Classic Italian Wedding Soup is a comforting bowl filled with flavorful meatballs, tender greens, and tiny pasta, all swimming in a rich, clear broth. The mix of juicy, herb-packed meatballs and fresh spinach or escarole makes every spoonful both hearty and light at the same time. It’s an easy-to-love soup that feels homemade and satisfying.
I always think of this soup as a warm hug on a chilly day. What I love most is how quickly it comes together, especially when you use pre-made broth or meatballs. It’s one of those recipes where a few simple ingredients turn into something special, and you get to enjoy a meal that tastes like tradition with every bite.
Whenever I make Italian Wedding Soup, I like to serve it with a slice of crusty bread to soak up the broth, which makes the meal feel more complete. It’s the kind of soup that everyone at the table smiles over, and I’ve found it’s perfect for sharing with family or friends when you want something cozy but still fresh and lively.
Key Ingredients & Substitutions for Italian Wedding Soup
Ground beef and pork: Using half beef and half pork adds great flavor and moisture to the meatballs. If you prefer, ground turkey or chicken works well for a lighter option.
Breadcrumbs: Italian-style breadcrumbs bring extra seasoning. If needed, plain breadcrumbs or crushed crackers can be used instead.
Parmesan cheese: Freshly grated Parmesan adds a nutty depth to the meatballs. Pecorino Romano is a sharper alternative if you like a bolder taste.
Greens: Escarole is classic, but spinach or kale are handy swaps that cook quickly and offer a nice texture.
Small pasta: Traditional tiny pasta like acini di pepe adds charm. Orzo, ditalini, or even small shells work well if you can’t find the usual kind.
How Do You Make Tender, Flavorful Meatballs Without Them Falling Apart?
Meatballs can be tricky—they need to hold their shape but stay tender. Here’s how I do it:
- Mix ingredients gently—overworking can make meatballs dense.
- Use breadcrumbs and egg to bind everything together firmly.
- Shape meatballs about 1 inch wide for even cooking.
- Brown in batches in a hot pan. This seals in juices and keeps them from breaking apart.
- Finish cooking the meatballs gently in the simmering soup. This keeps them juicy and tender.
Following these steps gives you flavorful, perfectly shaped meatballs every time!
Equipment You’ll Need
- Large pot – perfect for cooking the soup and simmering the meatballs all in one place.
- Mixing bowl – makes combining the meatball ingredients easy without mess.
- Slotted spoon – helps you remove browned meatballs without taking too much oil.
- Wooden spoon – great for stirring the vegetables and pasta gently.
- Measuring cups and spoons – for precise seasoning and ingredient amounts.
Flavor Variations & Add-Ins
- Use ground turkey instead of beef and pork for a lighter version that’s still tasty and moist.
- Add chopped kale or Swiss chard instead of spinach or escarole for a stronger green flavor and extra nutrients.
- Mix in some crushed red pepper flakes for a little heat if you like a spicier soup.
- Stir in cooked white beans near the end for added protein and creaminess without changing the soup’s style.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- ½ pound ground beef
- ½ pound ground pork
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- ¼ cup finely chopped fresh parsley
- 1 large egg, beaten
- 2 cloves garlic, minced
- Salt and freshly ground black pepper, to taste
For the Soup:
- 6 cups chicken broth
- 1 cup small pasta (such as acini di pepe or orzo)
- 1 cup chopped escarole or spinach
- ½ cup diced carrot
- ½ cup diced celery
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Red pepper flakes (optional)
- Additional grated Parmesan cheese, for serving
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare, and around 25 minutes to cook. In total, you’ll spend about 40 minutes from start to finish, making it a great weeknight meal that’s ready quickly and warms you up perfectly.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a medium bowl, gently mix together the ground beef, ground pork, Italian breadcrumbs, grated Parmesan cheese, chopped parsley, beaten egg, minced garlic, salt, and pepper. Once the mixture is combined, roll it into small meatballs, about 1 inch in diameter. Keep them uniform so they cook evenly.
2. Brown the Meatballs:
Heat the olive oil in a large pot over medium heat. Add the meatballs carefully in batches, browning each side for about 5 minutes until they’re nicely golden. Remove the browned meatballs from the pot and set them aside for now.
3. Cook the Vegetables:
In the same pot, add the chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes until the vegetables are soft and fragrant, stirring occasionally so they don’t stick.
4. Add Broth and Pasta:
Pour in the chicken broth and bring it to a boil. Add the small pasta and cook it according to the package directions until it’s al dente — tender but with a bit of a bite.
5. Add Meatballs and Greens:
Carefully put the browned meatballs back into the pot. Stir in the chopped escarole or spinach. Let everything simmer gently for about 10 minutes until the meatballs are cooked all the way through and the greens are tender.
6. Season and Serve:
Taste your soup and add salt, pepper, and red pepper flakes if you like a little heat. Serve hot with a sprinkle of Parmesan cheese on top, and some crusty bread on the side if you want something to soak up all that yummy broth.
Can I Use Frozen Meatballs for Italian Wedding Soup?
Yes! If using frozen meatballs, thaw them completely in the refrigerator overnight before adding to the soup. This helps ensure they cook evenly and stay tender.
What’s the Best Way to Store Leftovers?
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to keep the meatballs from drying out.
Can I Substitute Different Greens?
Absolutely! Spinach, kale, or Swiss chard work well if you don’t have escarole. Just add them toward the end and cook until wilted and tender.
Can I Make This Soup Ahead of Time?
Definitely. Prepare the soup up to step 5, then cool and refrigerate for up to 2 days. Reheat gently on the stove before serving, adding a splash of broth if needed to freshen.
