Italian Wedding Soup (Quick Version)
Italian wedding soup usually takes 45 minutes for the meatballs alone. This version? Fifteen minutes. Tiny frozen meatballs (or store-bought) simmer in a garlicky chicken broth with orzo and fresh spinach. It’s cozy, it’s hearty, and it’s the kind of soup that makes everything feel okay.
Why You’ll Love This Recipe
- Store-bought mini meatballs cut 30 minutes off the recipe
- Orzo cooks directly in the broth — one pot
- Spinach wilts in 30 seconds at the end
- Comfort soup that actually fits a weeknight
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Italian Wedding Soup (Quick Version)
Ingredients
- 1 bag (12 oz) frozen mini meatballs
- 6 cups chicken broth
- 1/2 cup orzo pasta
- 3 cups fresh baby spinach
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon Italian seasoning
- Grated parmesan for serving
- Lemon wedge
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and Italian seasoning, cook 30 seconds.
- Add chicken broth and bring to a boil.
- Add frozen meatballs and orzo. Simmer for 10 minutes until orzo is tender and meatballs are heated through.
- Stir in baby spinach and cook 30 seconds until wilted.
- Serve with grated parmesan and a squeeze of lemon.
Recipe Tips
- Frozen mini meatballs are the hero here — no shaping, no baking, straight into the broth.
- Orzo is ideal because it cooks in the same time as the meatballs.
- The lemon squeeze at the end brightens the whole soup — trust the process.
- This reheats beautifully but the orzo will absorb liquid. Add extra broth when reheating.
Calories: 310 | Protein: 22g | Fat: 12g | Carbs: 28g
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Nutritional information is estimated and may vary based on ingredients used.
