Comforting Italian Wedding Soup

January 7, 2022

If I could eat this soup every single night, I would be the happiest person on Earth! My Comforting Italian Wedding Soup is a rich, delicious soup that’s sure to satisfy even the pickiest eaters (trust me, with two little boys, I’m no stranger to picky eaters!) This recipe is gluten-free, dairy-free, and paleo-friendly, so it’s truly perfect for everyone!

Now, I know what you’re thinking; you’re looking at this recipe and wondering how an Italian Wedding Soup without the cheese can even be considered an Italian Wedding Soup. And I’m here to tell you that cheese or no cheese, this recipe is too good to pass up.

I’ve been making it for my family non-stop lately, and even after eating it for four days in a row, they still can’t get enough. It’s one of those soups that has so many different “things” in it that truly caters to every mood. Craving hearty and filling? We’ve got meatballs for that! Or how about carb-y and comforting? The gluten-free orzo will satisfy that craving! Want something vibrant and fresh? This soup is loaded with veggies, like spinach, onion, carrots, and celery. Yum!

Plus, this soup is perfect for meal prepping. You can make the soup and the meatballs ahead of time, and store them in the fridge. Then, when you’re ready to eat, simply reheat your soup on the stove or in the microwave, and you’ve got a comforting cup of Italian Wedding Soup ready within minutes!

What You Need to Make This Italian Wedding Soup

  • Organic Ground Beef: To make our meatballs, we need ground beef. I highly recommend using organic, grass-fed beef, if possible. It’s better for your body, and for the environment! But, any ground beef will do. Use what you can/have.
  • Seasonings: We’ll be seasoning our meatballs with garlic, Italian seasoning, and chopped parsley. Yum!
  • Sea Salt: A little sea salt is always necessary!
  • Black Pepper: I like using fresh cracked peppercorns for the best flavor.
  • Gluten-Free Bread Crumbs: In this recipe, we’re using gluten-free breadcrumbs to bind our meatballs together and keep them gluten-free. Woohoo! If you can’t find gluten-free breadcrumbs, you can always crush toasted gluten-free bread or crackers by sealing them in a ziplock back, squeezing out the air, and then gently rolling over the bag with a rolling pin.
  • Egg: The egg will help hold our meatballs together and give them some “bite”. Don’t skip this!
  • Olive oil: I like using a high-quality, organic olive oil here, because it’s not only heart-healthy, but also gives this soup a delicious, rich flavor!
  • Chicken Bone Broth: Bone broth is not only super delicious, but it is incredibly beneficial for our gut health. I like using a chicken bone broth here, but you can also use a traditional chicken stock. Again, use what you have!
  • Gluten-Free Orzo: Any gluten-free pasta works great in this recipe! I’m using orzo because I think the shape is perfect for this soup, but you could also use macaroni or any smaller gluten-free noodle!
  • Carrots: Carrots are rich in Vitamin A, and add a delicious flavor to this soup!
  • Celery: I love celery for my soup recipes, because it adds fiber but also a bit of “crunch”.
  • Onion: Any onion works well here, but I especially recommend Yellow Onion for the best flavor.
  • Oregano: If you have fresh oregano, it really adds a wonderful flavor for this soup. But dried oregano is okay too!
  • Spinach: Spinach is rich in vitamins, minerals, and antioxidants, and is perfect in this soup. Plus, sneaking it into this soup is a great way to get your picky kids to eat some vegetables… I may or may not know from experience. 😉

How to Make This Italian Wedding Soup

  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium bowl, add ingredients for meatballs. 
  3. Use your hands to incorporate the ingredients well. 
  4. Form 16 small balls and place them on the baking sheet, then transfer the tray put to the refrigerator.
  5. Next, make the soup. 
  6. Add the olive oil to a large pot over medium heat. Add the onion, carrots, celery, and garlic. 
  7. Cover the pot and let the vegetables soften for 10 minutes. 
  8. Next, add the broth, oregano and salt/pepper, and bring to a gentle boil. 
  9. Once boiling, add the pasta. Cook for 7 more minutes, then gently drop in the meatballs. 
  10. Cook 5 more minutes, add spinach, mix and turn off the heat. Serve and enjoy! 

Other Comforting Soup Recipes That You’ll LOVE

If you love this recipe, then you will definitely love these other recipes of mine! All of them are warm, comforting, delicious, and also perfect for those picky eaters.

Lemony Lentil Soup

The Best Creamy Corn Chowder

Hearty Broccoli Potato Soup

Cozy Lemon Chicken & Rice Soup

If you make this recipe, please be sure to leave a rating below! And of course, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx

Comforting Italian Wedding Soup

Author: Nicole Modic of @KALEJUNKIE

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
SERVES 6
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If I could eat this soup every single night, I would be the happiest person on Earth! My Comforting Italian Wedding Soup is a rich, delicious soup that's sure to satisfy even the pickiest eaters (trust me, with two little boys, I'm no stranger to picky eaters!) This recipe is gluten-free, dairy-free, and paleo-friendly, so it's truly perfect for everyone!

Ingredients

The Meatballs

  • 3/4 lb organic ground beef
  • 2 tsp italian seasoning 
  • 1 clove garlic, crushed
  • 1/2 cup gluten free bread crumbs
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 tbsp chopped parsley 
  • 1 egg

The Soup

  • 2 tbsp  olive oil
  • 8 cups chicken broth (or stock)
  • 3/4 cup gluten free orzo or pasta of choice
  • 3 carrots, chopped into 1/2inch thick coins
  • 3 celery, chopped into 1/2inch thick pieces
  • 1 onion, roughly chopped
  • 2 tsp oregano
  • 1 cup spinach
  • salt & pepper to taste

Instructions

  • Line a baking sheet with parchment paper and set aside.
  • In a medium bowl, add ingredients for meatballs. 
  • Use your hands to incorporate the ingredients well. 
  • Form 16 small balls and place them on the baking sheet, then transfer to the refrigerator.
  • Next, prepare the soup. 
  • Heat the olive oil. in a large pot on the stove over medium heat. Once hot, add the onion, carrots, celery, and garlic. 
  • Cover the pot and let everything cook and soften for about 8 minutes. 
  • Next, remove cover, and add the broth, oregano and salt/pepper, and bring to a gentle boil. 
  • Once boiling, add the pasta. Cook for about 7 more minutes, then gently drop in the meatballs. 
  • Cook 5 more minutes, add spinach, mix and turn off the heat. Serve and enjoy! 
    Inspired by @thebeachhousekitchen

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in your posts and I’ll re-share!

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  1. I made this without the carrots or pasta to make it keto, it was delicious!!
    Thank you for always having amazing recipes and making my life easier and healthier. 🙂