Italian Wedding Soup Orzo

5 from 3 votes

A flavorful orzo pasta recipe inspired by classic Italian Wedding Soup. Tender meatballs, fresh greens, and Parmesan turn this cozy favorite into pasta form!

Prep Time25

Cook Time45

Total Time1 10

Course: Main Course

Cuisine: American, Italian

Keyword: Arugula, Meatball, Orzo, Pasta, Spinach

Servings:

Author: Carolyn Stilwell

Equipment

Ingredients

Meatballs

¼ pound Ground Hot Italian Pork Sausage use mild if you prefer less spice. Ground pork also works
¼ pound Ground Beef I used 90% lean ground beef
3 tablespoons Italian Breadcrumbs
½ Egg beaten
2 tablespoons Parmesan Cheese freshly grated
2 cloves Garlic minced
2 tablespoons Fresh Parsley chopped
2 teaspoons Fresh Chives chopped
⅛ teaspoon Dried Sage
¼ teaspoon Kosher Salt
¼ teaspoon Black Pepper

Orzo

2 tablespoons Extra Virgin Olive Oil
½ Yellow Onion finely diced
½ cup Carrots finely diced
¼ cup Celery finely diced
2 cloves Garlic minced
1 ½ cups Orzo Pasta uncooked
¼ cup White Wine or substitute with chicken broth
2 cups Beef Bone Broth reduced sodium recommended, or use regular beef broth/stock
1 cup Chicken Broth low sodium preferred; water works in a pinch (add more as needed)
¼ teaspoon Dry Mustard
½ teaspoon Black Pepper plus more for serving
¼ cup Parmesan Cheese freshly grated; plus more for serving
2 cups Spinach & Arugula Mix about 2 large handfuls (can use all spinach or all arugula)

US Customary - Metric

Instructions

Meatballs

Preheat the oven to 350°F. Line a baking sheet with foil and place an oven-safe wire rack on top. Spray with nonstick cooking spray.
Add all meatball ingredients to a large bowl. Gently mix with your hands until just combined. Roll into about 25 meatballs, about ¾ inch each. See Recipe Note.
Bake for 15–20 minutes, until lightly browned and cooked through. Set aside.

Orzo

While the meatballs bake, heat the olive oil in a large, high-rimmed sauté pan over medium heat. Add the onion, carrots, and celery. Cook 5 minutes, stirring occasionally, until softened.
Stir in the garlic and cook 1 minute more. Add the uncooked orzo and toast for 1 minute, stirring often. Deglaze the pan with white wine (or broth), scraping up any browned bits. Simmer for about 1 minute, until most of the liquid is absorbed.
Pour in the beef bone broth, chicken broth, dry mustard, and black pepper. Bring to a boil, then reduce to a simmer. Cook 12–15 minutes, stirring often, until the orzo is tender and most of the liquid is absorbed. Add more broth or water as needed.
Reduce heat to low. Stir in Parmesan until melted, then fold in spinach and arugula until wilted. Add the baked meatballs and toss to combine.
Divide among bowls and top with extra Parmesan and freshly cracked black pepper to serve.

Video

Notes

Recipe Note: You can double the meatball recipe and save half for another recipe such as my Not Your Nonna’s Spaghetti & Meatballs. They also freeze well for up to 3 months.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 30-second intervals or warm gently on the stove with a splash of broth.

Nutrition