Italian Wedding Soup is a heartwarming marriage of delicate meatballs, tender vegetables, and pasta in a flavorful broth. Despite its name, this classic Italian-American soup isn’t traditionally served at weddings—instead, the name represents the perfect “marriage” of meat and vegetables that creates a harmonious and satisfying meal. The combination of savory meatballs, vibrant vegetables, and tiny pasta creates a symphony of flavors that’s both comforting and elegant.

Why You’ll Love This Recipe

• Perfect balance of hearty and light—substantial enough for a meal but won’t weigh you down
• Versatile and adaptable to your taste preferences and what you have on hand
• Make-ahead friendly with components that can be prepared in advance
• Impressive enough for guests but simple enough for weeknight dinners
• Nutritionally complete with protein, vegetables, and carbohydrates in one bowl

Ingredients

• Ground Meats: A combination of beef and pork creates perfectly tender, flavorful meatballs with ideal fat content and texture.
• Egg: Acts as a binding agent for the meatballs, ensuring they hold their shape while remaining tender.
• Italian Breadcrumbs: Adds texture and helps bind the meatballs while infusing them with Italian herbs and seasonings.
• Parmesan Cheese: Adds a nutty, salty flavor to the meatballs and serves as a perfect garnish for the finished soup.
• Garlic: Used in both meatballs and soup base, providing aromatic depth and classic Italian flavor.
• Fresh Parsley: Brightens the meatballs with fresh herbaceous notes and adds beautiful color.
• Yellow Onion: Forms part of the aromatic base of the soup, adding sweetness as it softens.
• Carrots: Provides natural sweetness, bright color, and nutritional value to the soup.
• Celery: Adds texture and a subtle savory quality that completes the classic mirepoix base.
• Chicken Broth: The foundation of the soup, providing rich flavor and bringing all elements together.
• Italian Seasoning: A convenient herb blend that infuses the broth with classic Italian flavors.
• Acini de Pepe Pasta: These tiny, pearl-like pasta pieces are traditional in Italian wedding soup and perfect for spooning alongside the mini meatballs.
• Fresh Spinach: Adds vibrant color, nutrients, and a slightly earthy flavor that balances the richness of the broth and meatballs.
• Olive Oil: Used for browning meatballs and sautéing vegetables, adding a layer of richness.

Variations

Mediterranean Version

Transform this soup with a Mediterranean twist by adding a can of drained white beans, substituting kale for spinach, and finishing with a squeeze of lemon juice and a drizzle of extra virgin olive oil. The beans add extra protein and heartiness, while the lemon brightens the entire dish.

Lighter Turkey Option

For a lighter version, substitute ground turkey for the beef and pork in the meatballs. Add a tablespoon of olive oil to the turkey mixture to maintain moisture and consider incorporating chopped fresh herbs like basil and oregano to boost flavor.

Winter Greens Adaptation

Replace spinach with heartier winter greens like Swiss chard or escarole for a more traditional approach. These greens stand up beautifully to the hot broth and add a slightly more complex, earthy flavor profile that complements the meatballs wonderfully.

Grain-Free Version

For those avoiding grains, substitute the acini de pepe pasta with cauliflower rice or simply increase the vegetables. For the meatballs, use almond flour or crushed pork rinds instead of breadcrumbs to maintain a similar texture while keeping the recipe grain-free.

How to Make the Recipe

Step 1: Prepare the Meatballs

Gently combine ground beef, ground pork, beaten egg, Italian breadcrumbs, grated Parmesan, minced garlic, chopped parsley, salt, and pepper in a bowl. Mix with a light touch to avoid overworking the meat, which can make meatballs tough. Form the mixture into small, 3/4-inch balls—their petite size is characteristic of traditional Italian wedding soup and allows them to cook quickly.

Step 2: Brown the Meatballs

Heat olive oil in a large soup pot over medium-high heat. Working in batches to avoid crowding, quickly brown the meatballs on the outside, about 2 minutes. They don’t need to be fully cooked at this stage, as they’ll finish cooking in the soup. Remove the browned meatballs and set aside on a plate.

Step 3: Create the Soup Base

In the same pot with residual flavors from the meatballs, add diced onion, carrots, and celery. Sauté over medium heat for about 6 minutes until the vegetables have softened. Add more olive oil if needed. Then add minced garlic and Italian seasoning, cooking for just a minute until fragrant to prevent the garlic from burning.

Step 4: Simmer and Combine

Pour in the chicken broth, bringing it to a boil before reducing to a simmer. Return the browned meatballs to the pot, allowing them to gently simmer and finish cooking in the flavorful broth. Meanwhile, cook the acini de pepe pasta separately according to package directions until al dente, then drain well.

Step 5: Finish and Serve

Just before serving, stir the fresh spinach into the simmering soup and cook until wilted, about 2 minutes. Add the cooked pasta to individual serving bowls, then ladle the hot soup with meatballs and vegetables over the pasta. Garnish generously with freshly grated Parmesan cheese and serve immediately for the best flavor and texture.

Tips for Making the Recipe

• For extra-tender meatballs, use your hands to mix ingredients but stop as soon as they’re combined—overmixing makes tough meatballs
• Brown meatballs in batches to ensure proper browning rather than steaming
• Cook pasta separately and add to individual bowls to prevent it from absorbing too much broth and becoming mushy in leftovers
• For deeper flavor, use homemade chicken stock or a high-quality store-bought bone broth
• Let the meatball mixture rest in the refrigerator for 30 minutes before rolling for easier handling
• For perfectly uniform meatballs, use a small cookie scoop or melon baller to portion the meat mixture

How to Serve

Italian Wedding Soup shines as a complete meal on its own, especially when served with crusty Italian bread or garlic bread for dipping. For a more formal presentation, serve in warmed bowls with a small pitcher of extra hot broth on the side. A fresh green salad dressed simply with olive oil and lemon makes an excellent accompaniment if you’re looking for a more substantial meal.

For a beautiful table presentation, serve the soup in white bowls to showcase the colorful vegetables and meatballs, with small dishes of extra grated Parmesan, red pepper flakes, and chopped fresh herbs for guests to customize their bowls. A glass of medium-bodied Italian red wine like Chianti or Montepulciano complements the soup perfectly for an authentic Italian dining experience.

Make Ahead

Italian Wedding Soup is ideal for make-ahead meal planning. The meatballs can be prepared and shaped up to 2 days in advance, stored covered in the refrigerator, or frozen for up to 3 months. You can even brown them ahead of time for maximum convenience.

The soup base (without pasta and spinach) can be made a day ahead and refrigerated. When ready to serve, gently reheat the soup, cook pasta separately, and add the spinach just before serving. For meal prep, consider storing the cooked pasta, soup base, and uncooked spinach separately, then combine when reheating individual portions.

If freezing the soup, do so without the pasta and spinach. Freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop, adding freshly cooked pasta and fresh spinach just before serving.

FAQs

Can I freeze the meatballs separately?

Yes! The meatballs freeze beautifully both raw and cooked. For raw meatballs, place them on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. For cooked meatballs, cool completely before freezing. Either way, they’ll keep for up to 3 months and can go directly from freezer to soup.

What can I substitute for acini de pepe pasta?

If you can’t find acini de pepe, other small pasta shapes work well, including orzo, stelline (little stars), ditalini, or even broken spaghetti. For a grain-free option, cauliflower rice or additional vegetables can be used instead.

How do I keep the spinach bright green?

To maintain the spinach’s vibrant color, add it just 1-2 minutes before serving. The residual heat will wilt it perfectly without overcooking, which can cause it to darken and lose its fresh appearance.

Can I make this soup in a slow cooker or Instant Pot?

Absolutely! For the slow cooker, brown meatballs and vegetables as directed, then transfer to the slow cooker with broth and cook on low for 6-8 hours. Add pasta and spinach during the last 30 minutes. For Instant Pot, use the sauté function for meatballs and vegetables, add broth, seal and cook at high pressure for 5 minutes with a natural release. Add cooked pasta and spinach after pressure cooking.

Conclusion

Italian Wedding Soup represents the best of Italian-American comfort food—simple ingredients transformed into something greater than the sum of their parts. This versatile recipe adapts to seasons, dietary preferences, and what you have on hand while always delivering a satisfying meal. Whether served for a cozy family dinner or an elegant first course, this soup brings people together with its inviting aroma and balanced flavors. Give this timeless classic a try and discover why it remains a beloved favorite across generations.

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