Classic Italian Wedding Soup is a heartwarming bowl filled with tiny meatballs, tender greens, and little pasta shapes swimming in a clear, flavorful broth. The mix of juicy meat, fresh greens like spinach or escarole, and comforting broth makes it a dish that always feels like a warm hug. It’s simple but packed with gentle, satisfying flavors that bring a bit of Italy right to your kitchen.
I love making this soup when I want something that feels both special and cozy. The mini meatballs are fun to roll and cook, and they make every spoonful exciting. One tip I have is to use homemade broth if you can—it really lifts the whole soup and makes it taste fresh and full of love. It’s also a great way to sneak some greens into the meal, which everyone usually ends up liking in this soup.
My favorite way to enjoy Italian Wedding Soup is with a crusty piece of bread on the side to soak up every last drop. It’s one of those dishes that’s perfect for sharing, whether it’s a family dinner or a small gathering. Every time I serve it, I get the same happy smiles, and it’s clear this soup brings a little extra warmth to the table.
Key Ingredients & Substitutions
Meatballs: I like using a mix of ground beef and pork because it gives the meatballs nice flavor and tenderness. If you want a lighter version, try ground turkey or chicken. Breadcrumbs keep them tender, but gluten-free crumbs work fine too.
Broth: Chicken broth is classic and adds great flavor. Using homemade broth makes the soup richer, but store-bought works well for busy days. For a vegetarian option, use vegetable broth and skip the meatballs or substitute with plant-based ones.
Greens: Fresh spinach adds a mild taste and lovely color. You can swap it for escarole, kale, or swiss chard — just adjust the cooking time since some greens taste better with a little longer cooking.
Pasta: Acini di pepe (tiny round pasta) is traditional and charming but tiny orzo or small pasta shapes like tiny shells work just as well. Avoid larger shapes so they fit nicely in the spoon with the meatballs and broth.
How Do You Make Tender Meatballs That Hold Together?
Making the perfect meatballs can feel tricky but these tips help a lot:
- Gently mix the meat and ingredients without overworking. Overmixing can make the meat tough.
- Add breadcrumbs and an egg to keep the meatballs tender and help them bind.
- Roll meatballs evenly about 1 inch wide for uniform cooking.
- Brown the meatballs in a pan before adding to soup for extra flavor and firmness, or drop them directly into the simmering broth for a softer texture.
- Simmer gently; a rolling boil can break meatballs apart.
Following these steps gives you tender, flavorful meatballs that stay in the soup and add a joyful bite every time.
Equipment You’ll Need
- Large pot – perfect for cooking the soup all in one place without crowding.
- Mixing bowl – handy for combining meatball ingredients evenly.
- Wooden spoon – great for stirring soup gently without breaking meatballs.
- Measuring cups and spoons – to keep your ingredient amounts just right.
- Slotted spoon – useful for removing meatballs if you want to brown them separately.
Flavor Variations & Add-Ins
- Swap ground beef and pork with ground turkey for a lighter-tasting soup that’s still hearty.
- Use kale or swiss chard instead of spinach for a stronger, earthier green flavor.
- Add minced garlic or red pepper flakes for a bit of spicy kick and depth.
- Stir in cooked white beans for extra protein and a creamier texture if you want to skip pasta.
How to Make Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1 cup small pasta (acini di pepe or orzo)
- 4 cups fresh spinach, chopped (or escarole)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and around 25 minutes to cook. In total, expect to spend about 45 minutes from start to finish, making a delicious and warming soup perfect for a cozy meal.
Step-by-Step Instructions:
1. Make the Meatballs:
In a big bowl, mix together the ground beef, ground pork, Italian breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Use your hands or a spoon to combine gently—try not to overmix. Then, roll the mixture into small balls, about 1 inch wide, and set them on a plate.
2. Prepare the Soup Base:
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the veggies begin to soften, about 5 to 7 minutes.
3. Cook the Soup:
Pour the chicken broth into the pot and bring it to a boil. Once boiling, carefully add the meatballs into the soup. Turn the heat down to a gentle simmer and cook the meatballs for about 10 minutes, making sure they cook through.
4. Add Pasta and Greens:
Next, add the small pasta to the soup. Cook according to the package directions, usually about 6 to 8 minutes, until the pasta is just tender (al dente). Stir in the chopped spinach and cook for another 2 minutes until the greens wilt.
5. Final Touches and Serving:
Taste the soup and add salt and pepper if needed. Serve it hot, with a sprinkle of grated Parmesan cheese on top. Pair with some crusty bread for a comforting meal that’s sure to please everyone at the table.
Can I Use Frozen Meatballs for This Soup?
Yes! If using frozen meatballs, thaw them completely in the refrigerator overnight before adding to the soup. This helps ensure they cook evenly and don’t make the broth cloudy.
Can I Make Italian Wedding Soup Ahead of Time?
Absolutely! Prepare the soup and meatballs in advance, then store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving, adding a splash of broth if it’s too thick.
What Can I Substitute for Acini di Pepe Pasta?
If you can’t find acini di pepe, use small pasta like orzo, tiny shells, or even small elbow macaroni. Just adjust the cooking time as needed to keep the pasta al dente.
How Should I Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove over medium heat, stirring occasionally. For longer storage, freeze it in portions for up to 2 months and thaw overnight in the fridge before reheating.
