There’s something undeniably comforting about a steaming bowl of Italian Wedding Soup. With tender, juicy meatballs, vibrant greens, and tiny pasta floating in a rich, savory broth, every spoonful is packed with flavor. It’s the perfect balance of hearty and light, making it an ideal meal for any season. Trust me—once you try this, it’ll become a go-to in your kitchen!
Why You’ll Love Italian Wedding Soup
Cozy & Comforting
A warm, nourishing bowl that feels like a hug in soup form.
Full of Flavor
Savory meatballs, fresh veggies, and aromatic herbs come together beautifully.
Easy to Make
Simple ingredients, straightforward steps, and a restaurant-quality result.
Healthy & Satisfying
Packed with protein, fiber, and essential nutrients.
Great for Meal Prep
Tastes even better the next day, making it perfect for leftovers.
Ingredients in Italian Wedding Soup
This soup gets its delicious depth of flavor from a handful of simple ingredients.
Ground Beef & Pork: A mix of meats gives the meatballs rich, juicy flavor.
Breadcrumbs & Parmesan: Help bind the meatballs while adding cheesy goodness.
Garlic & Onion: Essential aromatics for both the meatballs and the broth.
Egg: Helps hold the meatballs together.
Italian Seasoning: A blend of herbs that gives the soup its signature taste.
Chicken Broth: The base of the soup—use homemade or store-bought.
Acini di Pepe Pasta: Small pasta pearls that add just the right amount of texture.
Carrots & Celery: Classic soup veggies for added color and nutrition.
Fresh Spinach or Escarole: Adds a fresh, slightly bitter note that balances the richness.
Salt & Pepper: Simple seasonings that bring out the best in every ingredient.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Make the Meatballs
In a bowl, mix the ground beef, pork, breadcrumbs, Parmesan, egg, garlic, onion, Italian seasoning, salt, and pepper. Roll into small meatballs.
Sauté the Veggies
Heat a large pot over medium heat. Add a drizzle of oil and sauté the carrots and celery until softened.
Simmer the Broth
Pour in the chicken broth and bring it to a simmer.
Cook the Meatballs
Gently drop the meatballs into the simmering broth. Let them cook until fully cooked through.
Add the Pasta
Stir in the acini di pepe pasta and cook until tender.
Finish with Greens
Add the spinach (or escarole) and let it wilt into the soup.
Serve & Enjoy
Ladle into bowls, top with extra Parmesan, and enjoy warm!
How to Serve Italian Wedding Soup
- Crusty Bread: A slice of warm, toasted bread is perfect for soaking up the broth.
- Grated Parmesan: A sprinkle of fresh Parmesan on top takes it to the next level.
- Fresh Herbs: Garnish with parsley or basil for a fresh, vibrant touch.
- Side Salad: Pair with a simple green salad for a balanced meal.
Additional Tips
- Make-Ahead Meatballs: Prep and freeze meatballs for easy soup-making later.
- Use Ground Turkey: A lighter option that still tastes amazing.
- Control the Salt: Use low-sodium broth and adjust seasoning to your taste.
- Cook Pasta Separately: If storing leftovers, cook the pasta separately to avoid it soaking up too much broth.
FAQ
Q1: Can I use a different pasta?
A1: Absolutely! Orzo, ditalini, or even couscous work well.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 3 days.
Q3: Can I freeze Italian Wedding Soup?
A3: Yes! Freeze without the pasta, then add fresh pasta when reheating.
Q4: What’s the best way to reheat this soup?
A4: Warm it on the stovetop over medium heat, adding extra broth if needed.
Q5: Can I make this in a slow cooker?
A5: Yes! Add everything except the pasta and greens, cook on low for 6 hours, then stir in the pasta and greens before serving.
Q6: What greens work best?
A6: Spinach, escarole, or kale all work beautifully.
Q7: Can I use store-bought meatballs?
A7: Yes, but homemade meatballs give the best flavor.
Q8: How do I make this soup thicker?
A8: Reduce the broth slightly or add more pasta.
Q9: What protein substitutes can I use?
A9: Try ground chicken or even plant-based meat for a vegetarian option.
Q10: Can I make this soup dairy-free?
A10: Just skip the Parmesan or use a dairy-free alternative.
Final Thoughts
This Italian Wedding Soup is cozy, flavorful, and surprisingly easy to make. Whether you’re serving it for a comforting dinner or prepping a big batch for the week, it’s sure to become a family favorite. Try it out, and let me know what you think!
Print
Italian Wedding Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Wedding Soup is a hearty, comforting dish featuring juicy homemade meatballs, tender pasta, and fresh leafy greens in a flavorful broth. A perfect balance of protein, vegetables, and rich flavors, this soup is ideal for a cozy meal. #ItalianSoup #ComfortFood #HealthyDinnerRecipes #HomemadeSoup
Ingredients
For the Meatballs:
- 1/2 lb ground beef (85/15 meat-to-fat ratio)
- 1/2 lb ground pork
- 1/4 cup finely diced onion
- 3 garlic cloves, minced
- 1 egg
- 1/2 tbsp Worcestershire sauce
- 1 slice of bread, soaked in milk
- 1/2 cup grated Parmesan cheese
- 1/2 tbsp dried parsley
- Salt & black pepper, to taste
For the Soup:
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2–3 medium carrots, diced
- 2–3 celery ribs, diced
- 4 cloves garlic, minced
- 12 cups vegetable or chicken broth, heated
- Salt & black pepper, to taste
- 1 cup tiny pasta (such as orzo)
- 1 medium bunch of endive, escarole, or kale, chopped
- 2 eggs
- 1/4 cup grated Parmesan cheese
Instructions
Prepare the Meatballs:
- In a large bowl, combine the ground beef, ground pork, onion, garlic, egg, Worcestershire sauce, soaked bread, Parmesan, parsley, salt, and pepper. Mix until just combined.
- Roll into 1-inch meatballs and set aside.
Make the Soup:
- Heat a large Dutch oven over medium heat and add olive oil.
- Sauté onions, carrots, and celery until softened and golden brown, about 5–7 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in the heated broth, season with salt and pepper, and bring to a simmer.
- Add the meatballs and cook for 15 minutes.
- Stir in the chopped leafy greens and pasta, then let cook for another 8 minutes, until pasta is tender.
Finish with Egg & Parmesan:
- In a small bowl, whisk together the eggs and Parmesan cheese.
- Gently stir the soup in a circular motion while slowly drizzling in the egg mixture. Let cook for 1 minute.
- Serve immediately, garnished with extra Parmesan if desired.
Notes
- Substitute ground turkey or chicken for a leaner meatball option.
- Use acini di pepe, ditalini, or even small shells instead of orzo.
- Make it gluten-free by using gluten-free pasta and breadcrumbs.
- Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 291
- Sugar: 5g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 90mg