Italian Wedding Soup With Rice

Italian Wedding Soup with Rice is a quick and easy recipe that results in a filling, clean dinner and a gluten-free version of the classic recipe. This simple recipe requires just 30 minutes of time, one pot, and only a handful of basic ingredients.  Make a big batch to enjoy throughout the week!

You’re looking at one of my all-time favorite soup recipes to enjoy throughout the winter months. Packed with tender juicy meatballs, fresh veggies, rice and rich broth, this filling soup has everything you need and nothing that you don’t!

I’ve been making it for almost a decade, and can’t get enough of it during soup season. If you’re into clean comfort food, this quick and easy recipe is for you!

The best part is this gluten-free Italian Wedding Soup with rice made in just one pot in 30 minutes! The perfect cozy meal for busy weeknights.

What Makes This Recipe Unique:

Traditional Italian Wedding Soup includes mini meatballs made with a combination of beef, pork, breadcrumbs and Parmesan cheese, and sometimes includes orzo pasta or small pasta noodles.

In order to keep the ingredient list short and sweet and also keep the recipe gluten-free and dairy-free, I omit the breadcrumbs and Parmesan from the meatballs and also skip the pasta. Because I do love a good carb, I add white rice. 

The result is a soup that takes just around 30 minutes to make and has a refreshing flavor while also being filling.

Let’s make a big pot of it, shall we?

Let’s discuss the simple ingredients for this amazing Italian soup recipe. The full list can be found at any grocery store. 

Italian Wedding Soup Ingredients:

Meatball Ingredients:

Ground Beef: We need one pound of lean ground beef to make our tender meatballs.

Egg: Binds the meat and seasonings together and contributes to a soft texture.

Dried Oregano, Onion Powder, Sea Salt: These simple seasonings bring life to the beef!

Fresh Garlic: Gives us a big boost of flavor. Add onion too if you enjoy it in soups!

Avocado Oil: Used to sear the meatballs, we need a high temperature cooking oil, and avocado is up for the job! I prefer cooking with it over olive oil because olive oil burns at a relatively low temperature.

Soup Ingredients:

Chicken Broth: The base of the soup is chicken stock for rich flavor. You can also use chicken bone broth.

Carrots, Celery, Onion: The holy trifecta, onions, celery, and carrots are a staple in Italian cuisines, and they add freshness and earthiness to this soup.

Baby Spinach: Brings a big infusion of minerals and Vitamins. Swap it out with other leafy greens if you prefer.

White Rice: I do rice instead of pasta noodles, because I find it soothing on my belly. You can substitute pearl couscous or Israeli couscous for the rice.

Fresh Parsley: A little herb infusion comes from parsley. If you love Italian seasoning, feel free to add some in. 

Green Onion: A garnish of green onion brings a refreshing zip to your big bowl of soup.

Sea Salt and Black Pepper: Season the soup to your personal taste using salt and pepper. Toss in some red pepper flakes for a little heat.

How to Make Italian Wedding Soup With Rice:

Combine all ingredients for the meatballs in a mixing bowl. Use your hands to mash everything together until well-combined (Note: You can also complete this process using a stand mixer fitted with a paddle attachment).

Form 1 to 2-inch meatballs and set them on a plate.

Heat the oil in a large pot such as a Dutch oven over medium-high heat. Wait a few minutes for the pot to heat up. 

Carefully place meatballs in a single layer in the soup pot. 

Brown meatballs 1 to 2 minutes, then flip to brown the other side 1 to 2 minutes, until a golden brown crust forms. Note: If necessary, cook the meatballs in batches until all meatballs are browned (but not cooked through).  

If desired, drain the pot of any excess fat before continuing.

Pour the chicken broth into the pot with the meatballs, along with the carrots, celery, onion (if adding), and white rice. Cover, and bring to a full boil, then immediately decrease heat to a simmer. 

Cook covered 15 minutes, or until meatballs are cooked through and rice is cooked but still al dente.

Add the remaining ingredients (spinach, green onion and parsley) and replace the cover. Cook until spinach has wilted, about 1 to 2 minutes.

Serve with choice of crusty bread (I suggest Cheese and Herb Irish Soda Bread) and enjoy!Store leftovers in an airtight container in the refrigerator for up to 1 week. This Italian wedding soup freezes well. Simply transfer it to freezer-safe containers and freeze for up to 3 months.

Recipe Adaptations:

• Use ground turkey instead of beef. If using ground turkey, add 2 tablespoons of avocado oil or olive oil to the meatball mixture to ensure you get a tender, flavorful meatball. As an alternative, you can use turkey sausage or pork sausage for added flavor.
• Instead of spinach, use 1 head of kale. I love using Tuscan kale in this soup!
• Toss in your favorite fresh vegetables, like tomatoes, broccoli, cauliflower, carrots, and/or any of your favorite soup vegetables.
• To make the meatballs Low-FODMAP for a Low-FODMAP soup recipe, omit the onion powder and garlic.
• If you don’t follow a low-FODMAP diet, you can add 1/2 yellow onion and 4 cloves garlic to the soup. Sauté them first before searing the meatballs.
• Add 1 can of full-fat coconut milk for a creamy adventure.
• Make pork meatballs or chicken meatballs instead of beef. 
• Replace the chicken broth with beef bone broth or regular beef broth.

If you enjoy this family favorite, you might also love these healthy soups too!

More Soup Recipes

• Crock Pot Creamy Kale and Sausage Soup
• Instant Pot Steak and Potato Soup
• Creamy Rosemary Chicken Soup with Rice
• Albondigas Soup
• Sicilian Meatball Soup with Cabbage

Enjoy this squeaky clean, nourishing soup!

Italian Wedding Soup

4.54 from 32 votes

By Julia

Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Servings: 4 servings

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A paleo, keto, whole30 version of Italian Wedding Soup

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Ingredients 

1x2x3x

For the Meatballs:

• ▢ 1 lb ground beef
• ▢ 1 egg, well beaten
• ▢ 2 tsp dried oregano
• ▢ 1 tsp onion powder
• ▢ 2 cloves garlic, minced
• ▢ 1/2 tsp sea salt, to taste
• ▢ 2 Tbsp avocado oil, for cooking

For the Soup:

• ▢ 6 cups chicken broth
• ▢ 2 large carrots, peeled and chopped
• ▢ 2 stalks celery, chopped
• ▢ 1/3 cup white rice, optional
• ▢ 3 cups baby spinach, chopped
• ▢ 1/4 cup fresh parsley, chopped
• ▢ 3 stalks green onion
• ▢ sea salt, to taste

Instructions 

• Combine all ingredients for the meatballs in a mixing bowl. Use your hands to mash everything together until well-combined (Note: You can also complete this process using a stand mixer fitted with a paddle attachment). Form meatballs that are 1 to 2 inches in diameter and set them on a plate.
• Heat the oil in a large stock pot over medium heat. Wait until the oil is very hot before adding the meatballs.
• Carefully place meatballs in a single layer in the stock pot. Brown meatballs 1 to 2 minutes, then flip to brown the other side 1 to 2 minutes. (If necessary, do this in batches until all meatballs are browned (but not cooked through). If desired, drain the pot of any excess fat before continuing.
• Pour the chicken broth into the pot with the meatballs, along with the carrots, celery, and white rice. Cover, and bring to a full boil, then immediately decrease heat to a simmer. Cook covered 15 minutes, or until meatballs are cooked through and rice is cooked.
• Add the spinach, parsley, and green onion and cover. Cook until spinach has wilted, about 1 to 2 minutes.

Nutrition

Serving: 1of 4, Calories: 366kcal, Carbohydrates: 13g, Protein: 34g, Fat: 13g, Fiber: 3g, Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

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