Italian Wedding Soup is a comforting classic that masterfully balances hearty flavors with fresh, wholesome ingredients.
Miniature meatballs of beef and pork provide a rich source of protein, while vibrant vegetables and tender pasta contribute fiber and essential nutrients.
The addition of spinach boosts vitamin content, making this soup both nutritious and satisfying.
Lightly sautéed vegetables and lean meat keep saturated fat in check, while olive oil delivers heart-healthy fats.
Quick to prepare in under an hour, this recipe is perfect for busy weeknights, meal prep, or cozy family dinners.
Its flexible nature allows you to adjust pasta for a more brothy or filling soup, and it stores well, making it a versatile option for both immediate meals and leftovers.
Overall, it’s a nourishing, easy-to-make dish that combines freshness, protein, and fiber in every flavorful spoonful.
Must-Have Tools for Perfect Results
Large Mixing Bowl
Ideal for combining ground meats with herbs, bread crumbs, and seasonings, ensuring even distribution. Beyond this recipe, it’s perfect for tossing salads, marinating proteins, or mixing dough.
Non-Stick Skillet
Essential for browning meatballs evenly without sticking, creating flavorful caramelized surfaces. Its versatility extends to sautéing vegetables, cooking pancakes, or searing meats.
Large Stock Pot
Used to cook the soup, simmer meatballs, and tenderize pasta and vegetables evenly. A multipurpose tool for soups, stews, sauces, and even boiling pasta for weeknight meals.
Food Processor (Optional)
Perfect for grinding fresh bread into fine crumbs for the meatballs. It’s also useful for chopping vegetables, making sauces, or pureeing soups.
Measuring Cups & Spoons
Ensures accurate measurement of ingredients like pasta, spices, and broth for consistent taste. They are essential for precise baking and cooking beyond this recipe.
Hearty Italian Wedding Soup
Equipment
- 1 Large mixing bowl
- 1 Non-Stick Skillet
- 1 Large Stock Pot,
- 1 Food Processor (optional)
- Measuring Cups & Spoons
Ingredients
Meatballs
- 8 oz lean ground beef
- 8 oz ground pork
- 1/2 cup fresh white bread crumbs
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp minced fresh oregano or 3/4 tsp dried
- 1/2 cup finely shredded parmesan
- 1 large egg
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 Tbsp olive oil
Soup
- 1 Tbsp olive oil
- 1 1/4 cups chopped carrots
- 1 1/4 cups chopped yellow onion
- 3/4 cup chopped celery
- 4 cloves garlic minced (about 1 1/2 Tbsp)
- 5 14.5 oz cans low-sodium chicken broth
- 1 cup dry acini di pepe or orzo pasta
- 6 oz fresh baby spinach roughly chopped
- Finely shredded parmesan for serving
Instructions
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and pork with fresh bread crumbs, chopped parsley, oregano, shredded parmesan, egg, salt, and pepper. Use your hands or a spoon to gently mix until all ingredients are evenly distributed, being careful not to overwork the meat to keep the meatballs tender.
- Shape the Meatballs: Take small portions of the mixture and roll them into tiny, uniform meatballs about ¾ to 1 inch in diameter. Place them on a plate or tray, leaving a little space between each to prevent sticking, which helps them cook more evenly later.
- Brown the Meatballs: Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Add half the meatballs and cook for about 4 minutes, turning occasionally so each side gets a nice golden-brown sear. Remove to a paper towel-lined plate and repeat with the remaining meatballs. Note: they will finish cooking in the soup.
- Sauté the Vegetables: In a large stockpot, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped carrots, onions, and celery, and cook for 6–8 minutes until the vegetables are soft and aromatic. Stir in minced garlic and sauté for another minute, being careful not to burn it.
- Simmer the Soup: Pour the chicken broth into the pot with the sautéed vegetables, season with salt and pepper, and bring to a gentle boil. Add the pasta and browned meatballs, reduce the heat to medium-low, and cover. Simmer for about 10 minutes, stirring occasionally until the pasta is tender and meatballs are fully cooked.
- Finish with Spinach and Serve: Stir in the chopped baby spinach during the final minute of cooking to preserve its bright color and nutrients. Ladle the soup into bowls, sprinkle generously with parmesan, and serve warm for a comforting, nutrient-packed meal that’s perfect any day of the week.
Notes
- Use rustic, hearty bread for the bread crumbs to enhance the meatball texture and flavor.
- If you prefer a lighter soup, reduce the pasta to ¾ cup for a more brothy consistency.
- Adding a parmesan rind while simmering the soup will enrich the flavor without overpowering it.
- Meatballs do not need to be fully cooked in the skillet; they will finish cooking in the soup.
- Leftover soup can thicken as it sits; add extra broth or water when reheating if needed.
- Fresh spinach should be added at the very end to retain color, texture, and nutrients.
Chef’s Secrets For Ultimate Flavor
To elevate the depth of this Italian Wedding Soup, start by using a mix of lean beef and pork for meatballs—this combination ensures both tenderness and flavor.
Fresh herbs like parsley and oregano enhance aromatic complexity, while freshly shredded parmesan binds the meat and adds a subtle nutty taste.
Browning the meatballs before adding them to the soup creates a caramelized layer that infuses the broth with rich flavor.
Don’t skip sautéing the vegetables; this step unlocks their natural sweetness and ensures a more balanced, layered soup.
Finally, adding the spinach at the very end preserves its vibrant color and nutritional punch, making every bowl visually appealing and healthy.
Serving Suggestions For Family Meals
Serve this soup warm with a sprinkle of extra parmesan for added richness.
Pair it with crusty bread, garlic toast, or a light side salad to create a complete, satisfying meal.
For a cozy weeknight dinner, ladle the soup into deep bowls and accompany with a glass of crisp white wine or sparkling water.
It’s versatile enough for meal prep, making it ideal for freezing or refrigerating for later meals.
You can also serve it as a starter for a larger Italian-inspired dinner, complementing dishes like roasted chicken, risotto, or a fresh Caprese salad.
Storage Tips For Maximum Freshness
Italian Wedding Soup keeps exceptionally well, making it a great choice for meal prep.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To prevent pasta from becoming mushy, consider storing pasta and broth separately if planning to keep it for multiple days.
When reheating, warm gently over low heat and add a splash of chicken broth to restore consistency.
This soup also freezes well; portion into freezer-safe containers and freeze for up to 2 months.
Thaw in the refrigerator overnight and reheat slowly to maintain the texture of meatballs, vegetables, and pasta.
Frequently Asked Questions Answered Clearly
1. Can I make this soup vegetarian?
Yes! Substitute meatballs with plant-based alternatives like lentil or chickpea balls, or simply add extra vegetables and beans for protein. Use vegetable broth in place of chicken broth to maintain flavor.
2. How can I make smaller or larger batches?
Simply adjust the quantities of meat, vegetables, pasta, and broth proportionally. The cooking times remain largely the same, but check that meatballs and pasta are fully cooked before serving.
3. Can I use dried herbs instead of fresh?
Absolutely. Use half the quantity of dried herbs compared to fresh, as they are more concentrated. This will still provide the aromatic flavor essential for the soup.
4. What pasta works best in this soup?
Small pasta like acini di pepe or orzo is ideal because it complements the meatballs and vegetables without overpowering the dish. Tiny pasta cooks quickly and distributes evenly.
5. How do I keep the meatballs from falling apart?
Mix the meat gently with breadcrumbs, egg, and parmesan, and avoid overhandling. Browning them carefully before simmering helps them hold together while cooking in the soup.
This recipe has been adapted and simplified from the original version by cookingclassy. We’ve refined the steps for a smoother cooking experience and added helpful notes, nutrition insights, and essential kitchen tools to make it even easier for home cooks.
