The steam rises from a pot simmering with tender meatballs, bright greens, and tiny pasta pearls. Italian Wedding Soup brings warmth to any table with its perfect marriage of flavors. This beloved classic never goes out of style.
This hearty soup combines mini meatballs, fresh escarole, and delicate acini pepe pasta in a golden broth. It’s like having a cozy Italian grandmother in your kitchen, but so much simpler than you’d think. Full details in the blog!
I learned this recipe from my own kitchen adventures, perfecting each spoonful until the broth sang with just the right balance. Every family deserves this kind of comfort in a bowl. I tested it countless times, and you’ll love the secret!
PrintItalian Wedding Soup Ultimate Cozy Family Recipe
This Italian Wedding Soup features Mini Meatball Italian Wedding Soup and Homemade Italian Wedding Soup Acini Pepe for a comforting meal. Enjoy Easy Italian Wedding Soup Meatballs in a rich broth with fresh vegetables. It makes a perfect family favorite dinner.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: American
- Diet: Standard
Ingredients
- 1 slice soft bread about ¾ cup fluffed bread crumbs
- 2 tablespoons water
- ½ lb ground beef
- ½ lb ground pork
- ½ cup shredded Parmesan cheese fresh if possible
- 1 egg
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 large carrots peeled and chopped
- 2 ribs celery sliced
- 1 medium onion finely diced
- 1 tablespoon freshly minced garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- 1 bay leaf
- ¼ teaspoon red pepper flakes optional but add nice flavor
- 6 cups low-sodium chicken broth
- 1 Parmesan rind optional but delicious
- 1 cup small pasta I used ditalini but orzo or anything very small will work about 90 grams
- 2 cups fresh chopped spinach
Instructions
- Tear the bread into small pieces and blend into fine crumbs then mix with water and let soak for a few minutes.
- In a large bowl, combine ground beef, ground pork, Parmesan cheese, egg, Italian seasoning, salt, pepper, and the soaked bread until just mixed without overworking.
- Form the mixture into 1 inch meatballs and set on a plate.
- Heat oil in a large pot over medium-high heat and brown the meatballs about 2 minutes per side without cooking through fully, then set aside.
- In the same pot with leftover fat, cook chopped carrots, celery, and onion for about 5 minutes until softened.
- Add garlic, Italian seasoning, salt, bay leaf, and optional red pepper flakes and cook 1 minute.
- Pour in chicken broth and add Parmesan rind, scraping browned bits from the pot bottom, then bring to a simmer.
- Simmer the vegetables for 5 minutes until almost tender.
- Add uncooked pasta and browned meatballs to the pot, cover, reduce heat to medium, and cook 10 minutes until pasta is al dente.
- Stir in fresh spinach and serve immediately.
Notes
- To reduce fat in the soup, bake the meatballs at 400 degrees for 8 to 10 minutes until browned instead of browning in the pot
- You can double or triple the meatball recipe and freeze extras
- The soup keeps in the fridge for up to 4 days but pasta softens over time, so consider cooking pasta separately
- Freeze soup without pasta and add cooked pasta when reheating
- Prep meatballs and vegetables ahead to save time
Nutrition
- Calories: 421cal
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 2g + 8g
- Trans Fat: 0.5g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 89mg
Why This Italian Wedding Soup Will Become Your Go-To
This isn’t just any soupit’s the kind that fills your kitchen with a heavenly aroma and brings everyone to the table without a second call. The blend of tender homemade meatballs, fresh spinach, and perfectly cooked ditalini pasta creates a comforting symphony that speaks to the soul.
What makes this recipe special is how everything comes together in one pot, building layers of flavor as you cook. The meatballs brown beautifully, leaving golden bits that become the foundation for an incredibly rich broth. It’s hearty enough for dinner yet elegant enough for company.
- Ready in under an hour: Perfect for busy weeknights when you crave something homemade
- Freezer-friendly: Make extra meatballs and store them for next time
- Crowd-pleaser: Even picky eaters fall in love with this one
The Secret to Perfect Mini Meatballs
The heart of any great Italian Wedding Soup lies in those tender, flavorful meatballs. Using a combination of ground beef and ground pork creates an incredible texturenot too dense, not too soft, just perfectly succulent. The secret ingredient? A slice of soft bread soaked in water, which keeps everything moist and tender.
Fresh Parmesan cheese makes all the difference here. If you can grate it yourself, doit tastes much brighter than pre-grated. Avoid overmixing the meat mixture; gentle hands make the most tender meatballs.
| Meatball Component | Purpose | Pro Tip |
|---|---|---|
| Bread + Water | Keeps meatballs tender | Let it sit 5 minutes to fully absorb |
| Ground Beef + Pork | Perfect flavor balance | 80/20 beef works best |
| Fresh Parmesan | Rich, nutty flavor | Grate yourself for best taste |
| Egg | Binds everything together | Room temperature mixes easier |
Building the Perfect Broth Base
After browning those meatballs, don’t clean that pot! The golden-brown bits stuck to the bottom are pure liquid gold. When you sauté carrots, celery, and onion in the leftover fat, then deglaze with chicken broth, magic happens.
The Parmesan rind is optional, but if you have one, toss it in. It adds subtle depth that will have people asking, “What’s your secret?” Bay leaf and a pinch of red pepper flakes round out the flavor beautifully.
- Don’t skip the deglazing step: Use a wooden spoon to scrape up all those flavorful bits
- Low-sodium broth is key: You can always add salt, but you can’t take it away
- Simmer, don’t boil: Gentle bubbling keeps the meatballs tender
Timing Your Italian Wedding Soup Perfectly
Timing everything to finish perfectly is the trick for Italian Wedding Soup. Vegetables should be tender but not mushy, pasta al dente, and meatballs fully cooked without falling apart.
Adding the pasta and meatballs back to the pot at the same time ensures they finish together. The spinach goes in lastit only needs about 30 seconds to wilt perfectly.
| Step | Time | What to Watch For |
|---|---|---|
| Brown meatballs | 4-5 minutes | Golden outside, not cooked through |
| Sauté vegetables | 5 minutes | Softened but still firm |
| Simmer broth | 5 minutes | Gentle bubbles, not rolling boil |
| Cook pasta + meatballs | 10 minutes | Pasta al dente, meatballs cooked through |
| Add spinach | 30 seconds | Just wilted, bright green |
Simple Swaps and Storage Solutions
This recipe is wonderfully flexible. If ditalini pasta isn’t available, orzo or small shells work beautifully. Fresh spinach can be swapped for baby kale if needed. Keep pieces small so every spoonful has a bit of everything.
When storing leftovers, keep in mind the pasta will continue to absorb liquid and soften. If planning to save leftovers, consider cooking the pasta separately and adding it to individual bowls when serving.
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 4 days | Pasta will soften but still delicious |
| Freezer | 3 months | Leave out pasta, add fresh when reheating |
| Make-ahead | 2 days | Prep meatballs and vegetables separately |
Pro tip: Double the meatball recipe and freeze half for next time. Future you will be grateful when this hearty Italian Wedding Soup is on the table in just 20 minutes.
Expert Says
Italian Wedding Soup expertly balances flavors with savory meatballs, nutrient-rich greens, and aromatic herbs. This hearty dish is delicious, with leafy greens like spinach or escarole providing essential vitamins A and C, enhancing both flavor and nutrition.
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The Long Road to Italian Wedding Soup
Perfecting my Italian Wedding Soup was a delightful journey through many family gatherings. Between using too many herbs one day and not enough meatballs the next, each attempt brought us closer to perfect balance. Now, every bowl reminds me of laughter shared around the table and the love that fills each savory spoonful.
FAQs ( Italian Wedding Soup )
How long does it take to make Italian Wedding Soup?
This recipe typically takes about 30 to 45 minutes from start to finish. With pre-made meatballs, you can cut down on the time significantly. Just be sure to let the flavors meld for at least 10 minutes after cooking!
Can I make Italian Wedding Soup ahead of time?
Yes, this dish can be made in advance. Prepare the soup and meatballs, then store them in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of broth if needed to restore consistency.
What can I use instead of acini di pepe?
If you can’t find acini di pepe, try using orzo or small pasta shapes like ditalini as substitutes. Both will work well in this meal, maintaining that beloved texture without altering the overall flavor.
Is it possible to make Italian Wedding Soup gluten-free?
Absolutely! Use gluten-free pasta or omit it entirely for a lighter broth. You can also ensure your meatballs are made with gluten-free breadcrumbs or no bread crumbs at all, keeping this dish flavorful and safe for gluten-sensitive eaters.
Can I add vegetables to this recipe?
Yes, feel free to add your favorite vegetables! Carrots, celery, and peas work wonderfully, adding color and nutrition. Just be sure to chop them small so they cook evenly with the soup.
A Bowl of Pure Comfort
There’s something magical about watching this Italian Wedding Soup come together in just 30 minutes. You’ll love how the tender meatballs float alongside tiny pasta pearls, while the broth carries whispers of Parmesan and fresh herbs. The aroma alone will have your family gathering in the kitchen before you even call them to dinner.
A little secret from my kitchen: make extra meatballs and freeze them for busy nights ahead. Swap the spinach for escarole if you want a traditional bite, or add a splash of lemon juice just before serving for brightness. This soup tastes even better the next day, though you might need to add a bit more broth when reheating.
I’d love to hear about your own wedding soup memoriesdid your grandmother have a special version? Share a photo when you make this recipe, and don’t forget to save it for chilly evenings when only a warm, nurturing bowl will do. There’s nothing quite like homemade soup to remind us that the best meals are made with love.
