Learn to make this classic Italian-Inspired soup in under 1 hour! A restaurant-style Italian wedding soup is filled with juicy meatballs, orzo pasta, tender veggies, and spinach, cooked in a flavorful broth that is so easy to make from scratch!
Prep Time: 20 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 45 minutesminutes
Servings: 6
Ingredients
Meatballs
¾pound80% lean ground beef , could sub with ground pork
2-3Tablespoons chopped fresh parsley or herbs, can sub for 1-2 teaspoons Italian seasoning
4-6ouncesbaby spinach
Grated parmesan cheese
Instructions
Meatballs
In a large bowl, combine the meat, egg, breadcrumbs, cheese, onion, garlic, salt, pepper, and parsley or Italian seasoning.
Use a small cookie scoop or spoon to scoop the meat mixture. Form into 1-inch balls.
In a large skillet, heat oil over medium-high heat. Add the meatballs and cook until browned, turning halfway through. Remove and place on a paper towel-lined plate.
Soup
In a large pot, heat oil over medium-high heat. Add the onions, carrots, and celery. Sauté until they have softened, about 5 minutes. Add the garlic and cook 1 minute. Season with salt and pepper.
Pour in the broth and water. Bring to a boil and educe heat to medium low. Stir in orzo and parsley. Simmer 5 minutes. Add in the meatballs and spinach and simmer 2 to 3 more minutes, or until the pasta and meatballs are cooked through. Season with salt and pepper.
Top with parmesan cheese and fresh herbs, if desired.
Notes
Note: If you like more broth in the soup, reduce pasta to 3/4 cup or add an extra cup of broth or water.Substitutes:
You can use 1/2 teaspoon garlic powder and onion powder if you do not have fresh garlic cloves and onions.
If I have pork on hand, I like to use 1/2 pound ground beef and 1/2 pound ground pork. It creates juicier meatballs. You can also do 1/2 ground beef and 1/2 ground turkey to cut back on fat.
Storage: Store in an airtight container in the refrigerator up to 3 days. When reheating, add more liquid if needed.