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Italian Wedding Soup 13

Italian Wedding Soup

"This traditional soup is packed with fragrant herbs and small meatballs cooked in a flavorful broth."
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servings 552 cals
Serving size has been adjusted!
Original recipe yields 7 servings


  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 31.7 g
  • 49%
  • Carbs:
  • 41.9g
  • 14%
  • Protein:
  • 23.6 g
  • 47%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1734 mg
  • 69%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Mix meatball ingredients together and roll small meatballs the size of a marble. (If forming the meatball is difficult, cover and refrigerate first.)
  2. In a medium pan, cook orzo al dente, according to package directions, drain and set aside.
  3. Prep the vegetables.
  4. In a large pot, saute onion, thyme and sage in olive oil. When the onion starts to turn a golden color; add garlic, carrot, celery and cook for about 5 minutes stirring occasionally. Set the vegetable mixture aside on a plate.
  5. In the same pot add all the meatballs and cook for 2-3 minutes before stirring (this will keep them from breaking). Gently toss with a rubber spatula to brown on all sides.
  6. Add reserved vegetables, chicken stock, and bay leaf. Simmer gently, (do not boil) until vegetables are tender and meatballs are cooked through.
  7. Add cooked orzo and spinach, stir together. (Adding spinach right before serving will help it maintain its rich green color).
  8. Garnish soup bowls with parmesan cheese.

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Read all reviews 32
  1. 37 Ratings

Most helpful positive review

Wonderful soup recipe! I used Italian seasoned bread crumbs in the meatballs, and substituted approximately 25% lean ground beef for sausage in the meatballs (75% sausage, 25% ground beef). I ...

Most helpful critical review

I have had better Italian Wedding Soups...needed more flavor..

Most helpful
Most positive
Least positive

Wonderful soup recipe! I used Italian seasoned bread crumbs in the meatballs, and substituted approximately 25% lean ground beef for sausage in the meatballs (75% sausage, 25% ground beef). I ...

I have a TNT wedding soup recipe, but thought I would give this a try since I had chorizo sausage in the freezer. For the meatballs I used 1/2 lb ground sirloin and 2 links chorizo. Since the ...

Oh yeah baby..good stuff! I "accidently" made the meatballs quite spicy; was short about 1/4 C. on the regular bread crumbs and remembered that I had some spicy Japanese panko bread crumbs, ...

Excellent soup recipe! I made this exactly as written and it came out wonderful!

Great tasting soup. I used a bit more spinach than called for. Due to the meatballs it was a filling soup and can be used as an entree with a load of home baked bread.

Excellent! Takes some time to make but its well worth the effort!

Eating it as I type,Amazing!!! I used ground turkey instead

I doubled the recipe, but kept the spices the same and even reduced the fennel seed to 1 tsp. Two tsp. seemed like it would overpower the soup. I also added extra veggies and used regular sausa...

Great soup for those chilly days. I subbed ditalini for orzo since that was the smallest pasta I had on hand and added some salt to taste. Will be making this again!