If you’re a fan of comforting, hearty soups that bring the whole family together, you’re going to adore this Italian Wedding Soup with Meatballs and Spinach Recipe. I absolutely love how this classic dish combines tender, flavorful meatballs with fresh greens and a rich, savory broth. Whether you’re new to making soup or looking for a go-to that never disappoints, this recipe hits all the right notes—and I’m excited to share it with you!
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The combination of tender meatballs, fresh spinach, and a savory broth delivers a comforting flavor that’s neither too heavy nor too bland.
- Versatile Cooking Methods: Whether you prefer stove top, Crock Pot, or Instant Pot, this recipe adapts beautifully to your kitchen style.
- Family-Approved Comfort Food: My family goes crazy for this soup, and I bet yours will too—it’s a meal that feels like a warm hug.
- Great for Meal Prep: It stores and freezes well, making it a fantastic make-ahead option for busy weeks.
Ingredients You’ll Need
For this Italian Wedding Soup with Meatballs and Spinach Recipe, you’ll want to gather fresh, quality ingredients that meld beautifully together. The meatball mix balances beef and pork for the perfect texture, and fresh spinach adds vibrant color and nutrition. Here are the key players to have on hand.
- Olive oil: Use good-quality extra virgin olive oil; it adds a subtle richness when browning the meatballs and sautéing veggies.
- Ground beef and ground pork: Combining these two gives the meatballs a juicy, tender bite without being too dense.
- Egg: Helps bind the meatballs, so they don’t fall apart while cooking.
- Italian breadcrumbs: Adds just the right amount of filler and texture—don’t use plain breadcrumbs, as Italian-seasoned adds a bit of flavor!
- Parmesan cheese: Both inside the meatballs and for garnish, freshly grated Parmesan imparts that signature Italian flavor.
- Garlic and fresh parsley: These aromatics brighten the meatballs and the broth for depth and freshness.
- Yellow onion, carrots, and celery: The classic soffritto trio—slowly cooking these builds a flavorful soup base.
- Chicken broth: Use a good-quality broth or homemade for the best flavor—you’ll taste the difference.
- Italian seasoning: A blend of herbs that gently seasons the broth and ties the flavors together.
- Acini de pepe pasta: These tiny pasta bits soak up the broth perfectly and are traditional in this soup.
- Fresh spinach: Adds beautiful green color and fresh flavor; spinach wilts quickly into the hot broth.
- Salt and pepper: Essential for balancing flavors to your taste.
Variations
I love that this Italian Wedding Soup with Meatballs and Spinach Recipe is naturally flexible, so you can make it your own. Over time, I’ve tweaked it here and there to fit different moods and dietary needs—feel free to do the same!
- Chicken Meatballs: When I first swapped beef and pork for chicken, the soup turned out lighter but still super satisfying—great if you want a leaner option.
- Frozen Spinach: Not always easy to find fresh spinach, so I’ve used thawed frozen spinach with great results; just make sure to squeeze out the excess liquid.
- Pasta Alternatives: I’ve tried ditalini and orzo as substitutes for acini de pepe, and each gives a nice texture so don’t stress if you can’t find one.
- Spicy Kick: Adding a splash of hot sauce or a pinch of red pepper flakes gives it a subtle heat that wakes up the flavors without overpowering the soup.
How to Make Italian Wedding Soup with Meatballs and Spinach Recipe
Step 1: Mix and Roll the Meatballs
This is where the magic begins! Combine the ground beef and pork with the egg, Italian breadcrumbs, grated Parmesan, minced garlic, fresh parsley, salt, and pepper. I like to gently mix everything with my hands—don’t overwork the meat, or the meatballs can get tough. Then, roll the mixture into small ¾-inch balls. Small meatballs are key here because they cook evenly in the soup and give you perfect little bites every time.
Step 2: Brown the Meatballs
Heat a tablespoon of olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes on each side until they’re golden but not fully cooked through—that will happen later in the soup. This step locks in flavor and keeps them from falling apart. Once browned, transfer them to a plate and set aside.
Step 3: Sauté the Vegetables
In the same pot, add the diced onion, carrots, and celery. Cook over medium heat for about 6 minutes until they’re softened and fragrant — sometimes I add a little more olive oil here if the pan looks dry. Then stir in the minced garlic and Italian seasoning and cook for another minute. This builds the aromatic base for your soup.
Step 4: Simmer the Soup
Pour in the chicken broth and bring everything to a boil. Then reduce to a gentle simmer and add back the browned meatballs. Let them cook gently in the broth while you prepare the pasta separately. This trick keeps the pasta from soaking up too much broth if you want leftovers later — trust me, it makes a big difference.
Step 5: Cook the Pasta and Add Spinach
Boil the acini de pepe pasta in a separate pot until al dente, then drain. Add the pasta directly to the serving bowls rather than mixing it into the pot, especially if you plan leftovers—this way the pasta keeps its texture. Meanwhile, stir the fresh spinach into the simmering soup and cook just until wilted, about 2 minutes. This adds a fresh pop of color and nutrients.
Step 6: Serve and Garnish
Ladle the soup into bowls over the pasta, and don’t skimp on the freshly grated Parmesan cheese—my family insists it’s essential! It adds a salty, nutty finish that makes this soup truly memorable. Serve warm and enjoy the cozy vibes.
Pro Tips for Making Italian Wedding Soup with Meatballs and Spinach Recipe
- Don’t Overmix the Meatballs: I learned that overworking the meat makes the meatballs dense and tough, so handle the mixture gently for tender results.
- Cook Pasta Separately for Leftovers: Boiling the pasta apart and adding it to bowls prevents soggy leftovers — a simple trick that changed the game in my kitchen.
- Use Fresh Parmesan for Garnish: Freshly grated Parmesan melts beautifully and enhances the soup’s flavor in a way pre-grated cheese just can’t match.
- Add Spinach Last: Toss in spinach right before serving to keep its vibrant color and fresh texture; overcooking makes it dull and mushy.
How to Serve Italian Wedding Soup with Meatballs and Spinach Recipe
Garnishes
I always top my Italian Wedding Soup with a generous sprinkle of freshly grated Parmesan and sometimes a few cracked black peppercorns. If you want to get fancy, a drizzle of good olive oil and some chopped fresh parsley brightens the bowl and lifts the flavors beautifully.
Side Dishes
My go-to sides for this soup are a crusty loaf of garlic bread or my favorite No Knead Bread—it’s perfect for sopping up that flavorful broth. A light, crisp salad also pairs nicely if you want to balance the meal with some fresh crunch.
Creative Ways to Present
For a special dinner, I’ve served this soup in mini bread bowls—such a fun, rustic touch that instantly impresses guests. You can also garnish with edible flowers or fresh herb sprigs for visuals that pop at your next gathering.
Make Ahead and Storage
Storing Leftovers
I store leftover soup in airtight containers and refrigerate for up to 3-4 days. I always keep the pasta separate or add it fresh when serving to avoid mushy noodles. This soup even tastes better the next day because the flavors have more time to meld.
Freezing
Freezing Italian Wedding Soup with Meatballs and Spinach Recipe is a lifesaver! Just freeze the soup without the pasta in a freezer-safe container for up to 3-4 months. When you’re ready, thaw it overnight in the fridge and cook fresh pasta or add freshly cooked pasta to heated soup for best texture.
Reheating
To reheat, gently warm the soup on the stove over medium heat until heated through. Then, add fresh cooked pasta and stir in the spinach at the last minute. I avoid microwaving this soup because slow warming helps keep the meatballs tender and the broth clear.
FAQs
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Can I use frozen spinach instead of fresh for this Italian Wedding Soup with Meatballs and Spinach Recipe?
Absolutely! Frozen spinach works well, especially when it’s thawed and squeezed dry to remove excess moisture. I’ve found it’s a great backup when fresh spinach isn’t available, and it still gives that lovely green color and mild flavor.
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What’s the best way to prevent the meatballs from falling apart in the soup?
The key is to gently combine the meatball ingredients without overmixing and to brown the meatballs first. Searing them locks in their shape. Also, keeping the meatballs small (about ¾ inch) helps them cook quickly and remain intact while simmering.
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Can I make this soup in a slow cooker or Instant Pot?
Yes! This recipe translates beautifully. For slow cooker, you brown the meatballs then simmer everything for several hours. For Instant Pot, you can brown the meatballs with sauté mode, pressure cook with broth, and add pasta and spinach last. Both methods save time and infuse great flavor.
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How do I avoid soggy pasta if I want leftovers?
Cook the pasta separately and add it to individual bowls when serving rather than mixing it into the soup pot. This way, the pasta doesn’t soak up all the broth and stay perfectly tender the next day.
Final Thoughts
I can’t tell you how many times this Italian Wedding Soup with Meatballs and Spinach Recipe has become my go-to for cozy dinners, potlucks, or even weeknight meals when I want something comforting but quick. The small, juicy meatballs paired with bright spinach and a hearty broth feel like a warm hug every time—plus, the leftovers only get better! I hope you give this one a try, and that it brings as much joy to your table as it does to mine.
Print
Italian Wedding Soup with Meatballs and Spinach Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
Italian Wedding Soup is a comforting, flavorful soup combining tender meatballs, fresh vegetables, and small pasta simmered in a savory chicken broth, finished with fresh spinach and Parmesan cheese. This classic recipe offers multiple cooking methods including stovetop, Crock Pot, and Instant Pot for versatile preparation.
Ingredients
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Prepare the meatballs: Gently combine ground beef, ground pork, egg, Italian breadcrumbs, Parmesan, garlic, parsley, salt, and pepper without overworking the meat. Roll into ¾-inch balls.
- Brown the meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown meatballs in batches for about 2 minutes until they develop a light crust. Remove and set aside. The inside will finish cooking in the soup.
- Sauté vegetables: Add diced onion, carrots, and celery to the pot. Cook over medium heat for 6 minutes until softened, adding olive oil if needed. Stir in garlic and Italian seasoning and cook for 1 minute more.
- Add broth and simmer: Pour in chicken broth and bring the soup to a boil. Reduce heat and add the browned meatballs back into the pot. Let simmer gently.
- Cook pasta separately: Boil acini de pepe pasta in a separate pot until al dente, then drain. This prevents the pasta from absorbing too much broth if storing leftovers. Pasta can be added directly to the soup if no leftovers are planned.
- Add spinach and finish soup: Stir fresh spinach into the simmering soup and cook for about 2 minutes until wilted.
- Serve and garnish: Ladle soup into bowls with pasta, garnish with freshly grated Parmesan cheese, and serve hot.
Notes
- Flavor Enhancers: Add 1 teaspoon each of hot sauce (such as Frank’s Hot Sauce), Worcestershire sauce, and mustard powder when adding Italian seasoning for subtle depth without spiciness.
- Use small meatballs (¾ to 1 inch) for perfect bites in the soup.
- Frozen spinach (10 oz) can be substituted; thaw and pat dry before adding.
- Alternative small pastas including ditalini or orzo work well.
- Pair with crusty, airy bread like No Knead Bread for dipping.
- Refrigerate leftovers in airtight containers for 3-4 days or freeze for up to 3-4 months; store pasta separately to maintain texture.
- For Crock Pot method: Brown meatballs, then combine all ingredients except pasta and spinach and cook on high for 4 hours or low for 8 hours. Add pasta separately when serving, stir in spinach just before serving.
- For Instant Pot method: Brown meatballs using sauté mode, sauté vegetables with seasonings, deglaze pot with broth, pressure cook for 5 minutes with meatballs inside. Add pasta separately or cook in pot using sauté function for 9 minutes. Stir in spinach before serving.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups soup with pasta)
- Calories: 320
- Sugar: 4g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 85mg
