Italian Wedding Soup
There’s something magical about a warm bowl of Italian Wedding Soup. It’s the kind of dish that feels like a warm hug, no matter the season. Whether you’re serving it on a chilly winter night or as a light summer lunch, this soup never fails to deliver on flavor and comfort. With its tender meatballs, savory broth, tiny pasta, and vibrant vegetables, it’s no wonder it’s a household favorite. And yes, there’s bread involved—because what’s soup without a good loaf for dipping?
Serve it up with my No Knead Bread or French Bread recipe.
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What Is Italian Wedding Soup?
Despite its name, Italian Wedding Soup isn’t about weddings! The name comes from the “marriage” of ingredients like meatballs and greens, which complement each other perfectly in this hearty dish.
This soup features:
- Juicy, bite-sized meatballs made from ground beef, breadcrumbs, and Parmesan.
- A flavorful broth that serves as the soul of the soup.
- Tiny pasta like orzo or acini de pepe for added texture.
- Fresh spinach for color and nutrition.
Ingredients You’ll Need
For the Meatballs:
- 1 lb ground beef
- ½ cup breadcrumbs
- 1 egg
- 2 tbsp fresh parsley, chopped
- ¼ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
For the Soup:
- 2 tbsp olive oil
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 8 cups chicken broth (homemade or store-bought)
- ¾ cup tiny pasta (ditalini, orzo, or acini de pepe)
- 2 cups fresh spinach
Optional: Grated Parmesan cheese for serving
How to Make Italian Wedding Soup
Prepare the Meatballs
- In a large mixing bowl, combine ground beef, breadcrumbs, egg, parsley, Parmesan cheese, Italian seasoning, salt, and pepper.
- Mix gently until just combined. Overmixing can make the meatballs tough.
- Shape the mixture into small 1-inch meatballs.
- Bake at 350°F (175°C) for about 12 minutes or sauté them in a pan until browned.
Start the Soup Base
- Heat olive oil in a large Dutch oven or stockpot over medium heat.
- Sauté the carrots, celery, and onion until they’re softened and translucent, about 5-7 minutes.
- Add the minced garlic and cook for another minute, stirring to prevent burning.
Build the Flavor
- Pour in the chicken broth and bring the soup to a boil.
- Season with salt and pepper to taste.
Combine Everything
- Once the broth is boiling, add the pasta and meatballs. Reduce the heat to a simmer.
- Cook for 8-10 minutes, stirring occasionally, until the pasta is tender.
- Stir in the fresh spinach during the last 2 minutes of cooking. The spinach will wilt beautifully and add a vibrant color to the soup.
Serving Suggestion
Serve this Italian Wedding Soup hot, with a sprinkle of Parmesan cheese on top and a slice of crusty bread on the side. For bread recipes, try my No-Knead Bread or Homemade French Bread—perfect for dipping!
Storage and Freezing Tips
Refrigerator Storage
This soup keeps well in the fridge for up to 3 days. Store it in an airtight container to maintain freshness.
Freezing Tips
While the soup itself freezes beautifully, the pasta can become mushy when reheated. If you plan to freeze, consider these tips:
- Cook the pasta separately and add it fresh when reheating.
- Store the soup (minus the pasta) in a freezer-safe container for up to 3 months.
To reheat, thaw overnight in the fridge, then warm on the stovetop over low heat. Add cooked pasta and fresh spinach just before serving.
FAQs About Italian Wedding Soup
Can Another Green Be Used Instead of Spinach?
Yes! Kale or escarole are great substitutes if you don’t have spinach on hand.
Can the Meatballs Be Made Ahead?
Absolutely. Meatballs can be baked, cooled, and frozen for up to 3 months. Simply add them to the soup when reheating.
Why This Recipe Works
Italian Wedding Soup brings together simple, wholesome ingredients to create a dish that feels special. Whether you’re making it for your family or guests, it’s a recipe that’s sure to impress.
I’d love to hear how your soup turns out! Leave a comment below or tag me on social media. Happy cooking!
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Italian Wedding Soup
Ingredients
Meatballs
- 1 pound lean ground beef
- 1/2 cup bread crumbs plain
- 1 large egg
- 2 Tbsp fresh parsley chopeed
- 2 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 1/4 cup shredded parmesan cheese
Soup
- 8 cups chicken broth you can also use 1/2 beef broth
- 2 Tbsp olive oil
- 1 cup chopped celery
- 1 cup chopped onion
- 1 cup chopped carrots
- 3 cloves garlic, minced
- 1 cup small pasta
- 8 oz fresh spinach
- freshly grated parmesan for garnish
- salt and pepper to taste
Instructions
Meatballs
- Preheat oven to 350℉
- In a large mixing bowl combine ground beef, breadcrumbs, egg, parsley, parmesan cheese, italian seasoning, salt and pepper. Using your hands mix all ingredients together until combined.
- Shape into 1" meatballs and place on a rack on your cookie sheet.
- Bake at 350℉ for 12 minutes
Soup
- While your meatballs are baking heat 2 Tbsp olive oil in dutch oven or large stock pot. Add celery, carrots and onion and sauté until translucent, add your garlic and cook a few more minutes.
- Add 8 cups of broth, salt and pepper and bring to a boil. Add meatballs and pasta reducing heat to a simmer and continue cooking for 20 minutes. Add the spinach and cook just until it wilts.
- Serve hot with freshly grated parmesan cheese.