Italian Wedding Soup Recipe

Italian Wedding Soup is the kind of cozy, homey recipe that makes you feel hugged from the inside out. With juicy little meatballs, vibrant veggies, tender pasta, and a golden broth packed with flavor, it’s a complete meal in a bowl—and one you’ll want to come back to all season long (and yes, it tastes just as good reheated for lunch the next day!).

Ingredients You’ll Need

The beauty of Italian Wedding Soup is in its simple but perfectly balanced ingredients. Each one is essential, from the aromatic veggies to those cute little pasta pearls and the rich broth—they all play a key role in creating that signature flavor and heartwarming comfort.

• Olive oil: Adds a subtle richness and helps the meatballs brown to savory perfection.
• Ground beef & ground pork: The classic combo for juicy, flavorful mini meatballs; you can swap either for chicken or turkey if you like.
• Egg: Binds the meatball mixture so they’re tender but don’t fall apart in the soup.
• Italian breadcrumbs: Soaks up the flavors, keeping the meatballs light and moist.
• Parmesan cheese: Freshly grated is best—this adds a savory, slightly nutty depth to both the meatballs and for finishing the soup.
• Fresh parsley: A burst of freshness that brightens everything in the soup.
• Garlic (fresh & minced): Infuses the broth, meatballs, and veggies with that signature Italian warmth.
• Yellow onion, carrots, and celery: The classic trio for building a flavorful veggie base.
• Chicken broth: Provides a savory, golden base for every spoonful; use low sodium to control saltiness.
• Italian seasoning: Adds a medley of herbs—oregano, basil, rosemary—that makes every bite sing.
• Acini de pepe pasta (or orzo/ditalini): Little pasta pearls that soak up all the delicious flavors without overwhelming the soup.
• Fresh spinach: Wilts gently into the broth, adding color and nutrients; thawed frozen spinach works in a pinch.
• Salt & pepper: Adjust these to taste for perfect seasoning.
• Extra Parmesan, to serve: Don’t skip that generous grating right before serving—it’s like a warm hug!

Variations

One of the most delightful things about Italian Wedding Soup is how adaptable it is—don’t be afraid to make it your own! Whether you’re working with what’s in the fridge, feeding picky eaters, or just want to mix things up, this classic soup welcomes your personal touch.

• Chicken Meatballs: Swap the beef and pork for ground chicken or turkey and use the same flavor base for lighter meatballs.
• Greens Galore: Use kale, escarole, or Swiss chard instead of spinach for extra heartiness and a slightly different flavor profile.
• Gluten-Free Option: Use gluten-free breadcrumbs in the meatballs and swap in your favorite small gluten-free pasta variety.
• Spicy Kick: Add a pinch of red pepper flakes to the broth or a dash of hot sauce for some gentle heat.
• Vegetarian Twist: Make veggie “meatballs” from lentils or mushrooms, and use veggie broth to make the soup fully plant-based.

How to Make Italian Wedding Soup

Step 1: Mix and Shape the Meatballs

In a large bowl, gently combine the ground beef, ground pork, beaten egg, Italian breadcrumbs, Parmesan, minced garlic, chopped parsley, salt, and pepper. Don’t overwork the mixture—just lightly fold together until blended, then roll into small 3/4-inch balls. This ensures each little meatball stays juicy and tender once cooked in the soup!

Step 2: Brown the Meatballs

Heat the olive oil in a large soup pot over medium-high. Working in batches so you don’t crowd the pan, brown the meatballs on all sides. You’re just looking for a golden crust here; don’t worry if they’re not cooked through—they’ll finish gently in the broth, infusing even more flavor.

Step 3: Sauté the Veggies

Add your diced onions, carrots, and celery to the pot and cook until softened and fragrant, about 6 minutes. If things look a little dry, splash in a bit more olive oil. Next, add the garlic and Italian seasoning, stirring for another minute to wake up those beautiful herby aromas.

Step 4: Build the Broth and Simmer

Pour in the chicken broth and bring everything to a boil, then lower to a gentle simmer. Return the browned meatballs to the pot. This is where the flavors truly come together—the meatballs finish cooking, and the veggies turn ridiculously tender in the savory broth.

Step 5: Cook the Pasta Separately (Best for Leftovers!)

While the soup simmers, boil the acini de pepe (or your chosen pasta) in a separate pot until al dente, then drain. This extra step keeps the pasta from soaking up all the broth if you’re planning on leftovers—simply add a scoop of pasta to each bowl as you serve. For same-day serving, feel free to cook the pasta right in the soup!

Step 6: Wilt the Spinach and Finish

Stir in the fresh spinach and let it wilt for about 2 minutes—the bright green color is so inviting! Taste and adjust the seasoning with extra salt and pepper if needed, then ladle the soup into bowls over the cooked pasta. Finish with a good shower of grated Parmesan and dive in!

How to Serve Italian Wedding Soup

Garnishes

A generous sprinkle of freshly grated Parmesan is a must (it melts over the hot soup for a little extra richness). If you want to kick things up further, a crack of black pepper, a few tiny parsley leaves, or even a squeeze of lemon adds wonderful contrast and brightness to your Italian Wedding Soup.

Side Dishes

This soup loves company! Serve Italian Wedding Soup with a chunk of warm, crusty bread or focaccia—perfect for soaking up every last drop. An Italian chopped salad or a platter of marinated olives also rounds out the meal beautifully for a simple family dinner or a soup-and-salad lunch.

Creative Ways to Present

If you’re hosting or want your dinner to feel a touch special, try serving the soup in small bowls or mugs as an appetizer, or in a big earthenware pot for family-style serving. Garnish each bowl right at the table so the cheese looks fresh and guests can really see—and smell!—all those lovely steaming ingredients.

Make Ahead and Storage

Storing Leftovers

Leftover Italian Wedding Soup keeps beautifully for 3–4 days in the fridge—just store the soup and pasta separately in airtight containers so the pasta stays perfect (not mushy!). The flavors will meld even more as they rest, making lunches extra delicious.

Freezing

One of the best things about Italian Wedding Soup: it freezes like a dream! Freeze the soup (without pasta) in individual portions or a big container for up to 3–4 months. Just pop out what you need, boil a fresh batch of pasta, and you have a scratch-made meal in minutes.

Reheating

Reheat the soup gently on the stovetop or in the microwave until piping hot. If the broth has thickened, add a splash of water or broth to bring it back to your desired consistency. Add the cooked pasta just before serving so it doesn’t overcook or turn mushy.

FAQs

Final Thoughts

If you’re searching for a feel-good, flavor-packed meal that quiets a busy day, you can’t beat Italian Wedding Soup. Give this recipe a try—I promise, one bowl and you’ll see why it’s such a beloved classic with families everywhere. Mangia and enjoy every spoonful!

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