Classic Italian Wedding Soup is a hearty and comforting bowl filled with tender meatballs, tiny pasta, fresh spinach, and a flavorful broth that warms you right up. It’s a simple yet satisfying soup that brings together rich tastes and fresh greens in a way that’s both cozy and refreshing.
I love making this soup when I want something that feels like a big, warm hug. The meatballs are juicy and perfectly seasoned, and the little pasta shapes add such a fun bite. One of my favorite tricks is to use a mix of beef and pork for the meatballs to keep things nice and tender.
This soup is great on its own for a light dinner or paired with some crusty bread to soak up the broth. Whenever I make it, friends always ask for the recipe—it’s just one of those dishes that feels like home. Plus, it’s quick enough to make on a weeknight but special enough for guests, too!
Key Ingredients & Substitutions
Ground beef and pork: Using both keeps meatballs tender and flavorful. If you want a lighter option, try turkey or chicken instead. Just add a bit of olive oil to keep them moist.
Breadcrumbs: They help bind the meatballs and keep them soft. You can swap in gluten-free breadcrumbs or crushed crackers if needed.
Parmesan cheese: Adds a nice salty, cheesy flavor to meatballs. If dairy-free, nutritional yeast works well for a similar taste.
Chicken broth: The base of the soup’s flavor. Low sodium is best so you can control salt. For a vegetarian twist, use vegetable broth and replace meatballs with tofu or plant-based balls.
Small pasta: Acini di pepe or orzo is traditional. You can use other small pasta like ditalini or tiny stars for a fun variation.
Spinach: Adds freshness and color. Baby kale or Swiss chard work well, just add a bit earlier to soften them.
How Do I Make Tender Meatballs Without Them Falling Apart?
Meatballs hold their shape by balancing moisture and binder. Here’s what helps:
- Mix ingredients gently until just combined. Over-mixing makes them tough.
- Use breadcrumbs and egg as binders; don’t skip either.
- Chill the meatball mixture for 15-30 minutes before shaping to firm up.
- Brown meatballs in a hot pan for a crust that seals them but don’t cook fully; simmering in broth finishes cooking gently.
These steps keep your meatballs juicy and intact in the soup!
Equipment You’ll Need
- Large mixing bowl – perfect for combining meatball ingredients gently without making them tough.
- Large skillet – great for browning meatballs evenly and creating a nice crust.
- Large pot or Dutch oven – roomy enough to simmer the soup and cook pasta without spilling.
- Wooden spoon or ladle – handy for stirring the soup without scratching your pot.
- Measuring cups and spoons – to keep your ingredient amounts accurate for the best flavor balance.
Flavor Variations & Add-Ins
- Swap ground beef and pork for ground turkey or chicken to lighten the dish but keep the protein punch.
- Add chopped kale or Swiss chard instead of spinach for a more robust green and extra nutrients.
- Stir in a handful of small cooked white beans near the end for extra fiber and creaminess.
- Try a splash of lemon juice or red pepper flakes in the broth to brighten flavors or add a gentle kick.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- ⅓ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup fresh parsley, finely chopped
- Salt and pepper, to taste
For the Soup:
- 8 cups chicken broth (low sodium preferred)
- 1 medium onion, finely chopped
- 2 medium carrots, diced small
- 2 celery stalks, diced small
- 2 cloves garlic, minced
- 1 cup small pasta (like acini di pepe or orzo)
- 4 cups fresh spinach, chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Extra Parmesan cheese and chopped parsley for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the meatballs and veggies, 10 minutes to brown the meatballs, and about 20 minutes to simmer everything together including cooking the pasta. Overall, expect around 45 minutes from start to finish. It’s a quick and tasty meal!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix gently until everything is just combined. Then, shape the mixture into small 1-inch meatballs and set them aside.
2. Brown the Meatballs:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add meatballs in batches and cook them until they’re lightly browned on all sides, about 3-4 minutes. They don’t have to be fully cooked yet. Remove them and set aside.
3. Make the Soup Base:
In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Cook while stirring occasionally until the vegetables soften, about 5-6 minutes.
4. Add Broth and Meatballs:
Pour the chicken broth into the pot and bring it to a boil. Carefully add the browned meatballs into the broth. Once boiling again, reduce heat and let it all simmer for about 10 minutes so flavors blend and meatballs fully cook.
5. Cook Pasta and Add Spinach:
Add the small pasta to the simmering soup and cook according to package directions—usually 6-8 minutes—until tender. About 2 minutes before the pasta is done, stir in the chopped spinach so it wilts nicely.
6. Season and Serve:
Taste the soup and add salt and pepper if needed. Ladle the soup into bowls and garnish with extra Parmesan cheese and fresh parsley. Enjoy your warm and comforting Italian Wedding Soup!
Can I Use Frozen Meatballs Instead of Fresh?
Yes! Just make sure to thaw them completely before adding to the soup. You can thaw overnight in the fridge or quickly in cold water. Add them to the simmering broth and cook until heated through.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the meatballs and soup separately, then combine and gently reheat when ready to serve. It also tastes great the next day as the flavors meld even more.
What’s the Best Way to Store Leftovers?
Keep leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, stirring occasionally to heat evenly.
Can I Substitute Other Greens for Spinach?
Definitely! Baby kale, Swiss chard, or even arugula make great alternatives—just add tougher greens earlier so they have time to soften in the soup.
