Name: Italian Wedding Soup Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 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; 1/2 cup finely shredded parmesan; 1 large egg; Salt and freshly ground black pepper; 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; 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

Jump to Recipe

If comfort had a flavor, it just might taste like a steaming bowl of Italian Wedding Soup. Savory meatballs bob in a clear, golden broth alive with sweet carrots, ribbons of spinach, and delicate pasta, making every spoonful a celebration. This classic soup isn’t just a treat for chilly evenings; it’s perfect for weeknight gatherings or when you’re craving something that’s both nourishing and nostalgic. With its roots in centuries-old Italian cucina, Italian Wedding Soup is truly a bowlful of love and tradition that anyone can master right at home.

Italian Wedding Soup Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for Italian Wedding Soup plays a starring role in crafting its distinct symphony of flavors. Stock your kitchen with these essentials, and you’ll be amazed at how just a handful of humble items come together to create something magical and delicious.

Lean ground beef (8 oz): Lends hearty flavor and tender texture for the perfect, juicy meatballs.
Ground pork (8 oz): Adds succulent richness and depth, balancing out the beef beautifully.
Fresh white bread crumbs (1/2 cup): Using fresh bread keeps meatballs soft and never dense—skip the dried stuff for best results!
Chopped fresh parsley (1/4 cup): Delivers fresh, herby brightness that wakes up every bite.
Minced fresh oregano (1 1/2 tsp): Gives the meatballs their unmistakable savory warmth; substitute with dried if you need to.
Finely shredded parmesan (1/2 cup + extra for serving): Infuses every spoonful with salty, nutty depth and makes for irresistible garnish.
Large egg (1): Keeps the meatballs cohesive and extra tender.
Salt and freshly ground black pepper: Essential for seasoning both the meatballs and soup base; taste as you go!
Olive oil (2 Tbsp): For browning meatballs and sautéing veggies—choose extra virgin for the best flavor.
Chopped carrots (1 1/4 cups): Bring a pop of color and gentle sweetness to the broth.
Chopped yellow onion (1 1/4 cups): Adds aromatic depth and a hint of sweetness to the vegetables.
Chopped celery (3/4 cup): Rounds out the flavor base for that essential soup profile.
Garlic, minced (4 cloves): Just the right amount of garlicky punch to make the soup sing.
Low-sodium chicken broth (5 cans, 14.5 oz each): Provides a cozy, savory soup base—opt for low-sodium so you can control the salt.
Acini di pepe or orzo pasta (1 cup): Tiny pasta shapes that float beautifully and soak in all the broth’s flavor.
Fresh baby spinach, roughly chopped (6 oz): Melts into the soup, bringing vibrant color and a wholesome twist.

How to Make Italian Wedding Soup

Step 1: Prepare the Meatball Mixture

Gather your ground beef, ground pork, fresh bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper in a large mixing bowl. Gently mix everything by hand to fully distribute the herbs and cheese throughout the meat—just until combined, so your meatballs stay tender!

Step 2: Form Tiny Meatballs

With your hands slightly damp, pinch off small portions and roll them into bite-sized balls—aim for about 3/4 to 1 inch each. These petite meatballs are what set Italian Wedding Soup apart, making every spoonful feel special.

Step 3: Brown the Meatballs

Heat one tablespoon of olive oil in a large nonstick skillet over medium-high heat. Once hot, add half your meatballs and brown for about 4 minutes, turning to get them golden on several sides. Transfer to a paper towel-lined plate. Repeat with the rest, but don’t worry about cooking them through; they’ll finish gently in the broth.

Step 4: Build the Flavorful Soup Base

While meatballs are browning, heat another tablespoon of olive oil in your soup pot. Add carrots, onion, and celery, sautéing for 6 to 8 minutes until soft and aromatic. Stir in the minced garlic and cook for one minute more, until fragrant.

Step 5: Simmer Everything Together

Pour in your chicken broth and season with salt and pepper, then bring it to a gentle boil. Add the pasta and browned meatballs, reduce the heat, cover, and let everything simmer for around 10 minutes. During the last minute, toss in the chopped spinach, just long enough to wilt into the soup but keep its lovely green color.

Step 6: Serve with Extra Parmesan

Ladle the hot Italian Wedding Soup into bowls and top each with an extra sprinkle of parmesan cheese. It’s time to dig in and let those flavors warm you up from the inside out!

How to Serve Italian Wedding Soup

Garnishes

Finish each bowl of Italian Wedding Soup with a dusting of freshly grated parmesan and a sprinkle of extra parsley for color. If you like a little heat, add a pinch of crushed red pepper flakes for a zippy kick. A drizzle of really good extra virgin olive oil just before serving can turn a familiar soup into a restaurant-worthy starter.

Side Dishes

Pair this Italian Wedding Soup with slices of toasted, garlicky ciabatta or a hunk of rustic sourdough to soak up the flavorful broth. Light salads dressed with lemony vinaigrette or some marinated olives are also fantastic sides, keeping the meal fresh and lively without overpowering the soup’s delicate flavors.

Creative Ways to Present

Serve Italian Wedding Soup in small mugs or clear glass cups for a party-friendly appetizer, letting those tender meatballs and vibrant greens shine through. For family dinners, ladle it into big bowls nestled on colorful plates or even serve the soup inside hollowed-out bread bowls for a playful twist!

Make Ahead and Storage

Storing Leftovers

Let your leftover Italian Wedding Soup cool to room temperature, then transfer to airtight containers and refrigerate for up to 4 days. If you’ve added pasta, it may soak up some broth over time, so add a splash of extra chicken stock before reheating to bring everything back to soup perfection.

Freezing

Hungry for a cozy meal months from now? Italian Wedding Soup freezes beautifully! For best results, freeze the soup without the pasta (as it can go mushy). Simply cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating

Warm your Italian Wedding Soup gently in a pot over medium heat, stirring occasionally, until hot throughout. If the pasta has absorbed much of the broth, add more stock or water to loosen things up. For individual portions, the microwave works just fine—just stir between intervals for even heating.

FAQs

Can I use just beef or a different meat in the meatballs?

Absolutely! While the blend of beef and pork gives Italian Wedding Soup its classic richness, you can swap in all beef, all pork, or even ground turkey or chicken if you like. Just be mindful that leaner meats might make slightly firmer meatballs.

What other greens can I use besides spinach?

If spinach isn’t your favorite or you’re out, chopped escarole or curly endive are traditional alternatives that offer a pleasant bittersweet note and hold up well in the hot broth.

Can I make the meatballs in advance?

Yes! You can roll and brown the meatballs a day ahead and keep them in the fridge. When ready to serve, just simmer them in the soup as directed until cooked through.

Which kind of pasta works best?

Classic Italian Wedding Soup usually calls for acini di pepe, those adorable tiny balls that float so nicely. Orzo is a great substitute, but you can also try ditalini or tiny stars if that’s what you have on hand.

Is this soup gluten-free?

With a couple tweaks, it can be! Substitute gluten-free breadcrumbs in the meatballs and use gluten-free pasta—just watch the cook time and you’re all set for a gluten-free Italian Wedding Soup experience.

Final Thoughts

There’s a joyful, old-world magic to Italian Wedding Soup that simply can’t be matched. Whether you’re serving it to warm up a gathering of friends or enjoying a quiet night in, this soup never fails to comfort and delight. Give it a try, and you’ll soon understand why it’s cherished in kitchens all over the world!

Italian Wedding Soup Recipe

★★★★★

5.2 from 29 reviews

Author: Jack
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A comforting and hearty Italian Wedding Soup recipe that features flavorful meatballs, vegetables, pasta, and spinach in a delicious broth topped with Parmesan cheese.

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, 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 saute until veggies have softened. Add garlic and saute 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.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian