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Italian Wedding Soup Recipe

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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.

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

  1. Combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and black pepper in a bowl.
  2. Shape the mixture into small bite-sized meatballs.
  3. Heat the olive oil in a large soup pot and lightly brown the meatballs, then transfer them to a plate.
  4. Cook the onion, carrots, and celery in the same pot until softened.
  5. Pour in the chicken broth and bring to a gentle boil.
  6. Return the meatballs to the pot and simmer until fully cooked.
  7. Stir in the acini di pepe or orzo and cook until tender.
  8. Add the spinach or escarole and cook just until wilted.
  9. Taste and adjust the seasoning with salt and black pepper as needed.
  10. 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.

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