Easy Italian Wedding Soup with Mini Meatballs Recipe

If you’re craving a warm, comforting bowl that’s packed with flavor and just the right amount of heartiness, you’re in for a treat. This Easy Italian Wedding Soup with Mini Meatballs Recipe is exactly that kind of meal. I absolutely love how the tiny, tender meatballs swim alongside fresh spinach and delicate pasta in a rich, savory broth — it’s like a giant, delicious hug in a bowl. Whether you’re cooking for a family dinner or just want something cozy on a chilly night, this soup always hits the spot.

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Ingredients You’ll Need

Each ingredient in this Easy Italian Wedding Soup with Mini Meatballs Recipe plays a starring role — from the fresh herbs that add brightness to the mix of ground beef and pork for juicy meatballs. Here’s what you’ll want to have on hand before you dig in.

• Lean ground beef: Opt for 80/20 or leaner for perfect meatball texture without excess grease.
• Ground pork: Adds moisture and a touch of sweetness, balancing the beef beautifully.
• Fresh white bread crumbs: Use fresh bread crumbs (not dried) for tender, lighter meatballs — a trick I swear by!
• Fresh parsley: Provides that fresh, fragrant Italian flavor you just can’t fake.
• Fresh oregano: If you only have dried, it works too — just half the amount.
• Parmesan cheese: Adds umami and saltiness both in the meatballs and as a garnish.
• Large egg: Acts as binder so your meatballs hold together but stay soft.
• Olive oil: For sautéing your veggies and browning meatballs to golden perfection.
• Carrots, onion, celery: Classic soffritto veggies that build a rich, naturally sweet soup base.
• Garlic: The aromatic kick that lifts every component.
• Low-sodium chicken broth: Keeps the soup flavorful but allows control over saltiness.
• Dry acini di pepe pasta or orzo: Tiny pasta is traditional, but orzo is a great pantry swap.
• Fresh baby spinach: Added at the end for vibrant color and gentle earthiness.

Variations

I love how flexible the Easy Italian Wedding Soup with Mini Meatballs Recipe is — I often tweak it slightly depending on the season or what’s in my fridge. You should definitely make it your own!

• Vegetarian version: Swap the meatballs for plant-based meatballs or add extra beans for protein; I tried this once and still got rave reviews!
• Different greens: Kale or swiss chard work well instead of spinach if you want a little more texture and earthiness.
• Spicier kick: Add a pinch of red pepper flakes to the broth or meatball mix — I like to wake the soup up with just a hint of heat.
• Gluten-free option: Use gluten-free bread crumbs and pasta to keep everyone happy and safe.

How to Make Easy Italian Wedding Soup with Mini Meatballs Recipe

Step 1: Mix and Shape Your Meatballs

Start by combining your ground beef, pork, fresh bread crumbs, parsley, oregano, parmesan, egg, and a good pinch of salt and pepper. I like to mix everything gently with my hands so the meatballs stay tender and don’t get dense. Once mixed, roll into tiny 1-inch mini meatballs — they cook quickly and look adorable bobbing in the soup. Pro tip: if your mixture feels too wet, add a bit more bread crumbs, but don’t overdo it or they get tough.

Step 2: Brown the Meatballs

Heat olive oil in a large pot over medium heat and brown the meatballs in batches. I like to get a nice golden crust on each side — this adds so much flavor to the soup base. Don’t crowd the pot or they’ll steam instead of brown. Once browned, remove meatballs and set aside before sautéing the vegetables.

Step 3: Sauté the Vegetables

In the same pot, add a little more olive oil if needed and toss in carrots, onion, celery, and garlic. Cook gently until softened and fragrant — about 5-7 minutes. This soffritto is where your soup gets its deep, comforting flavor foundation.

Step 4: Build the Soup

Pour in chicken broth, then bring it to a simmer. Carefully add the browned meatballs back into the pot. Simmer gently for about 15 minutes so meatballs finish cooking and flavors marry beautifully. Add your acini di pepe pasta (or orzo) and cook until al dente — usually just about 7 minutes.

Step 5: Add the Spinach and Serve

Turn off the heat and stir in your chopped baby spinach. The residual heat gently wilts it without losing that fresh pop of green. Give the soup a taste and adjust seasoning with salt and pepper as needed. Serve hot, topped with some extra shredded parmesan. Trust me, that finishing touch is everything.

How to Serve Easy Italian Wedding Soup with Mini Meatballs Recipe

Garnishes

I always top my bowls with a generous sprinkle of finely shredded parmesan — it melts just a bit in the hot broth and adds that salty, nutty finish I adore. Sometimes I also add a pinch of freshly cracked black pepper and a few torn basil leaves if I have them on hand. They bring a fresh, herbaceous note that pairs beautifully.

Side Dishes

This soup is a satisfying meal on its own, but I like pairing it with a crunchy garlic bread or a simple mixed green salad tossed with olive oil and lemon. My family goes crazy for warm, crusty Italian bread to soak up every last drop of the broth.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls — it’s such a fun way to impress guests and adds a rustic charm. Another time, I layered the mini meatballs on skewers as appetizers and served the broth in shot glasses for sipping alongside. It’s a versatile recipe that gets lots of praise no matter how you present it!

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. Just a heads up — the pasta soaks up broth as it sits, so when ready to eat, I sometimes add a splash of chicken broth or water to loosen it back up.

Freezing

I’ve frozen this soup before, but I do recommend freezing the broth and meatballs separately from the pasta because the tiny pasta can get mushy after thawing. Freeze in airtight containers or heavy-duty freezer bags for up to 3 months.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a bit of broth or water if it seems too thick. Avoid high heat to keep the meatballs tender and prevent the spinach from turning slimy. If you have extra spinach, I like adding fresh leaves at serving too.

FAQs

Final Thoughts

This Easy Italian Wedding Soup with Mini Meatballs Recipe holds a special place in my kitchen because it’s one of those dishes that brings everyone to the table with smiles. It’s cozy without feeling heavy, fresh yet rich, and the mini meatballs always get a happy “Wow!” from my family. I hope when you make this, it becomes a recipe you return to whenever you want comfort in a bowl — it’s definitely a classic you’ll love sharing with your people.

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