Italian Wedding Soup is the very definition of comfort in a bowl—a vibrant medley of tender meatballs, tiny pasta, and leafy greens all swimming together in a golden, aromatic broth. This classic soup is beloved for its rustic charm and the way each spoonful delivers a perfect balance of hearty, savory, and fresh flavors. Whether you’re cozying up on a chilly evening or gathering the family for a Sunday dinner, Italian Wedding Soup brings everyone to the table with its old-world warmth and inviting aroma.
Ingredients You’ll Need
The beauty of Italian Wedding Soup is that it comes together with a handful of simple, wholesome ingredients—each one selected to add depth, texture, and that signature Italian flair. Here’s what you’ll need and why each is essential to the magic of this dish.
- Ground pork: Adds juicy richness and flavor to the meatballs, making them extra tender.
- Ground beef: Gives the meatballs a hearty, classic bite and balances the pork perfectly.
- Plain breadcrumbs: Help bind the meatballs while keeping them light and moist.
- Grated Parmesan cheese: Infuses nutty, salty depth into the meatballs and finishes the soup with a savory flourish.
- Egg: Acts as the glue to hold the meatball mixture together.
- Fresh parsley: Brings a burst of freshness and color to the meatballs.
- Salt and black pepper: Essential for seasoning every layer of the soup.
- Olive oil: Used for sautéing the vegetables and adding a hint of richness to the base.
- Yellow onion: Lends a sweet, aromatic backbone to the broth.
- Carrots: Provide a touch of sweetness and cheerful color.
- Celery: Adds crunch and classic soup flavor.
- Garlic cloves: Give the soup its unmistakable Italian aroma.
- Chicken broth: Forms the savory, soul-soothing foundation of the soup.
- Dried oregano: Delivers a subtle herbal note that ties all the flavors together.
- Acini di pepe or orzo pasta: These tiny pasta pearls soak up the broth and make every bite delightful.
- Fresh spinach: Adds a pop of green and gentle earthiness, wilting beautifully into the hot soup.
- Extra Parmesan cheese: For that irresistible finishing touch on every bowl.
How to Make Italian Wedding Soup
Step 1: Mix and Roll the Meatballs
Start by combining the ground pork, ground beef, breadcrumbs, grated Parmesan, egg, chopped parsley, salt, and pepper in a large bowl. Get in there with your clean hands and mix everything together until just combined—overmixing can make the meatballs tough. Once it’s all blended, roll the mixture into small, bite-sized 1-inch meatballs and place them on a plate or tray. These little gems are the heart of Italian Wedding Soup, so take your time to make them uniform for even cooking.
Step 2: Sauté the Aromatics
Heat the olive oil in a large soup pot over medium heat. Add the diced onion, carrots, and celery, and sauté them for about 5 to 7 minutes until they’re soft and fragrant. This trio, known as soffritto in Italian cooking, builds the flavor base for the entire soup. Toss in the minced garlic and cook for another minute, just until it releases its mouthwatering aroma—don’t let it burn!
Step 3: Build the Broth
Pour in the chicken broth and sprinkle in the dried oregano. Give everything a good stir, then bring the mixture to a gentle boil. The oregano will infuse the liquid with its herbaceous notes, creating the signature flavor profile that makes Italian Wedding Soup so distinctive.
Step 4: Simmer the Meatballs
Carefully drop the prepared meatballs into the simmering broth. Let them poach gently for about 10 minutes. As they cook, the meatballs will become firm and release their savory juices, enriching the broth even more. Try not to stir too vigorously at this stage so you don’t break them apart.
Step 5: Add Pasta and Greens
Stir in the acini di pepe or orzo pasta and keep the soup at a gentle simmer for another 8 to 10 minutes, or until the pasta is perfectly tender and the meatballs are cooked through. Finally, toss in the chopped spinach and let it wilt for just a minute or two. Taste the soup and adjust the seasoning with extra salt and pepper if needed. Now your Italian Wedding Soup is ready to ladle into bowls and enjoy!
How to Serve Italian Wedding Soup
Garnishes
No bowl of Italian Wedding Soup is complete without a generous sprinkle of freshly grated Parmesan cheese right before serving. For an extra pop of color and flavor, add a few extra parsley leaves or even a crack of black pepper. If you love a little zing, a squeeze of lemon brightens up the whole bowl.
Side Dishes
This soup pairs beautifully with a warm, crusty loaf of Italian bread or some homemade garlic bread for dipping. A simple mixed greens salad with a light vinaigrette makes a perfect, refreshing complement to balance the richness of the soup. And if you want to keep it truly Italian, try serving it alongside a platter of marinated olives or roasted vegetables.
Creative Ways to Present
For a fun twist, serve Italian Wedding Soup in small mugs as an appetizer at a dinner party, or ladle it into ramekins and top with extra cheese for a bubbly, broiled finish. You can even pack it in a thermos for a cozy lunch on the go. The mini meatballs and pasta make it especially appealing for kids and adults alike, so don’t be afraid to get creative!
Make Ahead and Storage
Storing Leftovers
Leftover Italian Wedding Soup keeps beautifully in the refrigerator for up to four days. Allow the soup to cool completely, then transfer it to an airtight container. The flavors will meld and deepen overnight, making it even more delicious the next day. Just be aware that the pasta may soak up more broth as it sits, so you might want to add a splash of extra stock when reheating.
Freezing
If you’d like to freeze Italian Wedding Soup, it’s best to do so before adding the pasta and spinach, as they can become mushy after thawing. Simply freeze the soup base with the meatballs in airtight containers for up to three months. When ready to enjoy, thaw the soup overnight in the fridge, reheat gently, then add fresh pasta and greens.
Reheating
To reheat, simply pour the desired amount into a pot and warm gently over low to medium heat until steaming. If the soup looks a bit thick, stir in a little extra broth or water. If you’ve frozen your soup, reheat straight from the fridge or after thawing, then finish with fresh spinach and Parmesan for the best flavor and texture.
FAQs
What makes Italian Wedding Soup unique?
It’s the combination of savory mini meatballs, delicate pasta, and leafy greens all simmered in a flavorful chicken broth that sets Italian Wedding Soup apart. The marriage of ingredients is what gives this soup its name—though it refers to the harmony of flavors, not an actual wedding!
Can I use different greens instead of spinach?
Absolutely! While spinach is traditional and melts beautifully into the soup, you can easily swap in chopped kale or escarole for a slightly heartier texture and a more rustic vibe.
Is it possible to make this soup gluten free?
Yes, you can make gluten-free Italian Wedding Soup by using gluten-free breadcrumbs in the meatballs and substituting a gluten-free pasta. The results are just as delicious and comforting!
How do I keep the meatballs from falling apart?
The key is not to overmix the meatball mixture and to make sure you include both the egg and breadcrumbs, which act as binders. Rolling the meatballs gently and letting them poach in the simmering broth helps them hold their shape.
Can I make Italian Wedding Soup in advance?
Definitely! This soup is actually even better the next day once the flavors have had time to meld. Just store it in the refrigerator and reheat gently before serving. If you plan to make it ahead, consider cooking the pasta separately and adding it right before serving to keep it from getting too soft.
Final Thoughts
There’s something undeniably special about gathering around a steaming pot of Italian Wedding Soup—whether it’s a quiet night in or a table full of loved ones. If you’ve never tried making this classic at home, you’re in for a real treat. Give it a go, and don’t be surprised if it quickly becomes a new favorite in your kitchen!
Print
Italian Wedding Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Italian Wedding Soup is a comforting and hearty soup featuring tender homemade meatballs, delicate pasta, fresh spinach, and a flavorful chicken broth, perfect for a cozy meal any day of the year.
Ingredients
Meatballs
- 1/2 lb ground pork
- 1/2 lb ground beef
- 1/3 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Soup Base
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 teaspoon dried oregano
Other
- 3/4 cup acini di pepe or orzo pasta
- 4 cups fresh spinach, roughly chopped
- Extra Parmesan cheese for serving
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground pork, ground beef, breadcrumbs, Parmesan cheese, egg, chopped parsley, salt, and black pepper. Mix well until all ingredients are evenly incorporated. Shape the mixture into small 1-inch meatballs and set them aside.
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5 to 7 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional minute to release its aroma.
- Simmer Soup Base: Pour in the chicken broth and add the dried oregano. Bring the mixture to a gentle boil over medium-high heat.
- Cook Meatballs: Carefully lower the prepared meatballs into the boiling soup. Reduce the heat to a simmer and cook for 10 minutes, allowing the meatballs to cook through.
- Add Pasta: Stir in the acini di pepe or orzo pasta. Continue to simmer the soup for another 8 to 10 minutes, or until the pasta is tender and cooked through.
- Add Spinach & Final Seasoning: Gently stir in the chopped fresh spinach and cook for 1 to 2 minutes until wilted. Taste the soup and adjust salt and pepper as needed.
- Serve: Ladle the soup into bowls and top with extra grated Parmesan cheese. Serve hot and enjoy your comforting Italian Wedding Soup.
Notes
- For convenience, you can use store-bought mini meatballs instead of making your own.
- Kale or escarole can be substituted for spinach to vary the greens.
- You can prepare the meatballs in advance and refrigerate or freeze for future use.
- For a gluten-free version, substitute breadcrumbs and pasta with gluten-free alternatives.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 710mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 85mg
