Italian Wedding Soup
Italian Wedding Soup is a timeless classic that embodies the heart of comfort cooking—simple ingredients woven together into a dish that feels both rustic and elegant.
Despite the name, it isn’t traditionally served at weddings; instead, the “wedding” refers to the perfect harmony of flavors—the tender meatballs, rich broth, delicate pasta, and vibrant greens coming together in one bowl.
This soup captures the warmth of home kitchens across generations: savory meatballs infused with herbs and parmesan, fresh vegetables simmered gently in golden broth, and leafy spinach that adds a bright finish. Every spoonful offers balance—hearty yet light, nourishing yet refined—making it equally suited for a family dinner, a cozy winter night, or a special gathering where comfort food is the star.
Why People Will Love Italian Wedding Soup:
Harmony of flavors – The tender meatballs, rich broth, delicate pasta, and fresh spinach create a perfect balance that feels both comforting and refined.
A complete meal in one bowl – With protein, vegetables, and grains, it’s hearty and nourishing while still feeling light and elegant.
Timeless comfort food – Warm, savory, and soothing, this soup brings a sense of tradition and home-cooked love with every spoonful.
Versatile and adaptable – Easy to adjust with different greens, pastas, or seasonings, allowing it to suit family tastes or seasonal ingredients.
Beautifully balanced textures – Juicy meatballs, tender pasta, soft greens, and a clear flavorful broth offer variety in every bite.
Impressively simple – Though it tastes restaurant-worthy, the recipe uses humble, everyday ingredients and straightforward steps.
Perfect for gatherings – Whether served at a family table or a special dinner, it’s a dish that feels welcoming and celebratory.
Key Ingredients:
Ground beef and pork – The foundation of the meatballs, combining richness and tenderness for a juicy, flavorful bite.
Fresh herbs (parsley and oregano) – Bring brightness and aromatic depth, elevating the meatballs beyond simple ground meat.
Parmesan cheese – Adds savory, nutty notes to both the meatballs and the finished soup, binding everything with umami warmth.
Carrots, onion, and celery – The classic soffritto trio, slowly sautéed to form the aromatic base of the broth, layering sweetness, earthiness, and depth.
Garlic – Infuses the soup with sharp, fragrant notes, complementing the mild broth and hearty meatballs.
Acini de pepe (or orzo pasta) – Tiny pasta pearls that absorb the broth, adding comforting substance without overwhelming the delicacy of the soup.
Fresh spinach – A leafy green that wilts gently into the broth, offering freshness, color, and lightness to balance the richness of the meatballs.
Chicken broth – The golden backbone of the dish, carrying all the flavors together in a savory, warming embrace.
Expert Tips:
Mix meatballs gently – Overworking the meat mixture makes them tough. Use your fingertips to lightly combine the ingredients so they stay tender and juicy.
Keep meatballs small – Shaping them into ¾–1 inch size ensures they cook evenly and stay delicate, perfectly matching the texture of the pasta and broth.
Brown for flavor, simmer for tenderness – A quick sear in olive oil adds depth and color, while finishing them in the broth allows them to soak up savory flavors.
Build flavor from the base – Take time to slowly sauté the carrots, onion, and celery. This soffritto creates a naturally sweet, aromatic foundation for the soup.
Add spinach at the end – Stir the greens in during the last minute of cooking so they retain their vibrant color and freshness without becoming overcooked.
Cook pasta in the broth – Letting the acini de pepe or orzo simmer directly in the soup infuses it with flavor, but monitor closely so it doesn’t overcook or absorb too much liquid.
Balance salt carefully – Parmesan adds saltiness to both the meatballs and the soup, so taste before adding extra to avoid oversalting.
Rest before serving – Allow the soup to sit for 5–10 minutes after cooking; this helps flavors meld, and the pasta and meatballs settle beautifully in the broth.
Italian Wedding Soup
Ingredients
Meatballs
8 oz lean ground beef
8 oz ground pork
1/2 cup fresh hearty white bread crumbs*
1/4 cup chopped fresh parsley
1 1/2 tsp minced fresh oregano
1/2 cup finely shredded parmesan
1 large egg
Salt and freshly ground black pepper
1 Tbsp olive oil
Soup
1 Tbsp olive oil
1 1/4 cups 1/4-inch diced carrots
1 1/4 cups diced yellow onion
3/4 cup 1/4-inch diced celery
4 cloves garlic , minced (1 1/2 Tbsp)
5 (14.5 oz) cans low-sodium chicken broth
1 cup dry acini de pepe or orzo pasta**
6 oz fresh spinach , chopped
Finely shredded parmesan , for serving
Instructions
For the meatballs:
Add beef and pork to a large mixing bowl.
Add in bread crumbs, parsley, oregano, parmesan, egg, 1 tsp salt and 1/4 tsp pepper.
Gently toss and break up mixture with hands to evenly coat and distribute.
Shape mixture into very small meatballs, about 3/4 inch to 1 inch and transfer to a large plate.
Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat.
Add half of the meatballs and cook until browned, turning occasionally (to brown on 2 or 3 sides), about 4 minutes total.
Transfer meatballs to a plate lined with paper towels while leaving oil in skillet.
Repeat process with remaining meatballs (note that meatballs won’t be cooked through at this point, they’ll continue to cook through in the soup).
For the soup:
While meatballs are browning, heat 1 Tbsp olive oil in a large pot over medium-high heat.
Add carrots, onions and celery and saute until veggies have softened about 6 – 8 minutes, add garlic and saute 1 minute longer.
Pour in chicken broth, season soup with salt and pepper to taste and bring mixture to a boil.
Add in pasta and meatballs, reduce heat to light boil (about medium or medium-low).
Cover and cook, stirring occasionally until pasta is tender and meatballs have cooked through, about 10 minutes, while adding in spinach during the last minute of cooking.
Serve warm, sprinkle each serving with parmesan cheese.
Important Notes When Making Italian Wedding Soup:
Quality of meat matters – Using a blend of beef and pork ensures rich flavor and tender meatballs. Leaner meats can work, but they may result in less juicy meatballs.
Fresh herbs make a difference – Parsley and oregano bring brightness that dried herbs can’t fully match. If using dried, reduce the amount and add them earlier in the cooking process.
Bread crumbs should be fresh, not dry – Soft bread crumbs soaked with egg and cheese keep the meatballs moist and delicate, rather than dense.
Broth choice shapes the soup – A good-quality, low-sodium chicken broth is key. It provides a clean backdrop, letting the meatballs, vegetables, and pasta shine without becoming overly salty.
Meatballs will finish cooking in the broth – Don’t worry if they’re still slightly raw after browning. The simmering soup will gently cook them through while infusing the broth with flavor.
Pasta timing is crucial – Tiny pasta like acini de pepe cooks quickly. Add it once the broth is boiling and watch closely; overcooked pasta can turn mushy and soak up too much liquid.
Spinach shrinks significantly – Don’t be surprised by how much it reduces. Always add it at the very end for vibrant color and a light, fresh finish.
Parmesan is more than garnish – Stirring a little into the broth deepens the flavor, while sprinkling it on top before serving enhances aroma and richness.
How To Enjoy Italian Wedding Soup After Cooking:
Allow it to rest briefly – Let the soup sit for 5–10 minutes off the heat. This gives the flavors time to meld and allows the pasta to soak up just the right amount of broth without becoming mushy.
Serve in warmed bowls – A hot broth cools quickly; pre-warmed bowls keep the soup comforting from the first bite to the last.
Top with intention – Finish each bowl with finely shredded Parmesan, a drizzle of good olive oil, or a sprinkle of fresh parsley. These little touches elevate the soup from simple to elegant.
Pair with bread – Crusty bread, garlic toast, or focaccia makes the perfect companion for dipping into the savory broth and capturing the flavors of the meatballs and vegetables.
Balance the meal – Though hearty, this soup pairs beautifully with a light salad of mixed greens and lemon vinaigrette, creating a wholesome, balanced dining experience.
Customize each serving – Offer crushed red pepper, extra Parmesan, or lemon wedges on the side so each person can adjust the soup to their taste.
Reheat gently – If enjoying leftovers, warm the soup over low heat, adding a splash of broth or water if the pasta has absorbed too much liquid. Avoid boiling, which can make the meatballs tough.
Savor it slowly – Italian Wedding Soup is meant to be enjoyed as a comfort dish—take your time with each spoonful, appreciating the delicate meatballs, tender pasta, and vibrant greens in harmony.
Nutrition Information:
For Italian Wedding Soup (per 1-cup serving, about 240 g with meatballs, pasta, and spinach):
Calories: 265 kcal | Total Fat: 13 g | Saturated Fat: 4.5 g | Monounsaturated Fat: 5.5 g | Polyunsaturated Fat: 1 g | Cholesterol: 65 mg | Sodium: 720–850 mg (depending on broth and added salt) | Total Carbohydrates: 18 g | Dietary Fiber: 2 g | Sugars: 3 g | Protein: 19 g
Frequently Asked Questions:
Why are the meatballs kept small in Italian Wedding Soup?
Small meatballs (about ¾–1 inch) cook quickly and evenly in the broth. Their size ensures they stay tender and light, perfectly complementing the delicate pasta and vegetables without overpowering the soup.
Can I make the meatballs ahead of time?
Yes. You can prepare and brown the meatballs a day in advance, then refrigerate them until ready to use. This saves time and even enhances the flavor as they rest before being simmered in the broth.
Can I substitute the pasta with something else?
Absolutely. While acini de pepe or orzo are traditional, you can use ditalini, small shells, or even rice. Just adjust cooking time accordingly to prevent overcooking.
How do I keep the pasta from absorbing too much broth in leftovers?
For make-ahead or storing, cook the pasta separately and add it only when serving. This keeps the broth clear and prevents the pasta from soaking up all the liquid.
Can I freeze Italian Wedding Soup?
Yes, but for best results freeze the broth with meatballs and vegetables only. Add fresh spinach and cooked pasta when reheating, so the greens stay vibrant and the pasta doesn’t turn mushy.
Should I brown the meatballs or cook them directly in the broth?
Browning in a skillet first adds depth, color, and a slight crust, but you can skip this step and simmer them raw in the broth for a lighter, more delicate result. Both methods work—it depends on whether you prefer richer or cleaner flavors.
How do I keep the meatballs tender instead of dense?
The key is not to overwork the mixture. Combine the meatball ingredients gently with your fingertips, and use fresh breadcrumbs rather than dry ones to lock in moisture.
Can I use dried herbs instead of fresh?
Yes, but reduce the amount by about one-third, since dried herbs are more concentrated. Add them earlier in the cooking process so they have time to bloom in the broth.
When is the best time to add the spinach?
Always stir in the spinach at the very end of cooking, during the last minute or two. This keeps the leaves bright green and tender, rather than limp and overcooked.
How do I prevent the pasta from turning mushy?
Cook it in the simmering broth just until al dente, then remove the pot from heat. If you expect leftovers, consider cooking the pasta separately and adding it to each bowl before serving.