This Italian Wedding Soup combines tender homemade meatballs, tiny pasta, leafy greens, and vegetables in a savory broth. It’s warm, nourishing, and satisfying, with Parmesan adding a classic finish to every bowl.
Despite its name, the soup is delicious any day of the week. Serve it with crusty bread for a cozy family dinner, or make a pot ahead for an easy lunch.
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: Approximately 1 hour
Servings: 6
Why You’ll Love This Recipe
- Tender, flavorful meatballs in every bowl
- A savory broth with carrots, celery, and onion
- Small pasta makes the soup hearty and easy to eat
- Spinach or escarole adds freshness and color
- Parmesan brings everything together
- A comforting one-pot meal for lunch or dinner
- Easy to customize with different greens or pasta
- Leftovers reheat well with a splash of broth
Ingredients
Meatballs
- ½ pound ground beef
- ½ pound ground pork
- ⅓ cup plain breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1 large egg
- 2 tablespoons finely chopped fresh parsley
- 1 clove garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Soup
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups chicken broth
- ¾ cup acini di pepe, or another small pasta
- 4 cups chopped baby spinach or escarole
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
For Serving
- Grated Parmesan cheese
- Chopped fresh parsley
- Crusty bread, optional
How to Make Italian Wedding Soup
Step 1: Mix the Meatball Ingredients
In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, egg, parsley, garlic, Italian seasoning, salt, and pepper.
Mix gently with your hands or a fork just until combined. Avoid packing the mixture too firmly, which can make the meatballs dense.
Step 2: Shape the Meatballs
Roll the mixture into small meatballs, about ¾ inch wide. You should get approximately 35–40 meatballs.
Place them on a plate or parchment-lined tray while you prepare the soup.
Step 3: Brown the Meatballs
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Working in batches, add the meatballs and brown them on several sides for about 4–5 minutes per batch.
They do not need to cook through at this stage. Transfer them to a plate. Carefully pour off excess grease if there is a lot in the pot, leaving a little behind for flavor.
Step 4: Cook the Vegetables
Add the onion, carrots, and celery to the same pot. Cook for 5–6 minutes, stirring occasionally, until the onion softens.
Add the garlic and Italian seasoning and cook for about 30 seconds, just until fragrant.
Step 5: Add the Broth
Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Bring the broth to a gentle boil.
Step 6: Simmer the Meatballs
Return the browned meatballs to the pot. Reduce the heat to a gentle simmer and cook for 10–12 minutes, until the meatballs are fully cooked and the vegetables are tender.
Step 7: Cook the Pasta
Stir in the acini di pepe and cook according to the package directions, usually about 7–9 minutes, until tender.
Stir occasionally so the pasta doesn’t stick to the bottom of the pot.
Step 8: Add the Greens
Stir in the spinach and simmer for 1–2 minutes, until wilted. If using escarole, simmer it for about 4–5 minutes, or until tender.
Taste the soup and add salt and black pepper as needed.
Step 9: Serve
Ladle the soup into bowls and finish with grated Parmesan and fresh parsley. Serve with crusty bread for dipping.
Tips for the Best Italian Wedding Soup
- Make small meatballs. They cook quickly and fit nicely on a spoon with the pasta.
- Mix the meat gently. Overworking the mixture can make the meatballs tough.
- Brown in batches. Crowding the pot can cause the meatballs to steam instead of brown.
- Simmer gently. A rolling boil may break up the meatballs.
- Cook pasta just until tender. It will continue absorbing broth as it sits.
- Season at the end. Broth and Parmesan can both be salty, so taste before adding more salt.
- Serve Parmesan on the side. That lets everyone add as much as they like.
Choosing the Pasta and Greens
Acini di pepe is a classic choice, but other small pasta shapes work well, including:
- Orzo
- Ditalini
- Small stars
- Pastina
- Small shells
Baby spinach wilts quickly and has a mild flavor. Escarole gives the soup a slightly heartier, more traditional leafy texture. Kale can also be used; simmer it until tender before serving.
Delicious Variations
Chicken Meatball Wedding Soup
Use ground chicken or turkey instead of beef and pork. Add an extra tablespoon of Parmesan or a little olive oil to help keep the meatballs tender.
Turkey Wedding Soup
Make the meatballs with ground turkey and use chicken broth. Season the mixture well with parsley, garlic, and Italian seasoning.
Extra-Vegetable Soup
Add diced zucchini or a handful of peas with the greens. Keep the vegetable pieces small so they cook quickly.
Lemon Italian Wedding Soup
Stir in a little fresh lemon juice just before serving. Start with one teaspoon and add more to taste.
Gluten-Free Version
Use gluten-free breadcrumbs and small gluten-free pasta. Check that the broth and other packaged ingredients are certified gluten-free if needed.
Shortcut Meatball Soup
Use fully cooked store-bought meatballs. Add them to the simmering broth and cook until heated through, then continue with the pasta and greens.
Can I Make It Ahead?
Yes. For the best texture, prepare the meatballs and soup base ahead, but cook the pasta separately. Store them in separate airtight containers in the refrigerator.
When ready to serve, bring the soup base to a gentle simmer, add the cooked meatballs and pasta, then stir in the greens until wilted.
Storage
Store cooled leftovers in an airtight container in the refrigerator for up to three days.
The pasta will absorb broth as it sits. When reheating, add extra chicken broth or water to loosen the soup. Warm it gently on the stove or in the microwave until hot.
Can You Freeze Italian Wedding Soup?
The soup can be frozen, but pasta may become softer after thawing. For the best results, freeze the soup without the pasta and greens for up to three months.
Thaw overnight in the refrigerator, reheat the soup, then cook fresh pasta and add the greens before serving. If freezing the complete soup, use a freezer-safe container and expect a softer pasta texture.
Frequently Asked Questions
Why is it called Italian Wedding Soup?
The name refers to the combination of ingredients—the meat and greens “marry” together in the broth. It isn’t traditionally a soup served only at weddings.
Can I bake the meatballs instead of browning them?
Yes. Arrange them on a lined baking sheet and bake at 400°F (200°C) for about 10–12 minutes, until browned on the outside. They’ll finish cooking in the soup.
How do I know when the meatballs are cooked?
Cut one open to check that it is no longer pink in the center, or use a food thermometer to confirm the center reaches 160°F (71°C) for ground beef and pork.
Can I use only ground beef?
Yes. Use 1 pound of ground beef. A mixture of beef and pork adds extra tenderness, but all-beef meatballs are delicious too.
Can I use frozen spinach?
Yes. Thaw it completely and squeeze out excess water before adding it to the soup. Stir it in near the end and heat through.
How do I keep the pasta from getting mushy?
Cook the pasta separately and add it to each bowl just before serving, especially if you expect leftovers.
What should I serve with it?
Crusty bread, garlic bread, or a simple green salad pairs well with this soup.
Pro Tips
Make the meatballs small and mix them gently so they stay tender. Brown them in batches for extra flavor, simmer the soup gently, and cook the pasta separately if you plan to save leftovers. Finish each bowl with Parmesan and parsley.
Final Thoughts
This Italian Wedding Soup brings together tender meatballs, pasta, vegetables, and greens in a comforting broth. It’s hearty enough for dinner, simple to adapt, and especially delicious served with warm bread and freshly grated Parmesan.
