Go Back
+ servings
Italian wedding soup in two white bowls

Best Italian Wedding Soup Recipe

The easiest Italian Wedding Soup recipe that's full of flavor from juicy meatballs and delectable orzo pasta. You are going to love this classic meatball soup!
Course Main Course
Cuisine Italian
Keyword meatballs, orzo, pasta, soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8
Calories 372kcal
Author Isabel Laessig


  • 30 meatballs cooked
  • ¼ cup olive oil
  • 1 small onion or half of a large onion, diced
  • 12 ounce chopped spinach frozen and thawed
  • 1 cup Parmesan cheese
  • 4 eggs
  • 1 teaspoon garlic minced, or garlic paste
  • 3 32 ounce chicken broth containers
  • 1 cup orzo pasta
  • salt and pepper to taste


Stovetop Instructions

  • Add ¼ cup olive oil to a deep soup pot or Dutch Oven over medium-high heat.
  • Once the oil heats, add 1 small diced onion (or half of a large onion, diced) and cook for 2-3 minutes until translucent.
  • After 2-3 minutes pass, add 1 teaspoon minced garlic and cook for an additional 2-3 minutes.
  • Pour in 3 32 ounce containers of chicken broth. Cover, and let it come to a boil.
  • Squeeze out the water from 1 thawed 12 ounce pack of frozen chopped spinach. You can do this easily by placing the spinach in a colander over an empty bowl and pressing down on the spinach until the water squeezes out.
  • Add the spinach to a bowl with 4 eggs and beat together until fully combined.
  • Then, add in 1 cup Parmesan cheese and thoroughly stir until mixed through.
  • After the broth comes to a boil, drop in small fork-fulls of the spinach egg mixture into the pot one at a time until all of it has been added.
  • Give the pot a gentle stir. Then add in 1 cup orzo pasta and cover with a lid. Lower the heat to medium and allow to simmer for 5-10 minutes.
  • Once the pasta and egg mixture cooks, add in 30 cooked meatballs. Stir to mix together.
  • Season with salt and pepper to taste, serve, and enjoy!

Instant Pot Instructions

  • Set your Instant Pot to the saute function. Once it heats up, add ¼ cup olive oil.
  • Once the oil is hot, add in 1 diced small onion or half of a large onion, diced. Cook for 2-3 minutes, stirring frequently.
  • Add in 1 teaspoon minced garlic and cook for another 2-3 minutes while stirring.
  • Pour in 3 32 ounce containers chicken broth. Stir. Cover the Instant Pot with the lid and set it aside for 5-10 minutes until it comes to a boil.
  • Squeeze out all of the water from 1 thawed 12 ounce package frozen chopped spinach. You can do this by pressing the water out through a colander over a bowl.
  • Add the spinach to a bowl with 4 eggs and mix it all together thoroughly. Once mixed, add in 1 cup Parmesan cheese and stir to mix together.
  • The broth in the Instant Pot should be boiling. Drop in small forkfuls of the spinach egg mixture, one at a time, until you use up all of the mixture.
  • Give the pot a gentle stir. Then, add in 1 cup orzo pasta. Cook on High Pressure for 3 minutes.
  • Carefully release the pressure, then stir. Add in 30 cooked meatballs.
  • Season with salt and pepper, serve, and enjoy!



  • Orzo pasta is the best pasta for Italian Wedding Soup. It’s the perfect size to get big spoonfuls of flavor in every bite. The texture pairs perfectly with the meatballs.
  • Make your meatballs small! Small meatballs work best for Italian meatball soup.


Calories: 372kcal | Carbohydrates: 17g | Protein: 21g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 303mg | Potassium: 402mg | Fiber: 2g | Sugar: 1g | Vitamin A: 5233IU | Vitamin C: 3mg | Calcium: 232mg | Iron: 2mg