Italian Meatball Wedding Soup with Orzo
If you’re craving something cozy and comforting but still light enough to enjoy any time of year, this Italian Meatball Wedding Soup with Orzo is it. Tender, herby meatballs, a rich broth, and little pasta pearls come together in the ultimate one-pot meal. The lemon zest and parmesan rind take the flavor to a whole new level, while the fresh spinach keeps it bright and balanced.
This soup feels like a hug in a bowl, perfect for Sunday dinners, meal prep, or even serving guests with a loaf of crusty bread on the side. It’s hearty, flavorful, and surprisingly simple to pull together, just a little chopping, rolling, and simmering.
Before You Get Started
- Roll your meatballs small and bite-sized so they cook quickly and evenly in the broth.
- Browning the meatballs first is key – it builds a base of flavor for the whole soup.
- Don’t skip the parmesan rind! It melts down into the broth and adds amazing depth.
- Zest the lemon right before adding to the soup so it stays fresh and vibrant.
What You Need To Make Italian Meatball Wedding Soup with Orzo
You’ll find exact amounts in the recipe card, but here’s what you’ll need:
- Ground veal (or beef/pork), breadcrumbs, egg, and seasonings for the meatballs
- Onion, celery, carrots, and garlic for the base
- Orzo pasta
- Chicken broth and Better Than Bouillon
- Spinach and lemon zest for freshness
- Parmesan rind and grated parmesan to finish
What You Need To Make Italian Meatball Wedding Soup with Orzo
1
Mix the veal, breadcrumbs, egg, and seasonings, then roll into bite-sized meatballs.
Brown the meatballs in olive oil, then set aside.
2
In the same pot, sauté onion, celery, carrots, and garlic until softened. Stir in the orzo and toast for 2–3 minutes.
3
Add chicken broth and Better Than Bouillon, then return the meatballs to the pot. Simmer 10–12 minutes until the orzo is tender and the meatballs are cooked through.
4
Stir in garlic & herb seasoning, lemon zest, and the parmesan rind. Simmer a few more minutes.
Add spinach and cook just until wilted. Remove the parmesan rind before serving.
Ladle into bowls, top with grated parmesan, and enjoy!
Italian Meatball Wedding Soup with Orzo
Ingredients
For the Meatballs:
- 1 lb ground veal or substitute with ground beef or pork
- ½ cup Italian breadcrumbs
- 1 egg
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 2 Tbsp Italian seasoning
- Salt and pepper to taste
For the Soup:
- 2 Tbsp olive oil
- 1 onion diced
- 3 celery stalks diced
- 2 carrots diced
- 1 Tbsp minced garlic
- 1 cup orzo pasta
- 1 tsp Better Than Bouillon chicken flavor
- 4 cups chicken broth
- 2 handfuls fresh spinach
- 2 Tbsp garlic & herb seasoning
- Zest of 1 small lemon or ½ large lemon
- 1 parmesan rind
- Grated parmesan cheese for serving
Instructions
Prepare the Meatballs:
- In a large bowl, combine ground veal (or beef/pork), breadcrumbs, egg, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Mix gently until combined and roll into bite-sized meatballs.
Brown the Meatballs:
- In a large pot, heat olive oil over medium heat.
- Add meatballs and brown on all sides (they don’t need to be fully cooked through at this stage).
- Remove meatballs and set aside.
Cook Aromatics & Toast Orzo:
- In the same pot, add onion, celery, and carrots. Cook until softened, about 5 minutes.
- Stir in minced garlic and cook until fragrant, 1 minute.
- Add orzo and toast lightly, 2–3 minutes, stirring often.
Build the Soup Base:
- Stir in Better Than Bouillon and pour in chicken broth.
- Return browned meatballs to the pot.
- Simmer 10–12 minutes, until orzo is tender and meatballs are cooked through.
Season and Flavor:
- Add garlic & herb seasoning, lemon zest, and parmesan rind.
- Simmer another 5 minutes for flavors to meld.
Finish the Soup:
- Stir in spinach until just wilted.
- Remove parmesan rind before serving.
Serve:
- Ladle soup into bowls and top generously with grated parmesan.
