Italian Wedding Soup Recipe

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Italian Wedding Soup

Served warm with a sprinkle of Parmesan and a side of crusty bread,
this Italian Wedding Soup is comfort in a bowl.

My favorite thing about making this soup is the rhythm of it—
rolling tiny, flavorful meatballs, sautéing fresh vegetables,
and watching everything simmer into a rich, savory broth.

As the aroma of garlic, oregano, and simmering broth fills the kitchen,
you’ll know you’re in for something special.

Every spoonful is packed with tender meatballs, delicate pasta,
and fresh greens—an irresistible balance of cozy and fresh.

Cook a batch today, and enjoy homemade comfort at its best!

For the Meatballs

• Ground Beef and Turkey – A mix of lean ground beef and ground turkey gives the meatballs the best flavor and texture, and allows the other ingredients like the herbs and Parmesan to stand out,
• Fresh Bread Crumbs – Helps bind the meatballs while keeping them tender. Use fresh bread, not dried.
• Fresh Parsley – Adds a pop of freshness to the meatballs.
• Oregano – A must-have for that classic Italian flavor. Use fresh or dried.
• Parmesan Cheese – Adds a rich, savory depth to the meatballs.
• Egg – Helps hold everything together.
• Salt and Black Pepper – Essential for seasoning.
• Olive Oil – Used for browning the meatballs to add extra flavor.

For the Soup

• Olive Oil – Used to sauté the vegetables, enhancing their flavor.
• Carrots, Onion, and Celery – The classic base of the soup, adding sweetness and depth.
• Garlic – Brings warmth and richness to the broth.
• Chicken Broth – The foundation of the soup, giving it a savory and comforting taste.
• Acini di Pepe or Orzo Pasta – Tiny pasta adds heartiness to the soup.
• Fresh Baby Spinach – Adds a bright, fresh element right at the end.
• Parmesan Cheese – Perfect for sprinkling on top before serving.

Italian Wedding Soup Recipe

This hearty and comforting soup combines tender meatballs, leafy greens, and tiny pasta in a rich, flavorful broth. A perfect balance of savory, wholesome, and cozy, it's an easy one-pot meal that's great for any occasion!

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Course: Soup

Cuisine: Italian

Keyword: Italian Wedding Soup Recipe

Prep Time: 25 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Notes

Ingredients

For the Meatballs:

• 8 oz lean ground beef
• 8 oz ground turkey
• ½ cup fresh white bread crumbs (from fresh bread, not dried)
• ¼ cup chopped fresh parsley
• 1½ tsp minced fresh oregano (or ¾ tsp dried)
• ½ cup finely shredded Parmesan cheese
• 1 large egg
• Salt and freshly ground black pepper, to taste
• 1 Tbsp olive oil

For the Soup:

• 1 Tbsp olive oil
• 1¼ cups chopped carrots
• 1¼ cups chopped yellow onion
• ¾ cup chopped celery
• 4 cloves garlic, minced (about 1½ Tbsp)
• 5 cans (14.5 oz each) low-sodium chicken broth
• 1 cup dry acini di pepe or orzo pasta
• 6 oz fresh baby spinach, roughly chopped
• Finely shredded Parmesan cheese, for serving

 

Instructions

Making the Meatballs:

1. In a large mixing bowl, combine the ground beef and ground turkey.
2. Add the bread crumbs, parsley, oregano, Parmesan, egg, 1 tsp salt, and ¼ tsp black pepper.
3. Gently mix with your hands until well combined. Shape into small meatballs (about ¾-inch to 1-inch in size).
4. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat.
5. Cook half of the meatballs, turning occasionally, until browned on 2 to 3 sides (about 4 minutes). Transfer to a plate lined with paper towels.
6. Repeat the process with the remaining meatballs. (They will finish cooking in the soup.)

Making the Soup:

1. While the meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat.
2. Add carrots, onion, and celery. Sauté for 6-8 minutes until softened. Add garlic and cook for another minute.
3. Pour in the chicken broth, season with salt and pepper, and bring to a boil.
4. Add the pasta and meatballs to the pot. Reduce heat to medium-low, cover, and simmer for about 10 minutes until the pasta is tender and the meatballs are fully cooked.
5. Stir in the chopped spinach during the last minute of cooking.
6. Serve warm, garnished with shredded Parmesan cheese.

 

Notes:

• Use rustic bread to make fresh breadcrumbs by pulsing a slice in a food processor.
• For a more brothy soup, reduce pasta to ¾ cup.
• If the soup sits for a while, the pasta may absorb more broth—simply add more broth to adjust consistency.
• If available, adding a Parmesan rind while simmering enhances the flavor.

 

Nutrition

Calories: 396kcal | Carbohydrates: 25g | Protein: 29g | Fat: 20g | Saturated Fat: 6g |
Cholesterol: 85mg | Sodium: 362mg | Potassium: 911mg | Fiber: 3g | Sugar: 4g |
Vitamin A: 7490IU | Vitamin C: 16.6mg | Calcium: 190mg | Iron: 4mg

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1. Can I use store-bought meatballs instead of making them from scratch?

Yes, using store-bought meatballs can save time. Opt for small-sized meatballs to maintain the traditional texture of the soup.

2. What type of pasta works best in Italian Wedding Soup?

Small pasta shapes like acini di pepe, orzo, ditalini, or pastina are ideal, as they blend seamlessly with the meatballs and broth. 

3. Can I prepare components of the soup in advance?

Absolutely! You can make and sear the meatballs ahead of time. Store them in the refrigerator for 2-3 days or freeze them for up to 3 months. When ready to serve, add them to the simmering broth and proceed with the recipe.

4. What greens can I substitute if I don’t have spinach?

Escarole or kale are excellent alternatives to spinach. Keep in mind that kale may require a longer cooking time to become tender. 

5. How can I prevent the pasta from absorbing too much broth when storing leftovers?

To avoid pasta soaking up excess broth, consider cooking and storing it separately. When reheating, add the pasta to individual servings. Alternatively, slightly undercook the pasta initially; it will absorb broth and reach the perfect texture upon reheating.

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