Mini Meatball Italian Wedding Soup

Ally Billhorn
by Ally Billhorn
8 Servings
45 min

Nothing beats a great bowl of soup - and here's my Italian Wedding version!Mini meatballs, orzo pasta and veggies simmer away in a flavorful broth that you will not be able to resist.

Up close shot of Italian Wedding Soup in dutch oven with more in a white bowl, on a purple plate.

Did you know I had never tried Italian Wedding Soup until I made it myself a few weeks ago? I don't have an answer to why - I've always admired it from afar, but for whatever reason I never ordered it at a restaurant, didn't grow up eating it, nor have never made it once I had my own home. MY FRIENDS, THAT HAS CHANGED. I will now be making it for years to come.

Uncooked meatballs lined up on parchment paper

The star of the show are the meatballs in my opinion and I wanted to make them a SUPER star. And since soup should be hearty, I wanted my family to get a meatball into every bite. So I made them mini! Plus, my kids love anything with meatballs. They are made of seasoned pork sausage, garlic, Parmesan cheese and parsley and are held together with a little egg and breadcrumbs. A simple, quick bake in the oven and then they finish cooking in the hot broth.

Stockpot of Italian Wedding Soup next to a white bowl

This is a soup that is healthy! But honestly, no one really cares because it tastes so good. They are so many deep notes swirling around that the flavor is never missing. Each bite is better than the next. Kids love it because of the fun mini meatballs and small orzo pasta (you can see orzo HERE if you are unsure what it is) and Moms love it because it's filled with vegetables. Now, my kids eat most things (hello, their Mom is a food blogger) but they are still kids with opinions and I'm 100% sure they'd pick sugar over vegetables any day. So when I set this soup on the table I still had my reservations! But they slurped and gobbled it up. Two kids even had seconds!

Close up of Italian Wedding Soup in a white bowl.

Once the temperatures dip (this week has been bone chilling cold for October) soup is always on my menu. With this one I served a loaf of warm sourdough bread with soft butter for spreading and told everyone to dig in. Who doesn't love bread with soup? If you are a soup fan like me here are a few more that have been popular as of late. Cheese Corn, Bacon & Potato Chowder Beefy Macaroni SoupChicken Noodle ChowderPumpkin & Black Bean Chili

Stock pot of Italian Wedding Soup next to a bowl.

Now normally I'd say I love to serve soup because it often serves us two meals, or at least enough for lunch the next day. Well, guess what? There was one measly, half cup left - pretty much no leftovers in sight. That's the sign of a good meal! My youngest, who is by far the pickiest of my three, requested me to make it again. And that my friends is all the more I need to say.

Up close shot of Italian Wedding Soup in dutch oven with more in a white bowl, on a purple plate.

Send me your thoughts! I'd love to see a review on the below recipe card from you - if you don't tell me how I'm doing I'll never know. I sincerely hope this delicious soup takes the chill out of your bones this winter.

Mini Meatball Italian Wedding Soup
Recipe details
  • 8  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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For the Meatballs
  • 1 lb ground pork sausage
  • 1/2 cup plain breadcrumbs
  • 1 T dried parsley
  • 1 egg
  • 2 cloves garlic, minced
  • 1/3 cup Parmesan cheese
  • 1 t salt
  • 1 t pepper
For the Soup
  • 1/3 cup carrots, diced
  • 1/3 cup celery, diced
  • 1/2 small white onion, diced
  • 2 T olive oil
  • 1 T dried Italian seasoning
  • 1 t salt
  • 1 t pepper
  • 2 cloves garlic, minced
  • 6 cups chicken stock or broth
  • 1 cup orzo pasta
  • 5 oz fresh spinach leaves
  • 1/3 cup Parmesan cheese

Preheat the oven to 375 degrees and line a rimmed baking sheet with parchment paper.
In a bowl combine all of the meatball ingredients until just combined. Shape into 48 small meatballs, about 1/2 inch big. Lay on the parchment paper and bake for 10 minutes. Remove from the oven and set aside.
In a stockpot or dutch oven heat the olive oil to medium heat. Add the carrots, onions and celery and saute for 5-6 minutes until just tender. Add in the garlic, salt, pepper, Italian seasoning and uncooked orzo pasta, stirring to combine.
Pour in the chicken stock and add the meatballs back into the soup. Cover and let simmer for 10 minutes.
About 10 minutes before serving add in the spinach and Parmesan cheese, stirring until all spinach is wilted.
Serve warm with additional Parmesan cheese for topping.
Ally Billhorn
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