Classic Italian Wedding Soup is a comforting bowl filled with tender meatballs, tiny pasta, and fresh greens swimming in a flavorful chicken broth. It’s a simple, hearty soup that brings together rich flavors and familiar textures, making it a perfect meal for any day you want something warm and satisfying.
I love making this soup when I want to feel cozy and nostalgic. The little homemade meatballs are my favorite part—they add just the right amount of tenderness and seasoning. I also like to sneak in extra spinach or kale for some greens, which makes the soup feel a bit lighter and fresher without losing its heartiness.
This soup is a great choice when you have guests over or just need a meal that makes everyone smile. I usually serve it with some crusty bread on the side to soak up the broth. It’s the kind of soup that feels like a warm hug and always reminds me of family dinners, so it’s become one of those recipes I keep coming back to again and again.
Key Ingredients & Substitutions
Ground Beef and Pork: Combining these gives meatballs great flavor and moisture. If you prefer, use all beef or turkey for a leaner option. I like the mix because it balances richness perfectly.
Breadcrumbs: They help bind the meatballs and keep them tender. If avoiding gluten, try gluten-free breadcrumbs or crushed crackers.
Parmesan Cheese: Adds a salty, nutty flavor. If you don’t have Parmesan, Pecorino Romano works well too.
Small Pasta: Acini di pepe is traditional, but orzo or small shells work great as well. Adjust cooking time to avoid mushy pasta.
Greens: Spinach or escarole brighten the soup and add nutrients. Kale is another tasty option if you want a bit more texture.
How Do You Make Tender Meatballs That Don’t Fall Apart?
The key is gentle mixing and proper browning:
- Mix ingredients just until combined—overmixing makes tough meatballs.
- Shape meatballs about 1-inch wide for even cooking.
- Brown in batches over medium heat, turning often to get a golden crust.
- Don’t crowd the pan to avoid steaming instead of browning.
- Once browned, finish cooking them in the simmering broth to stay juicy.
I find browning adds flavor and keeps the meatballs intact while they simmer gently in the broth. This way, they stay tender and flavorful in every bite.
Equipment You’ll Need
- Large mixing bowl – perfect for combining the meatball ingredients evenly without making a mess.
- Large skillet – helps brown the meatballs nicely for better flavor and texture.
- Large pot – ideal for simmering the soup and cooking the pasta and greens all in one place.
- Slotted spoon – makes it easy to transfer meatballs without broth spilling everywhere.
- Wooden spoon – great for stirring the soup gently without scratching your pot.
Flavor Variations & Add-Ins
- Use ground turkey or chicken for lighter meatballs that still stay tender.
- Add chopped mushrooms to the soup for an earthy twist.
- Swap spinach for kale or Swiss chard for a different leafy green texture.
- Mix in fresh basil or oregano to the meatball mix for a stronger herb flavor.
How to Make Classic Italian Wedding Soup?
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 large egg
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for frying)
For the Soup:
- 8 cups chicken broth (preferably low sodium)
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup small pasta (acini di pepe or orzo)
- 4 cups fresh spinach or escarole, chopped
- Salt and pepper, to taste
- Red pepper flakes (optional, for garnish)
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This soup takes about 15 minutes to prep and 25-30 minutes to cook. Most of the time is spent cooking the broth, meatballs, pasta, and greens together. So, total time is around 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Make the Meatballs:
In a large bowl, mix ground beef, ground pork, breadcrumbs, Parmesan, parsley, minced garlic, egg, salt, and pepper until just combined. Then shape this mixture into small meatballs, about 1 inch wide.
2. Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them often until all sides are golden brown but not fully cooked. Remove and set aside.
3. Prepare the Soup Base:
Heat a splash of olive oil in a big pot over medium heat. Add chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for 1 more minute.
4. Simmer Soup with Meatballs:
Pour in the chicken broth and bring to a gentle simmer. Add the browned meatballs and simmer for about 10 minutes so they cook through.
5. Cook Pasta and Add Greens:
Add the small pasta to the soup and cook until tender according to the pasta package instructions (usually 6-8 minutes). Stir in the chopped spinach or escarole and cook for 2 more minutes until the greens wilt.
6. Season and Serve:
Add salt and pepper to taste. Serve the soup hot, garnished with red pepper flakes if you like a bit of heat, and sprinkle with more grated Parmesan. This soup goes great with crusty bread on the side!
Can I Use Frozen Meatballs Instead of Fresh?
Yes, you can use frozen meatballs. Just thaw them completely in the fridge overnight before adding to the simmering broth. This helps ensure they heat through evenly without falling apart.
What Can I Substitute for Breadcrumbs?
If you don’t have breadcrumbs, crushed crackers or even oats work well as a binder in the meatballs. Just use the same amount and mix gently so the meatballs hold together.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Make This Soup Vegetarian?
To make it vegetarian, skip the meatballs and use vegetable broth instead of chicken broth. For added protein, consider adding cooked beans or lentils and extra leafy greens.
