Italian Wedding Soup

Italian Wedding Soup

Hooray for Soup Season!


  • Frozen meatballs
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion, diced
  • 2 sticks celery, diced
  • 2 handfuls of baby carrots, diced
  • 4 cloves garlic, minced
  • 8 cups chicken broth
  • ½ teaspoon Italian seasoning
  • ½ cup uncooked orzo (or any type of small pasta)
  • 1 (5 ounce) package fresh baby spinach
  • Freshly grated Parmesan for serving


Heat a large soup pot with olive oil and butter.  Add onion, celery and carrots.  Saute until soft.  Stir in garlic and cook 1 minute.  Add in broth, Italian seasoning and meatballs.  Increase the heat to high and bring to a boil.  Once the soup is boiling add pasta.  Reduce and simmer 10 minutes stirring occasionally.  Stir in the spinach, let it wilt and season with salt and pepper if needed.  Serve with freshly grated Parmesan on top.