If there’s one soup that feels like a warm hug in a bowl, it’s this Italian Wedding Soup with Meatballs Recipe. Trust me, once you try this classic, you’ll wonder how you ever lived without it. It’s a beautiful balance of tender homemade meatballs, fresh spinach, and tiny pasta swimming in a flavorful chicken broth that hits all the comforting notes just right. Whether you’re cooking for family, friends, or craving a delicious solo dinner, this soup checks all the boxes for ease, taste, and heartwarming goodness.
Why You’ll Love This Recipe
- Delicious homemade meatballs: Small, tender, and full of flavor, they’re the star of the soup.
- Easy to customize: Spinach can be swapped or pasta varieties switched based on what you have on hand.
- Perfect for leftovers: This soup freezes well and reheats beautifully, making meal prep a breeze.
- Comfort food classic: It’s a recipe that brings families together and fills your kitchen with irresistible aromas.
Ingredients You’ll Need
Every ingredient here plays its part to build that signature Italian Wedding Soup flavor. From the mix of ground beef and pork in the meatballs to fresh veggies and the tiny acini di pepe pasta, you’ll want to use the freshest ingredients you can find for the best results.
- Olive oil: For sautéing, choose a good quality extra virgin for the best flavor.
- Ground beef and ground pork: The combo keeps your meatballs juicy and flavorful, don’t skip the pork!
- Egg: Acts as a binder so your meatballs hold together nicely without falling apart.
- Italian breadcrumbs: Adds texture and helps keep meatballs tender—plain breadcrumbs work too if needed.
- Parmesan cheese: Both in the meatballs and for garnish, it amps up that authentic Italian taste.
- Garlic: Minced fresh garlic is a non-negotiable here for that fragrant boost.
- Fresh parsley: It brightens up the meatballs with a touch of fresh herbal flavor.
- Salt and pepper: Essential to bring all the flavors together, seasoning as you go is key.
- Yellow onion, carrots, celery: The classic soffritto base for building your broth’s depth.
- Chicken broth: Go for low sodium so you can control the saltiness better.
- Italian seasoning: A blend of herbs that perfectly complements all the fresh ingredients.
- Acini di pepe pasta: These teeny little pasta pearls cook fast and are perfect for this soup’s texture.
- Fresh spinach: Adds color and nutrients while keeping things light.
- Parmesan cheese (for garnish): Just trust me, don’t skip this finishing touch.
Variations
I love how this Italian Wedding Soup with Meatballs Recipe is so flexible. I’ve often swapped in different pasta, or made it with turkey or chicken meatballs for lighter options. Feel free to tweak it based on what you have or your dietary preferences—this soup welcomes creativity.
- Meatballs swap: I once made this with ground turkey for a leaner version and loved how tender it turned out.
- Frozen spinach: On busy nights, frozen spinach works perfectly after thawing and squeezing out extra water.
- Pasta alternatives: Ditalini or orzo pasta work just as well when you can’t find acini di pepe, and they add a nice textural twist.
- Seasoning boosts: I’ve added a splash of Worcestershire sauce and a dash of hot sauce before, which adds subtle layers of flavor without overpowering.
How to Make Italian Wedding Soup with Meatballs Recipe
Step 1: Prep and Roll the Meatballs with Care
First things first—grab a bowl and gently combine the ground beef, pork, beaten egg, breadcrumbs, Parmesan, garlic, parsley, salt, and pepper. Here’s a tip: don’t overmix. Overworking the meat will make your meatballs tough, and nobody wants that. Roll the mixture into small, bite-sized balls—about ¾ inch in diameter works best for this soup so they cook evenly and fit nicely on a spoon.
Step 2: Brown the Meatballs Gently
Heat the olive oil over medium-high heat in a large soup pot. Brown the meatballs in batches for roughly 2 minutes, turning gently so they get a nice sear all over—but don’t worry if they aren’t cooked through yet. This browning step adds flavor and helps lock in juices. Remove and set them aside; they’ll finish cooking in the broth.
Step 3: Build Your Flavor Base
In the same pot, toss in the diced onions, carrots, and celery. Cook them over medium heat for about 6 minutes until softened. If the pot looks dry, add a splash more olive oil—this helps the veggies caramelize gently and deepen their flavor. Next, stir in the garlic and Italian seasoning, cooking just a minute more to let those aromas bloom.
Step 4: Bring It All Together
Add the chicken broth and bring the pot to a boil. Then reduce it to a simmer and carefully add the browned meatballs. I always simmer gently here to keep the meatballs tender and let the flavors marry. Meanwhile, cook your acini di pepe pasta separately until just al dente and drain it well—trust me, cooking pasta apart from the soup keeps it from soaking up all the broth if you have leftovers.
Step 5: Finish with Greens and Serve
Just before serving, stir in the fresh spinach and cook for about 2 minutes until it’s wilted and tender. Then scoop the pasta into bowls and ladle the hot soup over it. Finally, generously sprinkle with freshly grated Parmesan cheese. This last step adds a wonderful depth and savory note I look forward to every time.
Pro Tips for Making Italian Wedding Soup with Meatballs Recipe
- Don’t Overmix the Meatballs: Keeping the meat tender starts with gentle mixing—avoid compacting the meat too much.
- Cook Pasta Separately: This is a game-changer if you want leftovers; pasta stays perfectly al dente without soaking up broth.
- Use Fresh Parmesan for Garnish: It makes a massive difference compared to pre-grated stuff in terms of flavor and texture.
- Simmer Gently: High heat can toughen the meatballs—keep a gentle simmer for the best results.
How to Serve Italian Wedding Soup with Meatballs Recipe
Garnishes
I always finish this soup with a big sprinkle of freshly grated Parmesan—its salty richness brightens every spoonful. If you’re feeling fancy, a few torn basil leaves or a drizzle of good quality olive oil over the top adds a lovely fresh touch. A grind of black pepper right before serving, too, wakes up the flavors.
Side Dishes
My go-to side is a crusty loaf of Italian bread or a no-knead artisan bread that’s perfect for soaking up all that tasty broth. A simple green salad with a tangy vinaigrette pairs beautifully, balancing the heartiness of the soup.
Creative Ways to Present
For a dinner party, I like to serve this soup in mini soup cups or ramekins and top each with a delicate Parmesan crisp—a beautiful and elegant touch that guests always comment on. Or try layering the soup over the pasta in individual clear glass bowls to show off those colorful ingredients.
Make Ahead and Storage
Storing Leftovers
Leftovers keep wonderfully in the fridge for up to 3-4 days, preferably stored without the pasta to keep the broth from getting gummy. I store the soup and pasta separately and combine just before reheating to keep flavors fresh.
Freezing
This soup freezes like a dream. I freeze the broth with meatballs and veggies in airtight containers or freezer bags, leaving out the pasta. When thawed, I quickly boil fresh pasta to add just before serving—a quick step that makes all the difference.
Reheating
I usually reheat the soup gently on the stove over medium-low heat to keep the meatballs tender. If you’re adding pasta from the fridge or frozen, boil it fresh and spoon the piping hot soup on top for amazing texture every time.
FAQs
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Can I make Italian Wedding Soup with Meatballs Recipe in a slow cooker or Instant Pot?
Absolutely! You can brown the meatballs on the stove first and then transfer everything to a slow cooker, cooking on low for 8 hours or high for 4 hours. For the Instant Pot, brown the meatballs using the sauté function, then pressure cook for 5 minutes. In both cases, cook pasta separately and add it when serving to prevent it from absorbing too much broth.
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What’s the best pasta to use in Italian Wedding Soup with Meatballs Recipe?
Acini di pepe is the traditional choice because of its small, pearl-like shape, but ditalini or orzo are great alternatives. The key is to use a tiny pasta that cooks quickly and fits nicely on a spoon with the meatballs and greens.
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Can I use frozen spinach instead of fresh?
Yes! Frozen spinach works well if you thaw it completely and squeeze out excess moisture before adding it to the soup. It’s a handy shortcut when fresh spinach isn’t available.
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How do I keep the meatballs from falling apart in the soup?
Rolling them into small, firm balls and browning them before adding to the broth really helps hold their shape. Also, avoid stirring vigorously while the soup simmers. A gentle simmer rather than a rolling boil keeps them intact and tender.
Final Thoughts
This Italian Wedding Soup with Meatballs Recipe holds a special place in my heart because it’s so approachable yet rich with classic flavors. I love how it brings people together around the table, comforting and satisfying with every spoonful. I’m pretty sure once you try it, you’ll be making it over and over—just like I do—because it’s that good. Give it a whirl, and don’t forget the Parmesan on top!
Print
Italian Wedding Soup with Meatballs Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This Italian Wedding Soup is a classic, comforting dish featuring tender homemade meatballs, fresh vegetables, spinach, and delicate pasta in a savory chicken broth. Perfect for a cozy meal, it can be prepared on the stovetop, crock pot, or Instant Pot, making it versatile and easy to fit your schedule.
Ingredients
Olive Oil
- 1 Tablespoon olive oil
Meatballs
- ½ lb. ground beef, 85% lean
- ½ lb. ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup Parmesan cheese, grated
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, finely chopped
- ¾ teaspoon salt
- ¼ teaspoon pepper
Soup
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4-5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Prepare Meatballs: Gently combine ground beef, ground pork, beaten egg, breadcrumbs, Parmesan cheese, minced garlic, fresh parsley, salt, and pepper. Avoid overmixing to keep meatballs tender. Roll the mixture into ¾-inch balls.
- Brown Meatballs: Heat olive oil in a large soup pot over medium-high heat. Brown the meatballs in batches for about 2 minutes, ensuring they get a nice crust but remain undercooked inside. Remove meatballs and set aside.
- Sauté Vegetables: In the same pot, add onions, carrots, and celery. Cook over medium heat for 6 minutes until softened, adding a splash of olive oil if needed.
- Add Garlic and Seasoning: Add minced garlic and Italian seasoning to vegetables. Cook for 1 minute to release flavors.
- Simmer Soup: Pour in chicken broth and bring to a boil. Then reduce heat to a gentle simmer. Add the browned meatballs back into the pot to cook through gently.
- Cook Pasta Separately: Boil pasta separately until al dente, then drain and add directly to serving bowls. This prevents pasta from absorbing too much broth during storage. Optionally, if no leftovers are expected, pasta can be cooked directly in the soup.
- Add Spinach: Stir fresh spinach into the simmering soup and cook until wilted, about 2 minutes.
- Serve: Ladle soup into bowls over the cooked pasta. Garnish with freshly grated Parmesan cheese and serve immediately.
Notes
- Flavor Enhancers: Add 1 tsp each of hot sauce (like Frank’s Hot Sauce), Worcestershire sauce, and mustard powder when adding Italian seasoning for deeper flavor without spiciness.
- Make small meatballs about ¾ inch for the best texture in soup.
- You can substitute 10 oz. frozen spinach; thaw and pat dry before using.
- For a chicken variation, try chicken meatballs following the same method.
- Small pasta like acini de pepe, ditalini, or orzo work best.
- Serve with crusty no-knead bread for dipping.
- Store soup refrigerated in an airtight container for 3-4 days or freeze for 3-4 months. Freeze without pasta and boil fresh pasta when serving leftovers.
- Alternative cooking methods include crock pot (4 hours high or 8 hours low) and Instant Pot (5 minutes pressure cook), both detailed in the full recipe instructions.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups soup with pasta and meatballs)
- Calories: 320
- Sugar: 4g
- Sodium: 870mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
