Classic Italian Wedding Soup is a comforting bowl filled with tiny meatballs, tender greens, and small pasta like acini di pepe, all swimming in a flavorful chicken broth. This soup feels like a warm hug on a chilly day, combining simple ingredients to create something truly special and satisfying.
I love making this soup because it brings family and friends together around the table. The little meatballs have just the right amount of seasoning, and the addition of fresh spinach or escarole gives the soup a lovely touch of green and a subtle earthiness. It’s one of those recipes I turn to when I want something both hearty and light at the same time.
One of my favorite ways to enjoy Italian Wedding Soup is with a sprinkling of Parmesan cheese on top and a side of crusty bread for dipping. It’s perfect for lunch or dinner and always brings back memories of family dinners filled with laughter and great conversation. This soup doesn’t just warm your body—it makes you feel right at home.
Key Ingredients & Substitutions
Ground beef & pork: Using both gives the meatballs great flavor and texture. If you want a lighter option, try all ground turkey or chicken. Just keep seasonings for taste.
Acini di pepe pasta: These tiny pasta pearls cook quickly and look great in soup. No acini di pepe? Use orzo, small ditalini, or even tiny elbow macaroni instead.
Greens: Fresh spinach is mild and softens nicely, but you can swap it with escarole, kale, or Swiss chard for extra bite and nutrition.
Breadcrumbs and cheese: Italian-style breadcrumbs add flavor, but plain ones work too. Parmesan lends nuttiness; Romano or Asiago are good alternatives.
How Do You Make Tender Meatballs That Hold Their Shape in Soup?
Soft meatballs that stay intact are key for the perfect wedding soup. Here’s how I do it:
- Mix meat, cheese, breadcrumbs, egg, and herbs gently—don’t overwork.
- Make small 1-inch meatballs; smaller ones cook evenly and faster.
- Brown them in a pan before adding to soup. This helps seal the juices and gives nice color.
- Simmer gently in broth—avoid boiling too hard to prevent breaking.
These steps help keep the meatballs tender inside and nicely shaped in your soup bowl.
Equipment You’ll Need
- Large Dutch oven or heavy pot – great for browning meatballs and simmering the soup all in one pot.
- Mixing bowl – makes it easy to combine meatball ingredients without mess.
- Wooden spoon or silicone spatula – perfect for stirring vegetables and scraping browned bits.
- Slotted spoon – helps you gently lift meatballs from the pan without breaking.
- Measuring cups and spoons – essential for precise seasoning and pasta additions.
Flavor Variations & Add-Ins
- Switch ground beef and pork for ground turkey or chicken to make a lighter soup.
- Use kale or escarole instead of spinach for a heartier green with more chew.
- Add small pasta like orzo or ditalini if you don’t have acini di pepe on hand.
- Stir in fresh basil or oregano at the end for a bright herbal note.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 medium carrots, peeled and diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 1/2 cup acini di pepe pasta (or other small pasta like orzo)
- 4 cups fresh spinach leaves, roughly chopped
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Crusty bread, for serving
- Additional grated Parmesan cheese, for serving
For the Meatballs:
- 12 ounces ground beef
- 12 ounces ground pork
- 1/3 cup grated Parmesan cheese
- 1/4 cup Italian-style breadcrumbs
- 1 large egg
- 2 tablespoons fresh parsley, chopped (plus extra for garnish)
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 20 minutes to cook, making it a 35-minute meal. The meatballs brown quickly, and the soup simmers just long enough to blend the flavors and cook the pasta and greens perfectly.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, mix the ground beef, ground pork, Parmesan, breadcrumbs, egg, 2 tablespoons chopped parsley, salt, pepper, and red pepper flakes if you like a bit of heat. Mix gently but thoroughly. Shape the mixture into small 1-inch meatballs and set them aside.
2. Cook the Meatballs:
Heat olive oil in a large pot over medium heat. Add meatballs in batches, browning them on all sides for 3-4 minutes. They don’t need to be fully cooked at this point. Remove and set aside.
3. Sauté the Vegetables:
In the same pot, add onion, celery, and carrots. Cook for 5-7 minutes until softened. Add minced garlic and sauté for another minute until fragrant.
4. Simmer the Soup:
Pour in the chicken broth. Stir in dried oregano and season with salt and pepper. Bring soup to a boil, then reduce to a simmer.
5. Cook Pasta and Meatballs:
Add the pasta and browned meatballs back into the pot. Simmer for 8-10 minutes, until the meatballs are cooked through and pasta is tender.
6. Add the Greens:
Stir in the fresh spinach and cook for about 2 minutes until wilted.
7. Final Seasoning and Serve:
Taste the soup and add any additional salt or pepper. Sprinkle chopped parsley on top. Ladle the soup into bowls, add a sprinkle of Parmesan cheese, and serve with crusty bread on the side.
Enjoy this warm, hearty soup – perfect for cozy family dinners!
Can I Use Frozen Meatballs for This Soup?
Yes! If using frozen meatballs, thaw them completely in the fridge overnight before adding to the soup. You can brown them lightly in the pot first for extra flavor or simply add them to simmer longer until heated through.
What Can I Substitute for Acini di Pepe Pasta?
If you don’t have acini di pepe, small pasta shapes like orzo, ditalini, or tiny elbow macaroni work great. Just adjust the cooking time as needed based on the pasta you choose—usually 7-10 minutes for tender results.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the meatballs and soup separately, then combine and reheat gently on the stove before serving. Store leftovers in an airtight container in the fridge for up to 3 days for best freshness.
How Should I Store and Reheat Leftovers?
Keep leftover soup in a sealed container in the refrigerator. Reheat over low to medium heat on the stove, stirring occasionally, until hot. If the soup thickens too much, add a splash of chicken broth or water to loosen it up.
