Italian Wedding Soup with Mini Meatballs, Orzo & Zucchini
The classic Italian-American favorite: tiny Parmesan-and-herb beef meatballs simmered in a golden chicken broth with orzo, carrots, zucchini and tender greens. Cozy, filling and perfect for a lunch thermos.
Diet swaps
- Gluten-free: Use gluten-free pasta. Use gluten-free panko.
- Dairy-free: Leave off the cheese or use a dairy-free cheese.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 3/4 lb 93% lean ground beef
- 1 Egg, lightly beaten
- 1/4 cup Italian-style breadcrumbs
- 1/2 cup Grated Parmesan, divided
- 1 tbsp Fresh parsley, finely chopped
- 1/2 tsp Dried basil
- 1/2 tsp Onion powder
- 1 clove Garlic, grated
- 1 tbsp Extra-virgin olive oil
- 1 Onion, diced
- 2 Carrots, diced
- 2 stalks Celery, diced
- 1 medium Zucchini, diced
- 8 cups Low-sodium chicken broth
- 3/4 cup Orzo
- 5 oz Baby spinach or chopped escarole
Directions
- Mix the beef, egg, breadcrumbs, 1/4 cup Parmesan, parsley, basil, onion powder, garlic and a pinch of salt and pepper with your hands. Roll into 3/4-inch meatballs (about 40).
- Heat the olive oil in a large pot over medium heat. Cook the onion, carrots and celery 5 minutes until softened.
- Add the broth and bring to a boil. Gently drop in the meatballs and the orzo, lower to a simmer and cook 8 minutes.
- Add the zucchini and simmer 3 to 4 minutes more, until the meatballs are cooked through and the orzo is tender.
- Stir in the spinach or escarole until wilted. Taste for salt and pepper and serve with the remaining Parmesan.
Calorie breakdown
Beef 85 · orzo 85 · Parmesan 37 · olive oil 20 · breadcrumbs 18 · broth 13 · egg 12 · carrots 8 · onion 8 · zucchini 6 · spinach 6 · celery 2 · garlic 1
💡 Lighter tip: Escarole is the traditional green in Italy, where the soup is called minestra maritata ("married soup") because the greens and meat go so well together. If making ahead, cook the orzo separately so it doesn't soak up all the broth.
Helpful for this recipe
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