Italian Wedding Soup

Italian wedding soup in a white bowl

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5 from 1 review

A simple brothy soup with mini turkey meatballs, orzo and spinach.




  • 1 tablespoon dried minced onion
  • 1-pound ground turkey or chicken
  • 3 cloves garlic, peeled and minced
  • 1 large egg
  • ½ cup panko breadcrumbs
  • ¼ cup freshly grated parmesan
  • 2 teaspoons dried oregano leaves
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper


  • 2 tablespoons olive oil
  • 7 cups unsalted chicken stock
  • 1 tablespoon all-natural bouillon (optional)
  • 6 cups fresh baby spinach
  • 1 cup orzo
  • 1 teaspoon coarse salt
  • 2 large eggs
  • 2 tablespoons freshly grated parmesan


  1. In a medium mixing bowl, soak the dried minced onion in 2 teaspoons of water for 2-3 minutes.
  2. Add the ground turkey or chicken, garlic, egg, breadcrumbs, Parmesan, oregano, salt and black pepper and thoroughly mix until combined. Form mixture into 1-inch mini meatballs. Place on the prepared baking sheet about 1 inch apart and roast 6-8 minutes.
  3. Heat olive oil in a Dutch oven or stock pot to medium heat. Add the meatballs and sauté 1-2 minutes per side or until lightly browned. Add stock and bouillon (if using) and bring to a simmer. Add spinach, orzo and salt and simmer 10-15 minutes, until orzo is al dente and meatballs are firm.
  4. In a small bowl, whisk together eggs and parmesan cheese. Slowly drizzle egg mixture into simmering soup. Cook another 1-2 minutes. Taste and adjust seasoning, if necessary.


Make-Ahead Tip: Refrigerate or freeze meatballs for future use.