Classic Italian Wedding Soup

Classic Italian Wedding Soup

1 Review
From: Diabetic Living Magazine

Italian wedding soup gets its name from the marriage of meat and greens. Use lean ground beef, pork, or lamb.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large onion
  • 1 pound lean ground beef
  • 1 egg, slightly beaten
  • ¼ cup fine dry bread crumbs
  • ¼ teaspoon salt
  • 2 teaspoons olive oil
  • 1 fennel bulb
  • ½ teaspoon ground black pepper


  • Prep

  • Ready In

  1. Finely chop one-third of the onion; thinly slice remaining onion. In a large bowl, combine chopped onion, dried tomatoes and 1 teaspoon of the Italian seasoning. Add ground beef, egg, bread crumbs and salt; mix well. Shape into 12 meatballs. In a Dutch oven, brown meatballs in hot oil. Carefully drain off fat.
  2. Meanwhile, cut off and discard upper stalks of fennel. If desired, save some of the feathery fennel leaves for a garnish. Remove any wilted outer layers; cut off a thin slice from fennel base. Cut fennel into thin wedges; add to Dutch oven with sliced onion, broth, garlic, the remaining 1 teaspoon Italian seasoning and the black pepper.
  3. Bring to boiling; stir in orzo. Simmer, uncovered, for 10 to 15 minutes or until orzo is tender.
  4. Stir in spinach. If desired, garnish soup with reserved fennel leaves.
  • Variation: Slow Cooker Method: Prepare meatballs and fennel as above. After browning meatballs, place meatballs and sliced onion in a 5-quart slow cooker. Add fennel, broth, garlic, the remaining 1 teaspoon Italian seasoning, and the black pepper. Cover, cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. If using low-heat setting, turn cooker to high-heat setting. Gently stir orzo into soup. Cover; cook 15 minutes more. Stir in spinach. Garnish as above.

Nutrition information

  • Serving size: 1 serving
  • Per serving: 297 calories; 11 g fat(3 g sat); 2 g fiber; 27 g carbohydrates; 22 g protein; 156 mcg folate; 83 mg cholesterol; 3 g sugars; 2,445 IU vitamin A; 16 mg vitamin C; 75 mg calcium; 4 mg iron; 926 mg sodium; 375 mg potassium
  • Nutrition Bonus: Vitamin A (49% daily value), Folate (39% dv), Vitamin C (27% dv), Iron (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 2 lean protein, 2 vegetable, 1 starch

Reviews 1

October 13, 2018
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By: nam vet
Problem with this version is there is no liquid. I originally got the recipe from and it show 64 oz of low sodium chicken broth. Other than that this is a great tasting soup. I will make a batch and freeze individual servings. When I go to heat one up that is when I add spinach and orzo in it.
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