Italian Wedding Soup has always felt like one of those cozy dishes that sneaks up on you. I still remember the first time I made it on a cold evening when I had barely anything in the fridge and zero confidence in making tiny meatballs. The surprise came fast. One simmering pot later, the whole kitchen smelled like something my grandmother would have made if she actually cooked Italian food.
What I love most is how this soup hits that perfect balance of comfort and simplicity. If you have ever wanted a recipe that feels homemade without demanding hours of work, this Italian Wedding Soup brings exactly that kind of warmth. It is approachable, deeply flavorful, and honestly the kind of meal that makes you pause for a second just to breathe in the steam rising from the bowl.
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Why You’ll Love This Recipe
- Tiny, Flavor Packed Meatballs: Each bite gives you a mix of savory beef, Italian sausage and fresh herbs. The small size makes the soup feel comforting and easy to eat.
- Cozy Homemade Broth Feel: Even if you use store bought broth, this recipe cooks everything together in a way that tastes slow simmered and from scratch.
- Quick Enough for Weeknights: You get the comfort of a classic soup without spending your entire evening in the kitchen. It fits busy schedules and still tastes like you tried.
- Flexible and Family Friendly: Whether you prefer more greens, extra pasta or a stronger savory flavor, this recipe adjusts easily. Kids and adults usually love it.
Ingredients You’ll Need
For the Meatballs
- 8 oz lean ground beef
- 8 oz ground Italian sausage
- Fresh white bread crumbs made from soft rustic bread
- Fresh parsley for brightness
- Oregano, either fresh or dried
- Finely shredded parmesan for rich flavor
- One large egg to help bind the mixture
- Salt and black pepper
For the Soup Base
- Olive oil for sautéing
- Chopped carrots for sweetness
- Chopped yellow onion for depth
- Chopped celery to build classic soup flavor
- Fresh garlic
- Low sodium chicken broth
- Acini di pepe or orzo pasta
- Fresh baby spinach
For Serving
- Extra finely shredded parmesan
How to Make Italian Wedding Soup
Step 1: Mix and Shape the Meatballs
Combine the ground beef, ground Italian sausage, fresh bread crumbs, parsley, oregano, parmesan, egg, salt and pepper in a large bowl. Use your hands to gently mix everything until the ingredients are evenly combined. Shape the mixture into very small meatballs about the size of a rounded teaspoon. Set them aside on a plate.
Step 2: Brown the Meatballs
Warm olive oil in a nonstick skillet over medium high heat. Add half of the meatballs and cook until they are browned on a couple of sides. This adds a deeper flavor to the soup. Remove and repeat with the remaining meatballs.
Step 3: Sauté the Vegetables
In a large pot, heat a little more olive oil. Add the carrots, onions and celery. Cook until they begin to soften. Add the garlic and stir for about one minute.
Step 4: Add the Broth and Pasta
Pour in the chicken broth and season with salt and pepper. Bring it to a gentle boil. Add the pasta and all of the browned meatballs. Reduce the heat to medium low and let the soup simmer until the pasta is tender and the meatballs are fully cooked.
Step 5: Finish with Spinach
Stir in the chopped spinach during the last minute of cooking. It wilts almost instantly and adds a fresh finish to the soup.
Step 6: Serve
Ladle into bowls and top with a little parmesan for extra richness.
Pro Tips from My Kitchen
✓ Roll the meatballs small for the best bite – Italian Wedding Soup tastes better when every spoonful has a little bit of everything. Keeping the meatballs tiny helps them cook evenly and blend with the pasta.
✓ Use fresh bread crumbs instead of dry – Fresh crumbs keep the meatballs tender. Dry crumbs make them dense and they can fall apart more easily while cooking.
✓ Brown the meatballs before simmering – This extra step adds a deeper, richer flavor. The browned bits create a savory base that makes the soup taste homemade even when it is a weeknight dinner.
✓ Add the spinach at the very end – Spinach cooks very fast. Adding it too early can make it too soft and it loses its bright color. Stir it in just before serving to keep things fresh and pretty.
✓ Adjust the broth as the soup rests – The pasta absorbs liquid as the soup cools. If you reheat leftovers, add a splash of broth to loosen the texture back to a comforting consistency.
Frequently Asked Questions about Italian Wedding Soup
The key difference is the combination of tiny meatballs, leafy greens and small pasta all simmered together. The flavors blend into a light but comforting broth that feels balanced rather than heavy.
Yes. You can roll them a day early and keep them in the refrigerator. You can also freeze them uncooked. Just drop them into the simmering broth and allow a few extra minutes of cooking time.
Acini di pepe is classic, but orzo, pastina or ditalini all work well. Keep in mind that each pasta type absorbs broth differently, so you can add more broth later if needed.
Yes. Spinach is the quickest and softest. If you choose kale or escarole, add them earlier in the cooking process so they have time to become tender.
Keep the soup in an airtight container in the refrigerator for up to three days. The pasta will thicken the soup as it sits, so add extra broth when reheating.
Yes. Freeze it for up to three months. For the best texture, freeze it without the pasta and add fresh pasta when reheating. This keeps the soup from becoming overly thick.
Italian Wedding Soup Recipe
Ingredients
Meatballs
- 8 oz lean ground beef
- 8 oz ground Italian sausage use turkey or chicken sausage if avoiding pork
- ½ cup fresh white bread crumbs from fresh bread, not dried
- ¼ cup chopped fresh parsley
- 1 ½ teaspoon minced fresh oregano or ¾ teaspoon dried
- ½ cup finely shredded parmesan
- 1 large egg
- Salt and freshly ground black pepper to taste
- 1 tablespoon olive oil
Soup
- 1 tablespoon olive oil
- 1 ¼ cups chopped carrots
- 1 ¼ cups chopped yellow onion
- ¾ cup chopped celery
- 4 cloves garlic minced
- 5 cans low-sodium chicken broth 14.5 oz each
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach roughly chopped
- Finely shredded parmesan for serving
Instructions
- Combine beef, sausage, bread crumbs, parsley, oregano, parmesan, egg, salt, and pepper in a large bowl. Gently mix until evenly combined. Shape into small meatballs and set aside.
- Heat olive oil in a skillet over medium-high heat. Brown meatballs on a couple of sides. Remove and repeat with remaining meatballs.
- In a large pot, heat olive oil. Sauté carrots, onions, and celery until softened. Add garlic and cook for 1 minute.
- Pour in chicken broth and season with salt and pepper. Bring to a gentle boil. Add pasta and meatballs. Simmer until pasta is tender and meatballs are cooked through.
- Stir in chopped spinach during the last minute of cooking. Let it wilt.
- Serve hot with shredded parmesan on top.
Notes
- Roll meatballs small for even cooking.
- Use fresh bread crumbs for tender texture.
- Brown meatballs for richer flavor.
- Add spinach at the end for freshness.
- Add more broth when reheating as pasta absorbs liquid.
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