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+ servings

Comforting Italian Wedding Soup

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Nicole Modic
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
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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!


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


  • 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

Did you make this recipe?

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in your posts and I’ll re-share!