Classic Italian Wedding Soup is a comforting bowl full of tiny meatballs, tender greens, and little pasta floating in a clear, flavorful broth. It’s the kind of soup that feels like a warm hug, with savory bites that make you want to keep coming back for more. The blend of fresh parsley and spinach with the rich meatballs adds a fresh yet hearty touch that’s just right.
I love making this soup when I want something that’s both light and filling at the same time. The meatballs are super simple to mix up, and I like adding just a bit of Parmesan cheese to the broth as it cooks—it gives such a nice depth of flavor. Plus, it warms up beautifully if you want to make it ahead and enjoy later during a busy week.
My favorite way to serve Italian Wedding Soup is in a big bowl with some crusty bread on the side for dipping. It’s great on its own but even better when shared at the table with family or friends. This soup always brings a cozy, homey feeling to the meal that makes you feel cared for and satisfied.
Key Ingredients & Substitutions
Ground Beef and Pork: The classic mix gives the meatballs great flavor and tenderness. For a lighter option, use ground turkey or chicken. Just watch the cooking time as lean meats dry out faster.
Italian Breadcrumbs: These help bind the meatballs without making them dense. You can substitute with plain breadcrumbs or crushed crackers if needed. Gluten-free breadcrumbs work well too.
Parmesan Cheese: This adds a nice salty depth inside the meatballs and on top at the end. If you don’t have Parmesan, Pecorino Romano or Asiago are good substitutes.
Chicken Broth: Using homemade broth makes a big flavor difference, but store-bought low-sodium broth is a solid shortcut. You can also use vegetable broth for a lighter or vegetarian twist (skip meatballs).
Pasta Pearls (Acini di Pepe): The tiny round pasta is traditional here. If unavailable, small orzo, ditalini, or tiny pastina shapes work great too.
Greens: Spinach is tender and mild, but escarole, kale, or Swiss chard are excellent too. Just chop them finely for easy eating.
How Can I Make Perfect, Tender Meatballs for Italian Wedding Soup?
Making tender meatballs that hold together is key to great soup. Here’s what helps me every time:
- Mix ingredients gently. Handle meat as little as possible so meatballs stay soft.
- Use a mix of ground beef and pork for moisture and flavor.
- Include breadcrumbs and egg as binders.
- Shape small meatballs, about 1 inch, so they cook quickly and evenly.
- Browning meatballs lightly in a pan before adding to the soup adds flavor and a nice texture, but you can skip this for faster prep.
- Simmer meatballs gently in broth so they stay juicy and don’t fall apart.
These steps help you get soft, savory meatballs that make each spoonful of soup satisfying.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for simmering the soup and cooking meatballs gently in one place.
- Mixing bowl – handy for combining your meatball ingredients without making a big mess.
- Spoon or cookie scoop – helps you portion out uniform meatballs that cook evenly.
- Wooden spoon or ladle – great for stirring the soup without scratching your pot.
- Knife and cutting board – essential for chopping onions, celery, parsley, and greens quickly and safely.
Flavor Variations & Add-Ins
- Swap ground beef and pork for ground turkey or chicken for a lighter meatball option that still tastes great.
- Add kale or Swiss chard instead of spinach for a heartier green with a slightly different texture and flavor.
- Use tiny orzo or ditalini pasta if you can’t find acini di pepe; they soak up the broth nicely.
- Include red pepper flakes or a splash of lemon juice for a little extra zing in the broth when you want a brighter taste.
Classic Italian Wedding Soup
Ingredients You’ll Need:
For the Meatballs:
- 1/2 pound ground beef
- 1/2 pound ground pork
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- Salt and pepper, to taste
For the Soup:
- 8 cups chicken broth (preferably homemade or low sodium)
- 1 cup small pasta pearls (acini di pepe or small orzo)
- 2 cups fresh spinach, chopped (or escarole or kale as an alternative)
- 2 stalks celery, diced
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- Crushed red pepper flakes (optional)
- Additional grated Parmesan cheese, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 25 minutes to cook, for a total of approximately 45 minutes. It’s quick enough for a hearty weeknight dinner but still special and full of flavor.
Step-by-Step Instructions:
1. Prepare the Meatballs:
In a large bowl, gently mix together the ground beef, ground pork, breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, salt, and pepper. Once combined, shape the mixture into small, bite-sized meatballs, about 1 inch in diameter. Set them aside so you can add them to the soup shortly.
2. Cook the Soup Base:
In a large pot, heat olive oil over medium heat. Add the diced onion, celery, and minced garlic. Sauté for about 5 minutes, stirring occasionally, until the vegetables are soft and fragrant.
3. Add Broth and Meatballs:
Pour in the chicken broth and bring the mixture to a boil. Carefully add the prepared meatballs one at a time to the boiling broth. Lower the heat to a simmer and cook for about 10 minutes until the meatballs are cooked through.
4. Cook Pasta and Add Greens:
Add the small pasta pearls to the simmering soup. Cook according to package instructions, usually 5-7 minutes, until the pasta is tender but still firm. Then stir in the chopped spinach and cook for an additional 2-3 minutes until the greens are wilted.
5. Final Seasoning and Serve:
Season the soup with salt, freshly ground black pepper, and if you like a little heat, a pinch of crushed red pepper flakes. Ladle the soup into bowls and sprinkle with extra grated Parmesan cheese. Serve hot, with crusty bread on the side for dipping and soaking up every delicious drop!
Can I Use Ground Turkey Instead of Beef and Pork?
Yes! Ground turkey works well as a leaner alternative. Just be gentle when mixing and avoid overcooking the meatballs, as turkey tends to dry out faster.
Can I Make the Soup Ahead of Time?
Absolutely! Prepare the soup and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of broth if it’s too thick.
Can I Freeze This Soup?
Yes, but freeze without the pasta for best results. Add freshly cooked pasta when reheating to keep the texture perfect.
What Can I Substitute for Acini di Pepe Pasta?
If you can’t find acini di pepe, tiny pastina, or small orzo pasta make great substitutes and cook similarly in the soup.
