Oh, the magic of Italian wedding soup — it’s like a warm hug in a bowl! There’s something so comforting about tiny, tender meatballs swimming alongside bright green spinach and delicate pastina in a golden broth. This soup has always reminded me of chilly evenings when my kitchen filled with the rich aroma of simmering broth and fresh herbs. It’s cozy yet lively, simple yet satisfying, and that little bite of Parmesan in meatballs? Game changer. I can’t wait to share this recipe that feels like home, perfect for any day you need a little extra comfort (or when you want to impress with minimal effort!).
Quick Facts
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Ingredients
For the Main Dish:
1/2 pound ground beef
1/2 pound ground pork
1/4 cup grated Parmesan cheese
1/4 cup Italian breadcrumbs
1 large egg
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper, to taste
8 cups chicken broth
1 cup small pasta like acini di pepe or orzo
4 cups fresh spinach, chopped
1 medium carrot, peeled and diced
1 celery stalk, diced
1 small onion, finely chopped
1 tablespoon olive oil
How I Make It
Step 1:
Start by making those irresistible meatballs. In a bowl, combine ground beef, ground pork, Parmesan, breadcrumbs, egg, garlic, parsley, salt, and pepper. Mix gently—don’t overwork the meat or your meatballs will be tough! Then, roll into tiny, bite-sized balls, roughly 3/4 inch in diameter, and set aside.
Step 2:
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery, cooking until softened and fragrant, about 5 minutes. This trio is the flavor base for your broth.
Step 3:
Pour in the chicken broth and bring it to a gentle simmer. Carefully drop the meatballs into the broth one by one—this helps them stay intact. Simmer gently for 15 minutes, turning the heat low so they cook through without breaking apart.
Step 4:
Add the small pasta and cook according to package directions, usually about 6-8 minutes. Keep an eye on it so it doesn’t overcook and get mushy—al dente is the goal.
Step 5:
Stir in the chopped fresh spinach just a couple of minutes before turning off the heat. It will wilt quickly, adding that fresh pop of color and texture.
Step 6:
Taste your soup and adjust salt and pepper if needed. Serve hot with an extra sprinkle of Parmesan and a few fresh parsley leaves for garnish. Get ready for some serious slurping and smiling!
Variations & Tips
Swap ground pork for ground turkey or chicken for a lighter version.
Add red pepper flakes for a bit of spicy warmth.
Use kale instead of spinach for a heartier green.
For gluten-free, use gluten-free breadcrumbs and pasta.
Make the meatballs ahead and freeze them raw; just add frozen to simmering broth.
Don’t skip the Parmesan—it keeps the meatballs extra juicy and flavorful.
How I Like to Serve It
This soup shines as a cozy weeknight dinner paired with crusty bread or a side Caesar salad. It’s also a crowd-pleaser at family gatherings or potlucks, especially when the weather starts to cool down. I often ladle it into small bowls for a light but satisfying starter before a big Italian feast.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days—reheat gently on the stovetop.
If soup thickens too much after refrigerating, stir in a splash of broth or water before warming.
Closing: Trust me, this Italian wedding soup with Parmesan meatballs is one of those dishes that feels like an instant classic the moment it hits your table.
