If you’re ready to make a bowl of soul-soothing comfort, look no further than Italian Wedding Soup. Savory homemade meatballs bob in a deeply flavorful broth, swirled with tender greens, sweet carrots, tiny pasta, and a shower of nutty Parmesan. Every utensilful is hearty without being heavy, elegant but oh-so-homey—just like the beloved Italian tradition that inspired it. Whether you’re cooking for family, friends, or just yourself, this classic will make your kitchen smell divine and your table feel extra special!
Ingredients You’ll Need
The magic of Italian Wedding Soup comes from a handful of bright, straightforward ingredients that work together perfectly. Each one brings something special to the table, so gather them up and prepare for pure comfort in a bowl.
- Olive oil: Adds a luscious base flavor and helps brown the meatballs just right.
- Ground beef (85% lean): Gives the meatballs rich flavor and hearty texture, just the right balance of tender and savory.
- Egg: Keeps the meatballs moist and binds all the flavors together.
- Italian breadcrumbs: Soaks up juices and adds a bit of structure to each tiny meatball.
- Parmesan cheese, grated: Adds a salty, nutty kick both in the meatballs and for garnish.
- Garlic, minced: Infuses the meatballs and soup with that irreplaceable extra-layer of Italian flavor.
- Fresh parsley, finely chopped: Lends a fresh, herby brightness to the meatballs and a pop of color.
- Salt and pepper: Essential for seasoning both the meatballs and the soup perfectly.
- Yellow onion, diced: Forms the aromatic base of the broth, making it hearty and fragrant.
- Carrots, diced: Provide gentle sweetness and a pretty splash of orange.
- Celery ribs, diced: Adds snap and flavor to your simmering soup base.
- Chicken broth: The backbone of the soup—choose a high-quality broth for maximum flavor.
- Italian seasoning: Gives the broth its unmistakable Italian aroma and depth of flavor.
- Acini de pepe pasta, uncooked: These tiny pasta balls soak up the broth and turn each spoonful into a delight.
- Fresh spinach: Wilts silkily into the soup, adding both nutrition and a lovely green color.
- Parmesan cheese, for garnish: Because a final fluffy snowfall of cheese is mandatory at the table!
How to Make Italian Wedding Soup
Step 1: Mix and Shape the Meatballs
Combine the ground beef, beaten egg, breadcrumbs, Parmesan, minced garlic, fresh parsley, salt, and pepper in a large bowl. Use your hands to gently blend everything together—just until combined, no over-mixing! Roll the mixture into small, 3/4-inch meatballs, and set them aside on a plate. These bite-sized beauties will be the stars of your Italian Wedding Soup, so keep them small for perfect, delicate bites.
Step 2: Brown the Meatballs
Heat the olive oil in a large soup pot over medium-high heat. Working in batches, brown the meatballs for about 2 minutes, turning to get a little color on all sides. Don’t worry about cooking them through—that’ll happen later in the broth. Once they’re browned, transfer them to a plate and smile at your handiwork.
Step 3: Sauté the Aromatics
Add the diced onion, carrots, and celery right into the same pot (no need to clean it out—you want all those flavorful brown bits!). Cook over medium heat, stirring occasionally, for around 6 minutes, until everything softens and smells amazing. If the pot looks a bit dry, add a splash more olive oil.
Step 4: Boost the Flavors
Stir in the garlic and Italian seasoning and let them cook for just a minute—this releases their oils and essence. The soup will start smelling properly Italian at this stage!
Step 5: Simmer the Soup
Pour in the chicken broth and bring everything to a gentle boil. Lower the heat to a simmer, then return those browned meatballs to the pot. Let the soup simmer away while you prep the pasta: this melding time is where the magic happens, and the meatballs finish cooking through.
Step 6: Cook the Pasta Separately
Meanwhile, cook the acini de pepe pasta in a separate pot until just al dente. Drain the pasta and add it directly to each serving bowl rather than the main pot. This keeps the pasta perfectly textured and prevents it from soaking up all your precious broth during storage.
Step 7: Add the Spinach and Finish
Stir the fresh spinach into the hot soup and watch it wilt in just a couple of minutes. Then ladle the soup brimming with meatballs, veggies, and greens over the pasta in your bowls. Sprinkle generous clouds of freshly grated Parmesan cheese on top. There you have it—a bowl of Italian Wedding Soup worthy of any celebration (or cozy night in)!
How to Serve Italian Wedding Soup
Garnishes
You can’t go wrong with a crown of freshly grated Parmesan—it melts slightly into the hot broth and adds an irresistible savory finish. For extra flair, scatter a little finely chopped parsley or a drizzle of good olive oil for color and aroma. If you love a bit of heat, a pinch of cracked black pepper or even a swirl of chili oil is perfection.
Side Dishes
Classic Italian Wedding Soup shines alongside crusty bread—think a rustic loaf or chewy no knead bread, perfect for soaking up every drop. If you’re serving a crowd, add a simple mixed green salad or a platter of briny olives and marinated peppers to round out the meal. And, truly, a glass of zesty white wine never goes amiss.
Creative Ways to Present
Hosting a party? Serve your Italian Wedding Soup in small mugs or espresso cups for a charming amuse-bouche. Or ladle it into deep, wide bowls and layer the pasta, soup, and toppings tableside—everyone will adore customizing their bowl. For a festive touch, tuck in a large shaved Parmesan frico or a buttered crostini on the side.
Make Ahead and Storage
Storing Leftovers
Store any leftover Italian Wedding Soup in airtight containers in the refrigerator for 3 to 4 days. Pro tip: keep the cooked pasta separate so the noodles stay firm and don’t soak up all the broth. This way, every bowl still tastes freshly made!
Freezing
Italian Wedding Soup freezes beautifully if you freeze the soup base and meatballs, but leave out the pasta—just cook fresh pasta when you’re ready to eat. Allow the soup to cool completely, then transfer it into freezer-safe containers for up to 3 to 4 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, simply warm the soup gently in a pot on the stove, stirring occasionally, until hot throughout. If using frozen soup, thaw first and then heat. When ready to serve, boil a little fresh pasta, add to bowls, and ladle the soup on top—then finish with your favorite garnishes.
FAQs
Can I make Italian Wedding Soup with other meats?
Absolutely! Many cooks love to substitute ground chicken, turkey, or even pork for the beef in their meatballs. Just remember to adjust seasonings as needed, and you’ll get a slightly different, but equally delicious result.
What’s the best pasta to use if I can’t find acini de pepe?
Ditalini or orzo are both fantastic alternatives—they’re small enough to mingle with the meatballs and greens, and won’t overwhelm the bowl. Choose whichever you can easily find for your Italian Wedding Soup.
Is it necessary to cook the pasta separately?
If you anticipate leftovers, cooking the pasta separately is the way to go; this keeps the texture ideal and stops the broth from disappearing overnight. If you’ll serve all the soup right away, it’s fine to cook the pasta directly in the pot.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works beautifully. Just thaw and squeeze out excess liquid before stirring it into the hot soup, and you’ll achieve the same tender texture and lovely color in every spoonful.
How can I add extra flavor to my Italian Wedding Soup?
Try a dash of Worcestershire sauce, a spoon of mustard powder, or even a little hot sauce—these all deepen and brighten the broth. Don’t worry, your soup won’t taste spicy or sharp, just more complex and mouthwatering!
Final Thoughts
Homemade Italian Wedding Soup is a true labor of love, but every step is both easy and rewarding. Nothing beats the comfort of meatballs, pasta, and tender greens in a fragrant, homemade broth. Give it a try, and watch this soup bring warmth and pure joy to your table—your family and friends will thank you!
Print
Italian Wedding Soup Recipe
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
Italian Wedding Soup is a comforting classic brimming with tender homemade meatballs, acini de pepe pasta, fresh spinach, and aromatic vegetables in a rich chicken broth. Each spoonful captures the heartwarming flavors of Italian home cooking, making it a satisfying main course for cozy weeknights or festive gatherings.
Ingredients
For the Meatballs
- 1/2 lb. ground beef, 85% lean
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup Parmesan cheese, grated
- 3 cloves garlic, minced
- 1/3 cup fresh parsley, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
For the Soup
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 1/4 cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- 3/4 cup acini de pepe pasta, uncooked
- 4–5 cups fresh spinach
- Salt and pepper, to taste
To Garnish
- Parmesan cheese, freshly grated
Instructions
- Make the Meatballs: In a large bowl, gently combine ground beef, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, parsley, salt, and pepper. Avoid overworking the meat to keep the meatballs tender. Roll the mixture into 3/4-inch balls and set aside.
- Brown the Meatballs: Heat 1 tablespoon olive oil in a large soup pot over medium-high heat. Working in batches, brown the meatballs for about 2 minutes, turning to brown all sides. Remove the browned meatballs and set them aside. They will finish cooking in the soup later.
- Sauté the Vegetables: In the same pot, add diced onion, carrots, and celery. Cook over medium heat for 6 minutes, or until softened, adding a splash of olive oil if needed. Stir in the minced garlic and Italian seasoning, cooking for another minute until fragrant.
- Add the Broth and Simmer: Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer, then gently add the browned meatballs to the pot. Simmer the soup while preparing the pasta.
- Cook the Pasta: Separately, boil the acini de pepe pasta in salted water until al dente. Drain well. (This step helps prevent the pasta from soaking up the soup broth during storage. If you don’t anticipate leftovers, pasta can be cooked directly in the soup or stirred in at the end.)
- Add Spinach and Finish Soup: Stir fresh spinach into the simmering soup and cook for about 2 minutes, until wilted. Taste and season with salt and pepper as needed.
- Serve: Add a portion of cooked pasta to serving bowls, ladle the hot soup over the top, and garnish generously with freshly grated Parmesan cheese. Serve immediately and enjoy!
Notes
- Flavor Enhancers: Add 1 teaspoon each of hot sauce, Worcestershire sauce, and mustard powder with the Italian seasoning for extra depth—these will not make the soup spicy but will boost flavor.
- Meatball Size: Keep meatballs small (about 3/4-inch) for the best texture in the soup.
- Spinach Options: Substitute 10 oz. frozen spinach (thawed and patted dry) if fresh is not available.
- Pasta Choices: Other small pasta like ditalini or orzo can replace acini de pepe.
- Chicken Meatballs Variation: Use ground chicken instead of beef for a lighter version.
- Bread Pairing: Serve with crusty, airy no-knead bread for dipping.
- Storage: Refrigerate leftovers (without pasta) in an airtight container for 3-4 days or freeze up to 3-4 months. Always cook fresh pasta when reheating frozen soup.
- Crock Pot Method: After browning, transfer meatballs, veggies, and broth to crock pot. Cook on high for 4 hours or low for 8 hours, adding spinach just before serving. Cook pasta separately if possible.
- Instant Pot Method: Brown meatballs and sauté veggies using sauté mode. Add broth and meatballs, then pressure cook for 5 minutes. Release steam, add pasta using sauté mode if desired, and finish with spinach and cheese.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 328 kcal
- Sugar: 5 g
- Sodium: 1755 mg
- Fat: 16 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 88 mg
