Classic Italian Wedding Soup is a warm, comforting bowl filled with tender meatballs, delicate greens, and tiny pasta like acini di pepe, all swimming in a flavorful broth. It’s simple but so satisfying, with a perfect balance of light broth and hearty ingredients that feels like a big, cozy hug in a bowl.
I love making this soup when I want something both comforting and a little fancy without too much fuss. The little meatballs are a fun touch and cooking them right in the broth means the whole soup gets their rich flavor. I usually add some fresh spinach or escarole for a nice pop of green, and it always makes the meal feel brighter and fresher.
When I serve Italian Wedding Soup, I like to pair it with crusty bread to soak up every last drop of that savory broth. It’s the kind of dish that brings everyone to the table and invites long conversations, which is exactly why it’s called a wedding soup—supposedly it’s all about the perfect combination! This soup has become a favorite in my home, especially when the weather turns cooler and I want some homemade comfort.
Key Ingredients & Substitutions
Ground beef and pork: I like combining these two for juicy, flavorful meatballs. If you want leaner meatballs, try ground turkey or chicken. You can also make them all pork or all beef to suit your taste.
Italian-style bread crumbs: These add texture and hold the meatballs together. If you can’t find Italian-seasoned crumbs, plain bread crumbs mixed with a little dried oregano and garlic powder work well.
Acini di pepe pasta: These tiny pasta pearls are traditional, but you can swap in orzo, pastina, or even small ditalini pasta. Just watch cooking time so they don’t get mushy.
Greens: Spinach is my go-to for a mild taste and soft texture, but escarole adds a subtle bitterness that balances the broth nicely. Kale works too but may need a bit longer to soften.
How Do You Make Tender, Flavorful Meatballs That Don’t Fall Apart?
The secret to perfect meatballs is gentle mixing and careful shaping.
- Mix ingredients just until combined; over-mixing can make meatballs tough.
- Use a spoon or your hands to shape small, uniform balls—about 1 inch.
- Handle them gently when adding to the broth so they keep their shape.
- Cook slowly at a gentle simmer instead of a rolling boil to prevent breaking apart.
I often brown my meatballs lightly in a pan before adding them to the soup for extra color and flavor, but you can cook them straight in the broth to keep it simple and tender.
Equipment You’ll Need
- Large Dutch oven or soup pot – perfect for cooking the meatballs and simmering the soup all in one pot.
- Mixing bowl – to gently combine the meatball ingredients without overworking the meat.
- Spoon or small ice cream scoop – helps shape uniform, bite-sized meatballs easily.
- Wooden spoon or slotted spoon – to stir the soup gently and fish out the meatballs if needed.
- Knife and cutting board – for chopping the vegetables and greens.
Flavor Variations & Add-Ins
- Swap pork and beef with ground turkey for a lighter version, keeping the same herbs and seasoning for flavor.
- Add cooked orzo instead of acini di pepe for a different pasta texture but the same small, tender feel.
- Include chopped kale or Swiss chard instead of spinach for a heartier green with more bite.
- Stir in a pinch of red pepper flakes or some garlic powder to boost subtle heat and depth in the broth.
How to Make Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup Italian-style bread crumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 2 stalks celery, diced
- 6 cups chicken broth
- 3/4 cup acini di pepe pasta (or any small pasta)
- 4 cups fresh spinach or escarole, chopped
- Salt and black pepper to taste
- Grated Parmesan cheese, for garnish
How Much Time Will You Need?
From start to finish, this recipe takes about 40 minutes. You’ll spend around 15 minutes preparing the meatballs and vegetables, 15-20 minutes simmering the soup until everything is tender, and a few extra minutes adding the pasta and greens to finish. Perfect for a cozy weeknight meal!
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, gently mix the ground beef, ground pork, bread crumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, salt, and pepper. Be careful not to overmix — just combine everything until blended. Then, shape the mixture into small meatballs about 1 inch wide. Set them aside for now.
2. Cook the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrots, and celery. Stir occasionally and cook for 5 to 7 minutes, until the vegetables soften and start to smell sweet.
3. Simmer the Soup with Meatballs:
Pour in the chicken broth and bring it to a gentle simmer. Carefully add the meatballs to the broth — try not to crowd them in. Let them cook gently for about 10 to 15 minutes, or until they are cooked through inside.
4. Add Pasta and Greens:
Next, add the acini di pepe pasta. Cook according to the package directions until the pasta is tender, usually around 6 to 8 minutes. In the last few minutes of cooking, stir in the chopped spinach or escarole. Cook another 2 to 3 minutes, until the greens wilt.
5. Season and Serve:
Taste the soup and add salt and pepper if needed. Ladle the soup into bowls, sprinkle generously with grated Parmesan cheese, and serve while warm. Slice some crusty bread to enjoy on the side, soaking up every drop of that delicious broth.
Can I Use Frozen Meatballs in This Soup?
Yes! If you have frozen meatballs, just thaw them completely in the fridge overnight. Add them to the simmering broth and cook for about 10-15 minutes until heated through and tender.
Can I Substitute the Pasta?
Absolutely! Acini di pepe is traditional, but orzo, pastina, or small ditalini pasta all work great. Just adjust cooking time based on the pasta package instructions to avoid overcooking.
How Do I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For best texture, add fresh greens and pasta when reheating to keep them from getting too soft.
Can I Make This Soup Vegetarian?
You can skip the meatballs and use vegetable broth instead of chicken broth. Add extra vegetables or plant-based meatballs to keep it hearty and satisfying.