Italian Wedding Soup
If you like your soups hearty, wholesome, and full of goodness, you need to try this famous Italian wedding soup! You start by mixing up a quick batch of herby meatballs, browning them for a little extra flavor, and then letting them simmer in a pot of broth with carrots, celery, and onion. Once everything’s tender, in goes the pasta and spinach for that final touch. It’s simple, classic, and endlessly comforting. The kind of recipe that warms up a chilly evening or makes Sunday dinner feel extra special.
(Regular readers might have noticed that I’m on a real soup kick recently! Be sure to also check out my chicken and broccoli soup, Tuscan chicken soup, broccoli cheddar soup, Cajun sausage and potato soup, and lasagna soup for more inspiration!)
Ingredients
If you’re the type who likes to keep a little stash of tried-and-true comfort food recipes, this one definitely deserves a spot. You’ll find the full printable recipe card for this soup at the bottom of the post, complete with ingredients, measurements, and step-by-step instructions.
- Ground beef and pork – The classic combo for tender, flavorful meatballs. Pork adds richness, while beef keeps things hearty. You can use all beef if you prefer — it’ll still taste great.
- Egg – Helps bind the meatballs together so they stay juicy instead of crumbly.
- Breadcrumbs – Italian seasoned gives extra flavor, but plain works fine too. If you’re using plain, just toss in a pinch of dried herbs to make up for it.
- Parmesan cheese – Adds that salty, nutty flavor and helps the meatballs brown beautifully.
- Rosemary, oregano & nutmeg – A trio that gives these little meatballs their cozy, Italian vibe. The nutmeg might sound unusual, but it adds a subtle warmth that makes a big difference.
- Salt, pepper & red pepper flakes – Season to your taste; a pinch of chili adds a gentle kick without overpowering the soup.
- Garlic powder – Optional, but a great flavor boost if you skip the fresh garlic in the soup.
- Olive oil – Used twice: first for browning the meatballs, then for sautéing the veggies.
- Onion, carrots, celery – The soup’s flavorful base (aka a quick mirepoix). Sautéing them first makes the broth taste slow-simmered in a fraction of the time.
- Chicken broth – Homemade or low-sodium store-bought both work. You can even use water in a pinch, but broth gives that comforting richness.
- Small pasta – Acini di pepe, orzo, or even tiny stars — anything bite-sized will do.
- Baby spinach (or other greens) – Spinach melts right into the broth, but escarole or kale add a slightly heartier texture.
- Lemon juice – A small squeeze at the end wakes up all the flavors — don’t skip it if you’ve got a lemon on hand.
- Parmesan and parsley – The finishing touch that makes the bowl feel complete. A little extra sprinkle never hurts.
How To Make Italian Wedding Soup
- Make the meatballs: In a large bowl, combine all the meatball ingredients and gently mix with your hands, just until everything comes together. (Overmixing = tough meatballs, and no one wants that.) Roll into small ¾-inch balls and set aside on a tray.
- Brown the meatballs (optional, but adds great flavor): Heat a drizzle of olive oil in a large pot and brown half the meatballs on all sides. They don’t need to be fully cooked yet. Remove, then repeat with the remaining batch.
- Build the soup base: In the same pot, add a little more olive oil and sauté the onion, carrots, and celery for 5–7 minutes, until softened and fragrant. Add garlic, if using, and cook for another 30 seconds.
- Add the broth and simmer: Return the browned meatballs to the pot and pour in the chicken broth. Bring to a boil, then reduce to a gentle simmer. Cook for 10–15 minutes, until the meatballs are fully cooked and tender.
- Add the pasta and greens: Stir in the pasta and cook according to the package directions (usually 6–8 minutes). During the last few minutes, add the chopped greens and let them wilt down into the soup. (If you’re using baby spinach, no need to chop.)
- Finish and serve: Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice to brighten everything up. Ladle into bowls, sprinkle with Parmesan and parsley, and serve warm.
Storage & Reheating Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as it sits, and the broth soaks up all that herby, meaty goodness from the meatballs.
When reheating, warm it gently on the stovetop over medium heat until hot. You might want to add a splash of broth or water since the pasta tends to absorb liquid as it sits.
I don’t recommend freezing this one, as the pasta and greens don’t turn out too well afterwards!
Serving Ideas
Italian wedding soup is one of those meals that works for just about any occasion. A cozy weeknight dinner, an easy make-ahead lunch, or a comforting starter for a family gathering. Here are a few ways to serve it:
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With crusty bread or garlic knots: Perfect for soaking up that flavorful broth.
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Paired with a salad: A simple Caesar, Caprese, or even mixed greens with balsamic dressing rounds it out beautifully.
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As part of a cozy soup-and-sandwich night: Pair it with grilled cheese or a panini for something heartier.
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For entertaining: Serve it in small bowls or mugs for an easy, elegant appetizer during the holidays. It feels fancy but still homey!
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With a sprinkle of extra Parmesan and fresh herbs: Because a little garnish goes a long way when you’re serving guests.
Italian Wedding Soup
Ingredients
For the meatballs:
- 1 lb ground beef and pork
- 1 egg
- ½ cup breadcrumbs Italian seasoned or plain + herbs
- ¼ cup grated Parmesan cheese
- 1/2 tsp rosemary
- 1 tsp oregano
- 1/4 tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- Optional: a pinch of red pepper flakes
- Optional: 1/2 tsp garlic powder
For the Soup:
- 2 tbsp olive oil
- 1 medium onion finely diced
- 2 carrots peeled and sliced
- 1 celery stalk diced
- 8 cups fresh water or chicken broth homemade or low-sodium
- ½ cup small pasta acini di pepe, orzo, or small stars
- 4 cups fresh baby spinach or escarole, kale, chopped
- Salt and pepper to taste
- Fresh lemon juice optional, for brightness
- Optional: 2 garlic cloves minced
To Serve:
- Grated Parmesan cheese
- Fresh parsley or basil
Instructions
- Make the meatballs: In a large bowl, combine all the meatball ingredients and gently mix with your hands, just until everything comes together. (Overmixing = tough meatballs, and no one wants that.) Roll into small ¾-inch balls and set aside on a tray.
- Brown the meatballs (optional, but adds great flavor): Heat a drizzle of olive oil in a large pot and brown half the meatballs on all sides. They don’t need to be fully cooked yet. Remove, then repeat with the remaining batch.
- Build the soup base: In the same pot, add a little more olive oil and sauté the onion, carrots, and celery for 5–7 minutes, until softened and fragrant. Add garlic, if using, and cook for another 30 seconds.
- Add the broth and simmer: Return the browned meatballs to the pot and pour in the chicken broth. Bring to a boil, then reduce to a gentle simmer. Cook for 10–15 minutes, until the meatballs are fully cooked and tender.
- Add the pasta and greens: Stir in the pasta and cook according to the package directions (usually 6–8 minutes). During the last few minutes, add the chopped greens and let them wilt down into the soup. (If you’re using baby spinach, no need to chop.)
- Finish and serve: Taste and adjust the seasoning with salt, pepper, and a squeeze of lemon juice to brighten everything up. Ladle into bowls, sprinkle with Parmesan and parsley, and serve warm.
If you love a hearty and comforting bowlful of soup, this is definitely one to try! If you make it, I’d love to hear your thoughts in the comment section below, and you can also tag me in your snaps on Instagram @slimmingviolet. Enjoy!
