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Italian Wedding Soup

Italian Wedding Soup

Jamie Geller shares her recipe for Italian Wedding Soup with a full detailed video, meatballs and all. 

  • Duration
  • Prep Time
  • 6 ServingsServings


  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 clove garlic, minced
  • 1/2 pound ground beef
  • 1/4 cup finely chopped fresh flat leaf parsley
  • 1/4 cup bread crumbs
  • 1 large egg, beaten
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup ditalini or orzo
  • 2 (32-ounce) boxes Manischewitz All Natural Chicken Broth
  • 1/2 cup frozen spinach, thawed and squeezed dry


  1. In a small sauté pan over medium-high heat, heat oil and sauté onions for 3 to 4 minutes. Add garlic and cook for 2 minutes more. Let cool slightly.
  2. In a medium bowl, combine onions and garlic with ground beef, parsley, bread crumbs, egg, salt, and pepper. Form into meatballs 1/2 - inch in diameter. Place in freezer for 15 minutes.
  3. While meatballs are chilling, cook pasta according to package instructions.
  4. In a large pot, bring broth to a boil and gently lower meatballs, one at a time into the broth. Reduce heat to simmer and cook, uncovered, for 20 minutes, adding spinach for the last few minutes.
  5. Add pasta. Taste and adjust salt and pepper, if needed.