I absolutely love how this Italian Wedding Soup recipe brings cozy comfort to the table without feeling too heavy. When I first tried this version, I was amazed at how the tiny meatballs and tender pasta dance in a flavorful broth with just the right amount of greens. You’ll find that it’s perfect for chilly evenings or any time you want a delicious, homey meal that doesn’t require hours of fussing in the kitchen.
This Italian Wedding Soup recipe works exceptionally well because it balances hearty ingredients and fresh veggies in a way that everyone in my family – even the picky eaters – goes crazy for. Plus, it’s flexible enough for you to tweak to your liking, whether you want to swap pasta shapes or add more greens. It’s truly one of those recipes that feels like a warm hug in a bowl.
Why You’ll Love This Recipe
- Homemade Meatballs: Small, tender meatballs packed with flavor that cook quickly and stay juicy.
- Simple, Fresh Ingredients: Easy-to-find veggies and herbs create a broth that’s rich without being heavy.
- Quick to Make: Ready in under an hour, making it a wonderful weeknight dinner or weekend treat.
- Family Favorite: This soup has been a hit at my dinner table time and again – it’s comfort food everyone can agree on.
Ingredients You’ll Need
To make this Italian Wedding Soup recipe just right, it’s important to use fresh herbs and high-quality meats. I recommend choosing lean ground beef and pork for tender meatballs and fresh bread crumbs for the perfect texture.
- Lean ground beef: Ensures meatballs stay juicy but not overly fatty.
- Ground pork: Adds flavor and richness, balancing the beef.
- Fresh white bread crumbs: Using fresh bread crumbs makes the meatballs softer and more tender – I always pulse a slice of rustic bread in my food processor.
- Fresh parsley: Brings brightness and that classic Italian flavor:
- Fresh oregano (or dried): Adds earthiness – fresh is best but dried works well if that’s what you have.
- Finely shredded parmesan: Mixed into the meatballs and sprinkled on the soup for that irresistible cheesy punch.
- Egg: Binds the meatballs together without making them dense.
- Salt and freshly ground black pepper: Essential to season both meatballs and broth.
- Olive oil: For browning the meatballs and sautéing veggies – adds depth and richness.
- Carrots, yellow onion, celery: Classic soffritto base builds your soup’s flavor.
- Garlic: A must-have for Italian soups; just a few cloves for subtle aroma.
- Low-sodium chicken broth: Keeps the broth flavorful without being salty. You can tweak the salt later.
- Dry acini di pepe or orzo pasta: Tiny pasta shapes that soak up broth perfectly without overpowering the soup.
- Fresh baby spinach: Added at the last minute for freshness and color.
Variations
I like to switch things up with the Italian Wedding Soup recipe depending on the season or who I’m cooking for. It’s easy to personalize this soup without losing the authentic flavors you love.
- Meatball Variation: Sometimes I swap pork for ground turkey or chicken for a lighter spin, and it still keeps that tender texture and great flavor.
- Greens Swap: When spinach isn’t on hand, kale or escarole works beautifully and adds a nice texture contrast.
- Pasta Options: You can reduce the amount of pasta or use gluten-free options if needed — just remember pasta will soak up broth the longer it sits.
- Vegetarian Twist: Skip the meatballs and add white beans or mushrooms for a hearty vegetarian version.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare and Brown the Meatballs
Start by combining the ground beef and pork in a large bowl. Add fresh bread crumbs, parsley, oregano, parmesan, egg, salt, and black pepper. I like to gently toss and break up the mixture with my hands—this way everything is evenly coated without overworking the meat, which can make meatballs tough. Roll into small meatballs, about ¾ to 1 inch each; this size helps them cook quick and stay tender.
Heat olive oil in a non-stick skillet over medium-high heat, then brown half the meatballs, turning them occasionally to get a nice color on multiple sides—around 4 minutes total. Transfer them to paper towels while you repeat with the rest. They won’t be fully cooked yet, but that’s okay because they’ll finish in the broth, locking in juiciness.
Step 2: Build the Soup Base
While you brown the meatballs, heat more olive oil in a large soup pot over medium-high heat. Toss in the chopped carrots, onions, and celery and sauté until they soften, about 6-8 minutes. Adding garlic at the end of this step and cooking it for just a minute or so prevents it from burning and turning bitter.
Next, pour in the chicken broth and season with salt and pepper. Bring this to a rolling boil before moving on to adding pasta and meatballs.
Step 3: Simmer and Finish Cooking
Add your chosen pasta along with the browned meatballs directly into the simmering broth. Reduce the heat to medium-low, cover, and let it gently simmer for about 10 minutes. You want the pasta perfectly tender and the meatballs thoroughly cooked at this point. Just before you turn off the heat, stir in the chopped fresh spinach so it wilts nicely but stays bright and fresh.
Step 4: Serve and Garnish
Ladle the soup into bowls and sprinkle freshly shredded parmesan cheese over the top. I love this finishing touch because it melts slightly in the hot broth and gives each spoonful that extra cheesy goodness that’s irresistible.
Pro Tips for Making Italian Wedding Soup Recipe
- Use Fresh Bread Crumbs: I learned that fresh bread crumbs create softer, more tender meatballs than dry ones—just blitz a slice of rustic bread in your food processor.
- Brown Meatballs Without Crowding: Don’t overcrowd the pan when browning meatballs to achieve an even, golden crust instead of steaming them.
- Add Pasta Last: Because pasta absorbs broth over time, I add it near the end of cooking to keep the soup from getting too thick too quickly.
- Simmer Gently: Keeping the soup at a gentle simmer ensures meatballs cook perfectly without breaking apart in the broth.
How to Serve Italian Wedding Soup Recipe
Garnishes
I swear by a generous sprinkle of freshly shredded parmesan right at the end—it just pulls everything together. Sometimes, I’ll add a few fresh basil leaves or a squeeze of lemon to brighten the flavors up. A drizzle of good quality olive oil is also a lovely finishing touch that gives just the right richness.
Side Dishes
This soup shines alongside a crusty garlic bread or a simple green salad dressed with lemon vinaigrette. I’ve also served it with some roasted vegetables or a cheesy focaccia for a more filling meal that never fails to satisfy.
Creative Ways to Present
For special occasions, I’ve served this Italian Wedding Soup in small espresso cups or mini soup crocks as fun, bite-sized appetizers. Adding a sprig of fresh herbs on top makes it look extra inviting! It’s amazing how presentation can elevate this humble dish for a dinner party or holiday feast.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers in the fridge for up to 3 days. Since the pasta continues to soak up broth, it thickens quite a bit, so I usually add a splash of chicken broth or water when reheating to loosen it back up.
Freezing
Freezing this soup works well if you leave the pasta out and add it fresh when reheating. Otherwise, frozen pasta can get mushy. You can freeze the meatballs separately or in broth, then combine everything when warming up.
Reheating
Reheat gently on the stove over medium-low heat, stirring occasionally. Adding a splash of chicken broth helps refresh the broth and gives your soup that just-made taste. Avoid microwaving for long periods, as it can dry out the meatballs and toughen pasta.
FAQs
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What does “Italian Wedding Soup” mean? Is it served at weddings?
Despite the name, Italian Wedding Soup isn’t usually served at weddings. The phrase refers to the “marriage” of flavors between the broth, meatballs, and greens, symbolizing a perfect pairing rather than a special occasion dish.
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Can I make the meatballs ahead of time?
Absolutely! You can prepare the meatballs a day or two in advance. Store them uncooked in the refrigerator, or fully cook and refrigerate. When making the soup, just add uncooked or cooked meatballs directly to the broth and simmer until tender.
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What pasta works best for Italian Wedding Soup?
Traditional tiny pastas like acini di pepe or orzo are best because they cook quickly and don’t overwhelm the soup. You can also use small pastina or even tiny ditalini, depending on what you can find.
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How do I keep the meatballs from falling apart?
Using fresh bread crumbs and not over-mixing the meat mixture helps keep the meatballs tender but intact. Also, browning them over medium-high heat before adding to the soup helps create a crust that holds them together.
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Can I make this soup vegetarian?
Yes! Simply omit the meatballs and replace chicken broth with vegetable broth. Adding hearty vegetables or beans can add substance to the soup, making it just as comforting.
Final Thoughts
For me, this Italian Wedding Soup recipe hits all the right notes — it’s cozy, easy, and endlessly satisfying. I love sharing it because it’s approachable yet feels special, making it perfect for both weeknight dinners and weekend gatherings. If you’re craving a bowl of comforting, homemade goodness that brings smiles around the table, I can’t recommend this soup enough. Give it a try, and I bet it’ll become a family favorite in your home too!
Print
Italian Wedding Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Wedding Soup is a classic Italian-American dish featuring tender meatballs simmered in a flavorful broth with vegetables, pasta, and fresh spinach. This hearty and comforting soup balances savory meatballs with bright, fresh greens and is topped with shredded Parmesan cheese for added richness.
Ingredients
Meatballs
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs (from fresh bread, not dried)
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano (or 3/4 tsp dried)
- 1/2 cup finely shredded Parmesan
- 1 large egg
- Salt and freshly ground black pepper to taste
- 1 Tbsp olive oil (for cooking)
Soup
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic, minced (1 1/2 Tbsp)
- 5 (14.5 oz) cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach, roughly chopped
- Finely shredded Parmesan, for serving
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the lean ground beef and ground pork. Add the fresh white bread crumbs, chopped parsley, minced oregano, shredded Parmesan, egg, 1 teaspoon salt, and 1/4 teaspoon black pepper. Gently toss the mixture and break it up with your hands to evenly coat and distribute the ingredients throughout.
- Shape the Meatballs: Form the mixture into very small meatballs, about 3/4 inch to 1 inch in diameter. Place the formed meatballs onto a large plate, ensuring they do not stick together.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs in a single layer and cook, turning occasionally to brown on two or three sides. This process should take about 4 minutes. Transfer the browned meatballs to a plate lined with paper towels to drain and repeat with the remaining meatballs. Note that the meatballs will not be fully cooked at this stage as they will finish cooking in the soup.
- Sauté Vegetables for the Soup: While the meatballs are browning, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chopped carrots, onions, and celery. Sauté the vegetables until softened, about 6 to 8 minutes. Add the minced garlic and cook for an additional 1 minute, stirring to distribute the garlic evenly.
- Add Broth and Season: Pour in the low-sodium chicken broth into the pot with the sautéed vegetables. Season the soup with salt and freshly ground black pepper to taste. Bring the mixture to a rolling boil.
- Add Pasta and Meatballs; Simmer: Stir in the dry acini di pepe or orzo pasta along with the partially cooked meatballs. Reduce the heat to medium-low, cover the pot, and simmer. Stir occasionally to prevent sticking and allow the pasta to cook and the meatballs to cook through, about 10 minutes.
- Finish with Spinach: In the last minute of cooking, add the roughly chopped fresh baby spinach to the soup and stir until wilted and incorporated.
- Serve: Ladle the soup into bowls and sprinkle each serving generously with finely shredded Parmesan cheese. Serve warm and enjoy your comforting Italian Wedding Soup.
Notes
- For the bread crumbs, use a hearty rustic bread. Pulse a slice in a food processor until fine crumbs are achieved. Save the remaining bread for serving or freeze for another use.
- If you prefer a more brothy soup, reduce the pasta to 3/4 cup. The pasta will absorb broth over time, so add more broth as needed to thin the soup.
- For added depth of flavor, simmer a Parmesan rind with the soup and remove before serving.
- This recipe yields about 12 cups of soup, enough for 6 servings.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 65mg
