Packed with veggies and full of mini meatballs for protein, this Italian Wedding Soup is sure to warm you up on even the coldest day!
I don’t know about where you are, but it’s cold here. Like really cold. Last night temps went below zero. This time of year it’s supposed to be in the 40’s. Wahhhhhh! #IWantSpring
Anyways, since it’s freezing, I thought now would be a good time to share this Italian Wedding Soup with you guys. I made it about a month ago but I’ve been saving it for a day like today 🙂
I’m a sucker for all things mini, so I love the mini meatballs in this soup, plus orzo is one of my favorite pastas so that’s what I use in my version. Feel free to use whatever tiny pasta makes you happy…you could even use quinoa for a gluten-free version.
Here’s how you make it:Print
Italian Wedding Soup
Packed with veggies and mini meatballs, this soup is sure to warm you up on even the coldest day!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4-6 1x
- 1 cup sliced or chopped carrots
- 1 red pepper, diced
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups low sodium chicken broth
- 1 can diced tomatoes, drained (optional)
- 2 cups water
- 1 pound ground pork
- 1/4 cup breadcrumbs
- 1 egg
- 2 Tbsp chopped fresh Parsley
- freshly cracked black pepper
- 1/2 cup dry orzo
- 3 cups fresh spinach
- Parmesan cheese, optional
- In a large dutch oven, saute carrots, onions, peppers and garlic over medium heat for 5-10 minutes.
- Meanwhile, make the meatballs by combining pork, breadcrumbs, egg, parsley and pepper in a small bowl and mixing well with your hands.
- Form into small meatballs and set aside.
- Add broth and water to dutch oven and bring to a boil.
- Meanwhile, In a skillet, brown meatballs on all sides over high heat.
- Add meatballs and orzo to boiling pot, cover and reduce heat to simmer for 15 minutes.
- Add spinach and stir until wilted.
- Check meatballs and orzo for doneness and serve warm, topped with parmesan cheese if desired
[Tweet “Warm up with a bowl of this Italian Wedding Soup from @LeanGrnBeanBlog!”]
The orzo might absorb some of the liquid if you refrigerate the leftovers, so feel free to add more broth or water before reheating!
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