If you’ve ever craved a bowl of warmth that hugs your soul and delivers layers of comforting flavors, this Italian Wedding Soup Recipe is the answer you’ve been looking for. Packed with tender, flavorful meatballs nestled in a savory broth and brightened up by fresh vegetables and vibrant spinach, this classic soup brings a beautiful balance of hearty and fresh in every spoonful. It’s a true celebration of Italian home cooking that’s perfect for family dinners, special occasions, or simply when you want to enjoy a meal full of tradition and love.
Ingredients You’ll Need
Getting the ingredients just right is the secret to making this Italian Wedding Soup Recipe shine. Each component plays an essential role from the rich meatballs to the delicate pasta and fresh greens, perfectly marrying taste, texture, and color.
- ½ pound 90/10 ground beef: Adds a lean, rich base for the meatballs, keeping them tender but full-flavored.
- ½ pound mild Italian ground pork sausage: Brings a wonderful seasoned depth that elevates the meatballs’ flavor.
- ½ cup Italian seasoned breadcrumbs: Helps bind the meatballs and adds a subtle herby taste.
- â…“ cup grated Parmesan cheese: Infuses the meatballs with a salty, umami boost.
- 1 large egg (beaten): Acts as the glue for the meatball mixture for perfect consistency.
- ¼ cup finely chopped fresh flat-leaf parsley: Offers fresh, bright notes in both meatballs and soup.
- 2 garlic cloves (finely minced): Introduces aromatic charm to the meatballs.
- 1 teaspoon salt: Essential to enhance all the savory flavors.
- ¼ teaspoon black pepper: Provides a subtle heat and depth.
- 2 tablespoons olive oil (divided): Used for cooking meatballs and sautéing vegetables, adding richness.
- 1 tablespoon olive oil: For tenderly caramelizing vegetables.
- ½ small white onion (diced): Brings sweetness and a gentle bite to the broth.
- 3 medium carrots (peeled and diced): Add natural sweetness and color to the soup.
- 3 celery ribs (diced): Provide a savory crunch and aroma to the base.
- 3 garlic cloves (finely minced): Boost the soup’s fragrant dimension.
- 8 cups chicken broth: The flavorful foundation that unites every ingredient.
- 1 cup acini de pepe pasta: Small, delicate pasta that cooks quickly and blends beautifully into the soup.
- ½ teaspoon salt: Used to season the broth-enhancing the overall taste.
- ¼ teaspoon black pepper: Adds balanced spiciness.
- ¼ teaspoon red pepper flakes (optional): For a little kick, plus more if you like heat at serving.
- 3 cups fresh baby spinach (roughly chopped): Adds vibrant color and a nutritious boost that wilts just perfectly into the soup.
- Fresh flat-leaf parsley (chopped, optional): For a fresh, herby finish when serving.
How to Make Italian Wedding Soup Recipe
Step 1: Make the Meatballs
Start by combining the ground beef, Italian sausage, breadcrumbs, Parmesan, beaten egg, parsley, minced garlic, salt, and pepper in a large bowl. Mix everything gently but thoroughly until well blended. Then, scoop out about 2 teaspoons of the mixture at a time and roll the portions into tiny, uniform meatballs to ensure consistent cooking. If your hands stick, spritz them lightly with nonstick cooking spray and keep rolling until you have roughly 48 perfect little meatballs.
Step 2: Cook the Meatballs
Heat a tablespoon of olive oil over medium heat in a large pot or Dutch oven. Add half of the meatballs working carefully so they don’t crowd the pan, and cook, stirring often, until they’re browned all over but not cooked through, about 4-5 minutes. Remove the browned meatballs to a paper towel-lined plate and repeat with the remaining olive oil and meatballs. This browning step adds incredible flavor and texture to the meatballs that you’ll taste in every spoonful of the soup.
Step 3: Sauté the Vegetables
In the same pot, add another tablespoon of olive oil and sauté the diced onion, carrots, and celery. Cook these until they soften and become fragrant, about 3-4 minutes. Next, stir in the garlic and cook for just 30 seconds until it releases its wonderful aroma but doesn’t burn. This vegetable base creates the heart of flavor for the soup, building layers that make this Italian Wedding Soup Recipe stand out.
Step 4: Add Broth and Bring to a Boil
Pour the chicken broth into the pot, scraping the bottom as you go to release those delicious browned bits left from the meatballs and vegetables. Turning the heat to high, bring everything to a lively boil. This step melds all those rich flavors together, setting the stage for the finishing touches of pasta and greens.
Step 5: Stir in Pasta, Seasonings, and Meatballs
Add the acini de pepe pasta gradually, stirring well to prevent it from clumping or sticking to the bottom. Season the broth with the salt, pepper, and optional red pepper flakes for just the right heat. Carefully add your browned meatballs back to the pot. Cover and reduce the heat to medium, allowing the soup to simmer gently until the pasta is perfectly tender, about 7-9 minutes.
Step 6: Add Spinach and Serve
Finally, toss in the fresh baby spinach and stir until it wilts, taking just 2-3 minutes. This vibrant green addition not only adds color but also an extra fresh flavor and nutrition boost. Serve your Italian Wedding Soup Recipe piping hot, with extra red pepper flakes and chopped parsley on the side for anyone who loves an added punch of flavor and color.
How to Serve Italian Wedding Soup Recipe
Garnishes
A sprinkle of freshly grated Parmesan and a pinch of red pepper flakes elevate the soup’s taste and visual appeal in an instant. Adding a few chopped parsley leaves not only freshens the broth but also delivers that inviting pop of green you can’t resist. Don’t shy away from offering lemon wedges on the side for a subtle zing that complements the savory flavors beautifully.
Side Dishes
This soup pairs wonderfully with warm crusty Italian bread, perfect for soaking up every bit of the flavorful broth. A crisp side salad dressed with olive oil and vinegar can provide a refreshing contrast. For a heartier meal, serve alongside garlic breadsticks or even a light caprese salad to keep the Italian theme consistent and delightful.
Creative Ways to Present
For a charming presentation, ladle the soup into individual rustic bowls and top each serving with a mini meatball or two perched on top. Try serving it family-style in a large beautiful pot to invite cozy sharing at the dinner table. You can also transform this soup into a casual lunch by serving it in mug-sized portions for an easy, comforting meal on the go.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Italian Wedding Soup Recipe in an airtight container in the refrigerator for up to 4 days. The flavors will continue to deepen, making your next meal just as satisfying as the first.
Freezing
This soup freezes well for up to 3 months, but it’s best to freeze the soup without the spinach, as greens can lose texture during freezing. Add fresh spinach when reheating for that perfect fresh taste.
Reheating
Reheat gently on the stove over medium heat, stirring occasionally until warmed through. Add fresh spinach at this stage and cook just until wilted to keep it bright and tender. If the soup seems too thick after refrigeration or freezing, simply stir in a splash of broth or water to loosen it up.
FAQs
Can I use other types of pasta instead of acini de pepe?
Absolutely! While acini de pepe is traditional, small pasta shapes like orzo, ditalini, or small shells work perfectly. Just adjust cooking time according to your pasta choice to avoid overcooking.
Is it necessary to brown the meatballs before adding to the soup?
Browning meatballs creates a wonderful depth of flavor and helps them hold together better during cooking. While you could skip this step, your soup will lose some of its signature rich taste and texture.
Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs a day in advance and keep them in the fridge covered. Just brown them fresh before adding to the soup for best flavor and texture results.
What if I don’t have Italian seasoned breadcrumbs?
No problem! You can use plain breadcrumbs and add a pinch of Italian herbs like oregano, basil, and thyme to the meatball mixture to mimic that seasoning.
Can I substitute the chicken broth with vegetable broth?
Definitely! Vegetable broth works well if you prefer a lighter or vegetarian-friendly version. Just keep in mind it will change the soup’s flavor slightly, but it will still be delicious.
Final Thoughts
There’s truly nothing like a bowl of this Italian Wedding Soup Recipe to bring warmth and joy to your table. With its beautiful balance of tender meatballs, fresh veggies, and comforting broth, it’s a dish to make again and again. So grab your ingredients, roll up your sleeves, and share this cozy classic with the people you love—you’ll be creating memories one delicious spoonful at a time.
Print
Italian Wedding Soup Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
Description
This classic Italian Wedding Soup combines savory homemade meatballs with tender vegetables and pasta in a flavorful chicken broth. Perfect for a comforting family meal, this soup is easy to prepare, hearty, and packed with fresh ingredients like spinach and Parmesan cheese.
Ingredients
Meatballs
- ½ pound 90/10 ground beef
- ½ pound mild Italian ground pork sausage
- ½ cup Italian seasoned breadcrumbs
- â…“ cup grated Parmesan cheese
- 1 large egg (beaten)
- ¼ cup finely chopped fresh flat-leaf parsley
- 2 garlic cloves (finely minced)
- 1 teaspoon salt
- ¼ teaspoon black pepper
Soup Base
- 2 tablespoons olive oil (divided)
- 1 tablespoon olive oil
- ½ small white onion (diced)
- 3 medium carrots (peeled and diced)
- 3 celery ribs (diced)
- 3 garlic cloves (finely minced)
- 8 cups chicken broth
- 1 cup acini de pepe pasta
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional, plus more for serving)
- 3 cups fresh baby spinach (roughly chopped)
- Fresh flat-leaf parsley (chopped, optional)
Instructions
- Make the Homemade Meatballs: In a large bowl, combine ground beef, Italian sausage, seasoned breadcrumbs, grated Parmesan, beaten egg, chopped parsley, minced garlic, salt, and black pepper. Mix thoroughly until well incorporated. Scoop out 2 teaspoons at a time and form into small meatballs using your hands. If your hands become sticky, spritz with nonstick cooking spray to continue rolling smoothly. You should have about 48 meatballs.
- Cook the Meatballs: Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs and cook while stirring often for 4-5 minutes, until lightly browned on all sides. Transfer cooked meatballs to a paper towel-lined plate. Repeat the process with the remaining tablespoon of olive oil and remaining meatballs.
- Cook the Vegetables: Using the same pot, add 1 tablespoon olive oil. Stir in diced onion, carrots, and celery. Cook over medium heat for 3-4 minutes until vegetables are tender. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Add Broth: Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits for extra flavor. Increase heat to high and bring the broth mixture to a boil.
- Add Pasta and Seasonings: Gradually add the acini de pepe pasta while stirring to prevent clumping. Mix in ½ teaspoon salt, ¼ teaspoon black pepper, and optional ¼ teaspoon red pepper flakes. Add the browned meatballs back into the pot. Cover, reduce heat to medium, and simmer until the pasta is tender, about 7-9 minutes.
- Add Spinach and Serve: Stir in the roughly chopped baby spinach and cook for 2-3 minutes until wilted and well incorporated into the soup. Serve hot with additional red pepper flakes and chopped fresh parsley if desired.
Notes
- Acini de pepe is the traditional pasta for this soup; small substitutes like orzo or small pastina can be used if unavailable.
- For less sodium, use low-sodium chicken broth and adjust salt to taste.
- Meatballs can be made ahead of time and refrigerated or frozen before cooking.
- Splash a little white wine while cooking the vegetables for added depth of flavor (optional).
- The red pepper flakes add warmth but are optional depending on heat preference.
