Why I’ll Love This Recipe
I love how this soup is both hearty and light at the same time. The flavorful meatballs, tender pasta, and leafy greens create a balanced meal that is filling without feeling heavy. I also appreciate that it is easy to prepare ahead of time, and the leftovers taste even better as the flavors continue to develop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ground beef
- ground pork or Italian sausage
- breadcrumbs
- grated Parmesan cheese
- egg
- garlic, minced
- fresh parsley, chopped
- Italian seasoning
- salt
- black pepper
- olive oil
- onion, diced
- carrots, diced
- celery, diced
- chicken broth
- acini di pepe or orzo pasta
- baby spinach or escarole
- fresh parsley for garnish
- extra grated Parmesan cheese for serving
Directions
- I combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and black pepper in a bowl.
- I shape the mixture into small bite-sized meatballs.
- I heat a little olive oil in a large soup pot and lightly brown the meatballs, then transfer them to a plate.
- I cook the onion, carrots, and celery in the same pot until softened.
- I pour in the chicken broth and bring it to a gentle boil.
- I return the meatballs to the pot and let them simmer until fully cooked.
- I stir in the pasta and cook until it is tender.
- I add the spinach or escarole and cook just until the greens are wilted.
- I taste the soup and adjust the seasoning with salt and black pepper if needed.
- I serve the soup hot with fresh parsley and extra Parmesan cheese sprinkled over the top.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
Variations
I sometimes use ground turkey or chicken instead of beef and pork for a lighter version. I enjoy adding kale instead of spinach for a heartier texture, and I occasionally include peas or zucchini for extra vegetables. When I want a richer broth, I simmer a Parmesan rind in the soup and remove it before serving.
Storage/Reheating
I store leftover Italian Wedding Soup in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze the soup for up to 3 months. If I know I will be freezing it, I sometimes cook the pasta separately and add it when reheating to keep it from becoming too soft. I reheat the soup gently on the stovetop or in the microwave until it is thoroughly warmed.
FAQs
Why is it called Italian Wedding Soup?
The name refers to the “marriage” of the meat and greens in the soup rather than being a dish traditionally served at weddings.
Can I make the meatballs ahead of time?
Yes. I often prepare the meatballs a day in advance and keep them refrigerated until I am ready to cook the soup.
Which pasta works best for Italian Wedding Soup?
I prefer acini di pepe because it is traditional, but orzo, ditalini, or other small pasta shapes also work well.
Can I freeze Italian Wedding Soup?
Yes. I freeze the soup for up to 3 months. I often freeze it without the pasta or cook the pasta separately for the best texture after reheating.
What should I serve with Italian Wedding Soup?
I enjoy serving it with crusty bread, garlic bread, a Caesar salad, or a simple green salad for a complete and comforting meal.
Conclusion
I love making Italian Wedding Soup because it combines tender meatballs, flavorful broth, fresh greens, and delicate pasta into one comforting bowl. It is a timeless recipe that is nourishing, satisfying, and perfect for everything from weeknight dinners to family gatherings. Every bowl delivers warmth, rich flavor, and classic Italian-inspired comfort.
PrintItalian Wedding Soup Recipe
Italian Wedding Soup is a comforting classic featuring tender homemade meatballs, delicate pasta, fresh greens, and a flavorful broth. Every bowl offers a perfect balance of savory, hearty, and nourishing flavors for cozy family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Fat
Ingredients
- Ground beef
- Ground pork or Italian sausage
- Breadcrumbs
- Grated Parmesan cheese
- Egg
- Garlic, minced
- Fresh parsley, chopped
- Italian seasoning
- Salt
- Black pepper
- Olive oil
- Onion, diced
- Carrots, diced
- Celery, diced
- Chicken broth
- Acini di pepe or orzo pasta
- Baby spinach or escarole
- Fresh parsley, for garnish
- Extra grated Parmesan cheese, for serving
Instructions
- Combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and black pepper in a bowl.
- Shape the mixture into small bite-sized meatballs.
- Heat the olive oil in a large soup pot and lightly brown the meatballs, then transfer them to a plate.
- Cook the onion, carrots, and celery in the same pot until softened.
- Pour in the chicken broth and bring to a gentle boil.
- Return the meatballs to the pot and simmer until fully cooked.
- Stir in the acini di pepe or orzo and cook until tender.
- Add the spinach or escarole and cook just until wilted.
- Taste and adjust the seasoning with salt and black pepper as needed.
- Serve hot, garnished with fresh parsley and extra grated Parmesan cheese.
Notes
- Substitute ground turkey or chicken for a lighter version.
- Use kale instead of spinach for a heartier texture.
- Add peas or zucchini for extra vegetables.
- Simmer a Parmesan rind in the broth for richer flavor, then remove before serving.
- Cook the pasta separately if planning to freeze the soup to maintain the best texture.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze for up to 3 months and reheat gently before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 360 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg