Italian Wedding Soup Recipe

Byarlo Jack

Italian wedding soup is a delicious blend of tiny meatballs, fresh greens and delicate pasta simmered in a savory broth. It’s nourishing, comforting and surprisingly simple to make, making it a favorite for cozy dinners and satisfying meals any time of year.

Why You’ll Love This Recipe

Italian wedding soup is a beautiful combination of tender meatballs, fresh vegetables and delicate pasta simmered in a flavorful broth. It’s comforting yet light, hearty without being heavy and perfect for family dinners, gatherings or cozy nights at home. The blend of savory meatballs, leafy greens and tiny pasta pearls brings a homemade warmth that tastes like it came straight from an Italian kitchen.

Nutritional Info

This soup offers a balanced mix of protein from the meatballs, carbs from the pasta and vitamins from vegetables like spinach and carrots. Using lean meat can keep it lighter, while the broth keeps it hydrating and nourishing. Portion control helps maintain a balanced meal.

Time Taken

Italian wedding soup usually takes around forty to fifty minutes. Meatballs come together quickly, and the soup simmers gently to allow flavors to blend. It’s ideal for weeknight dinners but elegant enough for special meals.

Ingredients

  • Ground beef or beef and pork mix
  • Breadcrumbs
  • Parmesan cheese grated
  • Egg
  • Garlic minced
  • Salt, pepper and Italian seasoning
  • Olive oil
  • Onion chopped
  • Carrots sliced
  • Celery chopped
  • Chicken broth
  • Acini di pepe pasta or orzo
  • Fresh spinach or escarole
  • Fresh parsley

Instructions

  • Mix ground meat, breadcrumbs, Parmesan, egg, garlic, salt, pepper and seasoning in a bowl. Form small bite-sized meatballs.
  • Heat a little olive oil in a pot and brown the meatballs lightly. Remove and set aside.
  • In the same pot, sauté onions, carrots and celery until soft.
  • Add broth and bring to a boil.
  • Add pasta and simmer until it begins to soften.
  • Return meatballs to the pot and simmer until fully cooked.
  • Stir in spinach and cook until wilted.
  • Adjust seasoning and garnish with parsley.
  • Serve warm.
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You Must Know

Traditional Italian wedding soup uses very small meatballs, so they cook quickly and evenly. Adding spinach at the end keeps it bright and fresh. The soup thickens slightly as pasta absorbs liquid, so add extra broth if needed.

Storage Tips

Refrigerate in airtight containers for up to four days. The pasta may expand, so add a little broth when reheating. For freezing, freeze the soup without pasta and greens for best texture. Add them fresh when reheating.

Ingredient Substitutions

  • Use turkey instead of beef for a lighter version
  • Replace spinach with kale or escarole
  • Swap acini di pepe with orzo or small shells
  • Use vegetable broth for a lighter, slightly different flavor

Serving Suggestions

Serve with crusty Italian bread, garlic knots or simple green salads. A sprinkle of extra Parmesan on top adds wonderful richness. Pair with roasted vegetables or bruschetta for a complete meal.

Cultural and Historical Context

Italian wedding soup does not come from weddings alone; its name refers to the “marriage” of flavors between meat and greens. It originates from Southern Italian peasant cooking and became popular in Italian-American households for its warmth, nourishment and simplicity.

Seasonal Adaptations

In winter, add more carrots, celery or small beans. Spring versions include fresh herbs. Summer versions can use lighter broth and baby spinach. Fall versions pair beautifully with roasted garlic or a hint of nutmeg.

Success Stories

Home cooks love this soup because the small meatballs make it feel special and homemade. Families enjoy its comforting yet fresh flavor, and many people choose it as a go-to recipe for cold days, meal prepping and gatherings.

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Freezer Meal Conversion

Freeze the broth and meatballs only. Add pasta and greens after reheating the thawed base. This preserves texture and prevents mushiness.

Pro Tips

Roll meatballs small for faster, even cooking. Brown them lightly for deeper flavor. Simmer gently to keep meatballs tender. Use freshly grated Parmesan for the best results.

Chef’s Special Tips

Chefs recommend using a mix of ground pork and beef for juicy meatballs. Simmer the rind of a Parmesan block in the broth for extra depth. Finish with a splash of lemon juice for brightness.

Conclusion

Italian wedding soup is a comforting, flavorful classic that brings together tender meatballs, vegetables and pasta in a warm, inviting broth. Make this recipe for your next family dinner or meal prep session and enjoy the perfect harmony of flavors all week long. If you want a crockpot version, low-calorie version or intro and FAQs, just tell me.

FAQs

Why is it called Italian wedding soup?
The name refers to the “marriage” of flavors—meat and greens, not actual wedding celebrations.

Can I bake the meatballs instead?
Yes, you can bake them at 400°F until cooked through, then add to the soup.

Which pasta works best?
Acini di pepe is traditional, but orzo, ditalini or small shells work well too.

Can I make it gluten-free?
Use gluten-free breadcrumbs in the meatballs and substitute gluten-free pasta.

Can I use frozen meatballs?
Yes, but the flavor is best with homemade. If using frozen, add them directly to the broth.

Is this soup freezer-friendly?
Freeze without pasta and greens. Add those fresh after reheating to maintain ideal texture.

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What greens can I use?
Spinach, escarole, kale or Swiss chard all work well.