Italian Wedding Soup

Italian Wedding Soup

The Kitchen at Johnsonville Sausage 0

"This traditional soup is packed with fragrant herbs and small meatballs cooked in a flavorful broth."

Ingredients {{adjustedServings}} servings 552 cals

Serving size has been adjusted!

Original recipe yields 7 servings



Amount per serving ({{servings}} total)

  • 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

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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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Reviews 30

  1. 35 Ratings


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 baked the meatballs for 20 minutes in a preheated 350 degree oven. I followed the recipe exactly as written except for that small change and the soup turned out great. Rave reviews from all at the potluck luncheon I prepared the soup for!


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 chorizo is pretty fatty I only used about 1/3 cup breadcrumbs, and added some parm to the mix. These formed beautifully. A little time consuming sauteing the veg, removing, browning the meatballs, and preparing the orzo separately, but the flavor of this soup was outstanding. Thanks for sharing.


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, so I added those. Pretty good mistake! After that, I decided not to add the spice to the broth, thought it would be too much flavor "fighting" and I think it turned out just fine that way. With the spinach, I cut the stems off and stacked several leaves together, rolled them up cigar fashion and cut them into ribbons. A little extra work, but I think spinach looks nicer that way in soup.