Our easy Italian Wedding Soup is a hearty and comforting dish that’s perfect for those cold winter nights. The homemade meatballs with Parmesan cheese add an extra special touch that elevates this classic recipe!

Italian Wedding Soup in a green pot on a brown cutting board on the counter.

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:

85 % lean ground beef
shredded Parmesan cheese
Italian seasoning
onion powder
chicken broth
beef broth
spinach (fresh)
carrots
orzo pasta
milk- whole milk was used
salt & pepper

ground beef, Italian seasoning, onion powder, chicken broth, beef broth, spinach (fresh or frozen), carrots, and orzo pasta on the counter.

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions:

Step 1: Roughly chop carrots (approximately 4 large carrots) and set aside.

Step 2: Combine the ground beef, milk, Parmesan cheese, Italian seasonings, salt & pepper, and onion powder in a large mixing bowl. Using your hands, form the meat mixture into ¾-inch round balls (approx. 20) and move to parchment paper-lined baking sheets.

Using blue food prep gloves to form meatballs. Meat mixture in a large white mixing bowl on the counter.

20 formed cheese and meat, meatballs on a line parchment paper blue baking sheet on the stove top.

*Always wash your hands after touching raw meat.

Step 3: In a large pot heat the chicken broth and beef broth on medium high heat setting until it comes to a boil. Reduce heat and carefully stir in the meatballs, chopped carrots, and orzo. Continue cooking at a medium heat setting, stirring occasionally. When pasta is tender yet firm approximately 8-10 minutes, remove pot from heat and add in the spinach.

chicken broth being poured in a large pot on the stovetop.

A meatball being placed from a blue measuring cup into the broth in a large pot on the stovetop.

chopped carrots being poured from a blue measuring cup into the broth in a large pot on the stovetop.

orzo pasta being poured from a blue measuring cup into the broth in a large pot on the stovetop.

Step 4: Stir once more and sprinkle some more Parmesan cheese on top of the soup. Serve hot and enjoy!

Italian wedding soup in a large green pot on a brown cutting board on the counter.

Tips:

You can cook the meatballs in the oven beforehand and then add them to the soup.
Try using disposable food prep gloves for easy cleanup.

Italian Wedding Soup

Our easy Italian Wedding Soup is a hearty and comforting dish that's perfect for those cold winter nights. The homemade meatballs with Parmesan cheese add an extra special touch that elevates this classic recipe!

Tara

Prep Time 20

Cook Time 30

Total Time 50

Servings

Ingredients

1 lb 85% lean ground beef
½ cup shredded Parmesan cheese
1 Tbsp Italian seasoning
1 tsp onion powder
6 cups chicken broth
1-1½ cup beef broth
1-1½ cups spinach (fresh)
1 cup carrots (roughly chopped)
½ cup orzo pasta
½ cup milk (whole milk used)
salt & pepper to taste

Instructions

Roughly chop carrots (approximately 4 carrots) and set aside.
Combine the ground beef, milk, Parmesan cheese, Italian seasonings, salt & pepper, and onion powder in a large mixing bowl. Using your hands, form the meat mixture into ¾-inch round balls (approx. 20) and move to parchment paper-lined baking sheets.
*Always wash your hands after touching raw meat.
In a large pot heat the chicken broth and beef broth on medium high heat setting until it comes to a boil. Reduce heat and carefully stir in the meatballs, chopped carrots, and orzo. Continue cooking at a medium heat setting, stirring occasionally. When pasta is tender yet firm approximately 8-10 minutes, remove pot from heat and add in the spinach.
Stir once more and sprinkle some more Parmesan cheese on top of the soup. Serve hot and enjoy!