Italian Wedding Soup

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Packed with veggies and mini meatballs, this soup is sure to warm you up on even the coldest day!


  • 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


  1. In a large dutch oven, saute carrots, onions, peppers and garlic over medium heat for 5-10 minutes.
  2. Meanwhile, make the meatballs by combining pork, breadcrumbs, egg, parsley and pepper in a small bowl and mixing well with your hands.
  3. Form into small meatballs and set aside.
  4. Add broth and water to dutch oven and bring to a boil.
  5. Meanwhile, In a skillet, brown meatballs on all sides over high heat.
  6. Add meatballs and orzo to boiling pot, cover and reduce heat to simmer for 15 minutes.
  7. Add spinach and stir until wilted.
  8. Check meatballs and orzo for doneness and serve warm, topped with parmesan cheese if desired