Chef Becky’s Delicious Italian Wedding Soup

My Italian Wedding Soup is seriously the best soup on the planet! Watch me make it in just a few minutes!

Italian Wedding Soup


  • 1 cup finely chopped yellow onion
  • ½ teaspoon garlic, minced
  • 2 large eggs
  • ¼ teaspoon pepper
  • 3/4 teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ cup Italian bread crumbs
  • 1/2 cup grated Parmesan
  • 6 ounces ground beef
  • 6 ounces ground pork
  • Freshly ground black pepper


  • 8 cups water
  • ¼ cup reduced-sodium chicken base (I like Better than Bouillon brand)
  • ½ cup carrot, finely chopped
  • 1 ½ cup orzo pasta
  • 4 cups baby spinach, chopped small
  • 4 tablespoon freshly grated Parmesan, for garnish
  • Freshly ground black pepper
  1. To a stock pot, add the water, chicken base, and carrot. Bring to a simmer, and let cook while you make the meatballs.
  2. To make the meatballs: Combine the onion, garlic, eggs, salt, pepper, Italian seasoning, bread crumbs, and Parmesan cheese. Mix well, then add the ground beef and pork. Mix thoroughly. Use a small scooper to make small balls, about 1 inch in diameter. Make all of the ball the same size.
  3. Carefully lower the meatballs into the simmering stock. Stir gently and then add the orzo pasta. Return to a simmer. Add the chopped spinach and simmer for 10 minutes.
  4. Ladle into soup bowls and top with additional parmesan cheese.