When I first tried this Italian Wedding Soup Recipe, I was amazed at how such simple ingredients could come together into something so cozy, flavorful, and satisfying. It’s one of those classic recipes that always feels like a warm hug on a chilly day, perfect for family dinners or when you need some comforting food that’s hearty yet light. You’ll find that the blend of tender mini meatballs, fresh greens, and parmesan-infused broth creates a soup that’s as delicious as it is memorable.
What makes this Italian Wedding Soup Recipe stand out is how easy it is to prep without sacrificing any home-cooked charm. It also works beautifully for batch cooking — leftovers just get better over time, making weeknight meals a breeze. I love sharing this recipe with friends because once you master it, you’ll see why it’s a timeless favorite worth having in your recipe rotation.
Why You’ll Love This Recipe
- Deliciously Balanced Flavors: The marriage of tender meatballs and savory broth with fresh spinach creates a soup that’s perfect every time.
- Family-Friendly Crowd Pleaser: This soup is a guaranteed winner with kids and adults alike, making mealtime easier for you.
- Simple Ingredients, Big Impact: Most ingredients are pantry staples or easy to find, so you can whip this up without making a special trip.
- Versatile and Comforting: Whether it’s a weeknight dinner or special occasion, this soup fits the bill perfectly.
Ingredients You’ll Need
The ingredients in this Italian Wedding Soup Recipe work harmoniously to build layers of flavor without fuss. Fresh herbs and real parmesan add authentic taste, while small meatballs make every bite playful and satisfying. Here’s why each ingredient earns its spot on the list:
- Lean ground beef: For juicy, flavorful meatballs – I prefer lean for less grease but plenty of taste.
- Ground pork: Adds a nice richness and tenderness; mixing meats gives the best texture.
- Fresh white bread crumbs: Make your own by pulsing day-old rustic bread – it keeps meatballs light.
- Fresh parsley: Brings brightness – don’t skip fresh here if you can help it.
- Fresh oregano: Its aromatic presence really lifts the meatballs; dried works if needed, but fresh is magic.
- Parmesan cheese: Go for real, finely shredded — it melts into the meatballs and finishes the soup perfectly.
- Large egg: Helps bind everything without making the meatballs tough.
- Olive oil: Used for browning meatballs and sautéing veggies — I usually keep extra on hand for finishing touches.
- Carrots, yellow onion, celery: Classic trio for soup base flavor; dice them small for even cooking.
- Garlic: Fresh minced garlic is essential, giving the soup a gentle but memorable kick.
- Low-sodium chicken broth: Keeps the soup light and lets the herbs and meat shine; low sodium lets you season to taste.
- Acini di pepe or orzo pasta: Tiny pasta pearls soak up the broth beautifully; I like acini di pepe for authenticity but orzo works great.
- Fresh baby spinach: Adds a pop of color and healthy greens that wilt perfectly into the hot soup.
Variations
I love experimenting with this Italian Wedding Soup Recipe – it’s super flexible and easy to adjust to fit your pantry or dietary preferences. Feel free to make it your own and find the version you love best.
- Turkey or Chicken Meatballs: When I tried swapping beef and pork for ground turkey, the soup stayed light yet still packed plenty of flavor.
- Vegetarian Version: Use veggie broth and meatless meatballs or chickpeas for protein – it’s surprisingly satisfying!
- Gluten-Free Pasta: I’ve replaced acini di pepe with gluten-free tiny pasta or quinoa pearls with great results.
- Extra Greens: Adding kale or swiss chard alongside spinach boosts nutrition and texture for a heartier soup.
How to Make Italian Wedding Soup Recipe
Step 1: Make the Perfect Mini Meatballs
Start by combining your ground beef and pork with fresh bread crumbs, herbs, parmesan, egg, and seasoning in a large bowl. Use your hands to gently mix everything so the ingredients distribute evenly without overworking the meat. Shape the mixture into small, bite-sized meatballs about three-quarters to one inch in diameter – I like using my hands rather than spoons for better control and to keep them tender. Then, brown the meatballs in olive oil over medium-high heat, turning them carefully until they’re golden on a few sides but not fully cooked through. This step locks in flavor and gives a nice texture while the meatballs finish cooking in the soup.
Step 2: Build the Flavorful Soup Base
While your meatballs are browning, heat olive oil in a large soup pot and sauté your chopped carrots, onion, and celery until tender and fragrant – about 6 to 8 minutes. Add the minced garlic at the end and sauté for another minute to avoid burning it, which would turn bitter. Pour in the chicken broth, season with salt and pepper to taste, and bring the soup to a gentle boil. This creates a rich, aromatic base that’s ready to welcome the pasta and meatballs.
Step 3: Simmer the Soup to Perfection
Once the broth is boiling, stir in your pasta and browned meatballs. Reduce the heat to medium-low, cover, and let the soup simmer. You’ll want to stir occasionally to prevent the pasta from sticking to the bottom. After about 10 minutes, the pasta should be tender, and the meatballs fully cooked. Just before serving, stir in your fresh spinach – it only needs about a minute to wilt gently. This final touch adds freshness and a lovely color contrast that brightens the bowl.
Serve each bowl sprinkled generously with finely shredded parmesan cheese. Trust me, the cheese melts slightly into the hot soup, giving each spoonful a creamy, savory finish that’s downright irresistible.
Pro Tips for Making Italian Wedding Soup Recipe
- Don’t Overwork the Meatballs: Mixing gently keeps meatballs tender instead of dense and chewy.
- Brown Meatballs in Batches: Avoid overcrowding the pan so they brown evenly and get that beautiful crust.
- Use Fresh Herbs: Fresh oregano and parsley truly brighten the flavor compared to dried versions.
- Monitor Pasta Cooking: Pasta absorbs broth as it cools, so slightly undercook it if you plan to store leftovers.
How to Serve Italian Wedding Soup Recipe
Garnishes
I like to keep the garnishes classic and simple – a generous sprinkle of freshly shredded parmesan is a non-negotiable in my kitchen. Sometimes, I add a few torn basil leaves or a light drizzle of good-quality olive oil for an extra touch of richness. If you like a little heat, a pinch of crushed red pepper flakes or a squeeze of fresh lemon juice can brighten things up beautifully.
Side Dishes
Nothing beats pairing this soup with warm, crusty bread slathered in butter or garlic oil – it’s perfect for dipping and soaking up every last bit of broth. For something lighter, I often serve a crisp green salad or roasted vegetables alongside to round out the meal without overshadowing the soup’s flavors.
Creative Ways to Present
For special occasions, I’ve served the Italian Wedding Soup Recipe in mini bowls or even espresso cups as a fun appetizer. Garnishing with microgreens and a parmesan crisp adds an elegant touch that makes guests feel fancy without too much fuss.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the refrigerator for up to 3 days. Keep the soup and garnishes separate if you want to keep the parmesan from melting too much beforehand. Leftovers taste amazing the next day once the flavors have had time to meld even more.
Freezing
Freezing Italian Wedding Soup Recipe is totally doable but I recommend freezing the broth and meatballs separately from the pasta and spinach if possible. Pasta can get mushy after thawing, so I usually add fresh pasta or spinach when reheating. Using freezer-safe bags or containers helps keep the soup fresh for up to 3 months.
Reheating
Reheat the soup gently on the stove over low-medium heat, stirring often to prevent sticking. If the soup has thickened, add a splash of broth or water to loosen it up. For extra brightness, a squeeze of lemon or freshly shredded parmesan right before serving brings back freshness.
FAQs
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Can I make the meatballs ahead of time for this Italian Wedding Soup Recipe?
Absolutely! You can prepare the meatballs a day in advance, shape them, and keep them refrigerated on a plate covered with plastic wrap. When ready to cook, simply brown them as described and add to the soup. This saves time and lets the flavors in the meatballs develop even more.
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What if I don’t have acini di pepe pasta?
No worries! Orzo pasta is a great substitute and works just as well in soaking up the broth. You can also use tiny ditalini or even small pastina. Just keep in mind cooking times may vary slightly depending on the pasta you use.
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How do I keep the meatballs from falling apart in the soup?
Browning the meatballs before adding them to the soup is key — this forms a crust that helps them hold together. Also, be gentle when shaping them, and avoid stirring the soup vigorously after adding the meatballs to keep them intact.
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Can I add other vegetables to the soup?
Definitely! Feel free to toss in diced zucchini, peas, or green beans for extra nutrition and variety. Add heartier vegetables earlier in the cooking process and delicate ones like peas near the end to keep textures balanced.
Final Thoughts
This Italian Wedding Soup Recipe has become a staple in my kitchen because it’s the perfect blend of comforting and fresh without being complicated. Every time I make it, I’m reminded why simple, thoughtful cooking brings so much joy to the table. I truly hope you’ll give it a go—you might just find it turning into one of your family’s favorite recipes 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
- Diet: Halal
Description
This classic Italian Wedding Soup features tender meatballs simmered in a flavorful broth with vegetables, pasta, and fresh spinach, finished with a sprinkle of Parmesan cheese for an authentic, comforting experience.
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 cheese
- 1 large egg
- Salt and freshly ground black pepper, to taste
- 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 cheese for serving
Instructions
- Prepare Meatball Mixture: In a large mixing bowl, combine ground beef and ground pork. Add fresh bread crumbs, chopped parsley, minced oregano, shredded Parmesan, egg, salt, and freshly ground black pepper. Gently toss and break up the mixture with your hands to ensure ingredients are well distributed.
- Shape Meatballs: Form the mixture into small meatballs approximately 3/4 inch to 1 inch in diameter. Place meatballs on a large plate and set aside.
- Brown Meatballs: Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until browned on 2 to 3 sides, about 4 minutes total. Transfer browned meatballs to a plate lined with paper towels to drain. Repeat with the remaining meatballs. Note that meatballs will not be fully cooked at this stage.
- Sauté Vegetables: While browning the meatballs, heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chopped carrots, onions, and celery, and sauté until softened, about 6 to 8 minutes. Add minced garlic and cook for an additional minute.
- Add Broth and Simmer: Pour in the low-sodium chicken broth, season with salt and pepper to taste, and bring the mixture to a boil.
- Cook Pasta and Meatballs: Add the dry pasta and browned meatballs to the boiling soup. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until pasta is tender and meatballs are cooked through, about 10 minutes.
- Finish Soup: Stir in the roughly chopped fresh spinach during the last minute of cooking until wilted.
- Serve: Ladle the soup into bowls and sprinkle each serving with finely shredded Parmesan cheese. Serve warm.
Notes
- Use a hearty rustic bread for the bread crumbs, grinding a slice in a food processor for fine crumbs. Save leftover bread for serving or freeze for later.
- For a brothier soup, reduce the pasta to 3/4 cup. Pasta will absorb broth over time, so add more broth to thin as desired.
- Simmering a Parmesan rind with the soup adds extra depth of flavor.
- Recipe makes about 12 cups of soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
