If you’ve ever craved a comforting bowl that feels like a warm hug in food form, then this Italian Wedding Soup Recipe is going to become your new best friend. Bursting with tender homemade meatballs, delicate pasta, vibrant spinach, and a savory broth loaded with fresh vegetables, this soup is a delightful balance of flavors and textures. It’s the kind of recipe that’s simple enough for a weeknight dinner but impressive enough to share with family and friends. Once you try this, you’ll understand why Italian Wedding Soup is a cherished classic around the table.
Ingredients You’ll Need
This Italian Wedding Soup Recipe is a beautiful example of how a few humble ingredients can come together to create something truly spectacular. Each component plays an essential role, from the seasoned meatballs that bring savory depth, to the fresh veggies adding crunch and color, and the delicate pasta that makes the soup feel comforting and filling.
- Lean ground beef (1/2 pound): Provides rich, tender flavor and protein for the meatballs.
- Ground pork (1/2 pound): Adds moisture and extra juiciness to the meatballs.
- Fresh white bread crumbs (1/2 cup): Helps bind the meatballs and keeps them soft.
- Italian seasoning (3/4 teaspoon): A fragrant blend that infuses the meatballs with classic Italian herbs.
- Shredded parmesan (1/2 cup): Adds umami richness directly into the meatballs.
- Egg (1): Acts as a binder to hold the meatballs together.
- Salt and pepper: Essential seasoning to boost all the flavors.
- Olive oil (2 tablespoons): Used for browning meatballs and sautéing vegetables for depth.
- Carrots (1 cup, diced): Bring sweetness and color to the broth.
- Onion (1 cup, diced): Creates a savory base that mellows with cooking.
- Celery (1/2 cup, diced): Adds texture and subtle aromatic flavor.
- Garlic (2 teaspoons, minced): Gives the broth that signature warm, pungent kick.
- Low-sodium chicken broth (5 cans, 14.5 ounces each): The flavorful liquid that ties everything together while keeping it light.
- Acini de pepe or orzo pasta (1 cup, uncooked): Tiny pasta shapes that soak up the broth perfectly.
- Baby spinach leaves (3 cups): Adds fresh green vibrance and nutrition, wilting gently at the end.
- Shredded parmesan (for serving): The finishing touch for extra cheesiness on top.
How to Make Italian Wedding Soup Recipe
Step 1: Prepare and Shape the Meatballs
Start by combining the lean ground beef, ground pork, fresh bread crumbs, Italian seasoning, shredded parmesan, egg, salt, and pepper in a large bowl. Gently mix everything with your hands or a spoon until just combined—overmixing will make the meatballs tough. Shape the mixture into bite-sized, 1-inch meatballs so they cook evenly and stay tender inside.
Step 2: Brown the Meatballs
Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add about half of the meatballs, cooking them for roughly 3 minutes on each side until they get beautifully browned all around. This step locks in flavor and creates a lovely texture. Transfer the browned meatballs to a plate and repeat the process with the remaining half.
Step 3: Sauté the Vegetables
Add the remaining tablespoon of olive oil to the pot and lower the heat to medium-low. Toss in the diced onion, carrots, and celery, cooking them gently for about 5 minutes until they soften and become fragrant. Stir in the minced garlic and cook for an additional minute, watching carefully so it doesn’t burn. Season lightly with salt and pepper to build a balanced flavor base.
Step 4: Add Broth and Bring to a Boil
Pour in the low-sodium chicken broth and raise the heat to bring everything to a boil. This broth is where all the flavors mingle and develop, so using a good quality base here really makes a difference. Once boiling, you’re ready for the next exciting step.
Step 5: Cook Pasta and Meatballs Together
Carefully add the uncooked acini de pepe or orzo pasta along with the browned meatballs back into the pot. Allow everything to simmer together for 8 to 10 minutes, or until the pasta is tender and the meatballs have cooked through completely. In the final minute, stir in the fresh baby spinach so it wilts beautifully while preserving that lovely fresh color and mild flavor.
Step 6: Serve Hot with Parmesan Topping
Ladle the soup into bowls and sprinkle generously with shredded parmesan cheese. The cheese melts slightly into the hot broth, adding that irresistible finishing richness. Now it’s time to enjoy a bowlful of pure comfort!
How to Serve Italian Wedding Soup Recipe
Garnishes
For an extra special touch, try fresh chopped parsley or a few twists of cracked black pepper on top. A drizzle of high-quality extra virgin olive oil adds silkiness, and a sprinkle of red pepper flakes can bring a gentle heat if you’re feeling adventurous. These garnishes elevate the everyday bowl into something restaurant-worthy.
Side Dishes
This soup pairs beautifully with crusty Italian bread or garlic breadsticks that soak up every last drop of the flavorful broth. A simple green salad with a lemon vinaigrette balances the richness of the meatballs and cheese. For a heartier meal, a side of roasted vegetables can complement the earthy flavors perfectly.
Creative Ways to Present
If you’re serving this Italian Wedding Soup Recipe at a gathering, consider individual soup crocks or mugs to keep things cozy and easy. You might also garnish with edible flowers or microgreens for a fresh, sophisticated look. Layering the ingredients carefully so the meatballs sit on top makes the presentation pop visually.
Make Ahead and Storage
Storing Leftovers
This Italian Wedding Soup Recipe keeps wonderfully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the flavors and avoid any fridge odors. When you reheat, the soup actually tastes even better as the flavors have had more time to meld together.
Freezing
If you want to freeze the soup, it’s best to keep the pasta and spinach separate if possible because they can change texture when frozen and thawed. Freeze the meatballs and broth mixture in a sturdy freezer-safe container for up to 3 months. When ready to eat, thaw overnight and add freshly cooked pasta and spinach before serving for the best results.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until heated through. If the soup has thickened, thin it with a splash of broth or water to reach your preferred consistency. Add fresh spinach during reheating for that fresh pop of green and a dose of nutrients.
FAQs
Can I use turkey instead of beef and pork for the meatballs?
Absolutely! Ground turkey is a leaner option and works well for the meatballs, though they may be slightly less juicy. Adding a bit more olive oil or bread crumbs can help maintain tenderness.
What type of pasta is best for Italian Wedding Soup Recipe?
Traditional choices like acini de pepe or orzo are perfect because their small size complements the meatballs and broth beautifully. You can also use tiny pastina or other small pastas if you prefer.
Is Italian Wedding Soup spicy?
Not by default. The classic recipe is savory and comforting without heat, but you can easily add red pepper flakes or a splash of hot sauce to spice things up if you like a little kick.
Can I make this soup vegetarian?
You can! Substitute the meatballs with vegetarian “meatballs” made from plant-based proteins or vegetables and use vegetable broth instead of chicken broth. The soup will still be flavorful and satisfying.
How long does it take to make this soup from start to finish?
Including prep and cooking, this Italian Wedding Soup Recipe takes about 50 minutes total. It’s relatively quick, making it great for a hearty weeknight meal.
Final Thoughts
There’s just something incredibly comforting about a pot of Italian Wedding Soup on the stove, filling your kitchen with warm aromas and the promise of a satisfying meal. This recipe isn’t just soup; it’s a celebration of simple ingredients coming together to create joy in every spoonful. I can’t wait for you to try this Italian Wedding Soup Recipe and make it a new staple in your home—it’s guaranteed to bring smiles around your table.
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
This classic Italian Wedding Soup features tender homemade meatballs simmered in a savory chicken broth with diced vegetables, pasta, and fresh spinach, topped with parmesan cheese for a comforting and hearty meal.
Ingredients
Meatballs
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1/2 cup fresh white bread crumbs
- 3/4 teaspoon Italian seasoning
- 1/2 cup shredded parmesan
- 1 egg
- Salt and pepper, to taste
Soup
- 1 Tbsp olive oil (for browning meatballs)
- 1 Tbsp olive oil (for sautéing vegetables)
- 1 cup carrots, diced
- 1 cup onion, diced
- 1/2 cup celery, diced
- 2 teaspoons garlic, minced
- 5 (14.5 ounce) cans low-sodium chicken broth
- 1 cup acini de pepe or orzo pasta, uncooked
- 3 cups baby spinach leaves
- Shredded parmesan cheese, for serving
Instructions
- Prepare Meatballs: In a large mixing bowl, combine the ground beef, ground pork, bread crumbs, Italian seasoning, shredded parmesan, egg, salt, and pepper. Gently mix until all ingredients are evenly combined, then shape the mixture into 1-inch meatballs.
- Brown Meatballs: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add half of the meatballs and cook for about 3 minutes per side, turning to brown all sides. Transfer the browned meatballs to a plate and repeat with the remaining meatballs.
- Sauté Vegetables: Add the remaining 1 tablespoon olive oil to the same pot and reduce heat to medium-low. Add diced onion, carrots, and celery and cook for 5 minutes until softened. Stir in the minced garlic and cook for an additional minute. Season with salt and pepper to taste.
- Add Broth and Boil: Pour in the low-sodium chicken broth, raise the heat, and bring the mixture to a boil.
- Cook Pasta and Meatballs: Add the uncooked pasta and browned meatballs to the boiling broth. Cook for 8 to 10 minutes until the pasta is tender and the meatballs are fully cooked. In the last minute of cooking, add the baby spinach leaves and cook until just wilted.
- Serve: Ladle the soup into bowls and top with extra shredded parmesan cheese. Serve hot for a comforting Italian meal.
Notes
- Use fresh white bread crumbs for the best texture in meatballs.
- Italian seasoning can be substituted with a mix of dried basil, oregano, and thyme if unavailable.
- Acini de pepe pasta can be replaced with small pasta like orzo or ditalini.
- For a lower sodium dish, opt for no-salt-added chicken broth.
- Meatballs can be made in advance and refrigerated or frozen before cooking.
