Italian Wedding Soup
Alright, friends—if you’ve never had Italian Wedding Soup, get ready to fall in love all over again. This isn’t just soup; it’s a bubbling bowl of cozy, tiny meatballs dancing with tender greens and little pasta pearls in a rich, savory broth. I still remember the first time I tried it at my grandma’s kitchen—the smell of garlic and fresh herbs swirling through the air felt like a warm hug. The best part? It’s surprisingly simple to make at home, even if you’ve never rolled meatballs before. Plus, it’s the ultimate comfort food that feels fancy enough for company but easy enough for any weeknight. Let’s dive in and bring a little old-world magic to your dinner table!
Quick Facts
- Yield: Serves 6
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
Ingredients
For the Main Dish:
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/3 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- 8 cups chicken broth (preferably low sodium)
- 2 cups fresh spinach, chopped (can substitute kale)
- 3/4 cup acini di pepe or small pasta (like orzo)
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 small onion, finely chopped
- 1 tbsp olive oil
How I Make It
Step 1:
Start by making the meatballs—combine ground beef, ground pork, breadcrumbs, Parmesan, egg, minced garlic, parsley, salt, and pepper in a bowl. Use your hands to mix everything gently; you want it combined but not overworked to keep the meatballs tender.
Step 2:
Roll the mixture into small, bite-sized meatballs—aim for about 1-inch diameter. Place them on a baking sheet or plate ready to cook.
Step 3:
Heat olive oil in a large soup pot over medium heat. Add the diced onion, carrot, and celery, cooking until they soften and the onion turns translucent—usually about 5 minutes.
Step 4:
Pour in the chicken broth and bring it to a gentle boil. Carefully drop the meatballs into the simmering broth, stirring gently so they don’t stick to the bottom. Let them cook for about 10 minutes until they’re just cooked through.
Step 5:
Now, add the pasta and continue simmering for another 8-10 minutes, or until the pasta is al dente. Stir in the chopped spinach and let it wilt into the soup—it only takes a few minutes.
Step 6:
Taste the soup and season with more salt or pepper if needed. Ladle into bowls and sprinkle extra Parmesan on top for that perfect cheesy finish. Serve hot and enjoy!
Variations & Tips
- Swap ground pork for turkey for a leaner option.
- Use kale instead of spinach for a heartier green.
- Make meatballs ahead and freeze for a quick meal later.
- Adding a splash of lemon juice brightens the broth beautifully.
- If you can’t find acini di pepe, orzo or fine ditalini pasta works well.
- For extra flavor, toast the pasta briefly in the pot before adding broth.
How I Like to Serve It
I love serving this soup piping hot with a side of crusty Italian bread—perfect for dunking. It’s a fantastic starter for a dinner party or just a soothing bowl on chilly evenings. Throw in a simple mixed green salad dressed with lemon and olive oil, and you’ve got a complete meal that feels special but effortless.
Notes
- Store leftovers in an airtight container for up to 3 days; reheat gently on the stove to avoid overcooking the pasta.
- Meatballs are safe when cooked to an internal temperature of 160°F—use a thermometer if unsure.
Closing: This Italian Wedding Soup has a way of warming both the belly and soul, making it a timeless recipe I keep coming back to again and again.
