Easy Italian Wedding Soup Recipe with Homemade Meatballs
This Italian Wedding Soup is one of my absolute favorite soups to make, especially during cold winter days. There’s just something so comforting about a big pot of simmering broth, tender homemade meatballs, and cozy pasta that makes the whole house feel warm and inviting.
You will love making this classic Italian Wedding Soup because…
- It is cozy and comforting. Perfect for cold days when you want something warm and satisfying.
- It’s made with tender homemade meatballs, a flavorful broth, and just the right amount of pasta.
- It’s a soup that brings the whole family to the table. Both kids and grown-ups love it!
- This recipe is great for meal prep, leftovers, and make-ahead meals.
Ingredients for an Italian Wedding Soup With Homemade Meatballs
Scroll down to the recipe card to see the complete list of ingredients.
This wonderful soup is made with simple, wholesome ingredients that come together beautifully. The meatballs, broth, pasta, and fresh spinach mixed with Italian seasoning create the perfect balance and flavor.
- Ground beef and pork – The perfect blend for the homemade meatballs. You can also make them with only beef or pork. No time for making them from scratch? Using Italian frozen meatballs is the perfect alternative.
- Breadcrumbs – Use either plain or Italian breadcrumbs to make the meatballs.
- Parmesan cheese – We’ll use it to make the meatballs and to grate it over individual servings to add an extra boost of flavor. If I have it on hand, I also add a small piece of Parmesan cheese rind to the simmering soup to add a deep umami flavor.
- Fresh parsley – It provides a fresh, slightly peppery flavor to the meatballs.
- Spices – Adding a small amount of dry oregano and/or Italian seasoning will give this soup a concentrated, earthy Italian flavor.
- Onion, garlic, carrots, celery – The perfect base for making an amazing soup.
- Chicken broth – I love using low-sodium broth or broth with no salt added so that I can control the amount of salt. You can also use chicken stock.
- Baby spinach – It adds color and texture. You can buy it pre-washed, making it easier to add it to the soup.
- Pasta – The traditional pasta for this soup is acini di pepe, which is a small, round, pearl-shaped pasta. However, you can also make it with any other small pasta like pastina, ditalini, orzo, or even small shells.
How to Make an Italian Wedding Soup With Homemade Meatballs
Scroll down to the recipe card to see detailed step-by-step instructions.
Italian wedding soup is one of the easiest soups to make, despite its “fancy” name. It’s a one-pot meal that comes together in less than 30 minutes. And, if you choose to make it with frozen meatballs, you can make it in less time!
- In a medium-sized bowl, mix all of the ingredients for the meatballs. Form this mixture into small balls and sear in a large pan until golden brown.
- Heat olive oil in a large pan and sauté the onions, carrots, celery, and garlic until soft. Add the chicken broth and season with salt and pepper.
- Add the meatballs and the pasta, cover, and bring to a boil. Lower the heat to medium-low and simmer until the meatballs are cooked through and the pasta is tender.
- Turn off the heat and add the baby spinach. Stir until it is wilted.
- Serve with freshly grated Parmesan cheese on top.
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Frequently Asked Questions
Why is it called Italian Wedding Soup?
Despite the name, it is not a traditional dish served at weddings. The name comes from the Italian phrase “minestra maritata”, meaning “married soup”, referring to the perfect blend of flavors between the meat and the leafy green vegetables.
What is the best pasta for Italian Wedding Soup?
You can use any small pasta you like! The most traditional pasta is acini de pepe, which translates to “seeds of pepper”, pastina, which means “little pasta”, or orzo.
How do I prevent the pasta from getting mushy when making Italian Wedding Soup?
Mushy pasta is the result of overcooking, and this is a major concern when it comes to leftovers. I have to be completely honest and say that I have never had this problem, and I believe it’s because I always make this soup with acini de pepe cooked just to al dente.
However, if you want to be 100% sure that your pasta won’t get mushy, you can cook it separately and add it to each serving of soup. This also comes in handy when storing or freezing the soup.
I have noticed that the pasta does absorb some of the broth while stored, but this is easily fixed by adding more chicken broth to the soup before reheating it.
What greens are used in Italian Wedding Soup?
Baby spinach is the most common, and I love it because I can buy it pre-washed, making things a lot easier. You can also use escarole to make it more traditional, kale, or Swiss chard.
Can I use frozen meatballs to make Italian Wedding Soup?
For a quicker version, you can absolutely use frozen meatballs for this recipe.
Diana’s Tips
- Searing the meatballs before adding them to the broth creates extra richness and gives your soup a wonderful flavor.
- Use chicken broth and not water. A flavorful stock makes all the difference.
- If you plan on storing leftovers, cook the pasta separately to prevent it from soaking up too much broth and becoming mushy.
- Stir in the greens during the last few minutes of cooking to keep them bright, tender, and fresh.
- Make the meatballs small and uniform. They cook quickly and give you the perfect bite with pasta and broth in every spoonful.
- Add a secret ingredient: Adding a Parmesan cheese rind to the broth while it simmers infuses it with a rich, nutty saltiness.
Essential Tools for Making Italian Wedding Soup
- Large stock pot or Dutch oven – Big enough to cook the broth, meatballs, pasta, and greens all together without spilling.
- Mixing bowl – Needed to mix the meatball ingredients thoroughly before shaping.
- Measuring cups and spoons – For getting your broth, seasonings, and herbs just right.
- Sharp knife & sturdy cutting board – For chopping onions, garlic, parsley, and greens like spinach or escarole.
- Wooden spoon or silicone spatula – To stir gently without scratching your pot.
- Grater – For freshly grating Parmesan cheese, it makes a big flavor difference!
- Ladle – To serve up beautiful, hearty bowls of soup every time.
Some of my favorite Soup Recipes
- Creamy Lasagna Soup
- Chicken Tortilla Soup
- Broccoli Cheddar Soup
- Chicken Noodle Soup
- Loaded Potato Soup
- Colombian Ajiaco (Chicken and Potato Soup)
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Easy Italian Wedding Soup Recipe with Homemade Meatballs
Ingredients
Homemade Meatballs
- ½ lb lean ground beef
- ½ lb ground pork
- ½ cup Italian breadcrumbs*
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 3 garlic cloves, finely minced
- 1 tsp dried oregano
- 1 large egg, beaten
- ¾ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 2 Tbsp olive oil (Optional)
Soup
- 2 Tbsp olive oil
- 1 cup chopped yellow or white onion (about ½ large onion)
- 1 cup chopped carrots (about 2-3 medium-sized carrots)
- ¾ cup chopped celery (2 ribs)
- 3 garlic cloves, minced
- 8 cups chicken broth
- ½ tsp Italian seasoning (Optional)
- ¾ cup acini di pepe pasta**
- 5 oz baby spinach, or to taste***
- Salt and black pepper to taste
- Freshly grated Parmesan cheese (for serving)
Instructions
- Prepare the Homemade Meatballs: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, oregano, egg, salt, and pepper. Mix until just combined. Form into 1-inch (2.5 cm) meatballs.
- Cook the Meatballs: Heat 2 Tbsp of olive oil in a large pan or skillet (Optional) over medium-high heat and brown the meatballs on both sides, about 2-3 minutes per side. They will finish cooking in the soup. Set aside.
- Build the Soup Base: In a large pot or Dutch oven, heat 2 Tbsp of olive oil over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in the garlic and the Italian seasoning and cook for 1 more minute until fragrant.
- Simmer the Soup: Pour in the chicken broth, add the browned meatballs, and acini di pepe pasta. Cover the pot and bring to a boil, then reduce the heat to medium-low and simmer for about 10 minutes or until the meatballs are cooked through and the pasta is al dente, stirring occasionally.
- Stir in baby spinach until wilted. Adjust salt and pepper to taste, if needed.
- Serve: Spoon the Italian Wedding Soup into serving bowls and finish each one with a sprinkle of freshly grated Parmesan cheese.
Notes
- *Plain breadcrumbs can be used for this recipe; just add about ½ tsp of Italian seasoning.
- **Orzo, ditalini, or pastina can be substituted for acini di pepe pasta.
- ***Other greens you can use are escarole, to make it more traditional, kale, or Swiss chard.
- Using 2 tablespoons of olive oil to brown the meatballs is optional, but not necessary.
- To save time, I brown the meatballs in a separate skillet while I start making the soup using a different pot. However, you can brown the meatballs in the same pot you’re using to make the soup.
- If you plan to have leftovers or are meal prepping, cook the pasta separately and add it to each bowl before serving. This helps prevent the pasta from absorbing too much of the broth as it sits in the fridge or freezer.
