Italian Wedding Soup

Italian Wedding Soup is one of those meals that feels warm and cozy from the very first spoonful.

Tiny, tender meatballs, fresh vegetables, little pasta, and leafy spinach all come together in a rich chicken broth.

It tastes like it simmered all day, but it’s easy enough to make on a busy weeknight.

Why I Love This Recipe

The first time I made Italian Wedding Soup, I was surprised by how simple it was. I always thought it was something that took hours and hours to make. Once I learned the secret was making tiny meatballs and using good chicken broth, it quickly became one of my favorite comfort foods.

I love serving this soup on cool evenings because every bowl is full of little bites of flavor. The meatballs stay tender, the vegetables add freshness, and the pasta makes it filling without feeling too heavy. It is one of those recipes that tastes even better the next day.

What I love most:

Every spoonful has meatballs, vegetables, pasta, and broth.
The homemade meatballs stay juicy and tender.
It is hearty without being too heavy.
Leftovers taste even better.
It is simple enough for weeknights but special enough for guests.

What You’ll Need

8 ounces ground beef
8 ounces ground pork
½ cup Italian breadcrumbs
¼ cup grated Parmesan cheese
1 large egg
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
8 cups chicken broth
¾ cup dry acini di pepe pasta
4 cups fresh spinach
Extra grated Parmesan cheese for serving

Servings and Cook Time

Servings: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes

Pro Tips

Roll very small meatballs, about 1 inch across, so they cook quickly and fit nicely on a spoon.
Mix the meatball ingredients gently. Overmixing can make the meatballs tough.
Keep the broth at a gentle simmer instead of a hard boil to help the meatballs stay tender.
Add the spinach at the very end so it stays bright green.
Grate fresh Parmesan instead of using the shelf-stable kind for the best flavor.

Tools You’ll Need

Large mixing bowl
Measuring cups
Measuring spoons
Cutting board
Chef’s knife
Small cookie scoop or spoon
Large soup pot
Wooden spoon
Ladle

Substitutions and Variations

Use all ground beef instead of beef and pork.
Swap spinach for chopped kale.
Use orzo instead of acini di pepe.
Add a squeeze of fresh lemon juice before serving.
Use turkey meat instead of pork and beef for a lighter soup.

Make Ahead Tips

Roll the meatballs one day ahead and refrigerate.
Chop the vegetables a day ahead.
Freeze uncooked meatballs for up to 2 months.

Recipe

Step 1: Mix the Meatballs

In a large mixing bowl, combine 8 ounces ground beef, 8 ounces ground pork, ½ cup Italian breadcrumbs, ¼ cup grated Parmesan cheese, 1 large egg, 2 tablespoons chopped fresh parsley, 2 cloves minced garlic, 1 teaspoon Italian seasoning, ¾ teaspoon salt, and ½ teaspoon black pepper. Mix gently with your hands until everything is just combined. Do not overmix or the meatballs may become tough.

Step 2: Roll the Meatballs

Roll the meat mixture into about 40 small meatballs that are about 1 inch wide. Place them on a plate while you prepare the soup.

Step 3: Cook the Vegetables

Heat 2 tablespoons olive oil in a large soup pot over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for about 6 minutes until the onion becomes soft and the vegetables begin to soften. Stir often.

Step 4: Add the Broth and Meatballs

Pour in 8 cups chicken broth and bring it to a gentle boil. Carefully add all of the uncooked mini meatballs. Lower the heat and simmer for 10 minutes until the meatballs are fully cooked.

Step 5: Cook the Pasta

Stir ¾ cup dry acini di pepe pasta into the simmering broth. Cook for about 8 minutes until the pasta is tender.

Step 6: Add the Spinach

Stir 4 cups fresh spinach into the hot soup. Cook for 2 minutes until the spinach wilts into the broth.

Step 7: Serve

Ladle the soup into round serving bowls. Sprinkle each bowl with freshly grated Parmesan cheese and a little chopped parsley before serving.

Why This Recipe Works (Quick Science)

The breadcrumbs and egg help hold the meatballs together while keeping them tender. Cooking the vegetables first brings out their natural sweetness. Simmering the meatballs gently helps them stay juicy instead of becoming dry. Adding the spinach at the end keeps its bright color and fresh flavor.

Macros Information

Approximate per serving:

Calories: 385
Protein: 28g
Carbohydrates: 18g
Fat: 22g
Fiber: 2g
Sugar: 4g
Sodium: 890mg

Common Mistakes

Making the meatballs too large so they cook unevenly.
Boiling the soup too hard, which can make the meatballs tough.
Overmixing the meat mixture.
Adding the spinach too early.
Overcooking the pasta until it becomes mushy.

What to Serve With

Warm crusty Italian bread
Garlic bread
Caesar salad
Simple green salad
Roasted vegetables
Fresh fruit

Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently over medium-low heat.
Add a splash of chicken broth if the soup becomes too thick.
Freeze without the pasta for up to 3 months for the best texture.

FAQ

Q: Can I make the meatballs ahead of time?
A: Yes. Roll them up to one day ahead and keep them covered in the refrigerator.

Q: Can I freeze Italian Wedding Soup?
A: Yes. It freezes best without the pasta. Add freshly cooked pasta after reheating.

Q: Can I use frozen spinach?
A: Yes. Thaw it first and squeeze out the extra water before adding it to the soup.

Q: What if I cannot find acini di pepe?
A: Orzo or ditalini are great substitutes.

Q: Can I use all beef?
A: Yes. Ground beef alone makes delicious meatballs.

Final Thoughts

Italian Wedding Soup is the kind of meal that brings comfort with every bowl. The homemade meatballs, tender vegetables, flavorful broth, and little pasta make it filling without being heavy. It is easy enough for a weeknight and special enough to share with family and friends. Give it a try, then come back and leave a comment to share how it turned out and any tips you discovered along the way.