This soup is cozy without feeling heavy. The small, flavorful meatballs add richness, while the broth stays light and soothing. Tiny pasta and fresh greens make every spoonful satisfying yet delicate.
It’s perfect for chilly evenings, family dinners, or when you need a comforting meal that’s still wholesome. Plus, it stores well and tastes even better the next day as the flavors continue to blend.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the meatballs: 1 pound ground beef or ground turkey 1/4 cup breadcrumbs 1/4 cup grated Parmesan cheese 1 egg 2 cloves garlic, minced 2 tablespoons fresh parsley, chopped 1/2 teaspoon salt 1/4 teaspoon black pepper
For the soup: 1 tablespoon olive oil 1 small onion, diced 2 carrots, diced 2 celery stalks, diced 3 cloves garlic, minced 8 cups chicken broth 3/4 cup small pasta (such as acini di pepe or orzo) 2 cups fresh spinach or escarole, chopped 1/2 teaspoon dried oregano Salt to taste Black pepper to taste Grated Parmesan cheese for serving (optional)
Directions
In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5–7 minutes until softened.
Stir in the garlic and cook for about 30 seconds until fragrant.
Pour in the chicken broth and add oregano. Bring to a gentle boil.
Carefully add the meatballs to the simmering broth. Reduce heat and simmer for about 10 minutes, or until the meatballs are cooked through.
Stir in the pasta and cook according to package instructions, usually 7–9 minutes.
Add the chopped spinach or escarole and cook for 2–3 minutes until wilted.
Season with salt and black pepper to taste. Serve hot, topped with grated Parmesan if desired.
Servings and timing
This recipe makes about 6 servings.
Preparation time: 15–20 minutes Cooking time: 25–30 minutes Total time: About 45–50 minutes
Variations
For extra flavor, use a mixture of ground beef and pork for the meatballs. Ground turkey works well for a lighter option.
You can substitute kale for spinach or escarole. If you prefer a gluten-free version, use gluten-free breadcrumbs and pasta.
For a richer broth, add a splash of lemon juice at the end to brighten the flavors or stir in a small handful of fresh basil before serving.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The pasta may absorb some of the broth as it sits.
Reheat gently on the stovetop over medium-low heat, adding extra broth or water if needed. It can also be reheated in the microwave in short intervals.
This soup can be frozen for up to 3 months. For best texture, consider cooking and adding the pasta fresh when reheating.
FAQs
Why is it called Italian Wedding Soup?
The name refers to the “marriage” of flavors between the meat and greens, not an actual wedding celebration.
Can I bake the meatballs instead of simmering them?
Yes, you can bake them at 400°F for about 12–15 minutes before adding them to the soup.
What type of pasta works best?
Small pasta shapes like acini di pepe or orzo are traditional choices.
Can I make this soup ahead of time?
Yes, it tastes even better the next day as the flavors meld together.
How do I keep the pasta from getting too soft?
Cook the pasta separately and add it to individual bowls if you plan to store leftovers.
Can I use frozen meatballs?
Yes, pre-cooked frozen meatballs can be added directly to the simmering broth.
Is this soup gluten-free?
Not by default, but it can be made gluten-free with appropriate substitutions.
Can I use vegetable broth?
Yes, though chicken broth provides a more traditional flavor.
What greens are best?
Spinach and escarole are classic, but kale also works well.
How do I know when the meatballs are done?
They should be cooked through and reach an internal temperature of 165°F.
Conclusion
Italian Wedding Soup is a timeless, comforting dish that brings together tender meatballs, delicate pasta, and fresh greens in a light yet flavorful broth. Whether served as a starter or a complete meal, it’s a warm and satisfying recipe perfect for any season.
This Italian Wedding Soup is a comforting classic made with tender homemade meatballs, delicate pasta, fresh greens, and a light, savory broth. Perfect for cozy dinners or family gatherings, Italian Wedding Soup beautifully balances hearty and wholesome flavors in every spoonful.
Ingredients
For the Meatballs:
1 pound ground beef or ground turkey
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Soup:
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
8 cups chicken broth
3/4 cup small pasta (acini di pepe or orzo)
2 cups fresh spinach or escarole, chopped
1/2 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
Grated Parmesan cheese, for serving (optional)
Instructions
Make the Meatballs: In a mixing bowl, combine ground meat, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
Form Meatballs: Roll into small meatballs, about 1 inch in diameter. Set aside.
Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook 5–7 minutes until softened.
Add Garlic: Stir in garlic and cook 30 seconds until fragrant.
Add Broth: Pour in chicken broth and oregano. Bring to a gentle boil.
Cook Meatballs: Carefully add meatballs to the simmering broth. Reduce heat and simmer about 10 minutes until cooked through.
Add Pasta: Stir in pasta and cook 7–9 minutes, according to package directions.
Add Greens: Stir in spinach or escarole and cook 2–3 minutes until wilted.
Season & Serve: Adjust salt and pepper to taste. Serve hot, topped with grated Parmesan if desired.
Notes
A mix of beef creates richer meatballs.Ground turkey makes a lighter option.For gluten-free, use gluten-free breadcrumbs and pasta.Add a squeeze of lemon juice at the end for brightness.Cook pasta separately if storing leftovers to prevent it from becoming too soft.
