Soups & Stews
Creating Campbell’s Italian wedding soup brings comfort food tradition to your kitchen table with tender meatballs, hearty orzo, and fresh greens in rich tomato broth. This recipe balances homemade techniques with the convenience of canned broth, delivering restaurant-quality results in under an hour.
I first learned to make this soup during a snowy Ohio winter when my grandmother insisted it was the perfect remedy for chilly evenings.
The secret to this soup lies in the meatballs—ground beef, pork, and breadcrumbs combine with herbs to create flavorful bites that dissolve into the broth. Orzo pasta absorbs the savory tomato broth while maintaining its bite, and spinach wilts just enough to add vibrant color without overpowering.
Using Campbell’s tomato broth as a base ensures a deep, consistent flavor without sacrificing authenticity.
What you’ll end up with is a steaming bowl of Italian wedding soup that’s creamy yet light, with each spoonful delivering perfectly seasoned meatballs, tender orzo, and fresh greens. The aroma alone will have your whole family gathering at the table, and the leftovers reheat beautifully for quick lunches.
This recipe is the perfect blend of tradition and convenience—just like my grandmother’s kitchen.
Whether you’re serving a crowd or meal prepping for the week, this soup delivers satisfying, comforting flavors that feel like a hug in a bowl. The best part?
You can adjust the ingredients to suit your preferences—more meatballs, extra greens, or even a splash of cream for richness. Let’s get cooking!
Ingredients for campbell's italian wedding soup
Six servings of comforting Italian wedding soup—meatballs, orzo, and greens in rich tomato broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 lb | 80% lean, finely ground |
| Ground Pork 🐖 | ½ lb | Finely ground for meatballs |
| Italian Seasoned Breadcrumbs 🍞 | ½ cup | Freshly toasted for texture |
| Large Eggs 🥚 | 2 whole | Room temperature for binding |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Basil 🌿 | ¼ cup | Finely chopped, for aroma |
| Garlic Cloves 🧄 | 3 cloves | Minced for meatballs and broth |
| Yellow Onion 🧅 | 1 whole | Medium, finely diced |
| Carrots 🥕 | 2 medium | Peeled, finely chopped |
| Celery Stalks 🥬 | 2 medium | Finely chopped, for mirepoix |
| Orzo Pasta 🍝 | 1 cup | Rinsed after cooking |
| Fresh Spinach 🍃 | 4 oz | Chopped, for wilted greens |
| Campbell's Tomato Broth 🍅 | 32 oz | Low-sodium preferred |
| Grated Parmesan Cheese 🧀 | ½ cup | Freshly grated from block |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For sautéing mirepoix |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly ground for heat |
The meatballs are where the magic happens. Ground beef and pork give that classic Italian flavor—80% lean beef stays juicy, while pork adds richness. Grab fresh breadcrumbs from the bakery section (not the canned kind) for better texture. Whole Foods or Trader Joe's have great options, but any Italian-style breadcrumbs work. For the herbs, fresh parsley and basil are non-negotiable—they brighten up every spoonful. I always double-check my garlic cloves are plump and firm; shriveled ones mean less flavor. The Campbell's tomato broth is the secret weapon here—it cuts through the prep work while delivering that deep, consistent tomato flavor my grandmother swore by.
No ground pork? Ground turkey or chicken works in a pinch, but the meatballs will be leaner. Fresh herbs? Dried Italian seasoning at half the amount gets you close, but really, fresh is worth the trip to the market. The carrots and celery should be finely chopped—food processor saves time—but don't skip the onion; it's the flavor base. Orzo pasta can be swapped for small pasta like ditalini if you're feeling adventurous. And if you're watching sodium, low-sodium broth plus extra salt to taste keeps it balanced. The spinach? Baby spinach works too, but fresh chopped has more vibrant color.
This soup tastes even better the next day—make a double batch if you can. Store in airtight containers for up to 5 days in the fridge, or freeze for 3 months. I like to portion it into individual containers for quick lunches. The meatballs and orzo reheat beautifully, though the spinach might wilt a bit more—just stir in fresh greens when serving. The broth reduces slightly when reheated, so add a splash of water or broth if it gets too thick.
Why You'll Love This Recipe
- Here’s what sold me: this soup improves overnight. The flavors meld, the meatballs get even more tender, and the parsley brightens up every bite. I make a double batch on Sundays because by Wednesday, it’s still the star of our dinner table—no sad, watery leftovers here.
- No-Chop Necessary: I swear by this—no finely diced herbs, no mincing garlic, just a handful of parsley and those Italian seasoned breadcrumbs doing all the heavy lifting. The meat mixes in raw, and the broth simmers while you crack eggs into a bowl. That’s how you cook when you’re exhausted but still want something hearty.
- Meatballs Without the Fuss: Between us, these aren’t your grandma’s meatballs—they’re more like flavor bombs. Ground beef and pork browned in one pan, tossed with breadcrumbs until they’re crispy on the outside but still juicy inside. Honestly, the first time I made this, my kids asked if we were having “fancy meatballs” and I just laughed.
- Leftovers That Taste Better: Here’s what sold me: this soup improves overnight. The flavors meld, the meatballs get even more tender, and the parsley brightens up every bite. I make a double batch on Sundays because by Wednesday, it’s still the star of our dinner table—no sad, watery leftovers here.
Step-by-step instructions for Campbell's Italian wedding soup
Here's how to transform simple ingredients into a hearty, restaurant-quality Italian wedding soup with perfectly seasoned meatballs and al dente orzo.
Prepare the Meatball Mixture
In a large mixing bowl, combine the 1 lb ground beef and 0.5 lb ground pork. This combination creates tender, flavorful meatballs with just the right texture. Add the 0.5 cup Italian seasoned breadcrumbs—they'll help bind the mixture while adding a subtle herby note. I like to toast the breadcrumbs first in a dry skillet over medium heat for 2-3 minutes until golden, which prevents them from becoming soggy during cooking.
In a separate small bowl, whisk together the 2 whole large eggs until fully combined. The eggs act as the glue that holds everything together. Add the eggs to the meat mixture along with the 0.25 cup finely chopped fresh parsley, 0.25 cup finely chopped fresh basil, 3 minced garlic cloves, 1.5 tsp kosher salt, and 1 tsp ground black pepper. Using your hands, gently mix until just combined—overworking the meat will make the meatballs tough. The mixture should hold together when pressed but still feel slightly loose.
Sauté the Mirepoix and Cook the Meatballs
Heat 2 tbsp extra-virgin olive oil in a large Dutch oven over medium heat. Add the 1 medium finely diced yellow onion, 2 medium finely chopped carrots, and 2 medium finely chopped celery stalks. Sauté for 8-10 minutes until the vegetables soften and the onion becomes translucent. This aromatic base, known as mirepoix, forms the flavor foundation of the soup.
Using your hands, roll the meat mixture into 1-inch diameter meatballs—about 12 total for 6 servings. Gently place them into the Dutch oven with the sautéed vegetables. Cook for 8-10 minutes, stirring occasionally, until the meatballs are browned on all sides and cooked through to an internal temperature of 160°F. Remove the meatballs with a slotted spoon and set aside on a plate. Keep the Dutch oven warm for the next step.
Build the Flavorful Broth
Return the Dutch oven to medium heat and pour in the 32 oz Campbell's tomato broth. Stir to deglaze the pan, scraping up any browned bits from the bottom—these contain concentrated flavors that will infuse into the broth. Bring the mixture to a gentle simmer and let it cook uncovered for 10 minutes to allow the flavors to meld. This step develops depth in the broth without letting it reduce too much.
Add the 1 cup orzo pasta to the simmering broth and stir gently to distribute evenly. Cook for 8-10 minutes, stirring occasionally, until the orzo is al dente—it should have a slight bite to it. The orzo will continue cooking as it absorbs the broth, so it's important not to overcook it at this stage. Taste the broth and adjust the seasoning if needed, adding a pinch more kosher salt or black pepper as necessary.
Finish with Spinach and Parmesan
While the orzo cooks, return the meatballs to the Dutch oven and stir gently to warm them through. Add the 4 oz chopped fresh spinach and cook for 1-2 minutes until just wilted. The spinach should soften but still retain some vibrant color—this ensures it adds freshness without becoming mushy. Remove the Dutch oven from heat and stir in the 0.5 cup freshly grated Parmesan cheese. The cheese will melt slightly, creating a creamy, savory finish that ties all the flavors together.
Ladle the soup into warm bowls, dividing the meatballs evenly among servings. Garnish each bowl with an additional sprinkle of Parmesan cheese and a few fresh basil leaves for a pop of color and aroma. Serve immediately while the orzo is still al dente and the broth is steaming hot. This soup tastes even better the next day as the flavors continue to develop, but the orzo holds its texture perfectly when reheated gently.
Pro Tips For Making Campbell'S Italian Wedding Soup
- BROWN THE MEAT FIRST: That raw meat smell in your soup? Skip it. Cook the ground beef and pork in a dry pan over medium-high heat until they’re no longer pink—about 5-6 minutes—before adding broth. This builds flavor and keeps the meat from turning greasy later. (Yes, it takes a few extra minutes, but the difference is noticeable.)
- CHILL THE MEAT MIX: After browning, let the cooked meat cool for 10 minutes before mixing it with breadcrumbs and eggs. Cold meat blends better into the mixture and prevents the eggs from scrambling prematurely. I learned this the hard way when my first batch turned into meaty meatballs instead of meatballs.
- PRESS THEMEATBALLS FIRMLY: Don’t be gentle when forming the meatballs—pack the breadcrumb-meat mix tightly into your hands. This ensures they hold together in the soup and don’t disintegrate into mush. (Your future self will thank you when you’re not fishing for loose filling.)
- TOAST THE BREADCRUMBS: Skip the dry breadcrumbs straight from the bag—lightly toast them in a dry pan for 2-3 minutes until golden. This adds a nutty depth and helps them absorb moisture better, so your meatballs stay cohesive. (Sounds weird, but it works—trust the crunch.)
Troubleshooting this dish
Meatballs Too Dense
If your meatballs turn out dense or dry, it’s likely from overworking the mixture or using too many binders. I’ve found that hand-mixing just until combined keeps them tender—overmixing develops gluten, which makes them tough. Also, if your breadcrumbs aren’t fresh, they absorb moisture and create a gummy texture.
Toast them first in a dry skillet for 2-3 minutes to crisp them up. For extra juiciness, add 1 tbsp grated Parmesan to the meatball mixture—it adds moisture and flavor without altering the texture. 💡
Broth Too Thin
If your soup ends up watery, it’s probably because the orzo absorbed too much liquid or the broth didn’t reduce enough. To fix this, cook the orzo in 1 cup broth first, then add the remaining broth later.
Alternatively, simmer the soup uncovered for an extra 5-10 minutes to let the liquid reduce naturally. For a thicker consistency, mash a few cooked meatballs directly into the broth—their broken texture thickens the soup beautifully. 🍲
Spinach Overcooked
Wilted spinach should be tender but still bright green, not a sad, mushy mess. If your greens turn into a dark, slimy pile, you’ve overcooked them. Add spinach only in the last 1-2 minutes of cooking and stir gently—no need to chop it too finely.
For extra vibrancy, stir in fresh spinach after serving, so it stays crisp. If you’re using frozen spinach, thaw and drain it first to avoid excess moisture. ✨
Orzo Mushy Texture
Orzo can turn mushy if cooked too long or stirred too aggressively. The key is to cook it al dente—about 8-10 minutes in simmering broth. If it’s already overcooked, drain some broth and toast the orzo in a dry skillet for 2-3 minutes to crisp it up.
For a better texture, rinse the orzo under cold water before cooking to remove excess starch. A splash of lemon juice at the end also brightens the flavor and keeps it from sticking. 💛
Flavor Too Mild
If your soup lacks depth, it’s likely missing umami or acidity. Boost flavor by adding 1 tsp balsamic vinegar or ½ tsp Worcestershire sauce to the broth. For extra richness, stir in 1 tbsp tomato paste while cooking.
Fresh herbs like basil and parsley are non-negotiable—dried versions won’t give the same brightness. If you’re using low-sodium broth, add an extra ½ tsp salt and taste as you go. 🌶️
Leftovers Too Thick
Reheating soup can make it gluey if the starches break down too much. To fix this, stir in 1-2 tbsp broth or water while reheating on the stovetop. If it’s still too thick, add a splash of heavy cream or milk to smooth it out.
For extra flavor, toast a few breadcrumbs in olive oil and sprinkle them on top when serving. Store leftovers in airtight containers with a layer of broth on top to prevent drying. ❄️
Nutrition facts
Frequently asked questions
Can I make this soup vegetarian?
Swap the meatballs for lentils or mushrooms—both work beautifully. Use 1 cup cooked lentils or 8 oz sliced mushrooms sautéed with garlic and herbs. For a cheesy twist, add ½ cup ricotta to the broth when serving. The orzo and spinach will still shine while keeping the dish hearty and satisfying.
How do I store and reheat leftovers?
Store in airtight containers for up to 5 days in the fridge or freeze for 3 months. To reheat, warm on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, add 1-2 tbsp broth or water. For extra flavor, toast breadcrumbs in olive oil and sprinkle on top before serving. The orzo holds its texture perfectly when reheated gently.
Why does the recipe call for both beef and pork?
The combination of beef and pork creates the perfect balance—beef adds lean protein and structure, while pork delivers richness and juiciness. If pork isn’t available, use ground turkey or chicken, but the meatballs will be slightly leaner. For extra flavor, add 1 tsp fennel seeds to the mixture, a classic Italian touch that pairs beautifully with the tomato broth.
Can I use a different type of pasta?
While orzo is traditional, you can swap it for small pasta shapes like ditalini or acini di pepe. For a gluten-free option, use quinoa or gluten-free orzo. Just note that quinoa has a slightly nuttier flavor and cooks faster—check the package for timing. The key is to keep the pasta small so it cooks evenly in the broth.
What’s the best way to serve this soup?
This soup is perfect for family dinners, potlucks, or meal prep. Serve it with a side of garlic bread or a simple green salad to round out the meal. For extra warmth, top each bowl with grated Parmesan, fresh basil, and a drizzle of olive oil. It’s also great for holiday gatherings—just double the recipe and freeze half for later.