Italian Wedding Soup Recipe
Classic and comforting, Italian Wedding Soup is a cozy bowl where tender meatballs, pasta, and greens marry in a savory, golden chicken broth. It’s love at first spoonful.
This timeless Italian-American dish brings together hearty ingredients with delicate texture, finished with a generous sprinkle of Parmesan. The result is soul-warming, balanced, and ready to impress any crowd.
What You’ll Need for Italian Wedding Soup
Key Ingredients That Make the Magic Happen
- Ground beef and pork – The perfect blend of richness and tenderness in every juicy meatball.
- Parmesan cheese – Adds a salty, nutty depth to both the meatballs and the final garnish.
- Fresh parsley and oregano – Deliver that signature herbal brightness and aroma.
- Acini di pepe or orzo pasta – Tiny shapes that hold the broth beautifully, without overwhelming.
- Baby spinach – Gently wilts into the broth, bringing a fresh, earthy finish.
- Chicken broth – The golden base that ties everything together with comforting umami warmth.
- Carrots, celery, and onion – The flavorful trio that builds a deeply savory base.
How to Make Italian Wedding Soup
Cozy Simmering Steps
Start by mixing and rolling your meatballs—small, flavorful, and ready for a quick fry. Brown them just enough to build a golden crust while keeping their centers tender.
In the same pot, sauté onions, carrots, and celery until aromatic and lightly softened. Add garlic, then reintroduce the meatballs and pour in the chicken broth. Bring everything to a simmer.
Add your pasta and cook until just tender. Stir in spinach at the very end—it’ll wilt perfectly in the residual heat. Taste, season, and ladle into bowls with freshly grated Parmesan.
Tips, Tricks & Variations
Flavor Boosts and Easy Twists
For extra depth, try simmering a Parmesan rind in the broth and remove it before serving. It melts into the soup, adding a layer of umami richness.
Switch up the greens with escarole or kale for a slightly more bitter bite. If you prefer a lighter option, ground turkey works beautifully in place of pork and beef.
Make-ahead meatballs are a time-saver—freeze uncooked portions and drop them directly into simmering broth whenever the craving hits. They’ll cook perfectly without thawing.
Storing & Reheating Leftovers
How to Keep the Love Going
Italian Wedding Soup stores beautifully. Let it cool completely, then refrigerate in airtight containers for up to 5 days. The pasta will absorb broth over time, so add a splash of chicken stock when reheating.
To freeze, allow the soup to cool before transferring to freezer-safe containers. It keeps well for up to 3 months. When ready to enjoy, thaw in the fridge overnight or reheat gently from frozen, adding extra broth as needed.
Warm, nourishing, and endlessly customizable, this soup is a cold-weather staple that truly lives up to its name—a happy marriage of flavors in every spoonful.
Italian Wedding Soup Recipe
Ingredients
For the Meatballs:
- ½ pound ground pork
- 1 teaspoon kosher salt such as Diamond Crystal
- 3 tablespoons chopped fresh parsley
- ½ pound ground beef
- ½ cup Italian bread crumbs or panko
- 1 teaspoon dried oregano
- 2 large garlic cloves minced (about 1 tablespoon)
- ⅓ cup grated Parmesan
- 1 large egg
- ½ teaspoon black pepper
- Olive oil for shaping the meatballs
For the Soup:
- 3 tablespoons olive oil
- 2 to 3 large celery ribs diced (about 1½ cups)
- ½ cup acini di pepe ditalini, or orzo
- 3 cups packed baby spinach
- Kosher salt such as Diamond Crystal and black pepper
- 8 cups 2 quarts chicken broth, plus more if necessary
- 2 large garlic cloves minced (about 1 tablespoon)
- 3 medium carrots diced (about 2 cups)
- Grated Parmesan for garnish
- 1 large yellow onion chopped (about 2 cups)
Instructions
- Crack the egg into a large mixing bowl and whisk lightly. Incorporate the ground beef, ground pork, bread crumbs, Parmesan, parsley, minced garlic, oregano, salt, and pepper. Combine the mixture thoroughly without overworking. Lightly coat hands with olive oil and shape the mixture into 1-inch meatballs using about 1 heaping teaspoon per meatball. Set aside on a plate or baking sheet; expect approximately 80 meatballs.
- Warm the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Working in two batches, sear the meatballs until browned on most sides, about 3 to 4 minutes per batch. Transfer to a paper towel-lined plate.
- To the same pot, add the onion, diced carrots, and celery. Sauté the vegetables until they are beginning to soften but still retain some bite, roughly 10 minutes. Stir in the minced garlic, along with 1 teaspoon salt (use 2 teaspoons if the broth is low-sodium) and ½ teaspoon pepper. Cook for an additional minute until the garlic becomes aromatic.
- Return the browned meatballs to the pot, pour in the chicken broth, and bring the soup to a simmer over medium-high heat. Stir in the pasta, reduce the heat, and let it simmer gently until the pasta is fully cooked, about 10 minutes.
- Switch off the heat and mix in the spinach, stirring until the leaves have wilted. Taste and adjust seasoning as needed. Serve the soup hot, generously sprinkled with grated Parmesan. Note that the pasta will continue to absorb liquid over time; additional broth may be needed when reheating.
