I can never resist Giada’s classic Italian wedding soup, with tender meatballs, silky broth, and greens in every spoonful. It’s the kind of comforting Italian favorite that feels special enough for company but easy enough to crave any day.

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I’m obsessed with Giada’s Italian Wedding Soup because it hits that sweet spot between light and seriously satisfying. The broth is savory, the tiny meatballs make every spoonful feel worth chasing, and the orzo gives it just enough bite without turning the whole bowl heavy.

I love how the Parmesan cheese melts into the background with that salty, nutty little punch. And the fresh baby spinach keeps everything bright, not boring.

But the real reason I keep coming back? It tastes like a full Italian dinner in soup form.

Simple. Craveable.

Absolutely not just for weddings or special occasions.

Ingredients

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Olive oil gets the veggies going and adds that cozy, silky base.
Yellow onion brings sweetness without trying too hard.
It’s the quiet MVP.
Carrots add color, a soft bite, and a little natural sweetness.
Celery gives the soup that classic, homey background flavor you’d miss.
Garlic makes everything smell better fast.
Basically, it wakes the pot up.
Ground beef makes the meatballs hearty, filling, and totally dinner-worthy.
Breadcrumbs keep the meatballs tender, not tough little hockey pucks.
Parmesan adds salty, nutty flavor.
Plus, extra on top is never wrong.
Egg helps hold the meatballs together so they don’t fall apart.
Parsley freshens things up and keeps the soup from feeling too heavy.
Chicken broth is the backbone, so low sodium keeps you in control.
Orzo makes it feel cozy, like tiny pasta hiding in every spoonful.
Spinach or escarole adds greens, color, and a little “hey, it’s healthy” energy.

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 medium carrots, peeled and diced

2 celery stalks, diced

3 garlic cloves, minced

1 pound ground beef (or 1/2 pound beef and 1/2 pound pork)

1/2 cup plain breadcrumbs

1/4 cup grated Parmesan cheese, plus extra for serving

1 large egg

2 tablespoons fresh parsley, chopped

1/2 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

8 cups low sodium chicken broth

1 cup orzo pasta

4 cups fresh baby spinach or escarole, chopped

How to Make this

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1. Heat 2 tablespoons olive oil in a large pot over medium heat; add 1 medium finely chopped yellow onion, 2 peeled and diced carrots, and 2 diced celery stalks and cook until softened, about 5 to 7 minutes.

2. Add 3 minced garlic cloves and cook 30 seconds until fragrant. Remove vegetables to a bowl and set aside.

3. In a mixing bowl combine 1 pound ground beef (or 1/2 pound beef and 1/2 pound pork), 1/2 cup plain breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 tablespoons chopped fresh parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; mix gently until just combined.

4. Shape the mixture into small meatballs about 1 inch in diameter.

5. Return the pot to medium heat and add a little more oil if needed; brown the meatballs in batches, turning to sear all sides, about 4 minutes total per batch. Transfer browned meatballs to a plate.

6. Pour 8 cups low sodium chicken broth into the pot and bring to a simmer, scraping up any browned bits from the bottom. Return the meatballs and the reserved cooked vegetables to the pot.

7. Simmer gently for 10 minutes to cook the meatballs through. Add 1 cup orzo pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.

8. Stir in 4 cups chopped fresh baby spinach or escarole and simmer 1 to 2 minutes until wilted. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.

9. Ladle soup into bowls and sprinkle with extra grated Parmesan cheese and additional chopped parsley if desired.

10. Serve hot with crusty bread for dipping and enjoy.

Equipment Needed

1. Large heavy pot or Dutch oven
2. Large mixing bowl
3. Cutting board
4. Chef knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Box grater for Parmesan
8. Slotted spoon or tongs (for transferring meatballs)
9. Ladle for serving
10. Plate or baking sheet to rest browned meatballs

FAQ

Can I make the meatballs ahead of time? Yes. Form the meatballs and refrigerate up to 24 hours or freeze on a tray then transfer to a bag for up to 3 months. Thaw before simmering in the soup or bake at 375 F until cooked through, then add to the soup to finish.

How do I prevent the meatballs from falling apart? Use fine breadcrumbs, gently mix until just combined, and avoid overworking the meat. Browning the meatballs in a skillet for 2 to 3 minutes per side helps them hold their shape before simmering in broth.

Can I use a different pasta or make the soup gluten free? Yes. Swap orzo for ditalini, acini di pepe, or small shells. For gluten free, use a GF small pasta or omit pasta and add extra greens and beans for texture.

How long should I cook the orzo so it does not get mushy? Add orzo during the last 8 to 10 minutes of simmering and cook until al dente. If you plan leftovers, slightly undercook by 1 to 2 minutes to avoid sogginess on reheating.

Can I substitute the greens? Yes. Baby spinach is quickest, wilted in a few minutes. Escarole, kale, or Swiss chard work well but may need a few extra minutes to soften. Remove tough stems from kale or chard before chopping.

How should I adjust seasoning if using regular chicken broth? Reduce added salt while cooking and taste near the end. If using low sodium broth, the recipe uses 1/2 teaspoon salt as a starting point; add more as needed after the soup is fully combined and the flavors have developed.

Giada’s Italian Wedding Soup Recipe Substitutions and Variations

Olive oil: substitute with avocado oil, light tasting olive oil, or canola oil for a neutral flavor and high smoke point.
Ground beef (or beef/pork): substitute with ground turkey, ground chicken, or Italian turkey sausage for a leaner or more seasoned meatball.
Breadcrumbs: use panko for extra lift and crunch, crushed saltines or matzo for pantry swap, or almond flour for a low carb option.
Orzo pasta: replace with acini di pepe, ditalini, small shells, or use cooked short-grain rice for a gluten free alternative.

Pro Tips

1. Make the meatballs tender by not overworking the mixture. Mix with a light touch and shape quickly with damp hands so they stay soft after simmering.

2. Brown the meatballs in batches so they develop a good crust and do not steam. Use medium heat and let them form color before turning, about 2 minutes per side.

3. Reserve a little of the cooking oil and fond from the pot when you deglaze with the broth. Those browned bits add deep savory flavor to the soup.

4. Add the orzo toward the end of cooking and keep an eye on it. If you plan to have leftovers, undercook the orzo by a minute so it does not go mushy when reheated.

Giada's Italian Wedding Soup Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

445

kcal

Equipment: 1. Large heavy pot or Dutch oven
2. Large mixing bowl
3. Cutting board
4. Chef knife
5. Wooden spoon or heatproof spatula
6. Measuring cups and spoons
7. Box grater for Parmesan
8. Slotted spoon or tongs (for transferring meatballs)
9. Ladle for serving
10. Plate or baking sheet to rest browned meatballs

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
1 pound ground beef (or 1/2 pound beef and 1/2 pound pork)
1/2 cup plain breadcrumbs
1/4 cup grated Parmesan cheese, plus extra for serving
1 large egg
2 tablespoons fresh parsley, chopped
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
8 cups low sodium chicken broth
1 cup orzo pasta
4 cups fresh baby spinach or escarole, chopped

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat; add 1 medium finely chopped yellow onion, 2 peeled and diced carrots, and 2 diced celery stalks and cook until softened, about 5 to 7 minutes.
Add 3 minced garlic cloves and cook 30 seconds until fragrant. Remove vegetables to a bowl and set aside.
In a mixing bowl combine 1 pound ground beef (or 1/2 pound beef and 1/2 pound pork), 1/2 cup plain breadcrumbs, 1/4 cup grated Parmesan cheese, 1 large egg, 2 tablespoons chopped fresh parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; mix gently until just combined.
Shape the mixture into small meatballs about 1 inch in diameter.
Return the pot to medium heat and add a little more oil if needed; brown the meatballs in batches, turning to sear all sides, about 4 minutes total per batch. Transfer browned meatballs to a plate.
Pour 8 cups low sodium chicken broth into the pot and bring to a simmer, scraping up any browned bits from the bottom. Return the meatballs and the reserved cooked vegetables to the pot.
Simmer gently for 10 minutes to cook the meatballs through. Add 1 cup orzo pasta and cook until al dente, about 8 to 10 minutes, stirring occasionally to prevent sticking.
Stir in 4 cups chopped fresh baby spinach or escarole and simmer 1 to 2 minutes until wilted. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
Ladle soup into bowls and sprinkle with extra grated Parmesan cheese and additional chopped parsley if desired.
Serve hot with crusty bread for dipping and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.