Why You’ll Love This Recipe
This Italian Wedding Soup delivers the perfect balance of taste, texture, and nutrition. With juicy, bite-sized meatballs, nutrient-rich greens, and a flavorful broth, every spoonful is deeply satisfying. It’s a complete meal in a bowl, easy to make, and great for leftovers. Whether you’re feeding your family or prepping for the week, this soup will be a staple in your kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ground beef and pork (or just ground beef)
- Egg
- Breadcrumbs
- Parmesan cheese
- Garlic
- Salt and pepper
- Olive oil
- Onion
- Carrots
- Celery
- Chicken broth
- Acini di pepe or other small pasta
- Fresh spinach or escarole
- Fresh parsley
Directions
- In a bowl, mix together the ground meat, egg, breadcrumbs, Parmesan cheese, minced garlic, salt, and pepper. Shape the mixture into small meatballs.
- Heat olive oil in a large pot over medium heat. Add the meatballs in batches and cook until browned on all sides. Remove and set aside.
- In the same pot, add chopped onions, carrots, and celery. Sauté until softened.
- Pour in the chicken broth and bring to a simmer.
- Return the meatballs to the pot and simmer for about 10 minutes.
- Stir in the pasta and cook until tender, about 8–10 minutes.
- Add the spinach or escarole and cook for another 2–3 minutes, until wilted.
- Finish with fresh parsley and additional grated Parmesan, if desired.
Servings and timing
This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Variations
- Use turkey or chicken for a leaner meatball.
- Swap spinach with kale or escarole based on availability or preference.
- Add a squeeze of lemon juice before serving for a fresh twist.
- Use orzo or ditalini pasta if acini di pepe isn’t available.
- Make it gluten-free by using gluten-free breadcrumbs and pasta.
Storage/Reheating
Let the soup cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, warm on the stovetop over medium heat or microwave in 1–2 minute intervals, stirring in between. If the pasta absorbs too much broth, add a splash of water or extra broth when reheating.
FAQs
How do I keep the meatballs from falling apart in the soup?
Make sure to include the egg and breadcrumbs in the mixture, and don’t skip browning them before adding to the soup.
Can I use store-bought meatballs?
Yes, pre-cooked frozen meatballs can be a shortcut. Just thaw and simmer in the soup until heated through.
What kind of pasta works best?
Acini di pepe is traditional, but orzo, ditalini, or even small shells can be used.
Can I make this soup ahead of time?
Yes, Italian Wedding Soup stores well and actually tastes better the next day as the flavors meld.
Is Italian Wedding Soup healthy?
Yes, it’s packed with protein, vegetables, and can be made leaner with chicken or turkey meatballs.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess water before adding to the soup.
How do I make this soup vegetarian?
Skip the meatballs and add white beans or plant-based meatballs instead, and use vegetable broth.
What can I serve with Italian Wedding Soup?
It pairs well with crusty bread, a side salad, or a light sandwich.
Can I freeze the soup with pasta in it?
It’s better to freeze without the pasta, then add cooked pasta when reheating to avoid mushiness.
How can I add more flavor to the broth?
Add a Parmesan rind during simmering, or use homemade chicken broth for a richer taste.
Conclusion
Italian Wedding Soup is a delightful, soul-warming meal that’s simple enough for weeknights yet elegant enough for gatherings. Its nourishing ingredients and comforting flavors make it a timeless favorite. Once you try this homemade version, it’s sure to become a go-to recipe in your kitchen.
Print
Italian Wedding Soup is a comforting, flavorful dish made with tender meatballs, fresh vegetables, small pasta, and leafy greens simmered in a savory chicken broth. It’s a hearty, wholesome meal perfect for any time of year.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork (or use 1 lb ground beef total)
- 1 egg
- 1/3 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth
- 3/4 cup acini di pepe or other small pasta
- 4 cups fresh spinach or escarole
- 2 tbsp fresh parsley, chopped
- Additional grated Parmesan for serving (optional)
Instructions
- In a bowl, combine ground meats, egg, breadcrumbs, Parmesan, garlic, salt, and pepper. Mix and roll into small meatballs.
- Heat olive oil in a large pot over medium heat. Brown meatballs in batches until golden. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until softened, about 5–6 minutes.
- Add chicken broth and bring to a simmer.
- Return meatballs to the pot and simmer for 10 minutes.
- Stir in pasta and cook until tender, about 8–10 minutes.
- Add spinach or escarole and simmer for 2–3 minutes until wilted.
- Finish with fresh parsley and serve with extra Parmesan if desired.
Notes
- Brown meatballs before simmering to keep them firm and flavorful.
- Add a Parmesan rind while simmering for extra flavor.
- Use kale, escarole, or frozen spinach as alternatives to fresh spinach.
- Use gluten-free pasta and breadcrumbs for a gluten-free version.
- Soup tastes even better the next day—great for leftovers!
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
