Italian Wedding Soup Classic

Name: Italian Wedding Soup Classic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1/2 pound ground beef; 1/2 pound ground pork; 1/4 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 egg; 2 cloves garlic, minced; 1 teaspoon Italian seasoning; Salt and pepper to taste; 8 cups chicken broth; 2 cups water; 1 cup chopped carrots; 1 cup chopped celery; 1 cup small pasta (e.g., acini di pepe); 4 cups fresh spinach or kale; Salt and pepper to taste; Chopped parsley for garnish

Highlighted under: Global Flavors

I absolutely love making Italian Wedding Soup, especially during cooler months when it warms both the body and spirit. This recipe is a delicious blend of savory meatballs, fresh greens, and comforting broth that transports me straight to my grandmother's kitchen. I always use fresh ingredients, and the combination of flavors makes every spoonful delightful. Whether it's a family gathering or a cozy night in, this soup never fails to impress. Join me in making a meal that's perfect for sharing and brings everyone together around the table.

Created by

Emily

Last updated on 2026-01-20T12:13:27.851Z

When I first attempted making Italian Wedding Soup, I was amazed by how simple yet flavorful it was. The secret lies in the quality of the meatballs and the freshness of the herbs, which elevate the broth to a new level. I like to use a combination of beef and pork for the meatballs, ensuring a juicy and rich flavor.

During my last cooking session, I decided to experiment with adding a squeeze of lemon juice right before serving. This brightened up the soup remarkably and complemented the earthy greens beautifully. It’s these little tweaks that make a big difference!

        Why You'll Love This Recipe
        Comforting and hearty, perfect for chilly evenings
Savory homemade meatballs are simply irresistible
Versatile, allowing for personal touches with ingredients

      

The Art of Meatball Making

Creating the perfect meatballs is an essential first step for a remarkable Italian Wedding Soup. When mixing the ground beef and pork, ensure you don’t overwork the meat, which can lead to dense balls. Instead, mix just until combined, and consider using a fork for gentle incorporation. This helps maintain a light texture. For added flavor and moisture, you can experiment by substituting some of the beef or pork with ground turkey or even chicken.

Browning is a crucial part of the meatball cooking process. Aim for a medium-high heat, allowing the oil to shimmer but not smoke. Cook the meatballs in batches to avoid overcrowding the pot, which can cause them to steam rather than brown. You want a nice golden color on the outside, which brings out flavor through the Maillard reaction. If they stick, gently loosen them with a spatula without disrupting their shape.

Building the Broth

The broth is where you can really elevate your soup. Start with high-quality chicken broth for a deeper flavor—homemade is ideal, but store-bought works too. When mixing with water, you can adjust the proportions depending on how rich you want the soup to be. If you prefer a more intense flavor, try reducing the amount of water or adding a splash of white wine before boiling, which adds a hint of acidity.

When adding the carrots and celery, aim for uniform chopping to ensure even cooking. A rough dice will yield a heartier bite, while finely diced vegetables can meld into the broth, contributing to a thicker texture. Letting the base simmer before adding the pasta allows the vegetables to soften beautifully and infuse their sweetness into the broth.

Ingredients

Gather the following ingredients for a delightful bowl of Italian Wedding Soup.

For the Meatballs

1/2 pound ground beef
1/2 pound ground pork
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste

For the Soup

8 cups chicken broth
2 cups water
1 cup chopped carrots
1 cup chopped celery
1 cup small pasta (e.g., acini di pepe)
4 cups fresh spinach or kale
Salt and pepper to taste
Chopped parsley for garnish

Once you have all your ingredients ready, you're just moments away from a nourishing meal!

Instructions

Follow these simple steps to create your own Italian Wedding Soup.

Make the Meatballs

In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined. Roll the mixture into small meatballs, about 1 inch in diameter.

Cook the Meatballs

In a large pot, bring a few tablespoons of oil over medium heat. Add the meatballs in batches, cooking until browned on all sides. Remove and set aside.

Prepare the Soup Base

In the same pot, add chicken broth and water. Bring to a boil, then add chopped carrots and celery. Let simmer for about 5 minutes.

Add the Pasta and Meatballs

Add the small pasta to the soup along with the browned meatballs. Cook according to the pasta package instructions until the pasta is al dente.

Incorporate the Greens

Once the pasta is almost done, stir in the fresh spinach or kale. Simmer for an additional 5 minutes until the greens are wilted.

Season and Serve

Taste the soup and adjust seasoning with salt and pepper as needed. Serve hot, garnished with chopped parsley.

Enjoy your homemade Italian Wedding Soup, perfect for any occasion!

Pro Tips

For a richer flavor, consider using homemade chicken broth. Additionally, let the soup sit for a few minutes off the heat before serving—this allows the flavors to meld beautifully.

Storing and Reheating

Italian Wedding Soup is an excellent dish for meal prep. You can store the soup in an airtight container in the refrigerator for up to three days. When reheating, consider adding a little extra broth or water to rejuvenate the flavors, as the pasta absorbs liquid over time. A slow simmer on the stove over low heat helps prevent the soup from becoming too thick or pasta from becoming mushy.

If you want to extend the life of your soup, consider freezing it. However, it's best to freeze the broth and meatballs separately from the pasta and greens. This way, you can cook fresh pasta and greens when you're ready to enjoy the soup again. Frozen soup can last up to three months. Just defrost overnight in the refrigerator before reheating.

Serving Suggestions

This soup is delightful served as the star of a family dinner, but I love pairing it with a slice of crusty Italian bread or a simple arugula salad with lemon vinaigrette. The acidity of the dressing complements the richness of the soup beautifully, balancing flavors. For a special touch, consider drizzling some high-quality olive oil on top just before serving for an added layer of richness.

Feel free to customize this soup based on preferences or what you have on hand. You might swap spinach for Swiss chard or kale for a heartier option. Adding frozen peas or green beans during the final few minutes of cooking can introduce additional color and freshness. Whatever you choose, keep it personal and enjoy the warming experience with friends and family.

Questions About Recipes

→ Can I use frozen meatballs?

Yes, frozen meatballs can be used. Just add them to the soup during the last 10 minutes of cooking to heat through.

→ What alternative greens can I use?

Aside from spinach, Swiss chard or arugula also work well in the soup.

→ Can I prepare this soup ahead of time?

Absolutely! The flavors improve after a day in the refrigerator. Just be sure to store the pasta separately and add it when reheating.

→ How do I freeze leftovers?

Allow the soup to cool completely, then transfer to airtight containers. Freeze for up to 3 months. Reheat in a pot over medium heat when ready to enjoy.