Classic Italian Wedding Soup is a comforting bowl full of tiny meatballs, tender greens, and delicate pasta swimming in a flavorful chicken broth. It’s a simple dish that feels like a warm hug, combining hearty ingredients with fresh herbs for a perfect balance. The meatballs are juicy and seasoned just right, while the broth has a light yet rich taste that makes every spoonful satisfying.
I love making this soup when I want something easy but special. The best part is how the flavors come together after simmering for a bit, and the little pasta pieces soak up the broth perfectly. I usually add extra spinach because I like the pop of green and the extra nutrients, but kale works just as well if you prefer it. Making the meatballs by hand is kind of fun too—it reminds me of family dinners where everyone pitched in.
My favorite way to enjoy Italian Wedding Soup is with crusty bread on the side to dip into that delicious broth. It’s a great meal for any day of the week, whether you’re feeling under the weather or just want something tasty and cozy. It always brings a little bit of Italy to my table and feels like sharing a meal with loved ones, even if it’s just me.
Key Ingredients & Substitutions
Ground beef and pork: Using both gives the meatballs a great flavor and tenderness. If you want, substitute pork with ground turkey or chicken for a lighter version.
Italian breadcrumbs: These help bind the meatballs. If you don’t have them, plain breadcrumbs or crushed crackers work well.
Parmesan cheese: Adds savory depth. If dairy is an issue, try nutritional yeast for a cheesy taste.
Chicken broth: Homemade broth shines here, but store-bought low-sodium broth is a good shortcut. Vegetable broth is a good option for a lighter, vegetarian-friendly base (just skip meatballs).
Acini di pepe pasta: This tiny pasta is traditional, but you can swap in orzo, small ditalini, or even tiny elbow macaroni.
Greens (spinach or escarole): Both add freshness and color. Kale or Swiss chard can substitute well if you prefer a heartier green.
How Do You Make Tender, Flavorful Meatballs for Italian Wedding Soup?
Meatballs are the heart of this soup, and making them right is key.
- Mix ingredients gently — overworking can make them tough.
- Form small meatballs, about 1 inch, so they cook evenly and quickly.
- Brown them in batches over medium heat to get a nice crust, which adds flavor.
- Don’t cook through fully during browning since they finish cooking in the broth.
This approach gives you juicy, tender meatballs with great texture.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for browning meatballs and simmering the soup all in one place.
- Mixing bowl – roomy enough to mix the meatball ingredients comfortably without making a mess.
- Spoon or small cookie scoop – handy for shaping uniform meatballs that cook evenly.
- Wooden spoon or heatproof spatula – great for stirring the soup and scraping the pot without scratching.
- Measuring cups and spoons – essential for getting the right amounts of broth, seasonings, and pasta.
- Fine grater or microplane – to grate fresh Parmesan cheese for the best flavor topping.
Flavor Variations & Add-Ins
- Swap out ground pork for ground turkey or chicken to make a lighter meatball option that’s still tasty.
- Add chopped zucchini or yellow squash with the carrots for extra veggies and a bit of sweetness.
- Try kale instead of spinach or escarole for a more robust green that holds up well in the hot broth.
- Stir in cooked cannellini beans near the end for extra protein and creaminess without changing the flavor much.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/4 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh parsley
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
For the Soup:
- 8 cups chicken broth (preferably homemade or low-sodium)
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 small onion, finely chopped
- 2 cups fresh spinach or escarole, chopped
- 1 cup acini di pepe or small pasta (like orzo or small ditalini)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 30 minutes to cook, so you’ll have a delicious soup ready in about 50 minutes. The meatballs are quick to mix and shape, the soup simmers gently, and the pasta cooks right in the broth for an easy, flavorful meal.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix together the ground beef, ground pork, breadcrumbs, grated Parmesan, egg, parsley, garlic, salt, and pepper. Stir gently just until combined—try not to overmix. Roll the mixture into small, bite-sized meatballs, about 1 inch across, and set them aside on a plate.
2. Brown the Meatballs:
Heat olive oil in a large pot over medium heat. Add the meatballs carefully in batches. Brown them on all sides until they have a nice golden color, but don’t worry about cooking them all the way through right now. Once browned, remove the meatballs to a plate and keep them warm.
3. Prepare the Soup Base:
In the same pot, add a little extra olive oil if needed. Sauté the chopped onion, diced celery, and carrots until they become soft and fragrant—about 5 minutes.
4. Add Broth and Meatballs:
Pour the chicken broth into the pot and bring it to a gentle simmer. Carefully add the browned meatballs back into the broth.
5. Cook Pasta and Greens:
Let the soup simmer for about 10 minutes, so the meatballs finish cooking. Then add your pasta, and cook according to the package instructions, usually about 6 to 8 minutes. When the pasta is almost done, stir in the chopped spinach or escarole, cooking until the greens wilt.
6. Season and Serve:
Taste the soup and add salt and pepper if needed. Ladle the soup into bowls and sprinkle with grated Parmesan cheese. Serve warm, ideally with some crusty Italian bread on the side for dipping.
Can I Use Frozen Meatballs for This Soup?
Yes, you can! If using frozen meatballs, thaw them completely in the refrigerator overnight or use the defrost setting on your microwave before adding them to the soup. This helps ensure they cook evenly.
Can I Substitute the Meat in the Meatballs?
Absolutely! Ground turkey or chicken work well as leaner alternatives to beef and pork. Just keep the same seasoning and binding ingredients for best results.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to avoid overcooking the pasta and greens.
Can I Make Italian Wedding Soup Ahead of Time?
Yes! You can prepare the meatballs and soup base separately a day before. Just assemble and simmer everything together before serving for the best fresh flavor.