Recipe Image

Easy Italian Wedding Soup

  • 20 m
  • 20 m
Robin Bashinsky
“Forget the marble-size meatballs you find in many versions of this soup. In this easy recipe, they're full-size, full-flavored and plenty filling.”


    • 4 tablespoons extra-virgin olive oil, divided
    • 1⅓ cups chopped yellow onion
    • ⅔ cup chopped carrot
    • ⅔ cup chopped celery
    • 2 tablespoons minced garlic
    • 6 cups unsalted chicken broth
    • 6 ounces orzo, preferably whole-wheat
    • 1½ tablespoons chopped fresh oregano
    • ½ teaspoon kosher salt
    • 24 cooked chicken meatballs (12 ounces), such as Easy Italian Chicken Meatballs (see associated recipe)
    • 4 cups baby spinach
    • ¼ cup grated Parmesan cheese


  • 1 Heat 1 tablespoon oil in a large pot over medium-high heat. Add onion, carrot, celery and garlic; cook, stirring occasionally, until the onion is translucent, 4 to 5 minutes. Add broth, cover and bring to a boil. Add orzo, oregano and salt; cover and cook, stirring occasionally, until the orzo is just tender, about 9 minutes.
  • 2 Stir in meatballs and spinach; cook until the meatballs are heated through and the spinach is wilted, 2 to 4 minutes. Serve sprinkled with cheese and drizzled with the remaining 3 tablespoons oil.
ALL RIGHTS RESERVED © 2019 Printed From 10/18/2019