This Italian Wedding Soup recipe is the kind of dinner that makes the whole kitchen smell like a Sunday afternoon in Naples.
Tender little meatballs, tiny pasta, and wilted spinach simmer together in a rich parmesan broth until every spoonful feels like a warm hug.
I first made this soup on a snowy night when I needed something comforting but didn’t want to spend hours in the kitchen.
It became a regular in our house within a week, right alongside my Italian meatballs, which share a lot of the same flavors.
If you love cozy, meatball-studded soups, this one belongs on your dinner rotation.
It comes together faster than you’d expect for something that tastes this good.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
Why You’ll Love This Italian Wedding Soup Recipe
This soup checks every box for a weeknight meal that still feels special.
It’s hearty enough to be dinner on its own, but light enough that you won’t feel weighed down afterward.
The meatballs are tender and packed with flavor, and the broth gets richer the longer it sits.
- Comforting, restaurant-quality flavor made with everyday ingredients
- Ready in under an hour from start to finish
- Freezer-friendly, so you can double the batch for later
- Naturally kid-friendly thanks to the small pasta and mild broth
- Easy to customize with different greens, pasta, or meats
Another favorite around here: Marry Me Meatballs, if you want something in a similar creamy, savory spirit.
Ingredients
You’ll need two groups of ingredients here: one for the meatballs and one for the soup base itself.
Nothing on this list is hard to find, and most of it is likely already in your pantry.
- For the meatballs: 1/2 pound ground beef, 1/2 pound ground pork, 1/3 cup plain breadcrumbs, 1 large egg, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 2 cloves garlic (minced), 1/4 teaspoon salt, 1/4 teaspoon black pepper
- For the soup: 1 tablespoon olive oil, 1 small onion (diced), 2 carrots (diced), 2 celery stalks (diced), 2 cloves garlic (minced), 8 cups chicken broth, 3/4 cup acini di pepe pasta, 5 ounces baby spinach (roughly chopped), salt and pepper to taste, extra grated Parmesan for serving
Read Also: Parmesan Tomato Tortellini Soup
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that make the process smoother.
A good Dutch oven will make the biggest difference, since it holds heat evenly for both browning the meatballs and simmering the broth.
- Large Dutch oven or soup pot
- Mixing bowl for the meatball mixture
- Small cookie scoop, for evenly sized meatballs
- Box grater, for fresh Parmesan
- Cutting board and chef’s knife
- Wooden spoon and ladle
- Measuring cups and spoons
This same setup works well for my Chicken Pesto Meatballs, another recipe where a sturdy pot and a reliable scoop make life a lot easier.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this soup.
None of them are required, but each one solves a small pain point and makes the whole process a little easier.
1. Le Creuset Enameled Cast Iron Dutch Oven
This pot distributes heat so evenly that the meatballs brown without scorching, and the broth simmers gently without hot spots.
The enameled interior also makes cleanup simple, even after all that browned fond on the bottom.
It’s a bit of an investment, but it will last for decades.
2. Imported Acini di Pepe Pasta
This tiny, pearl-shaped pasta is the traditional choice for Italian wedding soup, and it holds its shape better than substitutes when the soup sits for leftovers.
If your grocery store doesn’t stock it, buying it online saves you a frustrating search through three different aisles.
3. Wedge of Parmigiano Reggiano
Freshly grated Parmigiano Reggiano melts into the broth in a way that pre-shredded cheese simply cannot match.
A little goes a long way, and the wedge keeps well in the fridge for weeks.
This one change makes the broth taste noticeably richer.
4. Stainless Steel Meatball Scoop
Keeping the meatballs uniform in size means they all cook at the same rate, so nothing ends up undercooked in the middle.
This scoop also speeds up the rolling process significantly, which is the most time-consuming part of the whole recipe.
You might also enjoy: Italian Marinara Sauce
Step-by-Step Instructions: How to Make Italian Wedding Soup
1. Make the Meatball Mixture
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, grated Parmesan cheese, chopped parsley, minced garlic, salt, and pepper.
- Use your hands to gently mix everything together until just combined. Overmixing will make the meatballs dense, so stop as soon as the ingredients are evenly distributed.
- Let the mixture rest for 5 minutes so the breadcrumbs can absorb some moisture, which helps the meatballs hold together better.
2. Shape the Meatballs
- Using a small cookie scoop or your hands, portion the meat mixture into balls about 3/4 inch in diameter, roughly the size of a large marble.
- Roll each portion gently between your palms to smooth it out. Small meatballs cook faster and are easier to eat in a spoonful of soup.
- Place the shaped meatballs on a plate or tray as you go. This batch should make around 30 to 35 small meatballs.
3. Brown the Meatballs
- Heat the olive oil in a large Dutch oven or soup pot over medium-high heat.
- Working in batches so you don’t crowd the pot, brown the meatballs on all sides, about 4 to 5 minutes per batch. They don’t need to be cooked through yet, since they’ll finish cooking in the broth.
- Transfer the browned meatballs to a plate and set them aside.
4. Sauté the Vegetables
- In the same pot, add the diced onion, carrots, and celery to the remaining oil and drippings.
- Cook over medium heat for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the minced garlic and cook for another 30 seconds, just until fragrant.
5. Build the Broth
- Pour in the chicken broth and stir, scraping up any browned bits from the bottom of the pot. Those bits add extra flavor to the finished soup.
- Bring the broth to a gentle boil, then reduce the heat to a simmer.
- Season with a pinch of salt and pepper, keeping in mind the meatballs and cheese will add more saltiness later.
6. Cook the Pasta and Meatballs
- Add the acini di pepe pasta to the simmering broth and stir gently.
- Return the browned meatballs to the pot, nestling them into the liquid.
- Simmer uncovered for 8 to 10 minutes, or until the pasta is tender and the meatballs are cooked through.
7. Add the Spinach and Finish the Soup
- Stir in the chopped baby spinach and cook for 1 to 2 minutes, just until it wilts down into the broth.
- Taste the soup and adjust the salt and pepper as needed.
- Remove the pot from the heat once the spinach is wilted, since it will continue to soften slightly in the residual heat.
8. Serve
- Ladle the soup into bowls, making sure each portion gets a good mix of meatballs, pasta, and greens.
- Top with extra grated Parmesan cheese and a crack of fresh black pepper.
- Serve immediately while the broth is hot and the pasta is at its best texture.
If you enjoyed building the meatballs for this recipe, you’ll likely enjoy the technique in my Italian Turkey Meatballs as well.
Tips for The Best Italian Wedding Soup
A few small adjustments can take this soup from good to genuinely memorable.
Most of these tips take no extra time, they just change how you handle ingredients you already have.
- Keep the meatballs small. Anything larger than 3/4 inch takes longer to cook and can make the soup feel heavy.
- Don’t skip browning the meatballs. It builds flavor in the pot that carries through the entire broth.
- Cook the pasta separately if you’re planning leftovers, then add it to individual bowls. This keeps it from soaking up all the broth overnight.
- Use freshly grated Parmesan rather than the pre-shredded kind, since it melts more smoothly into the broth.
- Add a splash of dry white wine with the broth for a deeper, more complex flavor.
These same principles apply nicely to my Turkey Meatballs, especially the tip about not overworking the meat.
Serving Suggestions
This soup is filling enough to serve as a full meal, but a few sides can round out the table nicely.
Crusty bread is almost mandatory here, since it’s perfect for soaking up the last bit of broth.
- Warm, crusty Italian bread or garlic bread
- A simple green salad with a light vinaigrette
- Roasted vegetables on the side for extra color and nutrients
- A light pasta dish like my Sun Dried Tomato Lasagna Soup for a soup-and-bread kind of night
- Grated Parmesan and red pepper flakes on the table for guests to customize their bowl
Variations of Italian Wedding Soup
This recipe is easy to adapt depending on what you have on hand or what your family prefers.
None of these swaps require changing the cooking method.
- Turkey meatballs: Swap the beef and pork for ground turkey for a lighter version of the soup.
- Escarole instead of spinach: Use escarole for a more traditional, slightly bitter green that holds up well in broth.
- Different pasta: Ditalini or orzo both work well if you can’t find acini di pepe.
- Spicy version: Mix in a bit of hot Italian sausage with the meatball meat for extra heat.
- Low-carb option: Skip the pasta entirely and add a can of drained cannellini beans instead.
For another cozy, greens-and-broth style soup, my Autumn Minestrone Soup is worth trying next.
Storage and Reheating
This soup keeps well and actually tastes even better the next day, once the flavors have had time to meld.
Just keep the pasta in mind, since it will continue to absorb broth as it sits.
- Store cooled soup in an airtight container in the refrigerator for up to 4 days.
- Freeze the soup without the pasta for up to 3 months, then cook fresh pasta and add it when reheating.
- Reheat gently on the stovetop over medium-low heat, adding a splash of extra broth or water if the soup has thickened.
- Avoid boiling the soup hard when reheating, since this can make the meatballs tough.
Storing this soup the same way I store my Creamy Sausage and Potato Soup keeps both tasting fresh throughout the week.
Nutritional Facts
These values are approximate and will vary slightly based on the exact brands and amounts used.
Each serving is based on the recipe divided into 6 portions.
- Calories: approximately 290 per serving
- Protein: approximately 22 grams
- Carbohydrates: approximately 19 grams
- Fat: approximately 14 grams
- Fiber: approximately 2 grams
- Sodium: approximately 780 milligrams
For another well-balanced, protein-forward dinner, take a look at my Baked Italian Chicken Thighs.
Health Benefits of Key Ingredients
Beyond tasting great, this soup actually brings a fair amount of nutrition to the table.
Most of the benefits come from the vegetables, greens, and lean proteins simmered into the broth.
- Spinach: A good source of iron, vitamin K, and vitamin A, all wrapped into just a couple of minutes of cooking time.
- Carrots: Provide beta-carotene, which the body converts into vitamin A for eye and immune health.
- Lean ground meats: Supply protein that helps keep the meal filling and satisfying.
- Parmesan cheese: Contributes calcium and a concentrated savory flavor, so a little goes a long way.
- Garlic: Contains compounds linked to immune support, plus it builds the flavor base of the broth.
My Parmesan Italian Sausage Soup leans on a lot of these same ingredients if you want another nourishing option.
FAQs About Italian Wedding Soup
1. Can I make Italian wedding soup ahead of time?
Yes, this soup actually tastes better the next day once the flavors have had time to develop.
Just cook the pasta separately and add it when reheating so it doesn’t get mushy.
2. What is the best pasta for Italian wedding soup?
Acini di pepe is the traditional choice because of its tiny, pearl-like shape.
Ditalini and orzo are both good substitutes if you can’t find it at your store.
3. Can I freeze Italian wedding soup?
Yes, but freeze it without the pasta for the best texture later.
Add freshly cooked pasta after thawing and reheating the broth.
4. Can I use turkey or chicken instead of beef and pork?
Absolutely, ground turkey or chicken both work well in the meatballs.
The soup will be a bit lighter, but still full of flavor.
5. Why is it called Italian Wedding Soup?
The name is actually a mistranslation of the Italian phrase “minestra maritata,” which means married soup.
It refers to how well the greens and meat marry together in flavor, not to actual weddings.
Italian Wedding Soup
Ingredients
- 1/2 pound ground beef 225g
- 1/2 pound ground pork 225g
- 1/3 cup plain breadcrumbs 40g
- 1 large egg
- 1/4 cup Parmesan cheese 25g, grated, plus extra for serving
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced, for the meatballs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion about 1 cup or 150g, diced
- 2 carrots diced
- 2 celery stalks diced
- 2 cloves garlic minced, for the soup
- 8 cups chicken broth 1.9 L
- 3/4 cup acini di pepe pasta 120g
- 5 ounces baby spinach 140g, roughly chopped
- salt to taste
- black pepper to taste, plus extra for serving
- Parmesan cheese freshly grated
Equipment
- Large Dutch oven or soup pot
- Mixing bowl
- Small cookie scoop optional, for evenly sized meatballs
- Box grater for fresh Parmesan
- Cutting board
- Chef’s knife
- Wooden spoon
- Ladle
- Measuring cups
- Measuring spoons
Method
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, grated Parmesan, parsley, minced garlic, salt, and pepper. Use your hands to gently mix until just combined.
- Let the mixture rest for 5 minutes, then portion into balls about 3/4 inch in diameter. Roll gently between your palms to smooth.
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the meatballs on all sides for 4 to 5 minutes per batch. Transfer to a plate.
- Add the onion, carrots, and celery to the pot and cook for 5 to 6 minutes until softened. Add the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom. Bring to a gentle boil, then reduce to a simmer and season with salt and pepper.
- Add the acini di pepe pasta and return the browned meatballs to the pot. Simmer uncovered for 8 to 10 minutes until the pasta is tender and the meatballs are cooked through.
- Stir in the chopped spinach and cook for 1 to 2 minutes until wilted. Taste and adjust seasoning with salt and pepper, then remove from heat.
- Ladle the soup into bowls and top with extra grated Parmesan cheese and a crack of fresh black pepper. Serve immediately.
Nutrition
Notes
- Keep the meatballs small, about 3/4 inch in diameter, so they cook quickly and fit easily on a spoon.
- Don’t skip browning the meatballs, as the browned bits add deep flavor to the broth.
- Cook the pasta separately if you’re planning leftovers, then add it to individual bowls to keep it from soaking up the broth overnight.
- Use freshly grated Parmesan rather than pre-shredded for a smoother melt and richer flavor.
- Add a splash of dry white wine with the broth for a deeper, more complex flavor.
- This soup freezes well without the pasta for up to 3 months. Add freshly cooked pasta when reheating.
- Store cooled soup in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat.
- Swap the beef and pork for ground turkey or chicken for a lighter version of the soup.
- Use escarole instead of spinach for a more traditional, slightly bitter green that holds up well in broth.
- For a low-carb option, skip the pasta and add a can of drained cannellini beans instead.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Italian Wedding Soup recipe has a way of turning an ordinary weeknight into something a little more special.
It’s simple enough for beginners but tastes like it took a lot more effort than it actually did.
Give it a try this week, and let me know in the comments how your bowl turned out.
If you make any fun variations, I’d love to hear about those too.
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