Classic Italian Wedding Soup is a delightful mix of tender meatballs, tiny pasta, and vibrant greens all swimming in a flavorful broth. It’s a comforting bowl full of little bites of goodness that feels like a warm hug on a chilly day.
I love making this soup when I want something that’s both light and satisfying. The mini meatballs are easy to make ahead, and the broth gets even better the next day. I usually add a handful of fresh spinach or kale at the end for some extra color and nutrients.
One of my favorite ways to enjoy this soup is with a big slice of crusty bread for dipping. It’s the kind of meal that brings people together around the table, sharing stories and enjoying each spoonful. This soup always reminds me of family dinners and cozy gatherings, making it a special treat any time of the year.
Key Ingredients & Substitutions
Ground beef and pork: Using both gives the meatballs great flavor and moisture. If you want, try all ground turkey or chicken for a lighter version.
Italian breadcrumbs: They add texture and help bind the meatballs. You can substitute plain breadcrumbs or crushed crackers if needed.
Parmesan cheese: This adds a salty, nutty flavor to the meatballs and topping. Pecorino Romano is a nice alternative if you like a sharper taste.
Acini di pepe pasta: These tiny pasta pearls cook quickly and fit perfectly with the soup’s bite-sized ingredients. You can substitute orzo or small ditalini pasta if acini di pepe aren’t available.
Spinach: Fresh spinach adds color and nutrition. Kale or escarole are tasty substitutes that hold up well in hot soup.
How Do I Make Tender, Flavorful Meatballs That Don’t Fall Apart?
Making small, delicate meatballs is key. Here’s how I do it:
- Mix the meat gently to avoid overworking it, which can make meatballs tough.
- Add breadcrumbs and egg to hold everything together.
- Chill the mixture before shaping to help it firm up.
- Brown the meatballs in batches without crowding the pan, turning gently for even color.
- Don’t cook them fully in the pan — just brown. The rest of the cooking happens in the broth, keeping them moist.
Following these tips helps your meatballs stay soft, juicy, and full of flavor in the soup.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup and browning meatballs all in one place.
- Mixing bowl – to combine the meatball ingredients gently without overworking the meat.
- Wooden spoon or silicone spatula – great for stirring the soup without scratching your pot.
- Measuring cups and spoons – helps keep the seasoning and ingredient amounts just right.
- Slotted spoon – handy for removing browned meatballs from the pan without carrying extra oil.
- Cutting board and sharp knife – makes chopping onions, carrots, celery, and spinach quick and precise.
Flavor Variations & Add-Ins
- Swap ground turkey or chicken for beef and pork meatballs for a lighter flavor.
- Add chopped kale or escarole instead of spinach to give a slightly firmer bite and different greens flavor.
- Mix in some crushed red pepper flakes when making meatballs if you like a little spice.
- Use orzo pasta in place of acini di pepe for a slightly larger pasta that still holds the broth well.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- ⅓ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 8 cups chicken broth (preferably homemade or low sodium)
- 1 cup acini di pepe or small pasta pearls
- 4 cups fresh spinach, chopped
- Salt and pepper to taste
- Freshly grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and another 20-25 minutes to cook. You’ll spend a few minutes making and browning the meatballs, then simmering everything together until the flavors meld and the pasta is tender. It’s a cozy and satisfying soup ready in under an hour!
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix the ground beef, ground pork, breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper until just combined. Shape the mixture into small 1-inch meatballs and set them aside.
2. Brown the Meatballs:
Heat olive oil in a large pot over medium heat. Add the meatballs in batches, turning occasionally, until they are browned on all sides but not fully cooked. Remove the meatballs carefully and set aside.
3. Prepare the Soup Base:
In the same pot, add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables soften.
4. Add Broth and Simmer:
Pour in the chicken broth and bring the mixture to a boil. Gently add the browned meatballs back into the pot. Lower the heat to a simmer, cover, and cook for about 10 minutes to let the meatballs finish cooking.
5. Cook Pasta and Add Greens:
Stir in the acini di pepe pasta and cook according to package instructions (usually 6-8 minutes) until tender. Then add the chopped spinach and cook for another 1-2 minutes until wilted.
6. Season and Serve:
Season the soup with salt and pepper to taste. Ladle into bowls and sprinkle with freshly grated Parmesan cheese. Serve warm, ideally with some crusty bread to soak up the delicious broth.
Can I Use Frozen Meatballs for This Soup?
Yes! You can prepare the meatballs ahead of time and freeze them on a baking sheet until firm. Store in an airtight container or freezer bag for up to 3 months. When ready to use, add them frozen directly into the simmering broth and cook a few minutes longer until heated through.
What Can I Substitute for Acini di Pepe Pasta?
If you can’t find acini di pepe, orzo, ditalini, or small pastina noodles work wonderfully as substitutes. They all hold up well in soup and have a similar small size that complements the meatballs and vegetables.
Can I Make This Soup Vegetarian?
Absolutely! Skip the meatballs and use vegetable broth instead of chicken broth. Add more hearty vegetables like mushrooms or beans to boost texture and protein.
How Long Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to prevent the meatballs from drying out. The pasta may absorb broth over time, so you can add a splash of broth or water when reheating if needed.