Italian Wedding Soup Orzo

Name: Italian Wedding Soup Orzo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American, Italian
Ingredients: ¼ pound Ground Hot Italian Pork Sausage (use mild if you prefer less spice. Ground pork also works); ¼ pound Ground Beef (I used 90% lean ground beef); 3 tablespoons Italian Breadcrumbs; ½ Egg (beaten); 2 tablespoons Parmesan Cheese (freshly grated); 2 cloves Garlic (minced); 2 tablespoons Fresh Parsley (chopped); 2 teaspoons Fresh Chives (chopped); ⅛ teaspoon Dried Sage; ¼ teaspoon Kosher Salt; ¼ teaspoon Black Pepper; 2 tablespoons Extra Virgin Olive Oil; ½ Yellow Onion (finely diced); ½ cup Carrots (finely diced); ¼ cup Celery (finely diced); 1 ½ cups Orzo Pasta (uncooked); ¼ cup White Wine (or substitute with chicken broth); 2 cups Beef Bone Broth (reduced sodium recommended, or use regular beef broth/stock); 1 cup Chicken Broth (low sodium preferred; water works in a pinch (add more as needed)); ¼ teaspoon Dry Mustard; ½ teaspoon Black Pepper (plus more for serving); ¼ cup Parmesan Cheese (freshly grated; plus more for serving); 2 cups Spinach & Arugula Mix (about 2 large handfuls (can use all spinach or all arugula))

8 steps

Prep:25minCook:45min

A flavorful orzo pasta recipe inspired by classic Italian Wedding Soup. Tender meatballs, fresh greens, and Parmesan turn this cozy favorite into pasta form!

Updated at: Sun, 07 Sep 2025 01:02:43 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories497.3 kcal (25%)

Total Fat25.8 g (37%)

Carbs42 g (16%)

Sugars6.3 g (7%)

Protein23.6 g (47%)

Sodium907.6 mg (45%)

Fiber8 g (29%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.25 poundItalian Pork Sausage

Ground Hot, use mild if you prefer less spice Ground pork also works

0.25 poundGround Beef

I used 90% lean ground beef

3 tablespoonsitalian breadcrumbs

0.5Egg

beaten

2 tablespoonsParmesan cheese

freshly grated

2cloves garlic

minced

2 tablespoonsfresh parsley

chopped

2 teaspoonsFresh Chives

chopped

⅛ teaspoondried sage

¼ teaspoonkosher salt

¼ teaspoonblack pepper

2 tablespoonsextra virgin olive oil

0.5yellow onion

finely diced

½ cupcarrots

finely diced

¼ cupCelery

finely diced

1 ½ cupsOrzo Pasta

uncooked

¼ cupWhite Wine

or substitute with chicken broth

2 cupsBeef Bone Broth

reduced sodium recommended, or use regular beef broth/stock

1 cupChicken Broth

low sodium preferred, water works in a pinch, add more as needed

¼ teaspoondry mustard

½ teaspoonBlack Pepper

plus more for serving

¼ cupParmesan Cheese

freshly grated, plus more for serving

2 cupsSpinach & Arugula Mix

can use all spinach or all arugula

Instructions

Meatballs

Step 1

Preheat the oven to 350°F. Line a baking sheet with foil and place an oven-safe wire rack on top. Spray with nonstick cooking spray.

Step 2

Add all meatball ingredients to a large bowl. Gently mix with your hands until just combined. Roll into about 25 meatballs, about ¾ inch each. See Recipe Note.

Step 3

Bake for 15–20 minutes, until lightly browned and cooked through. Set aside.

Orzo

Step 4

While the meatballs bake, heat the olive oil in a large, high-rimmed sauté pan over medium heat. Add the onion, carrots, and celery. Cook 5 minutes, stirring occasionally, until softened.

Step 5

Stir in the garlic and cook 1 minute more. Add the uncooked orzo and toast for 1 minute, stirring often. Deglaze the pan with white wine (or broth), scraping up any browned bits. Simmer for about 1 minute, until most of the liquid is absorbed.

Step 6

Pour in the beef bone broth, chicken broth, dry mustard, and black pepper. Bring to a boil, then reduce to a simmer. Cook 12–15 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed. Add more broth or water as needed.

Step 7

Reduce heat to low. Stir in Parmesan until melted, then fold in spinach and arugula until wilted. Add the baked meatballs and toss to combine.

Step 8

Divide among bowls and top with extra Parmesan and freshly cracked black pepper to serve.

View on Carol Bee Cooks

↑Support creators by visiting their site 😊