Italian Wedding Soup

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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1 tablespoon extra-virgin olive oil

1 small onion, finely chopped

3 carrots, finely chopped

2 cloves garlic, finely chopped

2 teaspoons Worcestershire sauce

2 teaspoons chopped fresh sage

3 cups fat-free low-sodium chicken broth

1 parmesan cheese rind, plus 1 tablespoon grated parmesan, plus more for topping

1/2 pound ground pork

3 tablespoons breadcrumbs (preferably panko)

3/4 cup orzo

8 ounces baby spinach (about 8 cups)


  1. Heat the olive oil in a large pot over medium-high heat. Add the onion and carrots and cook, stirring, until slightly softened, about 4 minutes. Add half of the garlic and 1 teaspoon each Worcestershire sauce and sage; cook 1 minute. Add the chicken broth, 3 cups water and the parmesan rind and bring to a boil. Cover, reduce the heat to medium and simmer until the vegetables are tender, about 7 minutes.
  2. Meanwhile, mix the pork, breadcrumbs, 1 tablespoon grated parmesan, the remaining garlic and the remaining 1 teaspoon each Worcestershire sauce and sage in a bowl. Form into 1-inch meatballs.
  3. Increase the heat to medium high and bring the soup to a boil. Stir in the orzo and cook 6 minutes. Add the meatballs and cook until they are firm and float to the top, about 4 more minutes. Stir in the spinach and cook until wilted, about 1 more minute. Ladle the soup into bowls and top with parmesan.

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