Go Back
A white skillet on a stovetop holds orzo pasta, Italian meatballs, carrots, and spinach in a green sauce reminiscent of classic Wedding Soup. A wooden spoon rests in the pan, and a light blue pumpkin-shaped lid sits nearby.

Italian Meatball Wedding Soup with Orzo

Italian Meatball Wedding Soup with Orzo is a cozy, one-pot meal with tender meatballs, fresh vegetables, spinach, and lemon zest in a rich parmesan-infused broth. Perfect for family dinners or meal prep, this easy soup is hearty, flavorful, and comforting.
Print Pin

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.
QR Code