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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.
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


  • 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


  • 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.


No orzo? Give ditalini a try!


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