Easy Italian Wedding Soup #SundaySupper

Easy Italian Wedding SoupOur family has loved Italian Wedding Soup for what seems like, forever.  It is just one of those soups that represents fall, family, special occasions but also fun meals around the family table.  When I first started making it, I would make it for holidays and special occasions.   After all it is Italian Wedding Soup.  The name in itself feels fancy schmancy right?

Since we enjoyed it so much and it seemed like a great way to get my kids to eat spinach, I decided I needed an easy version of Italian Wedding Soup.  My original version included making my own chicken stock, fresh spinach and was a process that I only wanted to tackle a couple of times of year.

I quickly realized that this soup was worthy of being featured Around the Family Table for Sunday Supper more often than just on special occasions.  This is why I came up with this easy version of Italian Wedding Soup.  It is perfect for the first sign of chill, it is truly a soul warming recipe that can be used as a first course or a meal in itself.

I have started preparing for the meatballs ahead of time.  Every time I make meatballs, I add an extra pound of meat and roll the extra into tiny meatballs.  I freeze the meatballs and when I am ready to make my Easy Italian Wedding Soup, I am good to go.

4.8 from 10 reviews
Easy Italian Wedding Soup
This Easy Italian Wedding Soup is perfect as a first course or for a main Sunday Supper course. ~Use your own recipe for meatballs or use Family Foodie Meatballs Recipe. Prepare only half of the recipe and roll into tiny Meatballs.
Recipe type: Soup
Cuisine: Sunday Supper
Serves: 8
  • 4 Eggs
  • 1 10 oz package of Chopped Frozen Spinach thawed
  • 1 Cup Parmesan Cheese
  • 4 32 oz packages of Chicken Broth
  • 8 oz Orzo Pasta
  • 36 tiny meatballs
  1. Drain Spinach and squeeze dry.
  2. Mix Spinach, Eggs and Parmesan Cheese in a bowl.
  3. Bring Chicken Broth to a boil in a large pot.
  4. Spoon the Spinach mixture into the boiling broth by the spoonful.
  5. Reduce heat to a simmer.
  6. Add Meatballs and Orzo pasta and simmer on low for a minimum of 3 hours, stirring occasionally.

This week’s event is hosted by Susan from The Girl in the Little Red Kitchen.  I love her blog and her Sunday Supper contributions are always amazing and recipes that I can’t wait to try! We have over 50 contributors joining us this week, bringing you their best warm you up dishes.  Everything from stews, soups, main entrees and even some hot drinks and desserts. Just look at the list below that is coming to the #SundaySupper table this week!

Main Entrees: 




Join on us on Twitter throughout the day during #SundaySupper.  In the evening we will meet at 7pm EST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat. We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.


  1. says

    Your soup looks amazing and I love how simple it is!! I haven’t had Italian Wedding Soup since I was a kid. My best friends grandmother was full blow Italian and she didn’t speak English and boy oh boy was she the best cook ever, and I remember she made this soup for me. I love it!! Ahhh, now I have to make it!

  2. says

    I have always loved Italian Wedding Soup. I think it is the combo of meatballs and spinach. I do want to make your meatballs so I can make this soup.

  3. says

    Mmmm…I love Italian Wedding Soup. And I really adore this quick and tasty version. I think it’s a fabulous idea to keep meatballs in the freezer so that you can whip this up anytime! And your china is SO beautiful!

  4. says

    I love, love, love this recipe. It looks, and sounds so amazing. Easy and delicious! I like your idea of making extra meatballs to keep in the freezer. Thank you so much!

  5. says

    Italian wedding soup is a family favorite here, too! I’ve never added eggs to mine, but that sounds SO fantastic. I will definitely try your recipe next. Plus I love your tip about making extra meatballs to freeze…brilliant!!!

  6. says

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  7. says

    a very wonderful soup plate, a recipe that gives you the energy and warm aroma of the taste to keep you away from the cold weather that is outside, i like the way it look’s :)

  8. Patti says

    Wonderful soup! However, i found simmering for 3 hours is way too long. The noodles become mush! This time around I hunted down the acini di pepe pasta as I used Ditali last time which was ok but not ideal. I will add the pasta near the very end this time around. I also think i will add the spinach (i used fresh not frozen) separately from the eggs and parm cheese.
    This recipe is quick and easy and makes a wonderful tasty meal! Thanks for sharing!

      • Patti says

        No I put it in dry. It was actually not bad for eating right away though a bit more soft than I’d like the pasta but for left overs they were really mushy! But I also added too many I think so that may have also contributed to that. But don’t get me wrong, it was wonderful soup and I’m making it for Sunday dinner for 17 people for my daughters birthday tomorrow! It was what she requested! :). Just got done making 220 meatballs!!

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