Comforting Italian Wedding Soup
Hola, my friends! This Italian Wedding Soup feels like a warm hug in a bowl. I first tasted it at a little family trattoria tucked in downtown Orlando, and from that day, it became a must-make in my kitchen.
The tender meatballs, savory broth, soft pasta, and wilted spinach remind me of family dinners filled with laughter and stories. This recipe brings together everything I love about comfort food: simplicity, tradition, and a touch of cozy love.
Quick Recipe Overview
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Total Time | 50 minutes |
| Servings | 6 people |
| Difficulty | Medium |
| Cuisine | Italian-American |
| Best Season | Fall and Winter |
Why You’ll Love This Recipe
- Rich and Savory: A flavorful broth packed with tender meatballs and hearty vegetables.
- Balanced and Nutritious: Protein, veggies, and pasta in one wholesome meal.
- Freezer-Friendly: Perfect for batch cooking and meal prep.
- Comforting and Cozy: Ideal for chilly nights or when you need a little warmth.
- Family Favorite: Loved by kids and adults alike.
Italian Wedding Soup (Classic, Cozy & Homemade)
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Italian Wedding Soup features homemade meatballs, fresh spinach, and acini de pepe pasta simmered in a rich chicken broth. Perfect for cozy dinners or family gatherings.
Ingredients
- 1/2 lb ground beef (85% lean)
- 1/2 lb ground pork
- 1 egg, beaten
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1/3 cup parsley, chopped
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 1/4 cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- 3/4 cup acini de pepe pasta
- 4–5 cups spinach
- Salt and pepper, to taste
- Freshly grated Parmesan cheese for garnish
Instructions
1. Combine meatball ingredients, roll into 3/4-inch balls.
2. Heat olive oil in a soup pot. Brown meatballs in batches for 2 minutes per side.
3. Remove and set aside. Add onion, carrots, and celery, sauté 6 minutes.
4. Add garlic and Italian seasoning. Cook 1 minute.
5. Add chicken broth, bring to boil, reduce to simmer. Add meatballs and cook 15 minutes.
6. Boil pasta separately until al dente, drain, and set aside.
7. Add spinach to soup, stir until wilted. Adjust seasoning.
8. Serve with pasta, ladle soup over, top with Parmesan.
Notes
Roll meatballs small for even cooking.
Cook pasta separately if storing leftovers.
Add kale instead of spinach for a variation.
Freeze without pasta for best results.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 328
- Sugar: 5
- Sodium: 1755
- Fat: 16
- Saturated Fat: 5
- Unsaturated Fat: 11
- Trans Fat: 0.1
- Carbohydrates: 24
- Fiber: 3
- Protein: 23
- Cholesterol: 88
Ingredients
For the Soup Base
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 ¼ cups carrots, diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
- 8 cups chicken broth
- 2 teaspoons Italian seasoning
- ¾ cup acini de pepe pasta, uncooked
- 4–5 cups fresh spinach
- Salt and pepper to taste
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 chopped fresh parsley
- ¾ teaspoon salt
- ¼ teaspoon black pepper
To Garnish
- Freshly grated Parmesan cheese
Ingredient Tips
| Ingredient | Tip Example |
| Ground Meat | Use a mix of beef and pork for tender, flavorful meatballs. |
| Broth | Choose low-sodium chicken broth to control salt levels. |
| Spinach | Substitute with kale or escarole for a different texture. |
| Pasta | Acini de pepe is traditional, but orzo or ditalini work great too. |
| Breadcrumbs | Italian seasoned crumbs add extra flavor depth. |
| Parmesan | Freshly grated Parmesan enhances richness. |
Step-by-Step Instructions
- Prepare the Meatballs: In a bowl, gently mix ground beef, pork, breadcrumbs, Parmesan, garlic, parsley, egg, salt, and pepper. Roll into small ¾-inch balls.
- Brown the Meatballs: Heat olive oil in a large pot over medium-high heat. Sear the meatballs for 2 minutes per side until lightly browned. Remove and set aside.
- Sauté Vegetables: In the same pot, add onion, carrot, and celery. Cook 6 minutes until softened. Add garlic and Italian seasoning, then cook 1 more minute.
- Add the Broth: Pour in chicken broth and bring to a gentle boil.
- Simmer Meatballs: Add browned meatballs to the pot. Reduce heat and simmer 10–12 minutes until cooked through.
- Cook Pasta: Boil pasta separately until al dente. Drain and set aside. (If no leftovers are expected, you can cook the pasta directly in the soup.)
- Add Spinach: Stir in spinach and cook 2 minutes until wilted.
- Serve: Place pasta in bowls, ladle soup over, and top with grated Parmesan. Enjoy!
Helpful Tips
- Roll meatballs small for the best texture and bite-size portions.
- Brown the meatballs before simmering to deepen flavor.
- Don’t skip fresh herbs – parsley makes the broth pop.
- Add a squeeze of lemon juice before serving for brightness.
Expert Tips for the Best Results
- Flavor Boosters: A splash of Worcestershire or hot sauce enhances the base.
- Use Fresh Parmesan: It melts beautifully into the hot broth.
- Simmer Slowly: Keeps the meatballs tender without falling apart.
- Avoid Overcooking Pasta: Cook separately for perfect texture every time.
Recipe Variations
- Chicken Wedding Soup: Substitute ground chicken for a lighter version.
- Vegetarian Version: Use lentil “meatballs” or mushrooms for heartiness.
- Spicy Style: Add red pepper flakes or Italian sausage.
- Cheesy Twist: Stir in shredded mozzarella just before serving for creamy texture.
Make Ahead & Freezer Tips
- To Make Ahead: Cook soup without pasta and refrigerate up to 3 days.
- To Freeze: Cool completely, then freeze for up to 3 months. Add fresh pasta when reheating for best texture.
Serving Suggestions
Serve this soup with crusty bread, garlic knots, or a side salad. It also pairs beautifully with my No Knead Bread Recipe for the perfect dipping companion.
Pairing Ideas
Enjoy with sparkling water, a crisp white wine like Pinot Grigio, or warm herbal tea for a cozy evening meal.
Storage and Reheating Tips
Store soup (without pasta) in an airtight container for 3–4 days. Reheat gently on the stove over medium heat. Add fresh pasta when serving to keep broth flavorful and clear.
Frequently Asked Questions (FAQs)
1. Why is it called Italian Wedding Soup?
It refers to the “marriage” of flavors – the perfect pairing of meat and greens.
2. Can I make it gluten-free?
Yes, use gluten-free breadcrumbs for the meatballs and gluten-free pasta.
3. Can I use frozen spinach?
Absolutely. Thaw and squeeze out excess moisture before adding it to the soup.
4. How do I make the broth richer?
Add a Parmesan rind or a splash of white wine while simmering.
5. Can I use store-bought meatballs?
Yes, but homemade gives the best texture and flavor balance.
6. What’s the best pasta for this soup?
Acini de pepe is traditional, but orzo or ditalini work perfectly.
7. How can I thicken the soup?
Simmer uncovered for a few extra minutes or stir in a tablespoon of grated Parmesan.
Nutrition Info
| Serving Size | 1 bowl |
| Calories | 328 kcal |
| Protein | 23 g |
| Carbohydrates | 24 g |
| Fat | 16 g |
| Saturated Fat | 5 g |
| Unsaturated Fat | 11 g |
| Cholesterol | 88 mg |
| Sodium | 1755 mg |
| Fiber | 3 g |
| Sugar | 5 g |
Disclaimer: Nutrition facts are estimated and may vary based on ingredients used.
Author’s Note
This soup always reminds me of my abuela’s kitchen, where hearty meals brought us all together. The first time I made Italian Wedding Soup for my family, the smell alone filled our home with joy. Simple ingredients, simmered with love – that’s what comfort food is all about.
Final Thoughts
This Italian Wedding Soup is cozy, rich, and nourishing – everything you want in a comforting homemade meal. Whether you make it for Sunday dinner or a rainy-day lunch, it’s sure to warm hearts around your table. If you loved this recipe, try my Creamy Vegan Lemon Orzo Soup for another bowl of cozy goodness.
