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Katie's Cucina » Recipes » Italian

Italian Wedding Soup

Published: Oct 2, 2015 · Modified: May 16, 2021 by Katie · This post may contain affiliate links

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Italian Wedding Soup

Today, I’m sharing one of my absolute favorite soups to make. Italian Wedding soup! I first shared a version of this recipe five years ago when I first started blogging. Fast forward five years and I wanted to revisit this recipe. I’ve tweaked it and learned a lot since first publishing the soup recipe. I also shared my recipe for my mini beef and pork meatballs last month. Everyone in my home devours this soup. It typically is completely gone within two days of making it (sometimes on the first day). Which is great but makes me sad because then I want more and well, I don’t feel like cooking another pot of soup! I like my pot of soup to last more than just two days. It’s that good… you guys. 

Italian Wedding Soup

As the weather starts to cool, I hope your finding yourself making a big pot of soup each week. Some people don’t like soup or simply forget that you can actually make it at home from scratch. This is a hearty soup–so those of you that claim you don’t like soup. I really challenge you to try this. It’s a staple in my house and you can always find a few containers of homemade soup in my fridge at all times. If your really ambitious you can make your own chicken stock which I do after each time I have a leftover rotisserie chicken. I made this soup in my Circulon Innovatum 4.5 quart dutch oven. It’s the perfect size for a pot of soup like this. Plus it’s not super heavy when you have to lift it because the pot is super light-weight.

Italian Wedding Soup

Italian Wedding Soup

Italian Wedding Soup

This is a hearty soup–so those of you that claim you don’t like soup. I really challenge you to try this.
5 from 1 vote
Print Pin Rate
Course: Main Course, Soup
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 330kcal
Author: Katie

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oi
  • 1 cup carrots chopped
  • ½ cup white onion diced
  • 1 teaspoon minced garlic in water
  • 1 teaspoon Italian seasoning
  • 2 32 oz. Chicken Broth
  • 24 mini meatballs
  • 1 cup orzo pasta
  • 1 cup fresh spinach minced
  • 1 egg beaten
  • salt and pepper to taste
  • parmesan cheese for topping

Instructions

  • In a large stock pot, on medium heat melt the butter and extra virgin olive oil. Add in the chopped carrot and onion and sauté for 5 minutes until it begins to soften. Then add in one cup chicken broth, garlic and Italian Seasoning. Cook for with the lid on for 10 minutes.
  • Add in the remaining chicken broth, the frozen (or fresh) mini meatballs, and orzo pasta. Increase the heat to high and bring to a boil for 10 minutes.
  • Add in the minced spinach, mix well and then begin to swirl the soup with a wooden soup. Slowly add in one scrambled egg. This will give it the thick egg texture. Do not stop swirling. Or if you want thicker chunks of egg swirl less. Add salt and pepper to taste then remove the soup from the heat and ladle into bowls. Top with parmesan cheese if desired.

Notes

No orzo? Give ditalini a try!

Nutrition

Calories: 330kcal | Carbohydrates: 25g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 111mg | Potassium: 487mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4141IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Doris Gordon

    October 20, 2020 at 12:00 am

    recipes are fine. But the yellow portion on top of the recipe does not print clearly, such as cook time, servings etc. You have to fill those items in with pen on the recipe so it is clear. I suggest do not print in yellow.

    Thank You.

    Reply
    • Katie

      October 20, 2020 at 11:50 am

      Hi Doris, thank you so much for taking the time to let me know! I’ve never printed out my recipe, so I would have never known that. I just sent on your comment to my designer so that we can get this fixed for future readers to print!

  2. April

    October 02, 2015 at 10:43 am

    that sounds fantastic!

    Reply
    • Katie

      October 06, 2015 at 9:16 am

      I just made another big pot yesterday and sadly it’s already almost gone… 🙁

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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