Classic Italian Wedding Soup is such a comforting and cheerful dish that brings together tender meatballs, tiny pasta, and fresh greens in a light, flavorful broth. It’s a soup full of simple, hearty ingredients that somehow feel like a warm hug in a bowl. The little meatballs are juicy and the broth is clear but packed with taste, making it perfect for any day when you want something homey and satisfying.
I always think of this soup as one of those special recipes that’s both easy and impressive. My favorite part is making the small meatballs—I like to add fresh herbs and a bit of cheese to them because it adds a little extra love to the flavor. It’s also a great way to sneak in some greens like spinach or kale, which soften just right in the hot broth. I find it fun to gather everything in one pot and watch it all come together quickly.
When I serve Classic Italian Wedding Soup, I like to ladle it into bowls and add a sprinkle of grated Parmesan cheese on top. It’s perfect with a slice of crusty bread or a simple salad on the side. This soup always brings back memories of family dinners and cozy weekends, and it’s one of those dishes that almost everyone seems to enjoy, no matter the season. I honestly think it’s the kind of meal that makes people smile from the first spoonful.
Key Ingredients & Substitutions
Ground meat: A mix of beef and pork makes the meatballs juicy and flavorful. You can use all beef, turkey, or chicken for a lighter option. Adding Parmesan inside the meatballs gives a nice cheesy boost.
Breadcrumbs: Breadcrumbs help bind the meatballs. If you don’t have any, crushed crackers or oatmeal work well too.
Small pasta: Acini di pepe is traditional, but orzo, pastina, or even small ditalini pasta are good substitutes. The small size cooks quickly and fits nicely in the soup.
Greens: Spinach or escarole add freshness and color. You can swap for kale or Swiss chard, but add them a little earlier since they take longer to cook.
Chicken broth: Homemade or store-bought broth works. For a vegetarian version, use vegetable broth and substitute meatballs with vegetarian ones or beans.
How Do You Make Tender, Flavorful Meatballs for the Soup?
Making small, tender meatballs is the heart of this soup. Here’s how I do it:
- Mix meat gently—too much stirring makes them tough.
- Add an egg and breadcrumbs to keep them soft and help hold shape.
- Include Parmesan and fresh parsley for extra flavor.
- Shape them about 1 inch wide so they cook evenly and quickly in the broth.
- Cook meatballs directly in simmering broth—no need to brown first—which keeps them juicy.
- Gently stir the pot while cooking so meatballs don’t stick or break apart.
Following these tips will give you delicious meatballs that stay tender and absorb the good flavors of the soup.
Equipment You’ll Need
- Large stockpot – perfect for making the soup all in one pot, letting flavors blend nicely.
- Mixing bowl – to combine meatball ingredients easily without a mess.
- Slotted spoon – helps you gently lower meatballs into broth and lift them without breaking.
- Wooden spoon – great for stirring veggies and broth without scratching your pot.
- Measuring cups and spoons – for precise seasoning and pasta amounts.
Flavor Variations & Add-Ins
- Try turkey or chicken meatballs for a lighter, leaner version.
- Add diced zucchini or mushrooms for extra veggies and a bit more texture.
- Swap spinach for kale or Swiss chard if you want a stronger green taste.
- Stir in a pinch of crushed red pepper for some heat if you like spice.
How to Make Classic Italian Wedding Soup?
Ingredients You’ll Need:
For The Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
- ¼ cup chopped fresh parsley
- 1 clove garlic, minced
- 1 large egg
- Salt and black pepper to taste
For The Soup:
- 8 cups chicken broth
- ½ cup small pasta (acini di pepe or orzo)
- 2 stalks celery, chopped
- 1 carrot, finely diced
- 1 small onion, finely diced
- 2 cups fresh spinach or escarole, chopped
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Red pepper flakes (optional)
- Grated Parmesan cheese for garnish
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the meatballs and veggies. Cooking time is about 20 minutes, including simmering meatballs and pasta. Overall, plan for around 35 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, combine the ground beef, ground pork, Parmesan cheese, breadcrumbs, parsley, minced garlic, egg, salt, and pepper. Mix gently with your hands or a spoon just until everything is combined. Shape the mixture into small 1-inch meatballs. Set them aside.
2. Cook the Vegetables and Broth:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, celery, and carrot. Sauté for about 5 minutes until the vegetables soften. Then add the minced garlic and cook for another minute until fragrant.
3. Simmer Meatballs and Pasta:
Pour in the chicken broth and bring it to a gentle simmer. Carefully add the meatballs to the broth, stirring gently so they don’t stick together. Let them cook for about 10 minutes until they’re cooked through.
Next, add the small pasta and cook according to the package directions, usually about 5-7 minutes, until the pasta is tender.
4. Finish with Greens and Season:
Stir in the chopped spinach or escarole and cook for 2 more minutes until wilted. Season the soup with salt, black pepper, and red pepper flakes if you like a little heat.
5. Serve Warm:
Ladle the soup into bowls and top each serving with grated Parmesan cheese. Serve with crusty bread for a perfect meal.
Can I Use Frozen Meatballs for This Soup?
Yes, you can use frozen meatballs to save time! Just add them directly to the simmering broth and cook a bit longer, about 15-20 minutes, until they’re heated through.
How Do I Store Leftover Italian Wedding Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to keep the meatballs tender and the broth flavorful.
Can I Substitute the Pasta?
Absolutely! Small pastas like orzo, pastina, or ditalini work great if you don’t have acini di pepe. Just adjust the cooking time according to the pasta type.
Is There a Vegetarian Version of This Soup?
For a vegetarian twist, use vegetable broth and replace meatballs with vegetarian meatballs or cooked beans. Add extra veggies like mushrooms or zucchini for more flavor and texture.
