There’s something truly inviting about a steaming bowl of Italian Wedding Soup on a crisp afternoon or as the main event on a cozy weeknight. The way tender meatballs swim alongside petite pasta pearls and vibrant greens in golden chicken broth feels like a celebration of flavors in every spoonful. This beloved soup takes you on a comforting journey: the nutty bite of Parmesan, the gentle whisper of herbs, and the heartiness of ground meat are all wrapped up in one soul-warming bowl. It’s the kind of dish that brings friends together, sparks laughter around the table, and turns an ordinary meal into memorable moments. Whether you’re an experienced home cook or trying your hand at an intermediate recipe, this soup offers just the right challenge with a prep time of 30 minutes, a cooking time of 30 minutes, and around 300 calories per serving—you’ll be sipping on this comfort food in under an hour, feeling cozy and satisfied. Plus, you can choose between acini di pepe or orzo pasta for a playful twist, and fresh spinach or escarole offers color, texture, and that burst of green goodness. Get ready to embrace a dish with rich flavors and wholesome ingredients all coming together in perfect harmony!
For me, this soup is more than just dinner—it’s a reminder of childhood gatherings at my grandmother’s kitchen table. She would ladle out tiny meatballs and spoonfuls of pasta into my bowl, adding handfuls of fresh spinach picked right from her garden. Each bite felt like a hug, as if every ingredient was infused with stories and laughter. Over the years, I’ve made my own tweaks—adding a bit more garlic here, a sprinkle of fresh parsley there, always tasting as I go to maintain that perfect balance. It’s those small moments—tasting a broth that’s simmered with love—that make Italian Wedding Soup stand out as a truly special dish. Today, I’m thrilled to share this recipe so you can experience that same warmth, whether you’re serving it at a casual lunch for friends or a family dinner on a chilly evening. The intermediate difficulty makes it a fun weekend kitchen adventure, and you can even swap the meatballs for plant-based options or prep them ahead and freeze for fast weeknight dinners. So let’s roll up our sleeves and celebrate the marriage of juicy meat, tender greens, and tiny pasta pearls in one unforgettable bowl.
KEY INGREDIENTS IN ITALIAN WEDDING SOUP
Before you dive into cooking, let’s take a moment to appreciate the star players that bring this soup to life. Each ingredient adds its own personality, from the silky broth to the satisfying bite of a homemade meatball.
- Olive oil
This golden elixir is the foundation for sautéing the vegetables, adding a fruity richness and smoothing out the flavors as they mingle.
- Onions
Diced onions provide a sweet, savory base that deepens the broth. As they soften, their natural sugars emerge, balancing the soup’s overall taste.
- Garlic
Minced garlic infuses the broth with warmth and a subtle, aromatic kick. It’s a small ingredient that delivers big flavor.
- Carrot
Diced carrot adds a gentle sweetness and vibrant color, contributing both texture and a touch of natural sugar to the soup.
- Celery
This diced stalk brings a refreshing, slightly peppery note and a crisp texture that complements the softer vegetables.
- Chicken broth
The heart of the soup, rich and savory, providing a light yet flavorful liquid that carries every other ingredient.
- Small pasta (such as acini di pepe or orzo)
Tiny pasta shapes create a playful bite that soaks up the broth, making each spoonful satisfying and hearty.
- Ground beef or pork
The main protein in this recipe, ground meat forms tender meatballs that add richness and substance to the soup.
- Breadcrumbs
These help bind the meatball mixture, ensuring a tender texture without falling apart during cooking.
- Grated Parmesan cheese
Mixed into meatballs for a salty, umami boost and sprinkled on top for a finishing touch of sharp flavor.
- Egg
Acts as a binder in the meatball mixture, holding everything together for uniformly shaped meatballs.
- Chopped fresh parsley
Adds a bright, herbaceous note and a pop of green color to both the meatballs and the soup.
- Salt
Enhances all the natural flavors, ensuring each component tastes vivid and balanced.
- Ground black pepper
Offers a gentle heat and depth, rounding out the seasoning profile.
- Fresh spinach or escarole
Wilted into the hot broth at the end, these greens add freshness, color, and a tender bite.
- Additional grated Parmesan cheese for serving
A final flourish of salty, nutty flavor that makes each serving truly memorable.
HOW TO MAKE ITALIAN WEDDING SOUP
Let’s walk through how to bring all these wonderful ingredients together in a single pot. You’ll be guided step by step to build layers of flavor, form perfect meatballs, and finish with delicate greens for a soup that truly shines.
1. Heat the olive oil in a large pot over medium heat. Add the diced onions, garlic, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions turn translucent.
2. Pour the chicken broth into the pot and bring it to a rolling boil. Once boiling, add the small pasta (acini di pepe or orzo) and cook according to package instructions until al dente, so it holds its shape without being gummy.
3. Meanwhile, in a mixing bowl, combine the ground beef or pork, breadcrumbs, grated Parmesan, egg, chopped parsley, salt, and pepper. Mix well with clean hands or a spoon until all components are evenly distributed.
4. Shape the seasoned meat mixture into small, uniform 1-inch meatballs. Taking the time to make them the same size ensures even cooking.
5. Gently slide the meatballs into the simmering soup. Reduce the heat to low, cover partially, and let them simmer for 7–10 minutes, or until they’re cooked through and tender.
6. Stir in the fresh spinach or escarole and cook for an additional 2–3 minutes, just until the greens are wilted and bright.
7. Taste the soup and adjust the seasoning with extra salt or pepper if needed. This step ensures every spoonful is perfectly balanced.
8. Serve hot in bowls, garnished with additional grated Parmesan cheese if desired, and enjoy the comforting union of meat, pasta, and greens.
SERVING SUGGESTIONS FOR ITALIAN WEDDING SOUP
When it comes to serving this soup, presentation and accompaniments make a wonderful difference. Whether you’re plating a casual lunch or pulling out all the stops for dinner, these tips will elevate your bowl into a dining experience.
- Serve in deep soup bowls so that the meatballs, pasta, and greens are beautifully showcased. Drizzle a little extra olive oil on top to give the broth a glossy finish.
- Pair with toasted garlic bread or a crusty baguette. The warm, crunchy slices are perfect for dipping into the broth and collecting stray meatballs.
- Offer a simple mixed green salad with a light vinaigrette on the side. The fresh, crisp greens provide a nice contrast to the warm, savory soup.
- Garnish each bowl with a sprinkle of fresh parsley and a dash of red pepper flakes if you like a bit of heat. It adds color, freshness, and a subtle zing to every spoonful.
HOW TO STORE ITALIAN WEDDING SOUP
Storing your Italian Wedding Soup properly ensures that the flavors remain bright and the textures stay enjoyable for leftovers. With a few simple steps, you can preserve that fresh-from-the-pot taste all week long.
- Refrigeration
Allow the soup to cool slightly, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days. The flavors will continue to meld, making it even tastier the next day.
- Freezing
For longer-term storage, cool the soup completely, then portion it into freezer-safe containers or heavy-duty zip-top bags. Freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.
- Separate Components
If you prefer to keep the pasta and meatballs from getting too soft, store the broth and vegetables in one container and the meatballs with pasta in another. Combine and reheat just before serving.
- Reheating
Warm gently on the stovetop over medium-low heat, stirring occasionally. If the broth has thickened, add a splash of chicken broth or water to reach your desired consistency, then taste and adjust the seasoning.
CONCLUSION
Italian Wedding Soup offers the perfect blend of hearty comfort and bright freshness, making it an ideal choice for lunch or dinner any day of the week. From the initial sauté of vegetables to the gentle simmer of delicate meatballs and greens, every step is designed to build layers of flavor that come together in perfect harmony. By following this recipe, you’ll create a dish that’s as satisfying to cook as it is to eat—plus, the intermediate difficulty level and manageable prep and cooking times mean you’ll be enjoying this cozy classic in just about an hour. Feel free to print this article and save it for later, and don’t forget you can find a FAQ below to answer any lingering questions about ingredients or techniques.
I hope this guide has inspired you to bring a little taste of Italy into your kitchen. If you have any comments, questions, or feedback after trying the recipe, I’d love to hear from you. Let me know how your soup turns out, any tweaks you made, or tips you discovered along the way. Happy cooking!
Italian Wedding Soup
Description
This delightful soup features tender meatballs, fresh greens, and hearty pasta, all simmered in a savory chicken broth. Perfect for sharing and satisfying any craving!
Ingredients
Instructions
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Heat the olive oil in a large pot over medium heat. Add the diced onions, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
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Add the chicken broth to the pot and bring to a boil. Once boiling, add the pasta and cook according to package instructions, until al dente.
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Meanwhile, in a mixing bowl, combine the ground meat, breadcrumbs, grated Parmesan, egg, parsley, salt, and pepper. Mix well.
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Shape the meat mixture into small 1-inch meatballs.
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Gently add the meatballs to the soup and simmer for 7-10 minutes until they are cooked through.
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Stir in the spinach or escarole and cook for an additional 2-3 minutes until the greens are wilted.
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Taste and adjust the seasoning if necessary.
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Serve hot in bowls, garnished with additional grated Parmesan cheese if desired.
Note
- Italian Wedding Soup is not actually served at weddings in Italy; the name refers to the "marriage" of flavors between the greens and the meat.
- You can use a mix of ground beef and pork for the meatballs for enhanced flavor.
- Acini di pepe pasta is the traditional choice for this soup, but orzo works well too.
- If desired, you can make the meatballs ahead of time and freeze them for quicker meal preparation.
- For a vegetarian version, substitute veggie broth and use plant-based meatballs.
