Italian Wedding Soup with Parmesan Meatballs
A bowl of Italian Wedding Soup with Parmesan Meatballs is more than comfort food—it’s tradition, warmth, and nourishment woven together.
Tiny golden meatballs, kissed with garlic and Parmesan, simmer gently in a fragrant broth alongside tender pasta, sweet carrots, and leafy greens. Every spoonful is a harmony of richness and freshness: the depth of savory meat, the lightness of vegetables, and the silkiness of broth coming together in balance.
It’s a soup that feels both rustic and elegant, equally at home at a family table or as the centerpiece of a cozy winter evening.
Why People Will Love Italian Wedding Soup with Parmesan Meatballs:
A marriage of flavors and textures – tender pasta, savory meatballs, and fresh greens come together in perfect balance.
Comfort in a bowl – warm broth and aromatic vegetables create a soul-soothing meal that nourishes both body and spirit.
Meatballs with character – Parmesan and garlic elevate the meatballs beyond simple ground meat, making them rich, fragrant, and deeply satisfying.
Wholesome yet indulgent – hearty enough to fill you up, yet brightened with fresh parsley and leafy greens for a lighter finish.
A timeless classic – rooted in Italian tradition, it carries a sense of history and home, making it beloved across generations.
Key Ingredients:
Ground pork (or pork and beef blend) – the heart of the meatballs, rich and savory, offering depth and comfort in every bite.
Parmesan cheese – sharp, nutty, and salty, it binds flavor into the meatballs and lends a touch of indulgence to the broth.
Fresh parsley – bright and herbal, cutting through the richness with a refreshing lift.
Breadcrumbs and egg – the quiet binders that hold the meatballs together, ensuring tenderness without heaviness.
Onion, carrots, and celery – the aromatic trio that forms the backbone of the broth, layering sweetness and earthiness.
Spinach or kale – fresh greens that add vibrancy, texture, and a touch of rustic balance to the rich meat and pasta.
Small pasta (ditalini, orzo, etc.) – delicate yet hearty, it transforms the soup into a complete and satisfying meal.
Chicken broth – the golden foundation, carrying every flavor, binding the elements, and warming the soul.
Expert Tips:
Mix meatballs gently – overworking the mixture makes them dense; a light hand keeps them tender and juicy.
Brown, don’t rush – searing the meatballs until golden locks in flavor and adds a layer of richness to the broth.
Sweat the aromatics slowly – onions, carrots, and celery release their sweetness and depth when given time, creating a more flavorful base.
Cook pasta separately if storing – when making ahead, boil the pasta on the side and add it fresh to each bowl; this prevents it from soaking up too much broth and turning mushy.
Balance the greens – add spinach at the very end for a fresh, vibrant finish, or simmer kale a bit longer for a heartier, rustic flavor.
Season thoughtfully – with Parmesan and broth already bringing salt, taste often before adding more to maintain harmony.
Finish with brightness – a sprinkle of fresh parsley or a squeeze of lemon juice before serving awakens the flavors and balances the richness.
Italian Wedding Soup with Parmesan Meatballs
Ingredients
For the Meatballs
Ground pork – 1 lb (or use a mix of ground beef and pork for added depth)
Parmesan cheese – ½ cup, finely grated for a savory, nutty flavor
Fresh parsley – ¼ cup, finely chopped for freshness
Breadcrumbs – ¼ cup, to bind the mixture
Egg – 1 large, helps hold the meatballs together
Garlic – 2 cloves, minced for aromatic flavor
Salt and black pepper – to taste, for seasoning
Olive oil – for frying the meatballs until golden
For the Soup
Chicken broth – 6 cups, forms the flavorful base
Carrots – 1 cup, thinly sliced for sweetness
Celery – 1 cup, chopped for balance and aroma
Onion – 1 medium, diced for depth of flavor
Spinach or kale – 4 cups, fresh (or a mix), adds hearty greens
Small pasta – 1 cup (ditalini, orzo, or another tiny pasta)
Salt and black pepper – to taste, for final seasoning
Fresh parsley – chopped, for garnish at serving
Instructions
Step 1: Prepare the Meatballs
In a large mixing bowl, combine the ground pork (or pork and beef mix), Parmesan, parsley, breadcrumbs, egg, garlic, salt, and pepper. Mix with your hands or a spoon until evenly blended. Roll the mixture into small, 1-inch meatballs (about 20–25 total).
Heat a thin layer of olive oil in a skillet over medium heat. Fry the meatballs in batches, turning occasionally, until golden brown and cooked through—about 8–10 minutes total. Transfer to a paper towel–lined plate to drain.
Step 2: Build the Soup Base
In a large pot or Dutch oven, warm a drizzle of olive oil over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened and fragrant.
Pour in the chicken broth and bring to a boil. Lower the heat to a simmer and cook for 10–15 minutes so the flavors meld. Taste and season with salt and pepper as needed.
Step 3: Add Meatballs and Pasta
Gently return the browned meatballs to the pot. Let them simmer in the broth for 10 minutes to release their savory flavor.
Stir in the small pasta (ditalini, orzo, or similar) and cook for 10–12 minutes, until tender but not overcooked.
Step 4: Add the Greens
Stir in the spinach or kale.
Cook for 3–5 minutes until the spinach wilts or the kale turns tender.
Adjust the seasoning with more salt and pepper if needed.
Step 5: Finish and Serve
Ladle the soup into bowls.
Garnish with fresh parsley and, if desired, an extra sprinkle of Parmesan.
Serve hot for a cozy, nourishing meal.
Important Notes When Making Italian Wedding Soup with Parmesan Meatballs:
Choose your meat wisely – a blend of pork and beef gives the meatballs depth and balance, while using only pork keeps them delicate and tender.
Fresh Parmesan matters – pre-grated cheese often contains additives that affect texture; freshly grated Parmesan melts more smoothly and brings sharper, nuttier flavor.
Mind the salt – between the broth, Parmesan, and meatballs, the soup already carries natural seasoning. Add extra salt only after tasting to avoid overwhelming the balance.
Size of the meatballs – keeping them small (about 1 inch) ensures they cook quickly and evenly, while also blending harmoniously with the pasta and greens in each spoonful.
Timing the greens – spinach should be added at the very end to preserve its color and freshness, while kale can handle a longer simmer for a more rustic, hearty note.
Best served fresh – while the soup reheats well, the pasta will absorb broth over time. Store the broth and pasta separately if planning to keep leftovers.
Garnish with care – a final touch of parsley or a dusting of Parmesan just before serving heightens the freshness and completes the dish.
How To Enjoy This Italian Wedding Soup with Parmesan Meatballs After Cooking:
Let it rest briefly – once cooked, allow the soup to sit for a few minutes. This short pause lets the flavors deepen and the broth settle before serving.
Serve with warmth – ladle the soup into deep bowls, making sure each portion holds a balance of meatballs, pasta, vegetables, and greens. A sprinkle of fresh parsley and Parmesan completes the experience.
Pair thoughtfully – enjoy it with warm crusty bread or garlic knots to soak up the golden broth, or serve alongside a light green salad to balance the richness.
Savor the contrasts – take time to notice the interplay of textures: the tenderness of meatballs, the delicate bite of pasta, the earthiness of vegetables, and the freshness of greens.
Make it communal – this is a soup best shared. Place the pot at the center of the table and invite family or friends to serve themselves, turning an ordinary meal into an occasion of comfort and togetherness.
Relish the leftovers – when revisited the next day, warm the broth gently and add freshly cooked pasta to keep the texture just right. The flavors often bloom even more after resting overnight.
Nutrition Information
For Italian Wedding Soup with Parmesan Meatballs, per 1 serving (about 1 ½ cups, assuming 6 servings total):
Calories: 380 kcal | Total Fat: 21 g | Saturated Fat: 7 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 105 mg | Sodium: 860 mg (varies with broth and Parmesan) | Total Carbohydrates: 23 g | Dietary Fiber: 3 g | Sugars: 5 g | Protein: 25 g
Frequently Asked Questions:
Why is it called “Italian Wedding Soup”?
The name doesn’t come from weddings, but from the Italian phrase minestra maritata, meaning “married soup.” It refers to the perfect marriage of flavors between meat and greens.
Can I make the meatballs ahead of time?
Yes. The meatballs can be shaped a day in advance and kept in the fridge, or frozen for up to 2 months. Simply thaw (if frozen) and cook them before adding to the soup.
What type of pasta works best?
Small pasta shapes like ditalini, orzo, or acini di pepe are traditional. Their tiny size complements the mini meatballs and vegetables, making every spoonful balanced.
How long does this soup keep?
Stored in an airtight container in the refrigerator, it lasts 3–4 days. For best results, cook the pasta separately and add it to each serving to prevent it from soaking up too much broth.
Can I substitute spinach with another green?
Absolutely. Kale, escarole, or Swiss chard are excellent alternatives. Just adjust the cooking time—spinach wilts in minutes, while kale and escarole need a bit longer to soften.
How do I keep the meatballs tender instead of dense?
Mix the ingredients gently—overmixing compresses the meat and makes it tough. Using fresh breadcrumbs and Parmesan also helps lock in moisture and flavor.
Do I need to fry the meatballs before adding them to the soup?
Browning them in a skillet first adds a golden crust and richer flavor. However, if you prefer a lighter version, you can simmer them directly in the broth, though the soup will be less complex.
Should the pasta be cooked in the soup or separately?
Cooking pasta in the broth infuses it with flavor but can make leftovers mushy. For meal prep or storing, it’s best to boil pasta separately and add it fresh to each serving.
How do I balance the seasoning with salty ingredients like broth and Parmesan?
Always taste the broth after adding the meatballs and cheese. Adjust with extra pepper or herbs before adding more salt, since Parmesan and broth already bring natural salinity.
When should I add the greens to avoid overcooking them?
Add spinach in the final few minutes so it just wilts, keeping its vibrant color. If using kale or escarole, add them earlier to give them enough time to soften without losing character.