like a big bowl of something warm. The soup is easy to put together, doesn’t take much time, and often uses ingredients you already have on hand!

This Italian wedding soup is an all-time favorite. While this can of course be used at weddings and other events, it gets its name because “wedding” refers to the combination of flavors in a soup.

Let me tell you, it tastes delicious! It’s hearty and comforting. It’s the perfect way to warm up on a cold night or just have a hearty and easy weeknight meal.

Ingredient Tips

spaghetti: We used orzo pasta, but you can also use acini de pepe pasta, ditalini, stellini, tubetti pasta. For low carb, you can even use cauliflower rice.

vegetable: We like to use escarole, but spinach, kale, or endive are good options. We also kept it simple by adding carrots, but you can easily use other vegetables like zucchini and celery.

beef: For extra flavor, use ½ ground beef and ½ ground pork. You can also choose to use ground chicken or turkey. You can make the meatballs 2 days in advance and store them in the refrigerator, or you can freeze them for up to 3 months. All you have to do is whip up the soup quickly and add the already prepared meatballs.

How to Make Italian Wedding Soup

form meatballs. Using a medium bowl, combine meat, eggs, breadcrumbs, cheese, basil and onion powder. Scoop out and shape mixture into ¾-inch balls (about 32-36 small meatballs).

Brown. Add a little olive oil to a large frying pan. Once hot add the meatballs and cook until no longer pink.

saute. Add 1 tsp to a large saucepan and heat. Saute carrots in olive oil for about 5 minutes. Add minced garlic and cook until fragrant. Add broth and bring to a boil. Add escarole and orzo pasta. Return to a boil, then reduce heat to medium-low. Add meatballs.

boil and season. Simmer for 10 minutes. Season with garlic salt and Italian seasoning.

slow cooker: You can also make this soup in a crock pot, just cook your meatballs as instructed in the recipe. Add meatballs and other ingredients (except escarole and orzo) to saucepan. Cook on high for 3-4 hours or on low for 6-8 hours. Add snails and pasta during the last 20-30 minutes.

side and storage

Pair Italian Wedding Soup with any of the following recipes:

leftovers: Refrigerate in airtight container for 3-4 days or freeze for 3-4 months. Note that the pasta will continue to absorb liquid, causing the texture to change. Thaw a bit before reheating on the stove. You can add more broth if you like. If you’re in a hurry, you can reheat in the microwave.

For more soup recipes, try:

Course Soup

Italian

10 servings

Calories 97 kcal

by Lil’ Luna

  • 1/2 pound extra lean ground beef
  • 1 egg lightly beaten
  • 2 tablespoons dry breadcrumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 2-3 teaspoons olive oil divided
  • 1 teaspoon minced garlic
  • 6 c chicken broth
  • 1 cup beef broth
  • 2 c escarole thinly sliced
  • 1/2 C uncooked rice pasta
  • 1/2 c chopped carrots about 2 medium carrots
  • 1 teaspoon Italian seasoning
  • garlic salt
  • Using a medium bowl, combine meat, eggs, breadcrumbs, cheese, basil and onion powder. Scoop out and shape mixture into ¾-inch balls (about 32-36 small meatballs).

  • Add a little olive oil to a large frying pan. Once hot add the meatballs and cook until no longer pink.

  • Add 1 teaspoon to a large saucepan and heat. Saute carrots in olive oil for about 5 minutes. Add minced garlic and cook until fragrant. Add broth and bring to a boil. Add escarole and orzo pasta. Return to a boil, then reduce heat to medium-low. Add meatballs.

  • Simmer for 10 minutes. Season with garlic salt and Italian seasoning.

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