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This Cozy and delicious Italian Wedding Soup recipe is protein-packed and incredibly nourishing. Made with beef meatballs, lots of vegetables, and orzo pasta, all simmered together in a savory broth. The perfect comfort food for colder months!
You may also like my Italian chicken and bean soup or my Italian Chicken Veggie soup.
It’s officially soup season! And there’s not much better than a piping hot bowl of soup on a chilly day, and this wholesome and authentic Italian wedding soup recipe is one of our all-time favorites.
If you like Olive Garden’s Italian wedding soup then this soup will be right up your alley. That hearty, flavorful combination of meatballs, veggies, and pasta just can’t be beaten. Easy to make and the perfect weeknight dinner the entire family will love.
Why I love it
- Super satisfying: This soup is so delicious, comforting, and filling. It’s sure to become a family favorite!
- Good for you: Loaded with wholesome ingredients that will keep you satisfied. This meal has it all, from the protein-packed beef to the nutrient-rich veggies.
- Easy to make: Soups are usually easy to make, and this Italian wedding soup falls into that category.
Ingredients needed
This soup is packed with protein, lots of vegetables, and flavor. You’re going to be in love. Here are all of the ingredients needed to make it. Full measurements will be found further down below in the recipe card.
- Lean ground beef: you may also use ground turkey
- Eggs: used as binder
- Panko bread crumbs
- Grated Parmesan cheese
- Seasonings: Italian seasoning, garlic powder, Kosher salt and pepper
- Olive oil
- Veggies: celery, carrots, kale, bell pepper
- Onion: yellow or white sweet onions
- Beef broth
- Orzo pasta
Substitutions & variations
- Meat: For an extra bold flavor try subbing half of the ground beef with Italian sausage to make the meatballs. You can also use half pork and half beef.
- Greens: Substitute spinach or cabbage instead of kale.
- Vegetables: You can sub in your favorite veggies and omit those that you don’t love. Another option is to add more vegetables to the soup; such as potatoes, green beans, or zucchini.
- Pasta: I love orzo pasta in this, but any tiny pasta will work. Acini de Pepe is traditional in this recipe, and you could even use Israeli couscous.
How to make Italian wedding soup
For the full, printable recipe, reference the recipe card at the bottom of the page.
- Prep: Preheat the oven to 400F and line a large baking tray with parchment paper.
- Make the meatballs: In a large mixing bowl combine the beef, eggs, breadcrumbs, parmesan cheese, Italian seasoning, and garlic powder. Make 1 tablespoon of meatballs and arrange them on the prepared baking tray with baking sheet.
- Bake the meatballs: Once all the meatballs are done shaping, bake for 10-12 minutes.
- Make the soup: Meanwhile, in a Dutch oven or a large soup pot, heat the oil. Sauté the celery, carrots, onion, and pepper for 4-5 minutes over medium heat. Add the broth and bring it to a boil.
- Add meatballs & simmer: As soon as the meatballs are done baking, carefully transfer them into the soup. Reduce the heat to low and simmer the soup for 15 minutes.
- Add the pasta & kale: Stir in the orzo and continue to cook at medium to high heat for 10 minutes. Over the last 2 minutes, add the chopped kale to the soup.
- Serve: Season to your taste and serve warm with crusty bread and a sprinkle of parmesan cheese and fresh parsley!
Recipe Tips
- Size of meatballs: Because this is soup, it’s recommended that the meatballs are more on the small side and try to make sure they are uniform in size so they cook evenly. I recommend making them into mini meatballs that are bite-sized.
- Make ahead: You can cook the meatballs up to 2 days before you plan to make the soup, or even freeze some meatballs for later use.
- Using frozen meatballs: To save time, frozen meatballs may be used. I recommend Italian or chicken meatballs. Mini meatballs are a great choice. No need to bake them, you will simply add them to the soup and simmer until heated through.
Frequently asked questions
This soup is plenty satisfying on its own, but it also pairs nicely with a fresh green salad. We also love it served with bread to soak up the flavorful broth! Try it with garlic bread, breadsticks, rolls, a slice of buttered sourdough, or a crusty baguette!
Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water, as needed. You can also reheat this soup in the microwave until hot.
Yes. To freeze, place in a freezer-safe airtight container and freeze for up to 3 months. Be sure to label the soup with the date so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.
More soup recipes
- Creamy Turkey Lemon Rice Soup
- Chicken Tortilla Soup
- Easy Moroccan Vegetable Soup
- Cabbage Roll Soup
- Vegan Lentil Soup
- Homemade Tomato Rice Soup
You may also like
- Creamy Garlic Mushrooms
- Baked Italian Chicken
- Baked BBQ Chicken Breast
- Homemade beef stew recipe
- Tuscan Chicken Pasta
- Creamy Chicken Enchilada Soup
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Easy Italian Wedding Soup
Ingredients
Meatballs:
- 1 pound lean ground beef
- 2 large eggs, beaten
- 1/4 cup panko bread crumbs, use GF if possible
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Soup:
- 1 tablespoon olive oil
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 1 red bell pepper, diced
- 8 cups beef broth
- 1/2 cup orzo pasta
- 2 cups chopped kale
- Kosher salt and pepper, to taste
Instructions
- Preheat the oven to 400F and line a large baking tray with parchment paper.
- In a mixing bowl combine the 1 pound lean ground beef, 2 large eggs, 1/4 cup panko bread crumbs, 1/4 cup grated Parmesan cheese, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Make 1 tablespoon of meatballs and arrange them on the prepared baking tray. Once all the meatballs are done shaping, bake for 10-12 minutes.
- Meanwhile, in a Dutch oven or a soup pot, heat the 1 tablespoon olive oil. Sauté the 1/2 cup chopped celery, 1/2 cup chopped carrots, 1/2 cup chopped onion, and 1 red bell pepper (chopped) for 4-5 minutes over medium heat. Add the 8 cups beef broth and bring it to a boil.
- As soon as the meatballs are done baking, carefully transfer them into the soup. Reduce the heat to low and simmer the soup for 15 minutes.
- Stir in the 1/2 cup orzo pasta and continue to cook for 10 minutes. Over the last 2 minutes, add the 2 cups chopped kale of to the soup.
- Season with Kosher salt and pepper to your taste and serve warm.
Video
Notes
- To store: Seal in an airtight container and refrigerate for up to 3-5 days. Rewarm leftovers in a large pot on the stovetop over medium-low heat, adding a bit more broth or water as needed. You can also reheat this soup in the microwave until hot.
- To freeze: Place in a freezer-safe airtight container and freeze for up to 3 months. Be sure to label the soup with the date so you know when it went into the freezer. Let thaw overnight in the fridge before reheating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My kids Love this soup. We make it all the time
I cannot wait to try this soup! It looks amazing!!! 🙂