Classic Italian Wedding Soup is a warm and comforting bowl filled with tender meatballs, fresh greens, tiny pasta, and a clear, flavorful broth. This soup gets its name not from weddings but from the “marriage” of flavors – the perfect blend of savory meat and fresh vegetables that make every spoonful feel like a little celebration.
I love making this soup when I want something both light and satisfying. The tiny pasta adds a nice bite, and the meatballs give it a hearty touch without weighing you down. I usually simmer the broth with some garlic and Parmesan rind for an extra boost of flavor. It’s one of those soups I keep coming back to because it’s just so good and easy to make.
My favorite way to enjoy Italian Wedding Soup is on a chilly evening, with some crusty bread on the side to soak up the broth. It’s also great as a starter for a cozy dinner or whenever you need a little pick-me-up. Everyone I’ve shared it with always asks for the recipe, which tells me this classic really hits the spot!
Key Ingredients & Substitutions
Ground Meat: A mix of ground beef and pork gives meatballs a great balance of flavor and tenderness. You can swap pork for ground turkey or chicken for a lighter option, but expect a milder taste.
Breadcrumbs: They keep meatballs tender and help bind the mix. If you need gluten-free, use crushed gluten-free crackers or oats finely ground.
Parmesan Cheese: It adds savory depth. If you’re dairy-free, try nutritional yeast for a cheesy flavor, or omit it but add more herbs.
Small Pasta: Acini di pepe is traditional because its tiny size works well in soups. Orzo or ditalini are good swaps if you can’t find it.
Spinach: Fresh spinach wilts quickly and adds color and nutrition. You can use kale or Swiss chard if you prefer a heartier green.
How Do You Keep Meatballs Tender and Firm Without Falling Apart?
Making perfect meatballs can be tricky. Here’s how to keep them tender but still hold together:
- Mix ingredients gently—overmixing can make them tough.
- Use breadcrumbs as a binder to absorb moisture without weighing down the meat.
- Add an egg to help hold everything together.
- Brown the meatballs in olive oil before adding to the soup; this helps seal in moisture and adds flavor.
- Don’t crowd the pan when browning; cook in batches if necessary to get a nice crust.
Equipment You’ll Need
- Large mixing bowl – perfect for gently combining your meatball ingredients without overworking them.
- Large skillet – ideal for browning meatballs evenly, which adds flavor and helps them hold shape.
- Large soup pot – roomy enough to cook the soup and simmer meatballs without spilling.
- Wooden spoon – great for stirring the soup and scraping the pan without damage.
- Measuring cups and spoons – to keep your ingredient amounts accurate for best flavor.
Flavor Variations & Add-Ins
- Swap out ground beef and pork for ground turkey or chicken for a lighter soup.
- Add chopped mushrooms to the soup base for a rich, earthy touch.
- Use kale instead of spinach for a heartier green with a slight bitterness.
- Sprinkle in crushed red pepper flakes for some heat if you like a little spice.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 large egg
- 2 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1-2 tablespoons olive oil, for browning
For the Soup:
- 6 cups chicken broth (preferably low sodium)
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 cup small pasta (like acini di pepe or orzo)
- 4 cups fresh spinach, roughly chopped
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- Grated Parmesan cheese, for serving
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 25 to 30 minutes to cook, for a total of roughly 45 minutes. It’s quick enough for a weekday meal but comforting and flavorful enough to enjoy anytime!
Step-by-Step Instructions:
1. Make the Meatball Mixture:
In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan, chopped parsley, egg, minced garlic, crushed red pepper flakes (if using), salt, and black pepper. Mix carefully, just until combined to keep the meatballs tender.
2. Form and Brown the Meatballs:
Shape the mixture into small 1-inch meatballs. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides for about 3 to 4 minutes total. They don’t need to be cooked all the way through here because they will finish cooking in the soup. Remove from the skillet and set aside.
3. Prepare the Soup Base:
In a large pot, heat a little olive oil. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are softened and fragrant, about 5 to 7 minutes.
4. Add Broth and Simmer:
Pour in the chicken broth and bring the mixture to a boil. Lower heat to a gentle simmer and carefully add the browned meatballs to the pot.
5. Cook Pasta and Finish Soup:
Add the small pasta to the soup and cook according to the package instructions, usually 6 to 8 minutes, until tender.
6. Add Spinach:
During the last 2 minutes of cooking, stir in the fresh spinach until it is wilted. Season the soup with salt and black pepper to your taste.
7. Serve:
Ladle the soup into bowls. Sprinkle chopped fresh parsley and grated Parmesan cheese on top. Serve warm with crusty bread if you like.
Can I Make Italian Wedding Soup Ahead of Time?
Yes! You can prepare the meatballs and soup base separately, then refrigerate both for up to 2 days. When ready to eat, reheat the soup, add the meatballs, and cook the pasta and spinach fresh to keep them tender.
What Can I Use Instead of Acini di Pepe Pasta?
If you can’t find acini di pepe, orzo, ditalini, or small pearl couscous are great substitutes. These small pasta shapes cook quickly and work well in this soup.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It’s best to store pasta separately if possible, as it can get soggy. Reheat gently on the stove or in the microwave.
Can I Freeze Italian Wedding Soup?
Yes, you can freeze the soup without the spinach and pasta. Thaw overnight in the fridge, then add fresh spinach and cooked pasta when reheating for the best texture.
