Soul-warming, utterly comforting, and loaded with tiny, tender meatballs in a rich broth—Italian Wedding Soup is the kind of meal I find myself craving all year round. Every spoonful is a celebration of flavors, textures, and pure coziness that turns even the most ordinary weeknight into something special.
Why You’ll Love This Recipe
- Tiny, Tender Meatballs: Each spoonful bursts with bite-sized, flavorful meatballs that melt in your mouth.
- One-Pot Simplicity: Italian Wedding Soup comes together in a single pot—perfect for busy weeknights and easy cleanup.
- Full of Color and Veggies: This soup is loaded with spinach, carrots, celery, and onions, making every serving nourishing and vibrant.
- Ultimate Comfort Food: There’s something deeply soothing about the savory broth, tender pasta, and cheese that brings everyone together around the table.
Ingredients You’ll Need
One of my favorite things about Italian Wedding Soup is that the ingredients are simple, but oh-so-essential. Each one plays a starring role, from the homemade meatballs to the shredded parmesan, and they all join forces to create layers of richness, color, and heartiness you’ll crave again and again.
- Lean ground beef & ground pork: The classic blend for meatballs gives depth of flavor and the perfect, juicy texture.
- Fresh white bread crumbs: Softens the meatballs and helps them stay light—use fresh bread, not dried.
- Fresh parsley & oregano: Chopped herbs bring a bright, herby note to the meatballs you won’t want to skip.
- Finely shredded parmesan: Adds salty, nutty flavor throughout the soup, especially in the meatball mixture.
- Large egg: Binds the meatballs for perfect shape and tenderness.
- Olive oil: Used for browning the meatballs and sautéing the vegetables, lending silkiness and subtle flavor.
- Carrots, yellow onion, celery: The classic soffritto base, these veggies add subtle sweetness and color to the broth.
- Fresh garlic: Provides punchy, aromatic flavor to brighten the entire pot.
- Low-sodium chicken broth: A savory foundation for the soup—choose a good-quality broth for the best flavor.
- Dry acini di pepe or orzo pasta: Gives the soup substance and just the right bite—pick the shape you love!
- Fresh baby spinach: For a pop of green and gentle texture that perfectly balances the meat and pasta.
- Salt and freshly ground black pepper: Season everything to bring out the bold, cozy flavors.
- Extra parmesan, for serving: Sprinkle generously at the end for a rich, “just like Nonna’s” finish.
Variations
Italian Wedding Soup is famously adaptable, and it’s honestly so much fun to make it your own. Don’t be afraid to play around with ingredients based on what you love or have on hand—this cozy classic welcomes creativity!
- Turkey or chicken meatballs: Swap the beef and pork for ground turkey or chicken if you want a lighter, leaner twist.
- Vegetarian version: Use meatless meatballs or even mini cheesy dumplings, and swap in vegetable broth for a meat-free delight.
- Different greens: Instead of spinach, try chopped escarole, kale, or even Swiss chard for a fun flavor variation.
- Alternative pasta shapes: Any tiny pasta works—try ditalini, pastina, or even small shells for a new texture adventure.
- Add a parmesan rind: Simmer a rind in the broth for even more savory, cheesy depth—the secret to a pro-level Italian Wedding Soup!
How to Make Italian Wedding Soup
Step 1: Mix and Shape the Meatballs
In a large bowl, combine your beef, pork, bread crumbs, herbs, parmesan, egg, a pinch of salt, and a good grind of black pepper. Toss everything together gently with your hands until just combined—you want the mixture to stay light. Next, pinch off small portions and roll them into delicate meatballs, about 3/4 to 1 inch each. This part is wonderfully calming and absolutely worth the bit of extra effort!
Step 2: Brown the Meatballs
Heat olive oil in a large skillet over medium-high heat and add half your meatballs. Let them brown on two or three sides (about 4 minutes total), then transfer to a paper-towel-lined plate. Repeat with the rest. Don’t worry if they aren’t cooked through—they’ll finish in the soup and soak up even more flavor as they simmer.
Step 3: Sauté the Veggies
While the meatballs brown, in a spacious pot, sauté your carrots, onions, and celery with a splash of olive oil over medium-high heat. Stir often for about 6–8 minutes, or until they’re softened and smell incredible. Toss in the minced garlic for another minute, letting its aroma bloom without burning.
Step 4: Simmer the Soup
Pour in the chicken broth and bring everything to a gentle boil. Season with salt and pepper, then add in your pasta and those browned meatballs. Cover, reduce the heat, and let the magic happen as the flavors meld—about 10 minutes. The pasta should be tender and the meatballs fully cooked. Add spinach during the last minute for just-wilted, fresh color and flavor.
Step 5: Serve and Savor
Ladle your Italian Wedding Soup into generous bowls and shower each serving with extra parmesan cheese. The aroma alone brings everyone running to the table—get ready for happy faces and empty bowls!
Pro Tips for Making Italian Wedding Soup
- Bread Crumb Brilliance: Use rustic, fresh bread for your crumbs—this keeps the meatballs luxuriously tender compared to pre-made dry crumbs.
- Flavor-Boosting Parmesan Rind: If you have one, toss a piece of parmesan rind into the simmering broth for an unbelievable boost of savory, cheesy flavor.
- Veggie Prep Ahead: Chop all your veggies and herbs before you begin—the soup comes together quickly once you start cooking!
- Broth Balance: If your soup gets a bit thick as it sits (thanks to the pasta), stir in an extra splash of broth when reheating to keep it beautifully soupy.
How to Serve Italian Wedding Soup
Garnishes
Garnishes are the finishing touch that take Italian Wedding Soup from wonderful to unforgettable. A flurry of freshly grated parmesan adds salty richness, a sprinkle of extra parsley brings color and brightness, and if you love a touch of heat, a tiny pinch of crushed red pepper flakes is perfection. Don’t forget a drizzle of golden olive oil for a glossy, restaurant-worthy finish!
Side Dishes
This soup is a star on its own, but it positively sings when paired with thick slices of crusty bread (especially if you have some leftover from the meatball crumbs). A simple green salad with a lemony vinaigrette, or even classic garlic bread, will round out your meal beautifully and make dinner feel like a feast.
Creative Ways to Present
If you’re hosting or want to make a special night at home, serve Italian Wedding Soup in pretty bowls with the garnishes arranged in little ramekins for a build-your-own experience. For a rustic touch, ladle the soup into sturdy mugs and serve with mini grilled cheese sandwiches, or offer as the starter at a cozy winter dinner party. It’s also fun served “family style” straight from the pot at the table!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Italian Wedding Soup to cool to room temperature, then transfer it into airtight containers and refrigerate for up to four days. The flavors deepen and mingle as it rests, so it’s just as delicious the next day—if not better!
Freezing
This soup freezes beautifully! For best results, freeze Italian Wedding Soup before adding the pasta and spinach, as these can over-soften. Just cool the soup, portion it into freezer-safe bags or containers, and tuck it into the freezer for up to three months. Thaw and finish with fresh pasta and spinach when reheating for a just-cooked taste.
Reheating
To reheat, simply warm leftovers gently on the stovetop or in the microwave. Add a bit more broth if the pasta has soaked up all the liquid, and stir in extra spinach or parmesan to refresh the flavors. Warm, hearty, and just as good as day one!
FAQs
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Can I make Italian Wedding Soup in advance?
Absolutely! You can prepare the meatballs and even cook the base of the soup a day or two ahead. Store the meatballs and soup separately, then combine and simmer gently before serving for maximum freshness.
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What’s the best pasta for Italian Wedding Soup?
Acini di pepe is the traditional choice, but orzo, ditalini, or any other small pasta shape works beautifully. Just keep in mind that tiny pastas absorb a lot of broth—so feel free to add extra if needed!
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Is there a gluten-free way to make this soup?
You can easily swap in gluten-free bread crumbs for the meatballs and use your favorite small gluten-free pasta for the soup. The rest of the recipe is naturally gluten-free and just as flavorful.
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Can I double this Italian Wedding Soup recipe?
Yes! This recipe scales up beautifully—just make sure to use a big enough pot. Leftovers freeze or refrigerate well, making this the perfect option for meal prep or feeding a crowd.
Final Thoughts
If you’ve been craving a bowl of classic comfort with a little Italian flair, I promise this Italian Wedding Soup will steal your heart. So gather your loved ones, serve it warm with an extra sprinkle of cheese, and savor every spoonful—you deserve it!
Print
Italian Wedding Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
A comforting and hearty Italian Wedding Soup recipe featuring flavorful meatballs, tender pasta, and fresh spinach in a savory chicken broth. This soup is a perfect meal that warms the soul and satisfies the taste buds.
Ingredients
Meatballs:
- 8 oz. lean ground beef
- 8 oz. ground pork
- 1/2 cup fresh white bread crumbs*
- 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
- 1 Tbsp olive oil
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
- For the meatballs: Add beef and pork to a large mixing bowl. Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper. Gently toss and break up mixture with hands to evenly coat and distribute. Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
- Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
- Transfer meatballs to a plate lined with paper towels while leaving oil in skillet. Repeat process with remaining meatballs.
- For the soup: While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat. Add carrots, onions, and celery and sauté until veggies have softened about 6 – 8 minutes, add garlic and sauté 1 minute longer.
- Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil. Add in pasta and meatballs, reduce heat to medium-low.
- Cover and simmer, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking.
- Serve warm, sprinkle each serving with parmesan cheese.
Notes
- *I recommend using a hearty rustic bread. Just grind up a slice in a food processor to fine crumbs. Save the remaining bread for serving or freeze for another use.
- **If you like a more brothy soup you can reduce pasta to 3/4 cup. Add more broth to thin the soup as desired.
- If you have a parmesan rind, simmer it with the soup for added flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
