Traditional Italian Wedding Soup


For the Meatballs:

  • 1 pound ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 1 egg
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil for brushing

For the Soup:

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 1 medium fennel bulb, diced
  • 3 garlic cloves, minced
  • 1 cup dry white wine
  • 8 cups beef broth
  • 1 teaspoon dried thyme
  • 3/4 cup dried orzo pasta
  • 6 cups chopped fresh spinach


Make the Meatballs:

  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, salt, and pepper. Mix until well combined.
  3. Roll the mixture into 1/2-inch meatballs and place them on the prepared baking sheet. Lightly brush with olive oil.
  4. Bake for about 20-25 minutes until the meatballs are browned and cooked through.

Make the Soup:

  1. In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and fennel. Sauté until the vegetables begin to soften, about 10 minutes.
  2. Add minced garlic and sauté for an additional 1 minute until fragrant.
  3. Stir in the white wine and simmer until reduced by about half, approximately 4 minutes.
  4. Add beef broth and thyme. Bring to a boil, then reduce the heat and let it simmer, uncovered, for 10 minutes.
  5. Stir in the orzo pasta and chopped spinach. Simmer until the orzo is cooked and the spinach is tender, about 8 minutes.
  6. Ladle the soup into bowls and add a few meatballs to each bowl. Serve hot.

Enjoy your hearty Italian Wedding Soup with flavorful meatballs!