Classic Italian Wedding Soup is a comforting bowl filled with tender meatballs, little pasta, and fresh greens swimming in a warm, flavorful broth. This soup brings a lovely mix of textures and tastes, from the juicy meatballs to the soft spinach, all cozy and inviting with every spoonful.
I love making this soup when I want something that feels like a big, warm hug. The meatballs are easy to prepare and full of flavor, and the broth tastes like it’s been simmering all day, even if it’s just a quick cook. I often add a little extra parmesan on top because, well, cheese makes everything better in my kitchen!
Serving this soup with some crusty bread on the side is my favorite way to enjoy it—it’s perfect for dipping and soaking up all that tasty broth. It’s also one of those dishes that brings people together, perfect for a cozy family dinner or a casual get-together where everyone appreciates a good, homey meal.
Key Ingredients & Substitutions
Meatballs: Using both ground beef and pork gives a nice flavor and texture. If you want a leaner option, try all turkey or chicken. Italian breadcrumbs add moisture; plain breadcrumbs or crushed crackers can work too.
Broth: Low-sodium chicken broth lets you control saltiness. Vegetable broth works for a lighter taste or to keep it meat-free. Homemade broth makes it extra tasty but store-bought is fine.
Pasta: Acini di pepe is traditional, but orzo or small ditalini also fit well. Avoid large shapes since this soup is all about bite-size pieces.
Greens: Fresh spinach is my favorite for its tender texture, but escarole or kale are good if you like a bit more bite. Be sure to chop them finely.
How Can I Make Perfect Meatballs Without Them Falling Apart?
Mix the meat gently. Overworking dries them out and makes tough meatballs. Use a light hand mixing all ingredients together just until combined.
- Portion meatballs small, about 1 inch across, so they cook evenly and stay tender.
- Brown them in batches in a hot pan to develop flavor and “seal” them, but don’t crowd the pan.
- Don’t fully cook in the pan; finish simmering in soup to keep them juicy.
- If the mix feels too loose, chill it 30 minutes before shaping.
Equipment You’ll Need
- Large pot – perfect for browning meatballs and simmering the soup all in one place.
- Mixing bowl – to gently combine meatball ingredients without overworking the meat.
- Wooden spoon or silicone spatula – great for stirring the soup and sautéing veggies without scratching your pot.
- Measuring cups and spoons – to help you get the right balance of ingredients every time.
- Slotted spoon – handy for lifting out meatballs if you want to brown them separately.
Flavor Variations & Add-Ins
- Swap pork and beef for ground turkey or chicken for a lighter meatball option that’s still tasty.
- Add cooked white beans or cannellini beans for extra protein and a creamy texture.
- Try kale instead of spinach for a heartier green that holds up well in broth.
- Stir in a pinch of crushed red pepper flakes or a dash of Italian seasoning for a little extra flavor kick.
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 breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup onion, finely minced
- 1 large egg
- 2 cloves garlic, minced
- Salt and pepper to taste
For the Soup:
- 8 cups chicken broth (low sodium preferred)
- 2 medium carrots, peeled and diced small
- 2 stalks celery, diced small
- 1 small onion, diced small
- 2 cups fresh spinach or escarole, chopped
- 3/4 cup acini di pepe or orzo pasta
- 1 tbsp olive oil
- Salt and pepper to taste
- Grated Parmesan cheese for garnish
- Optional: pinch of red pepper flakes for subtle heat
How Much Time Will You Need?
This soup takes about 20 minutes prep time and 25 minutes to cook. It’s a quick, comforting meal that you can have on the table in under an hour, perfect for warming up any day.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, gently mix the ground beef, ground pork, breadcrumbs, grated Parmesan, parsley, minced onion, garlic, egg, salt, and pepper. Be careful not to overmix. Shape the mixture into small, bite-sized meatballs about 1 inch across and set them on a plate.
2. Brown the Meatballs:
Heat olive oil in a large pot over medium heat. Add the meatballs in batches so they don’t crowd the pan. Brown them on all sides but don’t worry about cooking them through—you’ll finish cooking in the soup. Transfer browned meatballs to a plate.
3. Sauté the Vegetables:
In the same pot, add diced onion, carrots, and celery. Cook for about 5 minutes until the vegetables soften and the onions become translucent.
4. Cook the Soup:
Add the chicken broth to the pot and bring it to a boil. Carefully add the browned meatballs back in along with the pasta. Lower the heat to a gentle simmer and cook for 10–12 minutes until the meatballs are fully cooked and the pasta is tender.
5. Finish and Serve:
Stir in the chopped spinach or escarole and let it wilt for about 2–3 minutes. Season with salt, pepper, and red pepper flakes if you like a little heat. Serve hot, sprinkled with grated Parmesan cheese and alongside crusty bread for dipping.
Can I Use Frozen Meatballs for This Soup?
Yes! If using frozen meatballs, make sure they are fully thawed before adding them to the soup. You can thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps ensure even cooking.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the meatballs and soup separately, then store both in the refrigerator for up to 2 days. When ready to serve, reheat the broth and veggies, add the meatballs and pasta, and warm through until hot.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. If the pasta soaks up too much broth after chilling, add a little extra chicken broth or water when reheating to loosen it back up.
What Can I Substitute for Acini di Pepe Pasta?
If you can’t find acini di pepe, orzo or small ditalini pasta work great as substitutes. Just remember these small pastas cook quickly, so keep an eye on them to avoid overcooking.
