When the weather starts whispering “sweater season,” there’s one dish I always turn to: Italian Wedding Soup. It’s warm, hearty, and brimming with love in every spoonful. Despite the name, this beloved traditional Italian soup isn’t actually served at weddings—it’s called “wedding” soup because of the perfect marriage of flavors: savory meatballs, tender pasta, and nourishing greens. Sounds like comfort in a bowl, right?
This meatball soup is a cozy favorite in my home, especially during the colder months. It’s easy enough for a weeknight dinner but special enough to share with company. And trust me, once that Parmesan melts into the broth, you’ll want to make it again and again.
Why You’ll Love This Italian Wedding Soup
- Tender homemade meatballs with real flavor
- Classic mirepoix base for rich, savory broth
- Spinach adds a healthy, vibrant touch (hello, spinach soup upgrade!)
- It’s the ultimate comfort food recipe for chilly nights
Ingredients You’ll Need
For the Meatballs:
- ½ lb ground beef (85% lean)
- ½ lb ground pork
- 1 egg, beaten
- ½ cup Italian breadcrumbs
- ¼ cup grated Parmesan cheese
- 3 cloves garlic, minced
- ⅓ cup fresh parsley, chopped
- ¾ tsp salt
- ¼ tsp black pepper
For the Soup:
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 tsp Italian seasoning
- ¾ cup acini de pepe pasta (or orzo)
- 4–5 cups fresh spinach
- Salt and pepper, to taste
To Garnish:
- Freshly grated Parmesan cheese
How to Make Italian Wedding Soup
- In a large bowl, gently combine all meatball ingredients. Don’t overmix—just until combined.
- Roll into 3/4-inch meatballs. You should get around 35-40 mini meatballs.
- Heat olive oil in a soup pot and brown the meatballs in batches for 2 minutes. Set aside (they’ll finish cooking in the soup).
- In the same pot, sauté the onion, carrots, and celery for 6 minutes. Add more oil if needed.
- Stir in the garlic and Italian seasoning; cook for 1 minute until fragrant.
- Pour in the broth and bring to a gentle boil.
- Add the meatballs back to the pot and simmer for 10–15 minutes.
- While that simmers, cook pasta separately until al dente. Drain and set aside.
- Add spinach to the soup and simmer for 2 more minutes.
- To serve, place some pasta in each bowl, ladle soup and meatballs over, and top with Parmesan.
Tips for the Best Meatball Soup
- Rolling the meatballs small keeps each bite perfectly balanced.
- Cooking pasta separately prevents it from soaking up all the broth.
- Use homemade or high-quality broth for the richest flavor.
- Freeze extra meatballs, raw or cooked, for future soup nights.
Why This Soup Has My Heart
This dish takes me back to when I was just learning to cook. I wanted to impress my in-laws (Italian, naturally), so I practiced this soup over and over. By the time they visited, I had it down—and the nod of approval from Nonna sealed the deal. Since then, Italian Wedding Soup has been our go-to for everything from snow days to sick days. It’s the kind of meal that makes everyone feel loved.
What to Serve with Italian Wedding Soup
- Crusty Italian bread or garlic knots
- A crisp Caesar or arugula salad
- A side of roasted veggies
- A glass of Chianti or sparkling water with lemon
How to Store Leftovers
- Store soup and pasta separately in airtight containers.
- Refrigerate for up to 4 days; reheat on the stove for best flavor.
- Freeze the soup (without pasta) for up to 3 months.
- Add fresh pasta when reheating for the best texture.
FAQs
Can I use frozen meatballs?
Sure! Just make sure they’re fully cooked before adding.
Is there a vegetarian version?
Yes—use plant-based meatballs and veggie broth.
Can I swap spinach for kale?
Definitely, just cook the kale a little longer to soften.
Is acini de pepe the only pasta I can use?
Nope! Orzo, ditalini, or even small shells work great.
Your New Favorite Comfort Food Recipe
Whether you’re feeding your family or just need a hug in a bowl, this Italian Wedding Soup delivers on all fronts: hearty, wholesome, and steeped in tradition. With tender meatballs, a rich broth, and vibrant greens, it’s everything we love about meatball soup and more. So grab your biggest spoon and dig in—comfort is served.
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Italian Wedding Soup
- Total Time: 55 minutes
- Yield: 6 servings 1x
Description
Italian Wedding Soup is a beloved comfort food that brings together tender homemade meatballs, a rich savory broth, and fresh spinach for a soul-warming meal. Despite its name, it’s not a wedding dish—it’s named for the perfect “marriage” of flavors. Whether for a chilly evening or a family dinner, this classic meatball soup is sure to satisfy.
Ingredients
For the Meatballs:
-
½ lb ground beef (85% lean)
-
½ lb ground pork
-
1 egg, beaten
-
½ cup Italian breadcrumbs
-
¼ cup grated Parmesan cheese
-
3 cloves garlic, minced
-
⅓ cup fresh parsley, chopped
-
¾ tsp salt
-
¼ tsp black pepper
For the Soup:
-
1 tbsp olive oil
-
1 yellow onion, diced
-
1¼ cups carrots, diced
-
2 celery ribs, diced
-
3 cloves garlic, minced
-
8 cups chicken broth
-
2 tsp Italian seasoning
-
¾ cup acini de pepe pasta (or orzo)
-
4–5 cups fresh spinach
-
Salt and pepper, to taste
To Garnish:
-
Freshly grated Parmesan cheese
Instructions
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In a large bowl, gently mix all meatball ingredients until just combined.
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Roll into ¾-inch mini meatballs (35–40 total).
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In a soup pot, heat olive oil and brown meatballs in batches for 2 minutes. Set aside.
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In the same pot, sauté onion, carrots, and celery for 6 minutes.
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Stir in garlic and Italian seasoning; cook for 1 minute.
-
Add chicken broth and bring to a gentle boil.
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Return meatballs to the pot and simmer for 10–15 minutes.
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Meanwhile, cook pasta separately until al dente. Drain and set aside.
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Add spinach to the soup and simmer for 2 minutes.
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Serve by adding pasta to bowls, then ladling soup and meatballs on top. Finish with Parmesan.
Notes
Cook pasta separately to keep broth clear.
Roll meatballs small for ideal bite-sized portions.
Use homemade or high-quality broth for deeper flavor.
Freeze extra meatballs to speed up future prep.
Kale is a great substitute for spinach, with slightly longer cooking time.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Plats
- Method: Stovetop
- Cuisine: Italian