This Easy Italian Wedding Soup uses frozen meatballs, but it still tastes like homemade. Your family will love this homey soup.
Anyone else’s kids getting more picky as teenagers? My son used to eat a wide variety of foods, including vegetables. But now he more often than not turns up his nose at my cooking. It’s starting to give me a complex. Currently he prefers boxes of macaroni and cheese and cans of Chef Boyardee. I’m really hoping it’s just a phase.
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In the meantime I’m remembering his childhood favorites I could always get him to eat. Italian Wedding Soup is one of them. These days I don’t usually have time to make mini meatballs from scratch. So this Easy Italian Wedding Soup uses help from frozen meatballs. But it still tastes homemade. And it can be on the table quickly for a busy weeknight meal.
How to make Easy Italian Wedding Soup
Prepare the mirepoix (that’s just chopped onion, celery and carrot). Melt some butter in a soup pot and add the vegetables. Cook until starting to soften. Season with Herbs de Provence, garlic powder, salt and red pepper flakes. Add the meatballs. Add the chicken broth and bring to a gentle boil. Cover the soup and simmer for about 10 minutes. Stir in the orzo pasta and continue to cook until the pasta is plumped up and tender, about 7 minutes. Squeeze in some fresh lemon juice. Add a little fresh parsley. Serve.
What to serve with Easy Italian Wedding Soup
Kitchen Tips
- I use these meatballs in this recipe
- Non-stick soup pot
- My favorite chicken stock
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Easy Italian Wedding Soup
Ingredients
- 3 tbsp salted butter
- 1 small onion finely chopped
- 4 carrots peeled and chopped
- 3 ribs celery chopped
- 20 oz. pkg frozen meatballs
- 1 1/2 tsp Herbs de Provence
- 1 1/2 tsp garlic powder
- 1 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 6 cups chicken stock
- 1 cup orzo pasta
- 1 tbsp lemon juice
- 2 tbsp fresh parsley chopped
Instructions
- In a soup pot, melt the butter over medium-high heat.
- Add the onion, carrots and celery. Cook, stirring occasionally, until starting to soften.
- Season with Herbs de Provence, garlic powder, salt and red pepper flakes.
- Add the meatballs and chicken stock. Bring to a boil.
- Cover and reduce heat to simmer for about 10 minutes.
- Add the orzo pasta and stir well. Continue to simmer the soup until the pasta is cooked through, about 7 minutes.
- Add the lemon juice and parsley. Season with more salt if necessary. Serve.
Gail Montero Raines says
What a hearty and filling soup that’s loaded with so many flavors, too. Love that it’s a meal on its own!
foodtasticmom says
Thank you Gail!
Shashi says
It is a cold and dreary day here and I wish I could reach into my computer and grab a bowl of this! This sounds and looks so tasty and comforting!
foodtasticmom says
I wish I could deliver you a bowl. Hope the weather gets sunnier for you soon!
Kathryn says
This soup is the ultimate comfort food! I loved the little meatballs in this with the chicken broth and veggies. The orzo pasta gives it a nice touch! Will be making this again soon!
foodtasticmom says
So glad you liked it. Thank you for taking the time to rate and comment.
Dannii says
Now this is my kind of soup – super comforting. You can’t beat meatballs in a soup.
foodtasticmom says
This soup is definitely comfort food.
Angela says
A quick and tasty soup that tastes like it was cooked all day.
foodtasticmom says
Thank you, I’m glad you liked it!
Rose says
What brand of frozen meatballs do you use?
foodtasticmom says
I like Trader Joe’s Brand. I also like Kroger brand flame broiled meatballs. It really just depends on your tastes. Anymore I use turkey meatballs if I can find them to save a few calories. But I like all beef meatballs too.