There is something very satisfying about this Italian wedding soup with orzo recipe! It’s all in the flavorful chicken broth, the succulent meatballs and the combination of vegetables!
Did you know that this soup used to be called minestra maritata which if translated, would mean married soup.
According to my research, they call it wedding soup because the meat and vegetables are perfectly balanced together, hence the wedding part. Also, it has the word Italian because it was a favorite of Neapolitans.
For many years, I thought this soup was served at Italian weddings, hence the name.
But, after my research, I realized I was too literal in my supposition. But you can see why I thought that, can’t you?
It would be fun to serve this soup at a wedding, be it Italian or not. Though, it is definitely more hearty than your typical soup course.
In fact, you could eat this as a meal and we often do. Especially with some delish crusty bread!
How to make Italian wedding soup with orzo
Here is where I start. I heat my stock pot on medium and grab two carrots and an onion. I chop them both into chunks, dribble 2 tablespoons of oil in the pot and once the oil is heated, I place the veggies in the pot and sauté them for 10 minutes.
Time for the meatballs
As the veggies are sautéing, I start gathering the meatball ingredients.
In the background we have ground chicken. You can make this soup, with other types of meats for the meatballs, but I have to say that for this Italian wedding soup, I prefer chicken meatballs.
I also grab some eggs, garlic powder, onion powder, tarragon, basil and salt.
Not sure why I don’t learn this, but I only use one egg for a pound of ground meat and yet I always bring out two eggs. Just in case.
Do you do that? Let me know in the comment section below.
What aren’t pictured above are the parmesan cheese and the bread crumbs.
I get my medium/large mixing bowl and dump the ground chicken in it.
I crack ONE egg in it, eye the other egg a few seconds before moving on to measuring out one teaspoon each of the garlic powder, onion powder, tarragon, basil and 1/4 teaspoon of salt.
I also measure out 1/2 cup of bread crumbs and 2 tablespoons of parmesan cheese.
Once everything is sprinkled on the ground chicken, I roll up my sleeves and dig my hand into the mixture to combine it all.
I take a small amount of meat in my hand and roll it into a cute medium sized ball. I place the meatball on a plate and continue placing each meatball there until all of the chicken meat is used up.
Meanwhile, the veggies are done!
Make room for the meatballs
I use my wooden spatula to move the onion and carrots to the sides of the stock pot, leaving room in the middle of the stock pot for the meatballs.
I dribble 2 more tablespoons of olive oil in the pan and place each meatball on the heated olive oil. As they brown, I gently turn the meatballs, being careful not to break them. It takes about 10 minutes, maximum.
Next, I take out the chicken stock and orzo pasta.
Once the meatballs are browned, I pour the chicken broth into the pan and bring it to a simmer. I keep it simmering for 15 minutes before I put in a little more than a half cup of orzo in.
You can use as much orzo as you please, but I like just a little orzo in this recipe because this soup is all about the meatballs and vegetables. And the marrying of those ingredients.
Spinach makes you strong
At least that’s what Popeye would say. (If you don’t know Popeye, kids, google him.)
I let the orzo simmer for 8 minutes before dealing with the spinach. You could also use escarole lettuce instead of spinach in your Italian wedding soup, but I couldn’t find any that looked half way decent.
I grab two HUGE handfuls of spinach and put them in the soup. I stir the spinach around and let it simmer for another 2 minutes.
Let’s see what the spinach looks like in the Italian wedding soup with orzo.
Time to ladle the Italian wedding soup with orzo into two bowls for Christopher and I.
Let’s get a better look at the meatballs, shall we?
I ask for my lovely assistant’s assistance.
I hope you enjoyed this Italian wedding soup with orzo recipe.
Please feel free to leave me a comment. What is your favorite soup?
And as always, may all your dishes be delish!
If you’ve tried this Italian wedding soup with orzo or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Italian Wedding Soup with Orzo
- 4 tablespoons olive oil divided
- 1 onion medium, chopped in chunks
- 2 carrots chopped in chunks
- 1 pound ground chicken or beef
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 2 tablespoons parmesan cheese
- 1/2 cup bread crumbs
- 32 ounces chicken broth
- 1/2 cup orzo heaping
- 2 cups baby spinach or more
- Heat a medium stock pot on medium heat
- Add 2 tablespoons olive oil and heat
- Add onion and carrots, sauté for 10 minutes
- Meanwhile put ground chicken in a mixing bowl and add the egg, garlic powder, onion powder, tarragon, basil, salt, parmesan cheese and bread crumbs
- Mix together and start rolling the meat in medium size or smaller meatballs
- With a wooden spatula push the veggies to the edges of the stock pot and add 2 tablespoons olive oil
- Place the meatballs in the pan and let them brown a little. Be careful stirring the meatballs around as you don't want to break them up
- Brown the meatballs up to 10 minutes
- Add chicken broth and bring it to a simmer
- Simmer for 15 minutes, stirring occasionally
- Add orzo and cook for 8 minutes
- Add the spinach and stir it around for 2 minutes
- Ladle soup in bowls
- Spoon some in your mouth